A Nairobi Butchery Since 1959

Sixty-Five Years on One Stall

Kamundia Butchery opened at Nairobi's City Market in 1959. Kenya was still a colony. The market itself, built in the 1930s, was barely middle-aged. In the sixty-five years since, three generations of the family have run this counter, and over that time the name has come to mean one thing in this city in particular: prime beef.

We have built that reputation on quality, value, dependability and service - and on the single most important asset any butchery has, which is customers who keep coming back. A great many of the people who shop with us were brought here by a parent. Some were brought by a grandparent. In a business where the product is perishable and the competition is standing ten metres away, that is the only meaningful measure of whether you are any good.

Why City Market Still Matters

City Market on Muindi Mbingu Street is the oldest working food market in Nairobi, and it remains the best place in the city to buy meat - for a reason that has nothing to do with nostalgia. Here, every butcher competes in front of every other butcher, in the open, every single day. There is nowhere to hide a poor cut, no packaging to hide behind, and no chance of selling someone something second-rate twice.

It also means you can do something you cannot do at a supermarket chiller: look at the meat, point at what you want, and ask questions. Ask where it came from. Ask which end of the rump it is. Ask what to do with it. Watch it being cut. That transaction - a person who knows meat talking to a person who is going to cook it - is the entire product we sell, and it is why we have never wanted to be anywhere else.

Whole Carcass, Broken Down by Hand

We buy whole carcasses, hang them in our own cold room here at the market, and break them down ourselves. Very few retailers still work this way; most buy boxed, pre-portioned product and simply re-wrap it. The difference shows up in everything we can offer you.

• Real choice of cut. You can have the tender end of the rump, thigh mince rather than breast, short ribs cut English or flanken, ossobucco sawn thick enough to hold its marrow.
• Cut to your specification. Steak thickness, trim level, boning, butterflying a leg of lamb, French-trimming a rack, mincing to a chosen coarseness - all normal, all free.
• Nothing wasted, nothing wasted on you. Trim comes off by hand, so you pay for meat. The bones, offal and trim go to our pet food counter instead of a bin.
• A real deli. Our sausages, patties, meatballs, samosas and mshikaki are made from the meat on our own counter - not from mystery trim in a factory.
• Cuts that never make a website. Soup bones, brisket, chuck, goat head, goat legs for mutura, chicken necks and feet, whole goats to order.

Cold Chain, Hygiene and Handling

Meat is only ever as good as the temperature it has been kept at. We run our own cold room on site, carcasses are hung and chilled properly rather than being cut warm, and everything leaves us chilled and insulated - not frozen unless you have asked us to freeze it. Our processing area is a proper facility with staff in whites and hairnets, and deliveries go straight from the cold room to your door.

If an order ever reaches you less than properly cold, tell us and we will replace it. That is not a marketing promise; it is the only sensible way to run a meat business you intend to still be running in another sixty-five years.

What We Sell

Six sections, 82 products online and rather more than that at the counter:

• Beef Section - prime beef, whole-carcass butchery, cut to order (26 online)
• Poultry Section - fresh chicken, jointed how you want it (19 online)
• Goat & Mutton Section - goat, mutton and lamb for choma and slow pots (12 online)
• Fish and Sea Food Section - tilapia, kingfish, tuna, prawns and norwegian salmon (11 online)
• Delicatessen Section - sausages, burgers, samosas and mshikaki made in-house (9 online)
• Pets Food Section - real raw bones and offcuts for dogs and cats (5 online)

Alongside the counter we run same-day delivery across Nairobi, wholesale and bulk supply for restaurants, hotels, schools and canteens, and nyama choma packs built around your headcount.

Come and See Us

We are at City Market, Ground Floor, Stall 55 Muindi Mbingu St, Nairobi, beside Jamia Mosque in the Nairobi CBD, open every day of the week from 6:30am to 7:00pm Monday to Saturday, and 9:00am to 5:00pm on Sundays. Walk in, look at the meat, tell us what you are cooking, and let us do the rest. That has been the offer since 1959 and we have not found a reason to change it.