Bayside Butchery

We’re not saying that Malva pudding has the power to teleport us but it comes pretty close 😍 And the best way to follow a braai is to touch the sweet tooth!
Celebrate braai month with the best way we know how 😏

Head to Bayside Butchery for our Malva pudding!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

The madness continues with 20% off on our rump and sirloin steak only from the 20th to the 22nd of September!

Ts and Cs apply!

This biltong and potato recipe is the perfect side dish for your braai day spread. Simply cook it while you cook your meat leaving you more time to enjoy the jol 😉

You will need:
*400 g Bayside Butchery sliced biltong
* 2 kg large potatoes, washed
* olive oil, to rub
* sea salt and freshly ground black pepper, to taste
* 1 tsp smoked paprika per potato
* ½ tsp dried thyme per potato
* butter, for serving
* 250 ml Lancewood sour cream

Method
1. Make incisions into the potatoes and microwave for about 5 minutes, flip them over, and microwave for about 5 more minutes or until a sharp knife pierces them easily. Let the potato cool for a few minutes, until it's safe to handle.
2. Rub each potato with olive oil and seasoning, wrap in tinfoil and braai over medium coals and for about 45 minutes to an hour, turning often, until the skins are crunchy and the flesh is fluffy and soft.
3. Serve hot with butter, sour cream and biltong

Get to Bayside Butchery for our sliced biltong and Lancewood sour cream!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

If you’re not the first one standing with plate in hand at the braai when the braai master yells “meat’s ready!”, you’ll definitely miss out on these favourites!
Which famous braai dish is this?
Let us know in the comments below 😉

Hint: It’s definitely available at .

The sweetest twist that we know and love all too well is a Koeksister 🤤 Celebrate Braai Month with BaysideBuchery and have the sweetest ending to your spread!

Head to Bayside Butchery for our Koeksisters!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

What’s better than our boerewors? Having it on Braai Day with a side of chakalaka. Here’s our recipe 😉

You will need:
* 2 tbsp oil (vegetable or olive oil)
* 1 large onion, chopped
* 1-2 garlic cloves, minced
* 1-2 chilli peppers, finely chopped (optional, for heat)
* 1-2 bell peppers (red or green), chopped
* 2 large carrots, grated
* 1 can chopped tomatoes or fresh tomatoes
* 1 tbsp curry powder
* 1 tsp paprika
* 1 tsp ground cumin (optional)
* 1 can baked beans in tomato sauce
* Salt and pepper to taste

Method:
1. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add garlic, chilli peppers (if using), and bell peppers, and cook for another 3-5 minutes.
2. Stir in the curry powder, paprika, and cumin (if using). Add the grated carrots and cook for a few minutes until slightly softened.
3. Pour in the chopped tomatoes and cook for 10-15 minutes, allowing the mixture to reduce slightly and the flavours to meld together.
4. Stir in the baked beans, reduce the heat, and let it simmer for another 10 minutes. 5. Season with salt and pepper to taste.
6. If the chakalaka is too thick, add a little water to reach the desired consistency. Some like it thicker, while others prefer a bit more saucy.

Looking for a reason to see your favourite people?
The perfect way to get together is by having a braai, obviously.

Our spreads usually include these tasty extras. Which famous braai dish is this?
Let us know in the comments below 😉

Hint: It’s available at !

Shop for your braai essentials at on September 21st and stand a chance to WIN a delicious braai hamper for 4 people.

All you need to do is:
🥩Shop at Bayside on September 21st
🥩Write your name and phone number on your till slip
🥩Drop your till slip into the competition box

One lucky winner will be drawn at the end of the day and can collect their prize on Sunday.

Ts and Cs apply*

We’re firing up Braai Month with 20% OFF our melt-in-the-mouth Rump Steak!
This offer is valid until the 8th of September 2024.
Ts and Cs Apply!

September is here, days are hotter and it’s finally and we can’t help but celebrate with some favourites.

Now, what’s a braai without a sweet ending? Round off your braai menu with a fresh, sweet Milk Tart 🤤

Head to Bayside Butchery for our Melktert!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Rolling in with the classics at , we have our famous pork bangers. You already know what to pair this with for a well-known favourite 👀 It’s mash… Bangers and mash. So, grab a pack, fire up the grill and enjoy a classic.

Pop in to Bayside Butchery for our pork bangers!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

On the hunt for a succulent leg of lamb? has your order 🤩
Call the family up, your perfect Sunday roast feast is waiting.

Bayside Butchery Tip: Slow roast it for perfect fall-off-bone tenderness!

Pop in to Bayside Butchery for our super tender leg of lamb!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Tiny but mighty and a crowd fav, our pork cocktail sausages are a great finger food whether you’re serving canapés or hosting cocktail hour!

