I work at ...


We are tailoring content specific to your business.


1. Intro to Frankie Fenner's Butchery

In this video, Andrew Nel from Frankie Fenner's Meat Merchants explains how their butchery business developed through the need to source free-range meat from ethical animal farms. He says seeeking out responsibly-sourced meat and knowing the origins of where meat cuts come from makes a difference when building a relationship of trust with customers.


2. Sourcing Free-Range Meat

Knowing that animals are treated humanely and that animal farms run ethical operations is absolutely key to any butchery business. In this video, Andrew Nel from Frankie Fenner's Butchery explains why responsibly-sourced meat is the only option for any butchery offering delicious, high-quality free range meat to customers.


3. Using Alternative Cuts

Introducing alternative meat cuts will help you to innovate your menu and cut costs. Andrew Nel from Frankie Fenner's butchery says it's a good idea to ask your butcher about the best meat cuts for different heritage dishes. South African meat is very versatile and exploring local food culture will have customers coming back for more.


4. Working With Your Butcher

What are good questions to ask your butcher? Anything and everything, says Andrew Nel, Operations Manager for Frankie Fenner's butchery. Transparency is key, and it's important to work with your butcher and communicate your needs. You should ask where your South African meat was sourced from and how it has been stored - because the correct storage can also affect the taste and quality of your meat cuts.

Test your knowledge and get your ICCA endorsed certificate for FREE on the UFS Academy app