About Us

Welcome to Eikeboom Butchery

The oldest surviving traditional Butchery in the Town of Stellenbosch, Eikeboom Slagtery/Butchery, was acquired by Nic and Elize van Rensburg in May 1996 and with the fantastic support of the People of Stellenbosch, quickly became a household name when unsurpassed quality meat products at competitive prices are discussed.

Eikeboom Slagtery/Butchery specialises in traditionally made Biltong, Droëwors, matured quality meats for a Successful Braai, the best Boerewors and Hamburger patties in town and personal, old fashioned good Customer service.

Our Bottelary branch opened in July 2009 in Devon Place Center situated on the R304 between Stellenbosch and the N1, with ample parking. This new branch fast became a favourite stopover for the Koelenhof/Bottelary residents, people on their way home after work, wine route tourists and business representatives. With ample space at our new premises, we are now able to produce the best cold meats in the industry.

Our customers, being more discerning, know good quality meat and related products and are prepared to pay fair prices for personal attention and superior quality products.

We firmly believe that when you shop with us, you are visiting the best Butcheries in the Western Cape.

Contact Info

  • Devon Place Centre (Bottelary)
  • 021 865 2559
  • info@eikeboom.co.za
 
  • 19 Plein St, Stellenbosch CBD
  • 021 886 5731
  • info@eikeboom.co.za

Map

Price list

 

 eikeboom_slaghuis_logo_klein

EIKEBOOM SLAGTERYE / BUTCHERIES

 

 

 

 

 

 

   RETAIL PRICE LIST

 

 

 

 

 

 

 

 

  COD ONLY

 

 

 

 

 

 

 

                  Stellenbosch Town & Devon Place Centre, Koelenhof

                  Tel 021 886 5731/ 865 2559 E-mail info@eikeboom.co.za

                     (PRICES SUBJECT TO CHANGE WITHOUT NOTIFICATION)

 

 

 

     Week:     

15/10/2018   to 20//10/2018

 

 

 

 

 

 

 

 

 

 

BEEF  -  FRESH

 

 

 

 

 

 

BEEF - SMALLS

 

 

 

 

Code

Class A2 & A3

 

 

PRICE per kg.VAT INCL

 

 

Code

 

 

 

PRICE per kg. VAT INCL.

 

15

322

 Fillet Class AAA

 Fillet Class CCC

 

 

 R 249.98

 R 199.98

 

 

30

Oxtail (Dressed)

 

 

 R  108.98

 

158

Rump / Sirloin AB Portioned

 

 

 R 137.98

 

 

 

Oxtail (Whole))

 

 

 R  103.98

 

243

Rolled Sirloin

 

 

 R 159.98

 

 

103

Ox Liver

 

 

 R    49.98

16

T - Bone

 

 

 R 124.98

 

 

105

Ox Kidney

 

 

 NA

 

13

Rump / Sirloin AAA Portioned

 

 

 R 154.98

 

 

31

Ox Tongue

 

 

 R    94.98

 

10

Silver Side

 

 

 R 117.98

 

 

32

Ox Tongue Salted

 

 

 R    98.98

 

77

Minute Steak

 

 

 R 119.98

 

 

 

Ox Heart

 

 

 POR

 

96

Aitch Bone

 

 

 R 119.98

 

 

 

Ox Lungs

 

 

 NA

 

09

Top Side

 

 

 R 113.98

 

 

 

 

 

 

 

 

380

Topside Mince 90/10

 

 

 R 113.98

 

 

 

LAMB - FRESH

 

 

 

 

29

Steak Mince 85/15

 

 

 R  106.98

 

 

 

Class A2 & A3

 

 

 

 

306

Thick Flank

 

 

 R  119.98

 

 

4

Chops - Rib

 

 

 R 165.98

 

384

Thin Flank

 

 

 R 104.98

 

 

1

          - Loin

 

 

 R 165.98

 

229

Soup Bones

 

 

 R  22.98

 

 

3

          - Leg

 

 

 R 139.98

 

92

Stir fry

 

 

 R 119.98

 

 

2

          - Shoulder

 

 

 R 139.98

 

12

Goulash

 

 

 R 119.98

 

 

5

          - Chump

 

 

 R 149.98

 

16A

T-Bone/Club Steak Combo

 

 

 R 119.98

 

 

53

          - Saddle

 

 

