We will be open for business between
08:30 and 17:00 Mondays to Fridays, and Saturdays 08:30 to 13:00 during the "Lockdown" period.
If you need to collect, or want us to deliver to your doorstep at a small fee, please phone in for orders between 09:00 and 12:30 on Telephone 021 886 5731 (Stellenbosch town branch) or 021 865 2559 Bottelary Branch)
Let's all stay Safe
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..... (UPDATE......After 11 successfull trading years and in the process helping in more than trippling the amount of shoppers to Devon Place Centre, the owners of the Centre decided it is time for us to leave in order to upgrade the Centre to rather accommodate a SPAR. It is sad, but true.......We will stay open as long as possible and will keep you posted as to when and where we will be moving to.)
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.
PRICES VALID WEEK 06/07/2020 TO 11/07/2020
BEEF - AAA -per kg.
Fillet Whole R 224.98
Fillet Head R 189.98
Fillet Steak – Portioned R 234.98
Rump/Sirloin R 129.98
T- Bone R 124.98
Rib Eye Steak R 154.98
Club Steak R 116.98
Sosaties (Kebab) – Rump R 127.98
Braai Rib – Whole/Cut R 94.98
Topside Mince R 115.98
Steak Mince – Lean R 99.98
Ground Beef (Beef/Soy Mix) R 84.98
Goulash R 122.98
Shin – Cut R 94.98
Tenderised Steak R 124.98
Stir-fry R 124-98
Oxtail – Portioned R 109.98
Ox Tongue – Fresh R 74.98
Ox Tongue – Cured R 77.98
Biltong R 269.98
Droëwors R 259.98
Bulk (Hind Quarter) R 75.00 (Cash or EFT deal)
LAMB – AAA per kg.
Chops – Rib/Loin R 218.98
Braai (Best End) R 184.98
Leg R 184.98
Chump (Rump) R 198.98
Saddle (Butterfly) R 229.98
Rib – Whole R 139.98
Rib – Machanchos R 144.98
Neck R 144.98
Knuckles R 163.98
Potjie Meat (Neck/Knuckle) R 154.98
Sosaties – (Kebab) R 199.98
Leg of Lamb - Bone In R 179.98
Leg of Lamb – Boned R 234.98
Bulk – Whole/Half R 136.00 (Cash or EFT deal)
Liver R 79.98
Offal Set R 154.98
Offal – Potjie Ready R 154.98
Skilpadjies R 79.98
Pofadder Sausage R 104.98
PORK per kg.
Chops – Loin R 79.98
Neck (Bone In) R 86.98
Neck (Boned) R 94.98
Spare Rib – Belly R 87.98
Fillet R 97.98
Cape Steak (Rump) R 99.98
Mince (85/15) R 74.98
Rashers R 89.98
Lollies R 109.98
Bulk (Headless) EFT/Cash R 45.50
BURGERS per kg.
Eikeboom Burger R 89.98
Cheese Burger R 89.98
CHICKEN per kg.
Whole Bird (Free Range) R 66.98
Spatchcock R 69.98
Whole Bird (Boned) R 104.98
Breasts R 64.98
Drumsticks R 73.98
Leg Quarter R 72.98
Thighs R 69.98
Buffalo Wings R 77.98
Fillet (Free Range) R 87.98
Sosaties (Kebab) – Thigh R 99.98
Liver R 28.98
COLD MEATS – per kg.
Sandwich Ham R 61.98
Salami – Cooked R 89.98
Salami – Cervelat (Aged) R 199.98
Bacon – Back R 122.98
Bacon – Streaky R 139.98
Russians R 88.98
Vienna Red/Smoked R 69.98
Liver Spread (125 gr) R 4.90 each
SAUSAGES per kg.
Eikeboom – 98% Beef R 109.98
Eikeboom – 20% Pork R 104.98
Stellenbosch R 99.98
Low Fat R 112.98
Kässegriller – Fresh R 93.98
Kässegriller – Smoked R 129.98
Pork Bangers R 84.98
Jalapeno R 89.98
Pork Boerewors R 84.98
Chipolatas – Pork R 84.98
Chipolatas – Beef R 94.98
Speck Sausage R 97.98
Gluten/Allergy Free R 114.98
VENISON per kg.
Biltong R 269.98Special!!!
Droëwors R 284.98
Steaks - Sirloin R 160.00
Fillet R 240.00
Mince R 89.00
Sausage R 130.00
Cheese Sausage R 160.00
Please contact us on firstname.lastname@example.org
021 886 5731 (Stellenbosch)
021 865 2559 (Bottelary)
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"
Meat Packs again available after "COVID Level 1" Restrictions
Vleispakke eers weer einde "KOVID Vlak 1" beperking beskikbaar
THIS WEEK'S SPECIALS
R 169.98 per kg
2 kg packs only
Please pre-order the following specials:
R 84.98 per kg
Lean Pork MinceMix with Beef Mince and surprise the Family with the delicious taste. (Try an Asian Style Stir Fried Pork Mince Recipe with Broccoli)
R 69.98 per kg.See our Mouthwatering Recipes in the Recipe Section
ALWAYS (At our Bottelary Branch only)
Lamb Chops in a Convection Oven
Lamb Chops are quick to cook in the convection oven
Cooking them is this easy:
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.
Marinate the lamb chops in combinations of
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.
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 LAMBIngredients 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....
Pre-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.
PAN TOASTED HAM SANDWICHES
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
1 tbsp fish sauce
3 shallots sliced
Slow-Roasted Rosemary Garlic Lamb Shanks
Total: 2 hrs 45 mns
Prep: 10 mins
Cook: 2 hrs 35 mins
Servings: Yields 4
This slow-roasted lamb shanks recipe is such a great and easy way to enjoy lamb. This lamb recipe has only a few ingredients, but thanks to the long, slow cooking, the results are incredibly flavourful, succulent, fork-tender meat.
You'll need to plan a few hours to prepare this recipe, to allow the lamb to slow-roast, but it will be time well-spent.
Steps to Make It
A John Mitzewich recipe