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Deliciously at your doorstep we also have various meat combos.

30/10/2026

29/10/2026

Lecholi Spitbraai

wa.me/26658731332

29/10/2026

Number one in the game!

Lecholi Spitbraai braai catering.

wa.me/26662731332
wa.me/26658731332

29/10/2026

This festive, no braai is complete without Lecholi Spitbraai.

Bookings already being done for December

wa.me/26662731332

24/10/2026

In the MEAT game, we remain at the top like the sun.

Maluti infused Spitbraai

20/10/2026

LECHOLI MEAT SCHOOL

Today's Lesson: The Perfect Braai Temperature — Why Heat Control Matters!

A BIG FIRE DOESN'T MAKE YOU A BRAAI MASTER!

Ever wondered why some steaks are burnt on the outside but raw inside, while others come out perfectly juicy and delicious?

THE SECRET IS NOT HOW BIG YOUR FIRE IS — IT'S HOW WELL YOU CONTROL THE HEAT!

1. HIGH HEAT — THE SEARING ZONE!

Ideal for quickly browning steaks such as fillet, rump, sirloin and ribeye.

✅ Creates a delicious brown crust.
✅ Develops rich roasted flavours.
✅ Best for quick searing.

2. MEDIUM HEAT — THE CONTROL ZONE!

Perfect for cooking steaks more evenly after searing.

✅ Helps prevent burning.
✅ Ideal for thicker steaks.
✅ Gives you better control over doneness.

3. LOW HEAT — THE SLOW ZONE!

Best for gentle cooking and larger cuts that need more time.

✅ Reduces the risk of burning.
✅ Allows heat to pe*****te gradually.
✅ Useful for indirect cooking.

REMEMBER: Flames touching your meat don't automatically mean better braai. Flare-ups can burn your meat and leave an unpleasant bitter taste!

At Lecholi Braai Lounge, we believe great braai is a combination of quality meat, knowledge and technique!

DON'T JUST EAT MEAT. KNOW YOUR MEAT!

QUESTION OF THE DAY:

When braaing, do you prefer HOT FLAMES or GLOWING COALS

Tell us WHY in the comments and tag someone who needs this lesson! 😂

STOP BURNING YOUR STEAK! LEARN THE SECRET OF HEAT CONTROL.

19/10/2026

Lecholi Meat School - day 4

TENDER CUTS vs WORKING MUSCLES

Why does one piece of beef love the hot braai while another needs hours in the pot?
It comes down to how much work that muscle did while the animal was alive.
Tender cuts such as loin and rib cuts do less work, so they are naturally softer. They are best suited to quick, high-heat cooking — steak, grilling and braaiing.

Working muscles such as shoulder, brisket and shin do much more work. They contain more connective tissue and become their best when cooked slowly and patiently.

Tender cuts: Hot & fast
Working muscles: Low & slow

So don’t judge meat only by how tender it feels raw. The right cut + the right cooking method = better eating.

Which do you prefer — a juicy steak or slow-cooked brisket?

DON’T JUST EAT MEAT. KNOW YOUR MEAT.

18/10/2026

LECHOLI MEAT SCHOOL — DAY 3
Today’s lesson: Types of Beef Steaks

RIBEYE
Rich, juicy and usually well marbled—the fat within the meat adds flavour.

SIRLOIN
A balance of tenderness and beefy flavour, often with a strip of fat along one edge.

RUMP
Big on beef flavour, with a firmer bite. Slice against the grain when serving.

FILLET
Very tender, lean and mild in flavour. Best suited to quick cooking; avoid overcooking.

T-BONE
Two steaks in one: sirloin/strip on one side of the T-shaped bone and fillet on the other.

PORTERHOUSE
Similar to a T-bone, generally with a larger fillet section. Naming can vary between markets.

LECHOLI TIP: The most expensive steak isn’t automatically your best choice. Choose according to the tenderness, flavour and fat you enjoy!

Save this guide for your next braai. Which steak is your favourite?

17/10/2026

LECHOLI BEEF 101 — DAY 2!

DID YOU KNOW? THE COLOUR OF THE STAMP ON YOUR BEEF TELLS A STORY!

Have you ever noticed purple, green, brown or red ink stamped on beef at the butchery?

These colours aren't just decorations! They help identify the age class of the animal.

CLASS A — PURPLE STAMP

Young cattle with no permanent incisors. Younger than 18 months in age.

Generally the most tender age class.

Excellent for steaks, grilling and braai.

CLASS AB — GREEN STAMP

Cattle with 1–2 permanent incisors.

Slightly more mature but still generally tender.

Great for braai, roasting and stews.

CLASS B — BROWN STAMP

Cattle with 3–6 permanent incisors.

More mature beef with a richer flavour.

Ideal for roasting, potjiekos and slow cooking, depending on the cut.

CLASS C — RED STAMP

Mature cattle with more than 6 permanent incisors.

Generally firmer meat with a developed beef flavour.

Excellent for slow-cooked dishes, stews and braising.

PURPLE doesn't automatically mean better, and RED doesn't mean bad meat!

Every class has its strengths. The secret lies in choosing the right cut and cooking it correctly.

REMEMBER: Stamp colours identify age classes, not freshness nor food safety. Always buy meat from a trusted, hygienic butchery.

At Lecholi Butchery & Braai Lounge, we believe an informed customer enjoys better meat!

DON'T JUST EAT MEAT. KNOW YOUR MEAT!

QUESTION OF THE DAY!

Have you ever noticed these coloured stamps on beef? Which colour do you normally buy?

Address

Hatsolo Next To Usave
Maseru

Website

http://www.lecholi.co.ls/

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