 R 174.98

 

382

Bolo

 

 

 R 109.98

 

 

8

Rib

 

 

 R 104.98

 

21

Prime Rib

 

 

 R 102.98

 

 

7

Neck

 

 

 R 109.98

 

42

Chuck

 

 

 R   89.98

 

 

85

Stewing

 

 

 R   99.98

 

20

Brisket

 

 

 R   89.98

 

 

6

Knuckles

 

 

 R 124.98

 

19

Flat Rib

 

 

 R   89.98

 

 

51

Marinated Rib

 

 

 R 104.98

 

63

Neck

 

 

 R   89.98

 

 

84

Smoked Rib

 

 

 R 149.98

 

18

Shin

 

 

 R  89.98

 

 

27

Sosaties/Kebabs

 

 

 R 154.98

 

107

Schnitzels

 

 

 R 119.98

 

 

215

Pin-wheels

 

 

 R 169.98

 

317

Rib eye Steaks

 

 

 R 194.98

 

 

54

Leg of Lamb De-boned

 

 

 R 178.98

 

151

Stewing Beef

 

 

 R  89.98

 

 

46

Leg of Lamb

 

 

 R 136.98

 

128

Stroginoff

 

 

 R 119.98

 

 

78

Lamb Rib Roll

 

 

 R 159.98

 

73

Meat Balls(Frikkadel)

 

 

 R   782.98

 

 

127

Lamb Lollies

 

 

 R 204.98

 

383

Ground Beef (Mince Mix)

 

 

 R   79.98

 

 

193

Bulk (Half/Whole) - ---Cash Deal

 

 

 R 103.00

 

141

Meat Loaf

 

 

 R   82.98

 

 

 

SMALLS

 

 

 

 

159

Sosaties (Rump)

 

 

 R 145.98

 

 

86

Kidneys

 

 

 R  57.98

 

91

Steak & Kidney

 

 

 R   97.98

 

 

67

Liver

 

 

 R  62.98

 

17

Club Steak

 

 

 R 114.98

 

 

113

Offal Set (Clean)

 

 

 R136.98ea

 

11

Tenderized Steak

 

 

 R 122.98

 

 

 

 

 

 

 

 

87

Beef Olives

 

 

 R 114.98

 

 

 

MUTTON - FRESH/FROZEN

 

 

166

De-boned Brisket

 

 

 R 129.98

 

 

 

      Class AB2 & AB3

 

 

 

 

40

Biltong

 

 

 R 264.98

 

 

Whole Carcasses only...Cash deal R 102.98

 

39

Droëwors

 

 

 R 249.98

 

 

 Carcass cut, Portioned and packed  R 103-98

 

290

Braai Packs

 

 

 R 106.98

 

 

 

381

Bulk (Quarter/Half) De-fat

 

 

 R   72.98

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 BURGERS

 

 

 

 

 

 

 

65

Eikeboom Burger

 

 

 R 89.98

 

 

 

 

303

Kaas Burger

 

 

 R 79.98

 

 

 

 

 

Char-grill Burger

 

 

 R 76.98

 

 

 

 

149

Pepper Burger

 

 

 R 76.98

 

 

 

 

 

Patty burger

 

 

 R 62.98

 

 

 

 

 

High-noon

 

 

 R 64.98

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHICKEN

 

 

 

 

 

 

 

61

Whole (Free Range)

 

 

 R   69.98

 

 

 

 

64

Spatchcock

 

 

 R   62.98

 

 

 

 

58

Breasts

 

 

 R   69.98

 

 

 

 

57

Drumsticks

 

 

 R   69.98

 

 

 

 

212

Leg Quarter

 

 

 R   69.98

 

 

 

 

 

 

 

 

62

Thigh

 

 

 R   69.98

 

 

 

 

 

 

 

 

59

Buffalo Wings

 

 

 R   75.98

 

 

 PORK - FRESH

 

 

 

 

 

69

Fillet (Free Range)

 

 

 R   79.98

 

22

Chops -Loin

 

 

 R   84.98

 

 

225

Fillet Smoked

 

 

 R 124.98

 

24

          - Neck

 

 

 R   93.98

 

 

60

Braai packs (700gr)

 

 

 R   69.98

 

94

Neck  De-boned

 

 

 R   99.98

 

 

163

Sosaties (Breast Fillet)

 

 

