to The Meat Bloc

The Meat Bloc was born from an idea to share only the best reared Eastern Cape produce with the Cape Town market. Moyra, who was raised and grew up in Cathcart, always, associated her family’s farm Blackpool, with high quality lamb and beef products that were both antibiotic and hormone free.


Moyra’s dad, Chris and brother, Ian are well known in the local sheep and cattle farming circles and have grown and nurtured their livestock to produce flavourful and naturally tenderised meat which has been enjoyed since the farm was first purchased by Moyra’s grandfather in 1949.

Moyra has decided to merge these products with some other local, home grown Eastern Cape  favourites including Chris Purdon’s premium Wagyu steaks and burger patties, Wagyu biltong and Wagyu droewors, Avon Butchery Venison and preservative free Beef and Venison Biltong. We have decided to create an online platform that shares both her passion for the region and tells the story of a farming way of life which is in every way rich as it is pure and wholesome.

Delivery Info

We receive product, roughly, every 2 weeks. Most product received is from pre-orders. Orders for lamb close 3/4 days before the published delivery date in order for us to prepare the lamb.

Please be advised the lamb quantities are limited

Once product arrives it is delivered at a nominal delivery fee, or can be collected from our premises. Orders over R1,500.00 are delivered FOC – Southern Suburbs only.

Please contact info@themeatbloc.co.za for additional requirements and delivery options.