Local butchery nominated as best in province

2017-05-11 06:02
=Leon Slabbert and his wife Johanita at the four Cleaver Awards that Cuyler Butchery has won as a top butchery in the Eastern Cape.                         Photo:HEILIE COMBRINCK

=Leon Slabbert and his wife Johanita at the four Cleaver Awards that Cuyler Butchery has won as a top butchery in the Eastern Cape. Photo:HEILIE COMBRINCK

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The country’s best butcheries, both nationally and regionally, were recently announced in Johannesburg at the 2017 Cleaver Awards and Uitenhage’s Cuyler Butchery was amongst them.

The Cleaver Awards is one of the initiatives of the Red Meat Industry Forum (RMIF) of South Africa to promote South African beef and to acknowledge outstanding service.

This year 6 national and 39 provincial butcheries won platinum or gold Cleaver Awards.

Cuyler Butchery earned a platinum Cleaver Award for being the best provincial butchery in the category for three and more tills in the Eastern Cape.

This is Cuyler’s 4th Cleaver Award (2010, 2014, 2015 & 2016).

“It is a great feeling to have won this award, especially as it is our customers who regard Cuyler Butchery’s quality, value, service and hygiene as the best,” said Leon Slabbert, owner of Cuyler Butchery.

“It is tough, as there are many aspects that have to be 100% in working condition every day, and you never know when the butchery will be assessed. SAMIC members assess butcheries thrice a year.

“They look at everything, even if ablution facilities are in tip-top condition, if all the cold and hot water taps work, a butchery’s involvement on social media, pricing and advertising, if there are recipes and even if our staff members can advise customers as to what meat to use for a specific meal, staff members’ clothing and many other aspects just have to be right,” said Slabbert.

Rudi van der Westhuizen, Executive Director of SAMIC (South African Meat Industry Company) said, “With our experience over the years since the Cleaver Awards started, the improvement on a year to year basis is noteworthy, notwithstanding the fact that most of the butcheries always try something new to improve their score and/or to stay on top.”

“The impact these awards have had on butchery standards in South Africa over the past few years is remarkable.”

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: Butcheries with four or more till points; Butcheries with three or fewer till points; Food market/supermarket butcheries.

A total of 35 000 butcheries entered the competition. The 150 finalists (who achieved 97% or more) were individually and anonymously assessed against a 212-point checklist, with some of the finalists scoring up to 99.8%.

(-Heilie Combrinck)

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