 R   74.98

 

48

Belly Spare Rib

 

 

 R   94.98

 

 

 535

Sosaties (Thigh Meat)

 

 

 R   99.98

 

44

Pork Belly

 

 

 R   96.98

 

 

 

 

 

 

 

93

Leg of Pork SQ Cut

 

 

 R   73.98

 

 

 

 OSTRICH

 

 

 

 

133

Pork Fillet

 

 

 R 104.98

 

 

189

Neck

 

 

 R -

 

 

Pork Steak (Rump)

 

 

 R 109.98

 

 

202

Steak - mixed

 

 

 R -

 

148

Mince 85/15

 

 

 R   79.98

 

 

289

Fan Fillet

 

 

 R -

 

28

Sosaties (Pork Neck)

 

 

 R   99.98

 

 

 

Mixed Fillet

 

 

 R -

 

97

Schnitzels

 

 

 R 103.98

 

 

443

Mince

 

 

 R  94.98

 

157

Belly Roll

 

 

 R 119.98

 

 

 

 

 

 

 

 

43

Rashers

 

 

 R   94.98

 

 

 

 

 

 

 

 

81

Pork Lollies

 

 

 R 119.98

 

 

 

 COLD MEATS

 

 

 

 

70

Shank

 

 

 R   44.98

 

 

110

Ham Gypsy

 

 

 R 182.98

 

 

Bulk Porker (Headless)

 

 

 R   44.98

 

 

273

Home Made Brawn

 

 

 R   89.98

 

 

 

 

 

 

 

 

425

Ham Sandwich

 

 

 R   68.98

 

 

SMOKED PORK

 

 

 

 

 

308

Ham Cooked

 

 

 R  119.98

 

 

 

 

 

 

 

 

120

Polony French

 

 

 R   68.98

 

25

Smoked Belly Spare Rib

 

 

 R 119.98

 

 

123

Salami Cooked

 

 

 R   79.98

 

139

Smoked Rashers

 

 

 R 109.98

 

 

104

Salami Cervelat (Aged)

 

 

 R 157.98

 

224

Gammon (Bone Out)

 

 

 R   87.98

 

 

169

Back Bacon

 

 

 R 114.98

 

56

Gammon (Bone In)

 

 

 R   83.98

 

 

205

Streaky Bacon

 

 

 R 114.98

 

70

Beins

 

 

 R   54.98

 

 

264

Leg/Neck Bacon

 

 

 R   94.98

 

35

Kässler Chops (Bone In)

 

 

 R 109.98

 

 

 

 

 

 

 

 

302

Kässler Chops (Boned)

 

 

 R 119.98

 

 

 

 

 

 

 

 

 ---COLD MEATS Continued

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FRESH SAUSAGE

 

 

 

 

251

Cabanossi

 

 

 R 189.98

 

 

168

Hero's Braai

 

 

 R    74.98

 

161

Frankfurter

 

 

 R   67.98

 

 

36A

Eikeboom Boerewors 1 (1% Pork)

 

 

 R  109.98

 

440

Chorizos

 

 

NA

 

 

36

Eikeboom Boerewors 2 (20% Pork)

 

 

 R  104.98

 

444

Liver Spread (125gr)

 

 

R 4.00 each

 

 

37

Stellenbosch. Boerewors

 

 

 R    89.98

 

256

Bockwurst

 

 

NA

 

 

136

Low Fat Braai Sausage

(Gesondheid wors)

 

 

 R  119.98

 

177

Russians

 

 

 R   82.98

 

 

108

Cederberg Boere

 

 

 R  104.98

 

442

Cocktail Vienna

 

 

 R   61.98

 

 

152

Beef Sausage

 

 

 R    89.98

 

339

Vienna Red

 

 

 R   66.98

 

 

152

Grabouw

 

 

 R    99.98

 

142

Vienna Smoked

 

 

 R   66.98

 

 

147

Namakwa

 

 

 R -

 

72

Vienna Foot Long

 

 

 R   66.98

 

 

129

Bosveld Budget Braai Sausage

 

 

 R -

 

104

Cervelat - Aged

 

 

 R 183.98

 

 

117

Kässegriller Fresh

 

 

 R    79.98

 

347

Pastrami

 

 

 R 184.98

 

 

118

Kässegriller Smoked

 

 

 R  114.98

 

175

Cooked Silverside

 

