Our preferred meat brand, Chalmar Beef

At The Fat Butcher, we source our meat directly from Chalmar Beef. The meat is guaranteed AAA-grade beef and lamb. The cattle is pasture reared and grain finished to ensure a steady stream of beef and lamb to the South African market. The cattle never experience any transportation stress, as they are walked to the abattoir which is located about 800m from the farm itself. Read More

The FB Meat Guide
Sirloin
Sirloin

King James I of England was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir Loin"

Côte de Bœuf
Côte de Bœuf

Also known as the Ribeye or Wingrib cut, arguably the most flavoursome of all the cuts

Rump
Rump

A cut from the rear quarters of the cow and is known as the butcher’s favourite

T-Bone
T-Bone

Known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle

Porterhouse
Porterhouse

Found further to the rear of the short loin, showing a more heavily marbled sirloin, and a thicker piece of fillet

Fillet
Fillet

Known as the blank canvas of the steakhouse, it contains very little or no fat, and is incredibly tender

FB Prime Cuts

FB Prime Cuts

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