About us

Welcome to Eikeboom Butchery The oldest surviving traditional Butchery in the Town of Stellenbosch and most probably the oldest Butchery in the RSA still in same building (since 1879), 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 favorite 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.  


Boerewors Legislation:

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The South African “Foodstuffs, Cosmetics  and Disinfectants ACT, 54/1972” which governs all of the laws surrounding every food product manufactured in South Africa states the following:

1) Raw boerewors shall be manufactured from the meat of an animal of the bovine, ovine, porcine or caprine species or from a mixture of the meat of two or more thereof, shall be contained in an edible casing and –

  • Shall contain a minimum of 90 per cent total meat content and not more than 30 per cent fat content
  • Shall contain no offal except where such offal is to be used solely as the casing of the raw boerewors
  • Shall contain no mechanically recovered meat
  • May contain a maximum of 0.02 grams of calcium per 100 gram of the product mass.

2) In or in connection with the manufacture of raw boerewors no ingredients shall be added except –

  • Cereal products or starch
  • Vinegar, spices, herbs, salt or other harmless Flavourants
  • Permitted food additives
  • Water

What the above paragraph means is the following:

1) Only minced meat products containing bovine (meat from cattle), Ovine (meat from sheep) Porcine (meat form swine –i.e. pigs) or Caprine (meat form goats) or a mixture of any two of these species may be called a boerewors. It must be filled into either a natural or Collagen casing.

  • There MUST be a minimum of 90 % meat in the total weight of the finished product. Anything less than this and you are not allowed to have the name boerewors on the product.  Of that 90% meat content , no more than 30% may be fat.
  • Boerewors may NOT contain any offal. i.e. lungs, hearts, kidneys, glands etc.  in the meat mixture, However natural casings (intestines) are classified as offal and may only be used as the casing for the products
  • Boerewors may NOT contain any MDM, or meat which has been extracted from bones, i.e. bone marrow, or trimmings extracted by bone presses
  • There may not be more than 0.02grams of calcium (and indication of the presence of bone chips) per 100g of finished product mass. This is a further method of ensuring that no unnecessary gristle and bones are present in the product.

2) Only the following products may be added to the meat total to arrive at a final weight of product. Remember that the sum of all non meat ingredients, added to the boerewors, may not total more than 10% of the total weight of the product.

  • Cereal products (sausage rusk, crumb) or starch (potato, maize, tapioca).
  •  Vinegar, spices, herbs, salt or other harmless Flavourants
  • Permitted food additives
    • NOTE: It is not permissible to add phosphates, soyas, egg products or any other non meat protein containing products, colourants
  • Water

Contact us

Stellenbosch Branch

19 Plein Street Stellenbosch 7600 Tel: 021 886 5731 Fax: 086 547 6199 Weekdays: 8:00 am – 5:30 pm

Bottelary Branch

Devon Place, R304 Koelenhof, Stellenbosch 7600 Tel: 021 865 2559 Fax: 086 547 6199 Weekdays: 8:30 am – 5:30 pm

