Test butchery
About Test butchery
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The Test butchery is a charming, independent butchery tucked away in the historic, leafy suburb of Irene, Centurion. Blending a rustic, farm-to-table aesthetic with a contemporary culinary edge, this local gem has quickly become a favourite for residents seeking premium, sustainably sourced meats. The star of the show is their selection of artisanal, hand-crafted boerewors, perfectly paired with a curated wall of crisp, locally brewed craft ciders. Whether you are popping in for their signature apple-infused pork sausages, a prime cut of matured biltong, or a refreshing draught to enjoy while your order is wrapped, the butchery offers a warm, community-focused experience that celebrates the very best of South African braai culture.
Find out about our process.
Try the oxtail
Wors n Cider
About The Wors n Cider
Welcome to The Wors n Cider, where exceptional South African tradition meets a crisp, modern twist. Born out of a passion for a properly built fire and the search for the perfect pairing, we are your premium neighbourhood destination for top-tier meats and expertly curated craft ciders.
Our Story
The concept was simple: the legendary South African braai culture deserved a dedicated partner. While beer and wine have long held their place at the fireside, we discovered that nothing complements the rich, savory spices of a masterfully crafted boerewors quite like the crisp, refreshing bite of a premium cider.
We set out to create a butchery experience that honours heritage whilst introducing something fresh to the table. At The Wors n Cider, we have centralised our focus around two core elements: uncompromising meat quality and distinct flavour profiles.
What We Stand For
- The Master Craftsmanship: Our boerewors is the star of the show, made from time-honoured recipes using only the finest cuts of meat and traditional spices. No fillers, no shortcuts—just pure, authentic flavour.
- The Perfect Pairing: We don’t just stop at the meat. We have hand-selected a bespoke range of artisanal ciders specifically chosen to balance, elevate, and cut through the richness of our signature meats.
- A Fire-First Philosophy: Exceptional braais require exceptional ingredients. Every cut in our display, from our thick-cut steaks to our succulent lamb chops, is selected with the open flame in mind.
Braai like a champ
Rump
Rump is a robust beef steak with a signature thick fat cap. Best way to braai it is to stand the steak on its fat side first to render it down, then flash-braai both sides over high heat.
Check out recipes for rumps here and sides here.
Rump
Rump requires a high heat. We suggest kameeldoring for the best results.
Suggestions for wood suppliers in your area are coming soon.
Rump
Rump is super versatile. Try using traditional South African braai salt, coriander, black pepper, and a dash of Worcestershire sauce.
Suggestions for wood suppliers in your area are coming soon.
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