Buy now to avoid seasonal pressure

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GEORGE NEWS - Do it yourself (DIY) or we have done it for you.

Excitement is building as we can start planning the ultimate feast, as it is exactly one month till we celebrate Christmas.

As meat is likely to take centre stage of the Christmas meal, we are introducing our Fleischermeister’s selection of 22 tried and tested Festive Foods products for you to choose from: 4 traditional favourites, a combo of 3 – the festive trio, 4 roasts(DIY), 1 starter (DIY), 10 cooked RTE (ready to eat) and 3 condiments.

*smoked: deboned gammon and boston butt (DIY)
*pickled: corned beef and pickled tongue (DIY)
*and/or a festive trio combo of gammon, corned beef and pickled tongue (DIY)

These you can purchase now and successfully freeze and thaw when needed for the much-anticipated Christmas cook.

The recommended portion weight is 250g per person as a guideline, but we all know that part of the enjoyment is having the leftovers the following day – so 500g per person would be sufficient.

For roasting DIY, whole turkey, deboned pork roast, boston butt, deboned Angus brisket. Chipolata sausage wrapped in bacon is the perfect starter to the feast. Condiments – glazing, mustard and stuffing will complement most of the products and are all homemade.

Our ten cooked products offer the convenience of saving time as they are already prepared. Just reheat, serve and enjoy. This is how to get an impressive dinner on the table in minimum time on a very special day.

If you freeze it, how to thaw. If you go the DIY route, how to cook/roast it. How to reheat the cooked product? How to glaze, stuff, serve with our two mustards. And how to cut and serve it. If you adhere, we guarantee a WOW eating experience every time!

Our ten cooked products offer the convenience of saving time as they are already prepared. Just reheat, serve and enjoy. This is how to get an impressive dinner on the table in minimum time on a very special day.

We will assist you with planning your portions, either the raw meat or cooked product, from your purchase to your plate. How to keep it? If you buy now, freeze it, if you buy in the last week, chill it. If you freeze it, how to thaw. If you go the DIY route, how to cook/roast it. How to reheat the cooked product? How to glaze, stuff, serve with our two mustards. And how to cut and serve it. If you adhere, we guarantee a WOW eating experience every time!

Let’s do this together and make a difference together.

We appreciate your support. Thank you.

Fleischermeister Toni ploeg terug

Toni is die seun van wyle Ernst en Rita Raschbichler. Ernst van die streek Tirool in Oostenryk en Rita ‘n boeremeisie. Ernst was vir jare ‘n legende verbonde aan Table Top. Komende van ‘n Tiroolse vleis familie, stig hy Schaubs, ‘n vleisfabriek, in Oudtshoorn.

Dit is hier waar Toni se liefde vir vleis begin het en as 15-jarige word sy tasse gepak en na twee weke in Italië besluit hy om sy vakmanskap in Oostenryk te gaan doen. Hy voltooi die drie jaar kursus in die teorie van vleis en prakties en verwerf die gradering “Craftsman” met die Duitse titel as “Fleischer”.

Dit is ‘n internasionaal erkende kwalifikasie.

Hy keer terug na Suid-Afrika en begin in 1984 by Van Rensburgs werk. Dit was deel van vier jaar voltydse praktiese werk voordat hy in aanmerking kon kom om die hoogste sport naamlik “Fleischermeister” of “Master Butcher” te bereik. Hy verwerf die titel op 1 Desember 1988 na vele uitdagings (hy het Duits as derde taal en verskeie streng keurings) met onderskeiding – ‘n merkwaardige prestasie.

Hy keer terug na Van Rensburgs waar hy homself oor die jare (38) kon uitleef. Hy het nuwe produkte, produkreekse geskep en ontwikkel en handelsmerke, help bou. In Wellingtonstraat by die Mr Meat-winkel was hy “Mr Meat”, waar hy baie aanhangers gehad het.

Toni is getroud met Annelise, wat ook aan Van Rensburgs verbonde is. Hul twee kinders, Heidi gee onderwys in Italië en Rainer is die “artisan butcher” by Boschendal-wynlandgoed.

Hy glo ook in kwaliteit en innovasie, “not too much, just enough of the best”. Hy glo ook dat vleis nie grense het nie. Om voortdurend te verbeter is deel van sy menswees. Dit is hierdie onbeperkte liefde en passie vir vleis wat hom dryf. Saam met sy onkreukbare integriteit wat reflekteer in sy eindproduk, is sy nalatenskap kolossaal en dit groei steeds.

Sy filosofie is eenvoudig: Pas dit wat jy leer elke dag toe. Sou hy ‘n ander beroep wou kies, 100 maal dieselfde. Is daar geleenthede vir jong mense? Baie, want vleis het geen grense nie. Jy moet onder begin en jouself opwerk, altyd bereid wees om te leer – soos Toni Raschbichler, wat hom opgewerk het tot direkteur van Van Rensburgs Vleis.