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Understanding the different cuts of beef can be a little confusing. Not only do they have different names in different countries, but the butcher around the corner will call his cut by a different name too!
The forequarter is divided into the chuck, rib, fore shank, brisket and plate. The most economical way of buying beef, lamb or veal is purchasing the whole forequarter and having your butcher cut it into the various cuts to suit your needs.
Although very tasty, the meat in the neck is made up mostly of connective tissue, bone and fat. It can either be cubed or minced and the bones used for the stock pot.
This contains the meaty portions on the top of first few ribs and consists of several muscle layers running in different directions. So you thought only we were confused – so is the poor animal! This makes a wonderful pot roast or moist, slow-cooked oven roast.
This is a chuck roast off the bone. It makes a delicious, tender roast that benefits from slow, wet cooking methods like stewing, braising or pot-roasting.
Now this is an interesting cut, which some say isn't actually a formal cut, but rather a method of preparation! However, this is the cut that has been commonly accepted as 'LondonBroil'. I call it 'forever loyal' because it is always soft and tender.
This is a very lean roast, off the bone, used by most butchers to make rare roast beef for their deli section. Most chefs would say that this heavily exercised muscle should be braised or cooked in liquid, however if dry roasted and thinly sliced, it makes a wonderful rare roast.
If wet aged (vacuum packed in the refrigerator) for seven to ten days this makes a wonderful roast for three or four people. It's a small, very lean cut that can also be used for minute steaks and stroganoff, or cubed for stews, steak pies and curries. It really is a very versatile cut. One of my favourites!
This is a very tender cut of meat that can be sliced vertically and cooked as steaks or cubed for kebabs/sosaties. This is quite a thick piece of meat about 3 - 4cm thick, so when making steaks with it, I cut it half horizontally through the middle along the white sinew line so that each steak is now only 1 ½ - 2cm thick. This way you don't have the sinew running through the middle of the steak or meat.
This steak has a bone in it and makes a very tender, tasty variation to a lamb chop (for those who prefer beef). It gets its name from the bone, which is shaped like the number seven.
One thing that breaks my heart is when customers request roasts with 'no fat'. Rather roast the meat with the fat on to keep it moist, tasty and succulent, then if it hasn't all rendered, removed afterwards!
It is in this section of the ribs that the tender Scotch fillet or rib-eye muscle is housed. While still attached to the rib tones it is called a standing rib roast and makes a wonderful impression as it stands arched firmly on its flat-boned base. This roast can also be French-trimmed, where all the meat and fat are removed along the length of the bone tips for that extra-clean look.
The rib-eye muscle or meat removed from these ribs is known as the Scotch fillet or rib-eye roast. It is a boneless roast that can be roasted whole or cut into Scotch fillet or rib-eye steaks. The steaks cut on the bone are knwn as T-bones.
The ribs from which the Scotch fillet is removed are used to make those lovely marinated or smoked steakhouse ribs or they can be cut shorter.
This is one of my favourite cuts of meat. It is rather a small rib roast (should feed about four people) with a thick layer of lean beef that can easily be carved on or off the bone. I use this sliced, for my tzimmes, rather than brisket.
This wonderful piece of meat, when cross cut into slices, makes the best osso bucco in town. It houses the famous marrow bones, which are delicious in soups and stews. The collagen in the meat turns to a soft gelatine while cooking, which keeps the meat soft and tender. It makes wonderful soup meat as well and, once cooked, can be minced for your 'perogen'
This is a boneless, rather fatty roast (see why I like hump!) from the breast of the cow. This cut is usually pickled and boiled for hours to be used in one of its famous dishes as 'hot beef on rye' or 'corned beef' as some prefer to call it. Apparently it got the name 'corned beef' because the Irish practice was to cure it with corn-sized grains of salt – probably like our kashering salt! It also makes wonderful deli pastrami and smoked brisket cold cuts.
A roll of beef is normally a piece of brisket rolled, tied and roasted with string to keep its shape. However, any flat piece of meat can be rolled for roasting, including deboned lamb or veal.
