Our story
Three generations in Merkato
Our grandfather opened this shop in 1995. It is called “Tamagn” — trustworthy — because the scale never lied, and we still weigh in front of you.
See the cuts
- 400 kg
- Sold every day
- 320
- Whole animals per holidayMostly Genna and Fasika
- 31 years
- Trading in Merkato
Behind the counter
All carry a health card and trade licence
Tamagn Woldemichael
Master butcher
The founder’s son. Twenty-two years on the block, and he still minces kitfo by hand.
Sheikh Nuru Ahmed
Halal slaughter lead
He supervises every slaughter at the Kera abattoir and keeps separate knives, boards, and a separate chiller for halal meat.
Muluneh Desalegn
Delivery lead
He runs three ice-boxed bajajs and gets orders across Addis within 90 minutes.
Customers say
The meat is fresh — and I finish the order on Telegram without a single call.
The weight is honest. They put it on the scale in front of me — the name fits.
We ordered a whole lamb for Fasika — it arrived cut, boxed on ice, exactly at our slot.
I take 40 kg a week for my restaurant, and the quality has not moved in three years.
Our shop
Today’s slaughter Held at 0–4 °C Merkato
Place an order
Send the cut and kilos — we prep for pickup.