 

 R 184.98

 

 

185

Pork Sausage (Banger)

 

 

 R    71.98

 

213

Hollandse Rookwors

 

 

 NA

 

 

132

Mutton Sausage

 

 

 R    99.98

 

214

Bacon & Cheese

 

 

 R   86.98

 

 

160

Toulouse

 

 

 R    81.98

 

 

 

 

 

 

 

 

583

Jalapeno Pork Sausage

 

 

 R    79.98

 

 

 

 

 

 

 

 

171

Pork Boerewors

 

 

 R    74.98

 

47

Skilpadjies

 

 

 R   79.98

 

 

197

Salami Stick

 

 

 R  194.98

 

125

Pofadder Sausage

 

 

 R   99.98

 

 

204

Pork Chipelatos

 

 

 R    71.98

 

172

Pets Mince (4kg Loaf each-)

 

 

 R  100.00

 

 

203

Beef Chipelatos

 

 

 R    91.98

 

170

Pets Loaf/Patti

 

 

 R   24.98

 

 

323

Spekwors

 

 

 R    89.98

 

301

De-boned Chicken -FR

 

 

 R   88.98

 

 

270

Gluten/Allergy Free Braai Sausage

 

 

 R  109.98

 

438

Springbok Loin

 

 

 R 258.98

 

 

274

Chicken Sausage

 

 

 R    64.98

 

 

InniKoffie Rusks

 

 

 R   63.98

 

 

220

Kameelhout/Oukraal Boerewors

 

 

 R    94.98

 

 

 

 

 

 

 

 

98

Venison Droëwors

 

 

 R  273.98

 

 

Sekelhout/Kameel Braai Wood (5kg)

 

 

 R 30.00

 

 

99

Venison Biltong (Own)

 

 

 R  284.98

 

 

 Sekelhout/Kameel Braai Wood (16kg)

 

 

 R 80.00

 

 

413

Venison Droëwors Mixed

 

 

 R  278.98

 

 

 

 

 

 

 

 

184

Venison Braai Sausage

 

 

 R    99.98

 

 

 

 

 

 

 

 

99

Kudu Biltong (Namibia)

 

 

 R  299.98

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our Beef, Lamb, Pork, Chicken and Venison are sourced from areas in South Africa which are renowned for the quality of Live Stock produced. We can, because of Legislation restrictions (unless we are willing to pay "somebody" a yearly fee), not officially identify or name the areas.

All our Products are manufactured and prepared on site with the result that we have 100% control over the Quality of the Product.

When you shop at us, you are guaranteed to buy the best available products at a reasonable price.

VLEISPAKKE NOU BESKIKBAAR

"Click on image"

Hierdie Vleispakpryse is geldig tot 20 Oktober 2018

Contact

Special Offers

THIS WEEK'S SPECIALS

(While in stock till 13 Oktober 2018)

Delicious Lamb Shoulder Roast as well as

Leg of Lam Bone-in

R 129.98 per kg.

See the mouthwatering recipes in our Recipe Section

     

ALWAYS (At our Bottelary Branch only)

Hot Cup of Soup with bread roll - R 15-00

Plus a 300ml    -R 30-00

 

Plus a 300ml ----R 30-00

Recipies

Lamb Chops in a Convection Oven

Lamb Chops are quick to cook in the convection oven 

Cooking them is this easy:

      1. Place lamb chops on the wire tray
      2. Regulate oven to 200o C / 392o F
      3. Turn timer to 10 minutes
      4. Put the lid down / on to start cooking

In 10 minutes you’ll have Medium done Lamb Chops.  Cook for another 5 minutes for Medium to Well Lamb Chops.  The convection oven keeps them juicy and moist.

Tip: Cook your favourite veggies with the Lamb chops.

Flavour enhancers.

Marinate the lamb chops in combinations of

  • Garlic
  • Olive oil
  • Rosemarie
  • Oregano
  • Lemon juice
  • Lemon zest
  • Dijon Mustard
  • Honey
  • Balsamic Vinegar

You can combine your favorite flavors to make a tasty marinade.  Just be careful not to overpower the delicious flavor of lamb.

Marinate the lamb chops with your combination of choice. Make sure to use some lemon juice and olive oil. Use a zip-lock plastic bag, put them into the bag with the marinade and just let them sit until ready to cook.  There is less cleaning that way as you just throw away the plastic bag.