Pop in to Bayside Butchery for our pork cocktail sausages!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Simple, satisfying and delicious, this beef sausage and peppers skillet is the perfect scrumptious meal to cook in under 30 minutes!

You will need:
* 500 g of Bayside beef sausage, sliced into 1 cm rounds
* 30 ml olive oil
* 1 large onion, thinly sliced
* 3 bell peppers (red, yellow, and green), thinly sliced
* 3 cloves garlic, minced
* 5 ml dried oregano
* 5 ml dried basil
* 2.5 ml red pepper flakes
* 1 can diced tomatoes, undrained
* 60 ml beef broth or water
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* Crusty bread or cooked pasta (for serving)

Method:
1. In a large skillet, heat 15 ml of olive oil (1 tablespoon) over medium-high heat.
2. Add the sliced beef sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the remaining 15 ml of olive oil (1 tablespoon).
4. Add the sliced onions and bell peppers. Cook until the vegetables are tender and slightly caramelised, about 7-10 minutes.
5. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). 6. Cook for another 1-2 minutes until the garlic is fragrant.
7. Return the cooked sausage to the skillet.
8. Add the diced tomatoes with their juices and the beef broth or water.
9. Stir everything together, scraping up any browned bits from the bottom of the skillet.
10. Reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes, allowing the flavours to meld together.
11. Season with salt and pepper to taste.
12. Garnish with chopped fresh parsley.
13. Serve hot with crusty bread or over cooked pasta.
Optional: You can add other vegetables like zucchini or mushrooms for extra flavour.

Pop in to Bayside Butchery for our beef sausages!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Everybody looks forward to snack time and it gets even better when we bring out the big boys: our cocktail wors. It’s not about the size, it’s about the flavour it packs. And the flavour is top tier.

Pop in to Bayside Butchery for our cocktail wors!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

We don’t think anyone really needs an excuse to dive into our homemade Nutella ice-cream 😍 It’s homemade to perfection and filled with creamy nutella, need we say more?

Get to Bayside Butchery for our delicious homemade ice-cream available in 250ml or 500ml sizes🍨

📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Mealtime is looking exciting with this Spinach and Sun-Dried Tomato Chicken Pasta 😍

You will need:
* 4 x Bayside Butchery chicken breasts, cut into bite-sized pieces
* Salt and pepper to taste
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried oregano
* 1 tsp paprika
* 2 tbsp olive oil
* 1 cup fresh spinach, chopped
* 1/2 cup sun-dried tomatoes, chopped
* 3 cloves garlic, minced
* 1 bag of fettuccine pasta
* 1 cup heavy cream
* 1 cup chicken broth
* 1/2 cup grated Parmesan cheese
* 1/4 cup crumbled feta cheese
* 1 tbsp butter
* Fresh parsley, chopped (optional)

Method:
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Season the chicken pieces with salt, pepper, garlic powder, onion powder, oregano, and paprika.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute, until fragrant.
5. Add the sun-dried tomatoes and cook for another 2 minutes.
6. Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a simmer.
7. Reduce the heat to medium and let the sauce cook for about 5 minutes, allowing it to thicken slightly.
8. Add the cooked pasta, spinach, and cooked chicken to the skillet. Toss to coat everything in the sauce.
9. Stir in the grated Parmesan cheese and crumbled feta cheese, mixing until the cheeses are melted and the sauce is creamy.
10. Garnish with chopped fresh parsley, if desired.
Serve the pasta hot, with extra grated Parmesan cheese on the side if desired.

Bayside Tips:
You can add a splash of lemon juice to the sauce for a bit of brightness.
If you like a bit of heat, add a pinch of red pepper flakes to the sauce.

Pop in to Bayside Butchery for our chicken breasts and whip up this delicious meal!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

It’s sweet-tooth-o-clock and our homemade Peanut butter ice-cream should be on your radar 🤤🍨 It’s creamy, indulgent and the perfect way to end off a great meal.

Get to Bayside Butchery for our delicious homemade ice-cream available in 250ml or 500ml sizes🍨

📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Biltong: The ultimate snack. Whether you’re out and about, setting up the snacks for your guests or you’re simply craving a little something to keep you going.

Disclaimer: it may be addictive but that’s just because it’s the best that Bayside has to offer and it’s packing all the flavour 😉

Head to Bayside Butchery for our top quality biltong!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Looking for a little sweet treat? 🍨 Made with love and the finest ingredients, now has homemade ice-cream in our divine Lotus Biscoff flavour available in 250ml or 500ml tubs if you want to share, or not 😉

Head over to Bayside Butchery for our delicious homemade ice-cream 🍨
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Our beef sausages are perfect for a hearty breakfast with some eggs and toast or for lunch and dinner with a soft bun and some caramelised onions. In fact, there are so many ways to enjoy them! They really are the MVP of mealtime.

