I am dropping my egg price by 12%. Thanks to you dear consumer.

When we last changed our egg price, in April 2013, we increased it to R2.71 each (R32.52 per dozen). With immediate effect the eggs now cost R2.39 each (R28.68 per dozen). That is a drop of 12%.

As I explained in April 2013 (click here) there are three components to our costs. Labour (40%), Food (40%) and Fuel (20%). I also explained that we would not move our price for 18 months. Food and Fuel are down 4% each since April 2013. The real impact has been on labour costs. We, or rather my hens, are laying more than twice as many eggs as in April 2013. Then I employed 4 people in our chicken team whereas today I employ 5.

We have been able to grow our chicken business because you, dear consumer, are supporting us. Thank you.

Our hens overnight and lay their eggs in Eggmobiles. Click here if you want to know what an Eggmobile is.

We have the only egg operation in this country that generates Carbon credits. Or reverses global warming if you want to think of it that way.

We are also one of only two genuine free range egg operations in the country (the others are local and are called Usana). If you are interested in finding out more about how the national chain retailers are pulling the wool over your eyes with free range eggs then click here.

Our feed is 85% non GMO which no one else can claim. No regulatory authority anywhere in the world requests mandatory chronic animal feeding studies to be performed for GMO’s. By buying GMO food you are spending your money with a corporation and not a farmer. A corporation is concerned about it’s share price in next quarter whereas a farmer is concerned about his grandchildren. Here is a dairy farmer writing a great article on GMO’s. It has been a long drama getting my feed to being 85% non GMO. Please click here if you are interested.

We have a bottled, scrambled egg and egg whites also in 1 litre bottles. These prices remain unchanged.

We don’t have an additive in our chicken’s feed that gives the yolks colour. Ours are almost orange because of the chlorophyll the hens consume in the pasture grasses and legumes they devour daily.

Finally I have bought a packing machine so there will be no mistakes in allocating the right eggs to the right customers. Large to restaurants etc.


P.S. Now that you have waded through the writing above here are some recent photos from the farm.

My hens are so wild from being truly free to range that my Rhodesian Ridgeback gets hen pecked and comes to find safety in my arms.

If you look very carefully you can see an Eggmobile in the distance. These girls are in the clover.

As you can see there are very few hens inside an Eggmobile. The black boxes in the middle are where they lay their eggs and the wooden rafters around the sides are where they sleep at night, safe from the Rooikat.

Despite a winter storm coming on strong (the wind is blowing their tail feathers to attention) these hens are out doing what they do best. Foraging for bugs and grazing the pastures whilst at the same time fertilising out of their back ends so that next time there are more bugs and a denser pasture.

We have stopped making breakfast sausage.

We are discontinuing this product line with immediate effect for various reasons. It is the slowest moving item we have. The lamb casings we make it with are unreliable. The demand for our mince and boerewors is such that we don’t have mince to devote to this product.



I am moving my beef to my other label. Temporarily.

Dear Reader

I am a shareholder in a company that provides grass fed beef. The animals have never eaten grain and are not raised on growth hormones (which sterilise the animal but according to scientists are fine for you to eat). We also pay the farmers more. It is called Cape Veld Beef. For more information click here.

I have lost over 11% of my herd (many weeks of slaughter) since May to various BVD induced diseases and so whilst my herd recuperates I am sourcing beef that I trust through Cape Veld Beef. I will write a blog sometime about the horrors of BVD but what I will say now is that the live vaccine does not work, at least not for me. What has worked is sending a part of the ear to Prof Prozesky in Pretoria to determine which animals are BVD Permanently Infected and then culling them.

We are currently sourcing our Cape Veld Beef from the Winshaw family of Usana/Klein Welmoed. In addition to producing genuine grass fed beef they are the only other genuine free range egg producer in the country. Here is more about the con that is free range eggs. What Cape Veld Beef also does is pay the farmers a premium over feedlot/grain fed beef which is the opposite of what happens in the market where the farmer is punished by R1 to R2 per kg for animals with yellow fat which indicates that it came off grass. The absurdity of punishing farmers for providing a product that does not give you cancer or destroy the environment beggars belief. The national retailers who profess care and concern for their clients are the ones ultimately supporting this Orwellian world.

The last point I would like to make about Cape Veld Beef relates to what you see above. These are what are called roller marks and the various letters mean various things. There are a lot of butchers providing so called grass fed beef but they don’t have their beef roller marked so you simply cannot trust what they say. Here is more about the illegal selling of free range/grass fed/pasture reared/organic meat. 

The roller mark above means the following. CAPEVEL is the trademark registered to me for Cape Veld Beef, A is for A grade which is less than 2 years old, 3 is for conformation which is good muscling, 2 is for the fat cover (supposedly the best) and SLCK is the abattoir (Swartland Volstruise in Malmesbury).

Our butchery procedures remain exactly the same. The carcasses are dry aged for 14 days before processing. We use the best spices we can buy. Non irradiated etc. Spencer, our master butcher of 50 years experience, still runs the show.

We will start the transition this week and I will be back with Farmer Angus beef either in late October or early November.

Thanks for choosing food that is NOT irradiated, genetically modified, poison sprayed, nutrient depleted, adulterated, reconstituted, shelf life stabilized, tasteless, extruded, dye-enhanced, government and supermarket-sanctioned pseudo-food.



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