This small area, limited because we only go up to the 10th rib, contains some ribs and flank which is wonderful for cholent and stews. The rest of the meat in this area is used for mince, polonies and sausages.
As oxtail isn't kosher, I had to find the next best thing. After experimenting with a few cuts this was definitely it! Neck is very lean, tasty and tender and somehow absorbs all the flavour of the spices in which it is cooked, making it wonderful alternative for curry.
This tasty roast can be served on the bone or deboned and rolled. It can be cut as a 'raised shoulder' which is the meaty blade without the chops (feeds 4 – 6 people) or as is normally the case, cut with the chops and shank bone (feeds 8 – 10)
Single lamb chops are cut from this rack; double lamb chops are closer to the shoulder. A rack makes an elegant roast, but unfortunately doesn't serve too many. If the meat is stripped along the length of the bone tips, it's called a French rack. It's a lovely roast for two hungry people to share on a special occasion. When ordering tell your butcher how many chops you want on the rack. There are normally about 5 or 6.
The name shank bone reminds me of something we have on our Seder plate at Pesach time. However, the lamb shanks that I am referring to here are lean, meaty, larger and very tasty, and for this reason alone have become extremely popular. I quite often add a couple of shanks or breasts to the roasting pan if I feel a shoulder won't be enough. There it goes again, that hereditary disease I've inherited that I may 'run short', God forbid!
Breast of lamb must be one of the most versatile cuts around. It can be roasted, braaied/barbecued, stewed, stuffed, smoked, cooked whole or even cut up into single ribs or ribbetjies.
ASSORTED COLD MEAT
Veal & Turkey
Low Fat |Polony
Warshawer Plain Polony
Warshawer Garlic Polony
Sesame Chicken Strips
Roasted Chicken Pieces
Roast BBQ Chickens
Smoked Lamb Ribs
Smoked Beef Ribs
Scotch Fillet Steak / Rib Steak
Beef Ribs (smoked / marinated)
Scotch Fillet Roast
Top Rib Roast
Roll of Beef
Raisen Rib Roast
First Rib on Bone
Goulash / Cubed Steak
Brisket on Bone
Turkey Breast Rolled
Braai packs (plain / Marinated)
Skinless braai packs
Butterfly / Spatchcock
Thigh schnitzel (thick /thin)
Deboned Stuffed Chicken
Beth Din Split Chickens
Mehadrin Commission Chickens
Lemon & Herb
Rosemary & Red Wine
Sweet & Sour
African Spare Rib
Ribs - fingers
Deboned Lamb Roll
Knuckle - Roasting
Knuckle - Stewing
Stew / Lamb Neck
Ready Made Heat 'n Eat
Lamb Ribs in Gravy
Lamb roast in Gravy
Rare Roast in gravy
Brisket in sauce
Crumbed Chicken Fillets
in sweet ‘n sour sauce
Roast Turkey (whole / sliced)
Fried Chicken Sesame Strips
Chicken A La king
Chicken pies (family / 2’s)
Steak Pies (family / 2’s)
Cornish Pies (2’s)
Meat balls with Fried onions
Peri-peri Chicken Livers
Smoked Lamb Ribs (Sweet & Sour)
KFC - Kosher Fried Chicken
Nussbaum’s Kosher Butchery was established in 1936 and as the leaders in the kosher meat industry continues to supply the local and international meat market with only the best quality fresh and cold meats available.
This traditional family butchery continues to be run generation after generation by the Lurie family. Keeping up with the times and continually adding new products to their every increasing list is all part of their day’s work! With the wonderful cooking demonstrations and food channels on television they certainly are kept on their toes!
To make things easier for the shopper, a large variety of kosher products from shuwarma spices to shabbath candles are available. With the every increasing kosher products being added to the kashrut guide, cooking kosher is just so simple today.