Tips – 

  • Keep a bottle of garlic oil available.  If you don’t have any fresh garlic you will still get that hint of garlic flavor.
  • Keep a bottle of lemon juice in case you don’t have fresh lemons.
  • Dried herbs can be used in place of fresh, so keep some dried oregano and rosemarie.

Convection Oven Lamb Chops are delicious combined with vegetables or salads.  Use the same ingredients for the marinade as a salad dressing.  Garlic, lemon and olive oil on a simple garden salad is delicious with your lamb.   Make up a dressing of yoghurt or sour cream, garlic and lemon to drizzle on your steamed or baked vegetables.

----oooOOOooo----

Here is a mouth watering leg of lamb recipe which will be perfect for a Sunday Lunch or dinner. 

SUNDAY's LEG OF LAMB 

Ingredients   2.5-3kg bone-in leg of lamb preferably bought at your local Butcher 1 lemon, strips of zest removed with a peeler and juice squeezed 6 cloves garlic 1/2 cup plus 3 tablespoons olive oil salt and black pepper  1.4 kg very small carrots, scrubbed 2 cups fresh flat-leaf parsley 1 cup fresh mint leaves 6 scallions or onion, chopped 2 teaspoons honey 

Directions  

Welmoed Cabernet Sauvignon 2009Pre-heat oven to 200° C. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.

-Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

-Roast the lamb to the desired doneness, 90 to 105 minutes for medium-, adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

-Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.

Recommended wine: The well-balanced Welmoed Cabernet Sauvignon will complement this dish. This medium to full bodied wine has a nose reminiscent of dark berry fruit with hints of nutmeg cassis and vanillin. The wine has a very elegant well structured palate with ripe fine tannin's and a lingering rich finish.

----oooOOOooo----

PAN TOASTED HAM SANDWICHES

INGREDIENTS: 

  • 50g butter, softened
  • 4 thick slices white bread
  • 2 teaspoons Dijon mustard
  • 100g thinly sliced sandwich ham
  • 80g Gruyere or Gouda cheese, thinly sliced
  • dressed salad leaves, to serve
  1. Step 1. Set 30g butter aside. Place 2 slices bread on a board. Combine mustard and remaining 20g butter in a small bowl. Mix well. Spread over bread. Top with ham and cheese. Season with salt and pepper. Spread remaining bread with mustard butter and sandwich together. Press down firmly.
  2. Step 2. Heat half the reserved butter in a non-stick frying pan over medium heat. Place 1 sandwich in pan (see note). Cook for 2 minutes each side or until golden. Repeat with remaining butter and sandwich. Serve with salad.
 

LAMB SHOULDER ROAST

Ingredients

  • 1 x 2kg lamb shoulder, bone in
  • 1 bunch of fresh rosemary
  • 1 bulb of garlic and 2 cloves of garlic, for root veg mash
  • 2 tsp English mustard
  • olive oil
  • 6 red onions
  • 4 tbs balsamic vinegar
  • 1 tbs plain flour
  • optional: 1 splash of red wine
  • 400g carrots, for root veg mash
  • 400g Cream Delight potatoes, for root veg mash
  • 400g parsnips, for root veg mash
  • extra virgin olive oil, for root veg mash

Method

1. Remove the lamb shoulder from the fridge and allow to come up to room temperature before cooking.

2. Preheat the oven to 200ºc.

3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt until broken down. Peel and add 2 cloves of garlic and bash again. Muddle in the english mustard and 2 tablespoons of olive oil.

4. Slash the lamb all over with a sharp knife, season with black pepper then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.

5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.

6. Place the lamb shoulder on top and roast for 20 minutes.

7. Carefully remove the tray from the oven and cover tightly with a double layer of kitchen foil, then return to the oven, turn the heat down to 160ºc, and cook for 4 hours, or until the meat pulls easily away from the bone.

8. Carefully remove the shoulder to a platter, cover loosely with the foil and leave to rest.

9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.

10. Place the tray on the stovetop over a medium heat, stir in the flour and cook for 2 minutes.

11. Add 500ml of boiling water and the wine (if using) and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.

12. To make the root veg mash, peel and roughly chop the carrots and peel two cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.

13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes or until tender.

14. Drain in a colander and leave to steam dry.

15. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.

16. Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

A Jamie Oliver Recipe
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