Despite many fuel price increases, Meat Online has not raised its delivery charge to our customers for a number of years. Unfortunately, we have had to contend with massive cumulative increases, so we have no choice but to raise our delivery fee to R150. If your order is more than R1000, then delivery will be free of charge. We hope you agree that the convenience of receiving our meat delivered to your door, along with the great price and outstanding quality will more than compensate.
Should you wish to do so, you are more than welcome to collect from our premises in Edenvale at no charge.
Heritage & Braai Day 2020
Struggling with where to get your meat from this Braai Day? Look no further than Meat Online. They offer online ordering and home delivery around Gauteng. Meat-Online is a partnership between The Grillhouse, one of Joburg’s finest steakhouses and Meat Brothers, who have over 40 years’ experience in supplying top quality meat to restaurants and the Hospitality Industry. So you know you’re going to get the highest quality meat out there at well-priced rates… read more
Please note that orders may take a few days extra to deliver due to the increase of orders during the last weeks and limited staff availability.
We are closed on Easter Saturday the 11th April (therefore we will be closed from Friday 10 April 2020 and only re open on Tuesday 14 April 2020).
So, you want to know more about beef? Here are some interesting facts about beef and cattle…
1. The United States and Brazil are the top beef producing countries in the world
2. The average cow has more than 40,000 jaw movements per day
3. The salivary glands of cattle, located beneath the tongue, produce 50-75 litres of saliva per day!
4. Hamburger meat from 1 cow would equal 720 quarter-pound (100g) hamburgers, enough for a family of 4 to enjoy hamburgers each day for nearly 6 months!
5. More than 100 medicines, including insulin and oestrogen, come from cattle.
6. One cowhide can produce enough leather to make 18 soccer balls.
7. There are close Read More
Stone, who trained under London’s legendary chef Marco Pierre White before becoming a television personality on TLC’s Take Home Chef and Bravo’s Top Chef Masters, is the only chef currently bringing the rare Australian steaks to North America.
He’s also the first to sell them there. “There are only a few world-class butcher shops in the world, and there’s never been one in Los Angeles,” Stone said during an interview at Bloomberg’s New York offices. Unlike other high-concept butcher shops that focus on whole animal or organic specimens, Stone’s philosophy Read More
The English language doesn’t offer a specific vocabulary for describing food aromas. Despite the fact that smell is the dominant force in flavour perception, English speakers refer to aromas by the names of the foods they are most commonly associated with. Aniseed, citrus or nutty, for instance.
When it comes to talking about meaty flavours, dodgy adjectives such as chickeny, lamby and porky often come into play, and if we elaborate, we focus on the tastes that the tongue detects, and the textural qualities. “Sweet and tender,” we might say, or “sinewy but well-seasoned”.
What, then, are these good meaty flavours that we can’t quite put our fingers on, that make Read More
We might beat them at rugby and cricket now and again, but we are well beaten in average meat consumption
…when it comes to eating meat, Australia comes first. According to Forbes magazine, every year, the average Australian will eat 205 lbs (93kg) of beef and veal, poultry, pork and sheep meat.
The United States is in second position with 200.6 lbs ) (91kg) (despite a very low value for sheep) followed by Israel with 189.6 lbs. (86kg). South Africa is 11th on the list with a per capita consumption of 50kg per year.