Their “One Stop Shabbos Shop” policy not only includes an assortment of items such as home made soups, freshly baked perogen, chopped liver, meat dishes and freshly baked challah, but an assortment of freshly baked parave puddings and ice creams as well.
Please fill in your details below and we will send you some awesome recipes and kosher tips!
Nussbaums is Mehadrin under the supervision of the Johannesburg Beth Din. There are two Mashgichim on permanent staff who ensure that the highest standards in kashrut and kosher meat are upheld. Mehadrin Commission and Beth Din split chickens are available.
We are South Africa's only kosher Butchery that is Pick n Pay Food Safety Accredited.
We are highly rated in our ongoing regular health and hygiene tests. Our strict code of personal health and hygiene are continuously monitored and spot checks performed.
Fresh clothing and head coverings are distributed daily and all boots sanitized entering and leaving work area.
The flooring in all areas has a sophisticated drainage system for continual water flow not only for koshering purposes but continual washing down and cleaning too.
All kosher product packaging and kosher meat processing areas are kept under controlled cold air refrigeration as stipulated by the health department.
All kosher meat deliveries are in temperature controlled vehicles.
All factory equipment, such as smokers, cookers, mincers and refrigeration are modern, state of the art machinery. All work surfaces are stainless steel which for hygienic purposes allow for easier cleaning. Ensuring you the finest in quality kosher meat.
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I’m just sending this to let you know how delicious everything was that I’d ordered for Pesach.
Thank you to all and I really appreciated getting an sms when my order was complete – very effecient and helpful too.
This is just a small letter to say A VERY BIG THANK YOU to Nussbaums for going the extra mile!
I was very disorganised with my Pesach meat order this year, and phoned vetry late to place the order. The Nussbaums team managed to help me in the eleventh hour.
I really appreciated the personal touch and the extra care that Nussbaums took to help me out- especially in a time that you dont see that service from many companies.
Nussbaums is a business with a real human heart!
Dear Lionel, Ian, Baruch and Nussbaum staff
I would just like to thank all of you for your help and attention you gave me over this very trying time of "Pesach".
Your homely manner of dealing with your customers is an element that is unique and much appreciated.
Thank you for organising to schlep down my crates of meat to plett.
Without you, Peasach and Plett would never happen.
You have all been so professional and so pleasant and I thought it would be nice to hear a compliment for once.
I will always be grateful.
Hope you all have a well deserved break knowing you are feeding 99% of the Jewish community.
All the packed on holiday kilos are due to your efficiency
Thanks for that
Kim Tobias and family
Thank you Ian for your Email of 23 December, giving us a very interesting history of the Nussbaum organisation which started 73 years ago
My late father first called on the Nussbaum brothers in Doornfontein in the mid-40s and I started calling on them in the late-40s.
Congratulations on your achievement with SAFSIS, of which you can be very proud!
All good wishes
Freddy M Hirsch
Firstly, I must complement you on your online ordering system, it works like a dream and so easy and simple to use.
It’s great to hear the story and history behind the company, may you continue to grow from strength to strength. I am usually very critical of promotion spam mail and avoid opening foreign emails. Your communication is to the point and informative.
At last a company that has managed to perfect the on line space – well done.
Thanks Sharon for taking my orders and being so patient on the telephone!
Thank you all at Nussbaums for a wonderful association for the past approximately 26 years!
Thanks for your continuous updates.
It’s quite fun hearing from you. Have a good Shabbat.
Well done! Keep up the good work!
To the entire Nussbaum Family
A hearty Mazeltov on reaching this milestone. May you continue to grow from strength to strength. Thank you all for years of wonderful service. To my special patient Lionel, thanks for all the good advice when I phone to nag about my orders.
Julian, Robynne Pozniak and Family
Thanks for e-mailing.
May you enjoy many more years in the Kosher Butchery Game.
Have been buying from Nussbaums for many years. – The best meat available.
Please send more recipes
Thanks so much Ian,
This gesture you are offering your clients is so kind and especially for moms like me who can't think past the basic usual, a family treat.