Braaiing is deeply ingrained in South African culture.

It is an event where friends and family huddle together to share laughter and epic stories around the fire.

It is a gathering of food, flavour, and festivities swirling together in smoke.

The hero of any braai is neither the pap nor aunty’s tangy potato salad; it is the meat, flame-grilled to perfection.

For Dorothy Labuschagne, one of the Shoprite Group’s 174 Master Butchers, beef picanha is always a winner.

“The thin layer of fat ensures a tender and juicy cut,” said the butcher, who has 30 years of experience with Checkers and has completed the group’s exclusive Master Meat Artisan programme, underwritten by the United Kingdom’s Institute of Meat.

“Add to that ribcanha of lamb ribs grilled slowly, in an upright position, and of course Championship Boerewors, you are in for a braai fit for a king.”

As a young girl, Dorothy from Boksburg was introduced to the butcher’s block by helping her brother pack meat at the local butchery.

Whether she is meticulously processing carcasses, skewering sosaties, or mincing meat, she does so while keeping the end result firmly in mind.

In 1995, she started her career at Checkers Waverley as a general butcher’s assistant, ultimately becoming one of the group’s 34 female Master Butchers as well as a formidable source of knowledge at the Benoni training unit.

“My role is about more than just processing meat; it is about ensuring quality, balancing flavours through spice and basting, and choosing the perfect side dishes to bring the entire meal together,” she said.

In celebration of our country’s rich and diverse heritage, Dorothy says ‘braai masters’ should carefully select their cuts, salads, and even desserts to tell the story of their household’s uniqueness.

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