The Meat Room

The Meat Room Premium butcher based in Browns Bay. Tradition, Quality and Passion. Shan Moulder is a third generation butcher from South Africa.

At the young age of 13 Shan already knew that he wanted to be a butcher and learn the great skills and specialised knowledge required. He started at a young age helping in his dads shop (Alberton Meat Market which was established in 1979) on weekends and in school holidays, watching and learning from his dad and grandfather doing what they do best. Shan brings along with him his grandfather’s boer

ewors and pork sausage recipe that originated in 1943, as well as making biltong the same way in which his grandfather taught him. Both of these family recipes are a huge part of the success of his dad’s shop which is still going strong. Shan had 13 years of butchery experience before coming to NZ in 2010, where he started his career at NOSH. Working his way up to butcher manager and managing 5 of the Nosh butchery departments. He has now decided to take the next step and open up his own shop, and is proud to introduce to you “THE MEAT ROOM”. Shan takes pride in what he does and is always willing to share his knowledge and passion of good quality meat and a few cooking tips. Shan is all about, tradition, quality and passion and can’t wait to build up relationships with customers and provide them with the best quality and service that he can.

Another long weekend loading.... Kings Birthday hours:Fri, Sat and Sun as normal. Mon 1 June - CLOSED
27/05/2026

Another long weekend loading....
Kings Birthday hours:
Fri, Sat and Sun as normal.
Mon 1 June - CLOSED

We are all stocked up on oxtail this weekend! 😋
15/05/2026

We are all stocked up on oxtail this weekend! 😋

We've got you sorted for this Mother's Day.
07/05/2026

We've got you sorted for this Mother's Day.

Anzac Weekend hours: Sat 25th April - OPEN (1pm - 5.30pm) Mon 27th April - CLOSEDFriday and Sunday normal
22/04/2026

Anzac Weekend hours:
Sat 25th April - OPEN (1pm - 5.30pm)
Mon 27th April - CLOSED
Friday and Sunday normal

Have you tried our products of the week from Padkos ? Yummy koeksisters, oat crunchies and new to the mix Hertzoggies. ...
08/04/2026

Have you tried our products of the week from Padkos ? Yummy koeksisters, oat crunchies and new to the mix Hertzoggies.

Easter Weekend hours: Friday - Closed Sat - Open (8am - 5.30pm) Sun - Closed Mon -Open (9am - 2pm)Wishing you all a happ...
31/03/2026

Easter Weekend hours:
Friday - Closed
Sat - Open (8am - 5.30pm)
Sun - Closed
Mon -Open (9am - 2pm)
Wishing you all a happy and safe Easter weekend.

The Sharpening Guys are here back tomorrow Tue 31 Mar. Bring your knives in anytime before 9am on Tue and pick up from W...
30/03/2026

The Sharpening Guys are here back tomorrow Tue 31 Mar. Bring your knives in anytime before 9am on Tue and pick up from Wed.

Here is your weekend recipe for our friend Chris Nemeth Give this Persian chicken a try. Ingredients• Olive oil.• 6 chic...
27/03/2026

Here is your weekend recipe for our friend Chris Nemeth Give this Persian chicken a try.

Ingredients
• Olive oil.
• 6 chicken Maryland’s (thigh and leg joined, bone in, skin on)
• 3 large brown onions, halved, thinly sliced
• 1 and 1/2 tsp ground cumin
• 1 and 1/2 tsp ground cardamom
• 1 and 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 3/4 tsp ground turmeric
• Pinch of saffron
• 2 tsp onion powder
• 2 x 1l bottle of pomegranate juice
• 250ml chicken stock
• Pistachio kernels, chopped, to serve
• Pomegranate seeds, to serve
• Fresh continental parsley leaves, to serve

For the Marinade:
· 5 tbsp. olive oil
· 2 tsp onion powder
· 2 tsp sumac
· 2 tsp paprika
· 2 tsp Salt
· 2 tsp pepper

Method:
Marinade – the day before cooking
· Combine the marinade ingredients and rub all over the chicken
· Cover and refrigerate overnight

The next day:
· Heat about 3-4 tbsp. oil in a large pan dish over medium-high heat. Season the chicken and cook in 2 batches for 3-4 minutes each side or until golden. Transfer to a plate.
· Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden.
· Add the cumin, cardamom, cinnamon, ginger, turmeric and saffron.
· Cook, stirring, for 1 minute or until aromatic. Add the chicken, pomegranate juice and chicken stock.
· Cover and reduce heat to low. Cook for 50 - 60 minutes or until the chicken is tender.
· Transfer chicken to a platter and cover with foil to keep it warm.
· Increase heat to high and simmer the cooking liquid for about 10 minutes or until reduced and slightly sticky.
· Drizzle over the chicken and sprinkle with pistachio, pomegranate seeds and parsley.
· Serve with the steamed saffron rice

Address

26-28 Anzac Road
Browns Bay
0630

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 5:30pm
Thursday 8am - 5:30pm
Friday 8am - 6pm
Saturday 8am - 5:30pm
Sunday 8am - 4pm

Telephone

+6499731989

Website

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