Local butchery is ‘worth its beef’

2016-04-28 06:00
Leon and Johanita Slabbert from Cuyler Butchery with the  Cleaver Award.                 Photo: SUPPLIED

Leon and Johanita Slabbert from Cuyler Butchery with the Cleaver Award. Photo: SUPPLIED

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The country’s top butchers are certainly worth their beef. The best butcheries both nationally and regionally were announced recently and Cuyler Butchery in Uitenhage received a Platinum Cleaver Award.

This was for being the best butchery in the Eastern Cape, in the category for butcheries having 3 and more tills.

Multiple businessowner Leon Slabbert, who also owns of Cuyler Butchery, received the award in Isando, Johannesburg.

The Cleaver Awards is proudly supported by Freddy Hirsch and the aim is to meet the needs of the consumer by raising standards and it is seen by consumers as a seal of approval.

The South African Red Meat Industry congratulated the winners, who were voted for by their loyal and satisfied customers. Award winners have come to realize the extent to which a Cleaver Award is recognition of quality in everything they do.

“Some of the finalists have scored up to 99.8% on a 212 point checklist which is used to assess independently all of these contestants. This means that for some of the top butcheries in the country, the difference between winning or not winning a Cleaver Award could come down to a point of a percent,” says Dave Ford, Chairman of the South African Red Meat Industry forum.

Nominations were opened towards the end of last year for consumers around the country to vote and nominate their best butchery. A record number of nominations totalling over 35 000 were received.

An initiative of the South African Red Meat Industry Forum, these Awards acknowledge butcheries which meet consumer expectations on in-store hygiene, the supply of quality assured roller-marked South African Beef, their level of competency in offering the best advice on meal preparations and perceived value for money.

  • Butchers were judged according to three categories namely: Butcheries with 4 or more till points; Butcheries with 3 or fewer till points; Food market/Supermarket butcheries.

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