Letsepe | Foods
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We are passionate about supplying top quality meat to health conscious individuals who care as much about the humane treatment of animals and traceability of their food as we do. Although organic meat is very difficult to farm on a commercial basis, we pride ourselves on delivering a product as close to organic as possible at very affordable prices.


Our beef and lamb are bred and naturally reared grazing the fields on farms.

Our free-range chicken is bred and reared in compliant farms by a producer with the same business ethics and love for animals as we do.

Pork is bred locally, free of added growth hormones or promoters and routine antibiotics.

There are no secrets and short cuts to what we do. We use time honoured butcher techniques to deliver the best cuts.

Quite simply, we supply meat how it should be eaten; aged correctly and free of growth hormones, additives and antibiotics.

Our online ordering facility allows is a great way for people not in the area to still have access to our range of Meats.  Customers choose their packaging requirements depending on the size of their organisation and their needs. Our butchery offers consistent quality, value added products and special processed products that are gluten-free, preservative free and with no added MSG.

All our meat has a direct history from conception to consumption.



Non-perishable foods have a long shelf life and don’t require refrigeration. Food drives for homeless shelters or disaster response efforts primarily request non-perishable food items. If you are stocking your own emergency preparedness kit, include a variety of non-perishable food items to keep your people fed during a disaster.

Canned Goods


Even meats such as fish, chicken, beef or devilled ham come in cans. Vegetables are commonly found in cans; choose low-sodium or no-salt-added varieties for health reasons and to minimize the need for drinking water, which might be limited in an emergency. Canned fruits are also common, and fruit preserved in its own juice is lower in sugar than syrupy fruits. Canned soup can make a stand-alone meal, especially if the soup contains a high proportion of vegetables and meats.

Dry Goods


Most dry goods are non-perishable, although some might lose their texture or flavor over time. Pasta, oatmeal and rice have a long shelf life and make filling meals when prepared. Boxed mixes of soup, pasta and rice add flavor to standard non-perishable dry goods. For an emergency kit, include ready-to-eat dry foods such as breakfast cereals.

Dehydrated Foods


Campers and survivalists often bring dehydrated foods, originally developed for the military, on their trips. Also called MREs, or “meals ready to eat,” the pouches contain fully-cooked food you can eat as-is or warm and rehydrate with boiling water. Dehydrated foods work well in emergency kits because they are compact and can be stored for many years.



Letsepe Food is committed to providing the growing halal market with the highest quality food products on the market. We offer our consumers premium Halal products—including red meat, poultry and a variety of other food items—by drawing on state-of-the-art Zabiha food preparation techniques and by utilizing the most customized, modern technology and equipment available today. We stand behind the quality of our products, and we are confident that Letsepe Food meets and exceeds the guidelines for acceptable preparation set forth by Zabiha Halal processing standards.

Letters of Certification


We retain copies of the certification for all of our certified private brand products.

Quality Assurance


Quality is our daily commitment to you. We have a dedicated team of highly-trained Quality Assurance specialists who are responsible for ensuring the quality and food safety of every product available through Letsepe Food Service.

For both private and nationally branded products, our mission is to ensure that each product meets defined standards of food safety and product quality. We achieve this through industry-leading, repeatable processes that engage all aspects from farm/field to fork (including product creation, manufacturing, transportation, distribution, and end-user application).

These processes require a team approach and key staff members are properly trained and strategically placed to maintain these standards throughout the business. We also utilize key metrics by supplier and customer to evaluate our performance and seek measurable ways to implement continuous improvements for food safety, sanitation, and consistency.

Guidelines, Practices, and Procedures

Our Quality Assurance Team has developed comprehensive programs and a complete set of guidelines, practices, and procedures that cover all aspects of our business. To be complete, these food quality and safety processes must be maintained through supplier to our company to customer. Here is a brief overview of our programs:



Food Safety Our supplier quality management system includes food safety and quality requirements that support our goal of “Quality in Every Food.” It starts with sourcing materials and ends with the highest level of service and delivery of superior products to our customers.

When selecting a supplier, we look for key performance indicators for food safety preventive controls, including:

Hazard Analysis and Critical Control Point (HACCP)

Pest Control


Operations and Facility Management

Good Manufacturing Practices (GMP)

Product Protection (which may include allergen controls and environmental monitoring to avoid contamination)

Food Defense (protection from intentional contamination or adulteration)

In addition to measuring and testing food safety and security practices, we look for outstanding performance in quality control, not just of our product formulations, but in suppliers’ management processes as well.

Our food safety and quality governance structure and programs are designed to promote effective control in each step of the supply chain. Each plan for a particular supplier depends upon the specific risk assessment that evaluates each unique supply chain. Suppliers are typically audited at least once per year. However, the exact audit frequency depends on the performance level of each supplier, as well as perceived risk factors that include people capability and food safety capability. Feedback is provided to suppliers on performance relative to targets to support and drive continuous improvement efforts. Equivalent standards and expectations are applied to our distributors.