Walk into any South African butchery and you’ll hear words flying around like brisket, flank, sirloin and flatty. Meanwhile, at home, you might be calling those exact same things braai meat, that nice soft steak, or simply chops.
It’s not your fault, butcher lingo can feel like a secret code. Cuts often have formal names, old Afrikaans nicknames, and “what-our-ouma-called-it” names that change from one family to the next. Add in regional differences, and it’s no wonder people point and say, “That one, please!” instead of asking by name.
So, let’s decode it. Here’s what butchers say, what customers say, and how to sound like you’ve been in on the secret all along.
Rump vs. “That Nice Soft Steak”
What your butcher calls it: Rump steak.
What most people call it: The one you braai when you’re trying to impress.
Rump is a firm favourite in South African households. It’s got flavour, it’s forgiving on the braai, and it doesn’t break the bank like fillet. But here’s the secret: ask for rump by name and your butcher will know exactly which thickness and trim you’re after. Want it for the pan? Say thin-cut. Want braai hero status? Ask for thick-cut rump and cook it fast over high heat.
Brisket vs. “Potjie Meat”
What your butcher calls it: Brisket.
What most people call it: That nice fatty piece for the potjie.
Brisket is from the chest of the cow, full of flavour, full of fat, and perfect for slow cooking. Butchers love it for potjies, smoking, and shredding into pulled beef. Customers? They usually just know it as “that one with the fat for Sunday”. If you ever wondered why your potjie tastes better when your butcher chooses the cut, this is why. Brisket soaks up flavour like nothing else.
Sirloin vs. “Porterhouse” vs. “That Strip Steak”
What your butcher calls it: Sirloin (sometimes “striploin”).
What most people call it: Porterhouse, T-bone, or just “steak with the bone”.
Confused yet? Sirloin is part of the T-bone, which is also called porterhouse depending on thickness. If you’ve ever stood at the counter saying, “The one with the little bone on the side, not the big T-bone, the other one,” you’re in good company. The fix? Show confidence. Say sirloin, your butcher will know what you mean and slice it to your liking.
Whole Bird vs. “Flatty”
What your butcher calls it: Whole chicken, spatchcocked.
What most people call it: Flatty.
A flatty is just a whole chicken with the backbone removed and flattened for the braai. Butchers use the word “spatchcock” (fancy, hey?), but if you say flatty, every South African butcher knows exactly what you mean. Pro tip: marinate it overnight and cook low and slow, you’ll get crispy skin without dry meat.
Short Rib vs. “That Fatty Braai Rib”
What your butcher calls it: Short rib or flanken cut.
What most people call it: The good rib.
Short rib is that glorious strip of meat-and-fat ribs you love on the braai. The name “flanken” comes from the cross-cut style popular in South Africa. If you say “braai rib” we know exactly what you mean, just don’t confuse it with spare ribs (pork) or ribeye steak (totally different).
Why the Names Matter
Knowing the butcher’s names for cuts isn’t about sounding fancy, it’s about getting exactly what you want. Want beef shin for a stew? Ask for it, don’t just say “stew meat”. Need marrow bones for soup? Ask for soup bones with marrow, not “those bones”. The more specific you are, the better the butcher can cut, trim, or portion to suit your recipe.
Plus, butcher lingo helps you discover new favourites. That cheap “blade” steak? Perfect for slow-braising. The “hanger” steak? Butcher’s secret cut, rich, tender, and worth trying.
Tips for Talking Butcher
- Be honest about what you’re cooking. Say “potjie” or “braai” and we’ll steer you to the right cut.
- Ask for thickness. Two fingers thick for braai steak, thinner for stir-fry.
- Mention your method. Grilling, roasting, smoking, it makes a difference.
- Don’t be shy to learn. A good butcher loves explaining cuts and giving tips.
- Point if you must. If all else fails, pointing works, we’ve all done it.
Final Word: No Wrong Names, Just Good Meat
At the end of the day, whether you call it rump, “braai steak”, or “the soft one”, your butcher knows what you mean. The real magic is in the trust, we want you to leave with the right cut for the right occasion, no confusion, no disappointment.
So next time you step up to the counter, try out the “secret language”. You’ll feel like an insider, and your braai might just taste even better.