Get to Bayside Butchery for our beef sausages!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Our chicken breasts are tender, juicy and ready to be the star of any dish 🤤 Whether you’re throwing together a salad for a light lunch or cooking up a storm with a creamy pasta, our chicken breasts are the perfect highlight!

Pop in to Bayside Butchery for our chicken breasts!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Looking for a quick and tasty week-night dinner to save you time and punch the flavour? has the finest lamb chops on the Bayside 😉

Head to Bayside Butchery for our tasty lamb chops!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Craving a hearty beef stew to warm the heart this Winter?

Our chuck is super tender when slow cooked and makes for a flavourful stew 🤤

Head to Bayside Butchery for our cuts of chuck!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

So, you think you know your cuts of meat?
Which cut of meat is this?

Tip: This juicy treasure comes from the top sirloin of the hindquarter of a cow, just above the leg and it has a distinct fat cap on the side which contributes to its tenderness

Baysiders, do you know what cut of meat this is? Let us know in the comments below!

The best way to cook picanha is by making Espetada which is grilled Picanha, Madeiran Style

You will need:
1 - 1.5kg picanha
Coarse sea salt (or rock salt)
black pepper, olive oil, garlic

Method:
1. Picanha typically comes with a thick fat cap. Trim it to about 1/4 inch if it's too thick, but don't remove it completely as it adds flavour and moisture. Cut into Steaks or Skewers: You can either cut the picanha into thick steaks (about 1-1.5 inches) or slice it into 3-4 pieces along the grain, then fold each piece in a horseshoe shape and skewer them.
2. Generously sprinkle coarse sea salt over the meat. In traditional Brazilian style, this is the primary seasoning. You can also add freshly ground black pepper if desired. If you prefer a bit more flavour, you can marinate the meat with olive oil, minced garlic, and herbs for a few hours before grilling. However, many purists prefer just salt.
3. Preheat the grill to 230-260°C. If using a charcoal grill, let the coals become ashy and spread them out evenly. Place the picanha steaks or skewers directly over the hottest part of the grill. Sear each side for about 2-3 minutes to get a nice crust.
4. After searing, move the meat to a cooler part of the grill to cook through without burning. Close the lid and cook for about 10-15 minutes, turning occasionally, until the internal temperature reaches your desired level of doneness
5. Remove the picanha from the grill and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat.
6. If you cook the picanha as whole pieces, slice it against the grain into thin slices to ensure tenderness.
Serve the picanha with traditional sides such as corn bread, fried maize meal (milho frito), salsa, rice or potatoes

Additional Tips:
Picanha is best enjoyed medium-rare to medium. Overcooking can make it tough.

Head to Bayside Butchery for our cuts of premium picanha!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Cooking rump steak to perfection isn’t the easiest but we’re here to give a little help to ensure it is tender, juicy, and flavourful. Here are some tips to help you cook the best rump steak:

1. Select a good quality rump steak from Bayside Butchery: Look for a well-marbled piece of meat as the fat content will add flavour and tenderness.

2. Take the steak out of the fridge at least 30 minutes before cooking the meat at room temperature to ensure even cooking. Pat it dry using paper towels to pat the steak dry. Removing excess moisture helps in achieving a good sear.

3. Season the steak generously with salt and freshly ground black pepper just before cooking. You can also add other spices or herbs if desired. It’s all about the TLC.

4. Preheat a heavy-based skillet or cast-iron pan until it’s very hot which is essential for creating a good sear. Lightly oil the steak instead of the pan to prevent smoking and ensure even coverage. Place the steak in the hot pan and do not move it around. Sear each side for about 2-3 minutes for medium-rare, depending on the thickness of the steak. Adjust the time for your preferred doneness.

5. In the last minute of cooking, add a k**b of butter, crushed garlic, and fresh herbs like thyme or rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly. Allow the steak to develop a good crust without constantly flipping it. Flip only once during cooking.

6. Leave her alone! After cooking, transfer the steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute throughout the meat, ensuring a moist and flavourful steak.

7. When slicing the steak, always cut against the grain. This breaks up the muscle fibres and results in a more tender bite.

8. Serve to perfection and pair your perfectly cooked rump steak with complementary sides such as roasted vegetables, mashed potatoes or a fresh salad.

That’s all 🤌

Get to Bayside Butchery for our quality cut of rump!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!

Looking for tender, unforgettable flavour? has melt-in your-mouth fillets that will fillet your plate with juicy goodness 🤪

Pop in to Bayside Butchery for our top quality cuts of fillet!
📍 https://maps.app.goo.gl/usRW5W6mtyq4vUVP8
We are OPEN 7 days a week!