Butchery
Our In-house Butchery
The Bull Run Butchery is presided over by the ever watchful Karl Heinz Leske. Karl Heinz served his apprenticeship as a butcher in Leipzig , Germany from 1958-1961.He worked for 5 years at different companies before earning his MASTERS DEGREE in 1967.He came to South Africa in 1967 and from 1969 had two businesses in the meat industry supplying restaurants and conference venues.
In 2000 Karl Heinz returned to his first love - butchery, joining the Bull Run on opening day.
In The Bull Run we give you the opportunity to select and take home any cut of meat which will be vacuum-packed as per your specification.
All our meat is cut and packed for your specific requirements, from portion-controlled steaks and chicken supremes to carvery joints, a must for both local and international guests.
Take home the Meat of your Choice
Karl Heinz will cut your choice of meat to your specifications for you to take home and enjoy. Advice comes free! All our meat is cut and packed for your specific requirements, from portion-controlled steaks and chicken supremes to carvery joints, a must for both local and international guests.
We pride ourselves on our wide selection of meat cuts for our customer convenience. Our quality control starts at the source where any of the finest quality of grade is obtained for our quality conscious customer base.
"A superlative in-house butchery, unobtrusively contained in the restaurant and overseered by master butcher Karl Heinz of some 40 years experience, specialises in choice cuts of aged meat, cut and packed to individual requirements."
Marcus Knocker
Experience the Bull Run – for a wealth of good taste!