Price List

 Valid 23/05/16 to 28/05/16
15 Fillet  R 259.95 30 Oxtail (Dressed)  R 99.95
158 Rump / Sirloin AB Portioned  R 125.95 Oxtail (Whole))  R 94.95
243 Rolled Sirloin  R 139.95 103 Ox Liver  R -
16 T - Bone  R 109.95 105 Ox Kidney  R -
13 Rump / Sirloin AAA Portioned  R 127.95 31 Ox Tongue  R 73.95
10 Silver Side  R 103.95 32 Ox Tongue Salted  R 69.95
77 Minute Steak  R 106.95 Ox Heart  R -
96 Aitch Bone  R 106.95 Ox Lungs  R -
09 Top Side  R 107.95
380 Topside Mince 90/10  R 107.95 LAMB - FRESH
29 Steak Mince 85/15  R  79.95 A2 & A3
306 Thick Flank  R 106.95 4 Chops - Rib  R 134.95
384 Thin Flank  R  89.95 1           - Loin  R 134.95
229 Soup Bones  R  19.95 3           - Leg  R 114.95
92 Stir fry  R 106.95 2           - Shoulder  R 114.95
12 Goulash  R 106.95 5           - Chump  R 119.95
16A T-Bone/Club Steak Combo  R 106.95 53           - Saddle  R 138.95
382 Bolo  R  95.95 8 Rib  R   85.95
21 Prime Rib  R  86.95 7 Neck  R   89.95
42 Chuck  R  77.95 85 Stewing  R   82.95
20 Brisket  R  77.95 6 Knuckles/Shin  R   99.95
19 Flat Rib  R  77.95 51 Marinated Rib  R   85.95
63 Neck  R  77.95 84 Smoked Rib  R 119.95
18 Shin  R  82.95 27 Sosaties  R 122.95
107 Schnitzels  R 106.95 215 Pin-wheels  R 129.95
317 Rib eye Steaks  R 169.95 54 Leg of Lamb Boned  R 139.95
151 Stewing Beef  R  77.95 46 Leg of Lamb B/I  R 109.95
128 Stroginoff  R 106.95 78 Lamb Rib Roll  R 128.95
73 Meat Balls(Frikkadel)  R  69.95 127 Lamb Lollies  R 164.95
383 Meat Mix (Minced - 5% Soy)  R 67.95 193 Bulk (Half/Whole) - Cash Price  R 83.00
141 Meat Loaf  R  59.95 SMALLS
159 Sosaties (Rump)  R 138.95 86 Kidneys  R 46.95
91 Steak & Kidney  R   86.95 67 Liver  R 49.95
17 Club Steak  R   99.95 113 Offal (Clean)  R 104.95
11 Tenderized Steak  R 106.95
 87  Beef Olives  R  99.95 MUTTON - FRESH/FROZEN
166 De-boned Brisket  R 108.95       AB2 & AB3
40 Biltong  R 243.95 258 Chops - Rib  R 123.95
39 Droëwors  R 219.95 258              - Loin  R 123.95
290 Braai Packs  R  93.95 130              - Leg  R  98.95
381 Bulk (Quarter/Half) De-fat  R  66.00 259              - Shoulder  R  98.95
                MUTTON Continued-----
--MUTTON Continued
Neck  R   76.95 BURGERS
Rib  R   76.95
Stewing  R   69.95 65 Eikeboom Burger  R 79.95
Knuckles/Shin  R   94.95 303 Kaas Burger  R 79.95
Smoked Rib  R 116.95 Char-grill Burger  R 66.95
Sosaties  R - 149 Pepper Burger  R 79.95
Pin-wheels  R - Patty burger  R75.95
Leg of Mutton  R   98.95 High-noon  R 75.95
Mutton Roll  R 124.95
Mutton Lollies  R - CHICKEN
Bulk (Half/Whole)-CASH  R   79.00 61 Whole (Free Range)  R 51.95
SMALLS 64 Spatchcock  R 54.95
Kidneys  R 49.95 58 Breasts  R 56.95
Liver  R 56.95 57 Drumsticks  R 63.95
Offal (Clean)  R 104.95 212 Leg Quarter  R 63.95
62 Thigh  R 61.95
PORK - FRESH 59 Buffalo Wings  R 63.95
69 Fillet (Free Range)  R 72.95
22 Chops -Loin  R 74.95 225 Fillet Smoked  R 113.95
24           - Neck  R 76.95 60 Braai packs  R 61.95
94 Neck  De-boned  R 79.95 163 Sosaties (breast Fillet)  R 74.95
48 Belly Spare Rib  R 94.95
44 Pork Belly  R 79.95 OSTRICH
93 Leg of Pork SQ Cut  R 61.95
133 Pork Fillet  R 98.95 189 Neck  R -
Steak  R 92.95 202 Steak - mixed  R -
148 Mince 85/15  R 64.95 289 Fan Fillet  R -
28 Sosaties (Pork Neck)  R 87.95 Mixed Fillet  R -
97 Schnitzels  R 92.95 443 Mince  R -
157 Belly Roll  R 94.95
43 Rashers  R 79.95 COLD MEATS
81 Pork Lollies  R 79.95
70 Shank  R 39.95 110 Ham Gypsy  R 153.95
Bulk Porker (Headless)  R 49.95 273 Home Made Brawn  R  84.95
425 Ham Sandwich  R  67.95
SMOKED PORK 308 Ham Cooked  R  85.95
120 Polony French  R  67.95
25 Smoked Spare Rib  R 109.95 123 Salami Cooked  R  75.95
139 Smoked Rashers  R   99.95 104 Salami Cervelat  R 155.85
224 Gammon (Bone Out)  R   79.95 169 Back Bacon  R 104.95
56 Gammon (Bone In)  R   72.95 205 Streaky Bacon  R 104.95
70 Beins  R  49.95 264 Leg/Neck Bacon  R 88.95
35 Kassler (Bone In)  R  89.95
302 Kassler (Bone Out)  R  98.95 COLD MEATS Continued---
 ---COLD MEATS Continued
251 Cabanossi  R 169.95 168 Hero's Braai  R  73.95
161 Frankfurter  R 62.95 36 A Eikeboom Boere 1  R  97.55
440 Chouricos  R  N/A 36 Eikeboom Boere 2  R  89.95
444 Lewerwors  R  N/A 37 Stellenb. Boerewors  R  79.95
256 Bockwurst  R  N/A 136 Gesondheidswors  R 104.95
177 Russians  R  82.95 108 Cederberg Boere  R  93.95
442 Cocktail Vienna  R  59.95 152 Beef Sausage  R  84.95
339 Vienna Red  R  59.95 152 Grabouw  R  85.95
142 Vienna Smoked  R  59.95 147 Namakwa       N/A
72 Vienna Foot Long  R  59.95 129 Bosveld Budget Braai    Order
104 Cervelat - Aged  R  143.95 117 Kässegriller Vars  R  68.95
347 Pastrami  R 134.95 118 Kässegriller Gerook  R 79.95
175 Cooked Silverside  R 134.95 185 Pork Sausage  R  66.95
213 Hollandse Rookwors     N/A 132 Skaapwors  R  94.95
214 Bacon & Cheese Sausage  R 83.95 160 Toulouse  R  74.95
176 Volstruis  R  -
MISCELLANEOUS 171 Pork Boerewors  R  62.95
47 Skilpadjies  R 72.95 197 Salami Stick  R 164.95
125 Pofadder  R 84.95 204 Pork Chipelatos  R  67.95
172 Pets Mince  R 21.95 203 Beef Chipelatos  R  84.95
170 Pets Loaf/Patti  R 24.95 323 Spekwors  R  82.95
301 Boned Chicken -FR  R 94.95 270 Vrystaat Braaiwors  R 104.95
438 Springbok Loin  R 179.95 274 Chicken    Order
Beskuit  R 52.95 220 Kameelhout/Oukraal  R  84.95
Doring Braaihout (7kg.)  R 26.90 98 Koedoe Droëwors  R 217.95
99 Koedoe Biltong (Own)  R 279.95
413 Wilds Droëwors Gemeng  R 239.95
184 Wilds Braaiwors  R 84.95
99 Koedoe Biltong (Namibia)  R 288.95

