Two flags, three generations, one block.

Oupa Franck opened a butchery on a dusty corner in Graaff-Reinet the year his first son was born. He cured biltong in a wire mesh cabinet behind the shop, and the recipe he wrote on the back of an envelope is still the recipe we use today.

We buy our beef from farms within an hour's drive — native breeds, raised on grass, slaughtered locally. We dry-age in our own chamber, hand-cut every order, and won't sell you anything we haven't tasted ourselves.

The South African accent is in the seasoning: boerewors coiled the proper way, biltong cured for nine days, a spice rub for the braai that our cousin still posts down from Cape Town.

We work with a small group of growers we know by name — the kind of relationship where a phone call decides what's on the counter next week. We buy whole carcasses, butcher them ourselves, and use everything from nose to tail.