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Manny Morte’s journey into the world of butchery began in the heart of Hillbrow in the late 1970s.

Armed with an unmatched work ethic, a deep passion for meat, and a commitment to service, Manny quickly honed his skills, partnering with his brother-in-law to form the foundation of what would become a lasting family legacy.

Over the years, this small but thriving family-run business would grow into an iconic establishment known for its exceptional products, unparalleled customer service, and a steadfast dedication to quality.

From Humble Beginnings to a Thriving Neighbourhood Butchery

In those early days, Manny and his brother-in-law serviced families and businesses in the Hillbrow area. They worked tirelessly, learning and growing with each cut of meat and every interaction with customers.

However, as business and the surrounding area began to stagnate, Manny made the bold decision to strike out on his own. He purchased a small, local butchery in Craighall, a quiet, leafy suburb of Johannesburg, and transformed it into a thriving hub for top-quality meats.

Craighall Meat, under Manny’s stewardship, quickly became known as one of the best places in the area to source premium cuts of meat, with Manny establishing strong relationships with local families and businesses.

He became a trusted figure in the community, known not only for his fine meats but also for his personalised service and dedication to his craft.

Pioneering the Ageing Process: A Cut Above the Rest

One of Manny’s most significant contributions to South Africa’s butchery landscape was his innovation in the process of aging steaks. Long before it became a trend in the local food scene, Manny was the first butcher in the country to age steak cuts, carefully nurturing them with high-quality olive oils, herbs, and spices.

This aging process — slow, meticulous, and full of flavour — helped create some of the most tender and flavourful steaks South Africa has ever seen.

In addition to his steak-aging techniques, Manny also became renowned for his biltong, the quintessential South African snack. He spent countless nights hand-cutting the finest cuts of meat and slow-curing them with traditional spices and marinades.

His biltong became a sought-after delicacy, a labour of love that captured the essence of South Africa’s rich culinary heritage. It wasn’t just the taste that people loved; it was the dedication and care that went into every batch.

A New Chapter: Northcliff and the Next Generation

As the new millennium approached, Manny’s reputation as a top-tier butcher reached new heights. In 2000, Frank de Agrela, the owner of the world-famous Impala Fruit & Veg, acquired the Northcliff House building and invited Manny to open a new butchery in the iconic location.

This marked the beginning of a new chapter for the Morte family business.

Manny’s son, Jon Morte, was entrusted with the responsibility of running the Northcliff operation, and under his leadership, the business flourished. Over the past two decades, Jon has worked tirelessly to maintain the Morte family’s commitment to quality, customer service, and innovation.

As the head of the butchery, Jon has also built strong relationships with some of South Africa’s finest and most passionate farmers. Through these partnerships, the butchery has secured a consistent supply of premium meats, including organic, grass-fed, and conventional export-quality proteins that showcase the best that South Africa has to offer.

A Lasting Legacy of Craftsmanship and Passion

Today, Impala Butchery is a beloved institution in the Johannesburg area, known not only for its exceptional cuts of meat but also for its role in nurturing a culture of quality and craftsmanship. The family business has evolved over the years, but the core values of dedication, service, and passion remain unchanged.

Manny’s legacy lives on through Jon and the next generation, who continue to uphold the Morte family’s commitment to excellence.

In a world where mass production and convenience often overshadow quality, Manny Morte’s butchery stands as a testament to the enduring power of craftsmanship and the importance of building personal relationships with customers.

For over 45 years, the Morte family has been at the heart of South Africa’s artisanal butchery scene, and their story is one of passion, dedication, and an unwavering commitment to serving the finest meats in the country.

From the streets of Hillbrow to the bustling neighborhood of Craighall and the iconic Northcliff House, Manny Morte’s butchery is more than just a place to buy meat. It’s a legacy of family, craftsmanship, and a deep love for the art of butchery that continues to thrive today.