Specials & Recipes


Succulent Pork Texan Steaks Pre-Spiced or Marinated Special @ R 49-98 per kg runs till 28 May 2016. Available at our Stellenbosch and Bottelary Branches and only while stock lasts.


We now also stock Destinatus School's Free Range Chicken @ R 49-98 per kg (Nice Large Birds), as well as Free Range Eggs @ R 19-98 (½ Doz.)....Mixed, Large and Jumbo

(See recipes below)

Hurry and Get or Order yours TODAY!

Juicy Roasted Free Range ChickenRoast Chicken

  • Preparation time 10 m
  • Cook 1 h 15 m
  • Ready In 1 h 40 m
  • 1.5kg whole Free Range Chicken, giblets removed
  • Salt and Black Pepper to taste
  • 1 tablespoon onion powder, or to taste
  • 125ml butter, divided
  • 1 stalk celery, leaves removed
  1. Preheat oven to 175 degrees C.
  2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 82 degrees C. Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Hint: Serve with golden brown roasted potato wedges, white rice, lightly roasted baby carrots and green peas. Serves 5 Recommended Wine: Beyerskloof Chenin Blanc/Pinotagecheninblanc_pinotage1.The Beyerskloof Chenin Blanc/ Pinotage is widely recognized as the “white Pinotage”. Exciting and fruity, this wine showcases the versatility of Pinotage. When blended with Chenin Blanc the result is a unique tasting, easy sipping off white wine.     Recipe by:ROBINROCKINGBIRD/Allrecipes.com  


Eikeboom Pork Texan Steak

Eikeboom Pork Texan Steak Eikeboom Butchery’s Pork Texan Steaks comes pre-spiced or marinated and sealed in a vacuum bag, so no extra ingredients or spices are required. The beauty of this cut is that it can, and should, be braaied in the plastic sleeve it is sold in, which ensures that the meat remains melt-in-the-mouth soft and juicy. Pork_Texan_Steak Try this method on a hot Kameeldoring or dry Mopani Braai Wood Braai: In the vacuum bag on the braai for about 15 minutes (till the meat juices start boiling), remove from bag, save juices and shove the meat back on the fire for another 2 to 3 minutes a side while basting the juices over it…Comes out perfectly juicy and tender.   Q: How is that supposed to work? Doesn't the plastic catch alight?Brannas A: Flames will melt the plastic but hot coals don't.                                                                                                      Recommended Ice Cold drink:


