Seshego butcher promoted to Master Butcher

Master Butcher Sammy Sethole leads the Meat Market at Shoprite Seshego. The 43-year-old manager wears a leather apron and badge, symbols of a career built from the ground up. He started as a blockman in August 2012 and now oversees operations in his home region of Seshego, Polokwane.

From the Block to Management

Sethole went straight to work after finishing school to support himself. He joined Africa’s largest retailer as a blockman in August 2012 and set out to forge a career in professional butchery. From his first day, he focused on the fundamentals: showing up on time, meeting high standards, and maintaining a clean bench.

His dedication earned a rapid promotion. Within six months, he moved into a trainee manager role to develop new talent. He progressed through increasingly senior positions before taking his current post as Senior Meat Market Manager.

A Formal Qualification

Sethole qualified in 2023 as one of the Shoprite Group’s internationally recognised Master Butchers. He joined a network of over 225 specialists across Shoprite and Checkers butcheries nationwide.

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The Group is the only retailer in Africa to offer the exclusive Master Meat Artisan Programme. Underwritten by the UK’s Institute of Meat, the training provides in-depth knowledge of meat processing, covering the journey from farm to fork. For Sethole, the programme validated years of practical experience and provided the tools to mentor others. “I wanted to take my craft to the highest level,” he says. “I’d spent years building my experience, but becoming a Master Butcher was a chance to turn that experience into recognised expertise.”

Advice for the Trade

The variety of products at the market, from family value packs, wors and patties to braai favourites and premium cuts, demands precision. Sethole finds the daily variety challenging and rewarding. His greatest satisfaction comes from developing his team and earning customer trust.

Braai Tips

Sethole’s first choice for the braai is a classic T-bone. He prefers bone-in cuts for the flavour they bring. He shares three essential tips for preparing great meat:

• Choose the right cut: A T-bone offers the best of both worlds, pairing tender fillet with juicy sirloin.
• Cook over coals, not flames: Use hot coals rather than flames and avoid poking the meat with a fork.
• Let it rest: Allow meat to rest for five to 10 minutes after cooking to retain its juices and tenderness.