As the Rugby Championship heats up, Springbok supporters across South Africa are firing up their braais. Among them is Bizana’s own Lumka Msithwa, a trailblazing Master Butcher based at Checkers Mount Richmore in Salt Rock, KwaZulu-Natal. With years of experience and one of only 35 women to hold the Master Butcher title nationwide, she’s here to guide fans step-by-step on how to prepare the perfect braai for game day.
Step 1: Choose the Right Cut
According to Msithwa, rugby weekends see a surge in demand for steak, boerewors, ribs, and special cuts. Always start with fresh, quality meat. Ask your butcher to help you select the right thickness and portion size for your family or guests.
Step 2: Prep with Care
Don’t just throw meat onto the fire. Proper preparation is key:
- Season generously with salt, pepper, or your favourite spice rub.
- Marinate overnight if you’re cooking ribs or chicken.
- Bring meat to room temperature before braaing for even cooking.
Step 3: Master the Fire
Msithwa stresses the importance of fire control. Use hardwood or quality charcoal for consistent heat. Let the coals burn until they turn white-hot before placing the meat on the grid.
Step 4: Cook with Confidence
- For steak: 4–6 minutes per side for medium rare.
- For boerewors: Cook slowly, turning often to avoid bursting.
- For ribs: Start with indirect heat and finish over direct coals for a smoky glaze.
Step 5: Rest and Serve
Once off the fire, let meat rest for 5–10 minutes before cutting. This locks in juices and flavour. Serve with traditional sides like pap, chakalaka, or a fresh salad.
About Lumka Msithwa
Born in Bizana, Eastern Cape, Msithwa began her career in 2009 as a General Assistant at Checkers Ballito Bay. Through determination, she rose to Meat Market Manager and in 2023 earned her title as Master Butcher, certified by the UK’s Institute of Meat. She is now a Senior Meat Market Manager and one of only 25 certified Master Butchers in KwaZulu-Natal.
“Becoming a Master Butcher is incredibly rewarding and challenging,” says Msithwa. “It means understanding meat from farm to fork — from animal anatomy and food safety to recipe development and customer service.”
Impact on Community
- Inspires youth from Bizana and rural areas that hard work leads to nationally recognised qualifications.
- Showcases how women are breaking barriers in traditionally male-dominated fields.
- Supports community pride as one of their own contributes to a beloved South African tradition: the braai.
- Promotes safe food handling and quality standards for consumers.