Corned beef tongue with mustard sauce

Preparation time: 15 minutes Cooking time: 80 minutes
  • 2 kg corned beef tongue
  • 2 carrots, chopped
  • 2 onions, left unpeeled and chopped
  •  sprig parsley
  •  stick of celery
  • 6 peppercorns
  • 5 ml mustard powder
  • Mustard Sauce
  • 40 g butter
  • 30 ml flour
  • 450 ml hot beef stock
  • 150 ml milk
  • 20 ml mustard powder
  • 10 ml wholegrain mustard
Place a tongue in large saucepan and cover with cold water. Add remaining ingredients. Cover with a lid and bring to boil. Reduce heat and gently simmer for 40 minutes per kilogram of tongue, plus a further 20 minutes. (1,5 kg requires 80 minutes cooking time). Remove tongue from liquid and plunge into cold water. When cool enough to handle remove skin and trim at throat. Allow to cool completely, preferably overnight, before carving into thin slices. Mustard Sauce: Melt butter, add flour and cook, stirring to a roux. Do not allow to brown. Add stock and milk and bring to boil stirring until thickened. Season. Add mustard powder and wholegrain mustard to taste and stir. Cool and serve with sliced tongue
Pinot_Noir_WinePinot_Noir_WinePinot Nior
Recommended Wine: Pinot Noir------Pinot Noir is typically a light to medium-bodied fruity red wine that boasts considerable meal pairing versatility with an exact Cured Beef Tongue match.
Recipe from: Ideas

Roast Gammon – The traditional South African Christmas lunch

For many South Africans, Christmas is not Christmas without a traditional roast gammon. This versatile dish can be served all year round but it is part and parcel of Christmas and the festive season. The left over gammon Boxing Day sandwiches have also become a holiday ‘cuisine’ tradition. Here is a great recipe to try this Christmas. Glazed Roast Gammon Ingredients 1 boned uncooked gammon of about 2.5kg 1 onion halved cloves 2 sticks celery water Glaze 50g butter 75g dark brown sugar 1 tablespoon mustard Directions Place the gammon into a large pot and cover with cold water. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water. Stud the onion halves with 2 cloves and add to the pot. (Liquid should cover 80% of the gammon)  Bring to the boil, reduce heat and simmer on low for 2 1/2 hours. Take the pot off the heat and set aside allowing the gammon to cool in the liquid. When cool, remove from the water. The skin will be easy to remove now. Remove the skin without removing the layer of fat. Now score the fat diagonally into diamond shapes. Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined. Brush the gammon with 70% of the glaze,  and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze. Serve with Pineapple rings, baked Potatoes (or rice), a green veg of your choice and gravy made from the the reduced liquid used during the last simmer stage of the gammon. A coleslaw with a green salad (lettuce; possibly with cucumber and green peppers) and cherry tomatoes side salad goes well with this Gammon. Serves 8
    Recommended wine: The Hill & Dale Chardonnay will pair perfectly with this dish. This harmonious wine, with delicate citrus and vanilla-oak flavours, made in a pleasing style that will appeal to lovers of fruit-led chardonnay . Source: cookbook.co.za and Stellenzicht Wines


CURRY LAMB CHOPSlamb-Curry-tjops

The ingredients of our marinade and the 3 days marinating time mean you can also use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After two to three days in the marinade the meat will be amazingly tender and full of flavour. What you need (feeds 6–8)
  • 2 to 2,5 kg mixed lamb chops pre-marinated in Eikeboom's secret Ouma's Curry marinade.
  • If you want to, you can place a few chopped and ringed onions on the chops while braaing.
What to do
  1. Braai for about 8–10 minutes on hot coals
  2. As there is a little bit of sugar in the marinade, please make sure to turn the chops regularly to avoid a “burned” taste.
  3. Serve with Jan Pap “Braaipap” and a gravy sauce
  4. Also goes down well with brandy and coke

Photo: Jan Braai


Club Steak on the bone with Blue Cheese Butter Bistro style for two to share.Club steak on the bone with blue cheese butter_0 Serves: 2 Time to prepare: 5 minutes Cooking time: 10 minutes
  1. Needed: 750g lean bone-in club steak 25g black peppercorns, crushed Salt 30ml/2tbsp sunflower oil
  2. Blue Cheese Butter: 50g unsalted butter, softened 50g blue cheese
  3. Method: 1. Prepare the blue cheese butter; in a small bowl mix together all the ingredients. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate until required. 2. Place the crushed peppercorns and the salt on a large plate and coat the steak on both sides. 3. Heat the oil in a large griddle or frying pan and cook the steak for 4-5 minutes on each side (for medium rare). 4. Top with a disc of the blue cheese butter, transfer to a warm plate and leave to rest for 1-2 minutes. 5. Slice and serve immediately with a salad garnish, chunky chips and roasted red onions.
  From: simplybeefandlamb Recipes


Easy and tasty Leg of Lamb Recipe:

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


  • 2.5-3kg bone-in leg of lamb preferably bought at your local Butcher.Leg of Lamb3
  • 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: 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.