Alan Savory

No added nitrates or nitrites frankfurters (made with my beef), bacon, salami etc etc.

As we have done with Carbon credits, (sold R204,994 worth of them last week. More on this story below.), outdoor broilers, on farm grass fed beef butchery and outdoor laying hens, we continue to try to emulate the regenerative farming pioneers in other countries.

In that spirit, we have now launched the only no added nitrate or nitrite processed meat products in the country. Frankfurters, Linzer, Bacon, Eisbein, Gammon and brined/smoked pork bones. There are another 8 products in the pipeline dependant on obtaining the right packaging equipment.

Nitrates and nitrites in processed meat are a big problem. A big 6 letter problem. Cancer. You can read about it wherever you choose. I tasted my first non nitrate processed meats, bacon and salami in this case, in the US in June of 2013. When we opened our butchery in December 2013, one of our goals was to make non nitrate processed meats. We have been making non nitrate fresh meats since the start with our pork banger being the only one in the country that is free of nitrates, gluten and water. All our fresh beef products, produced under the auspices of 72 year old Spencer Nicholls, are free of gluten, MSG, irradiated spices, water, lamb, pork and nitrates.

There are so many people who have enabled this for us. My father, who gave me the money to buy the equipment to make the goods. Mark Muncer who pushed me into butchery, the team from Zeerens who built our smoker/cooker and the guys from ALMI whose spices and techniques create these non nitrate products.

20160928_101846

Spencer and I were fortunate enough to attend a non nitrate workshop hosted by ALMI in Joburg in September. Spencer, on the left, is next to Carl who is the global product developer for ALMI. Matthias, 3rd from right, came down to us last week to help with the first products.

20160928_101738

The ALMI man in the Cape is Jerry the Giant. He and Spencer are discussing the various items we made. You can email Jerry here. The man who runs ALMI South Africa is Hubert Trondlin and you can email him here.

20161129_171352

For Spencer’s 72nd birthday, on the 28th of November, the smoker/cooker, named The Spencer arrived. Processed meats need this machine to be made in.

20161130_134911

The team from Zeerens, Dante and Andre, with Spencer and our first trial of Frankfurters. The machine is made in Joburg. Support local!!!

20161130_152923

A close up of our first batch of smoked and cooked frankfurters. They are best eaten out of the cooker whilst they are still hot.

img-20161202-wa0025-1

En route the chiller prior to packing.

20161204_155934

For now the frankfurters will be packed like this. Vacuum packed and a shelf life of 4 weeks in the fridge (there is something wrong with you if you keep them in the fridge for that long)

vf-608-repa-7

The machine above is called a vacuum filler and we started using it in late January. This packs the sausages to the exact size required.

20161203_075703

Bring water to the boil. Remove the heat and then drop these sausages in for 5 minutes.

20161202_202924

We also make cheese frankfurters. They are the paler ones above. We use the organic Gouda from Foxenburg. We are still playing with the exact % cheese as everyone who has tasted so far has a different opinion.

20161204_160304_001

The Linzer is a smoked and cooked salami made from pork and beef. Whilst we wait for our pigs to grow big enough we are using free range pork and our beef. We sell it whole (480 grams) or sliced (160 grams).

img-20161209-wa0017

Bacon in the smoker, prior to being smoked, after being in the brine.

20161209_160028

After being double smoked.

20170201_112934

Talent and Mzukisi looking chuffed with their handiwork emerging from The Spencer. Then the bacon gets chilled and then sliced and then packaged in either 250 grams or 500 grams.

20161220_173323

For a list of where you can enjoy our produce click here.

20161212_140838

Our butchery team enjoying the bacon.

20161210_124052

We also make Eisbein

20161209_160009

Along with the gammons, bacon and Eisbein we smoked the brined heads and other bones. These are also available to you.

20161210_113952

A close up of the bones.

To enjoy any of the products above or anything else from the farm please go to BUY MEAT at the top of the page or click here.

Angus

12 December 2016.

Updated 5 February 2017.

P.S. As promised above more on the Carbon credits. To understand the story you will need to read this blog posting. Half of the money came to me (I bought more cattle with it) and half to my staff. No vegetarian or vegan farm can sequester Carbon whereas properly managed livestock can.

Our staff celebrating last week. Getting a bonus for doing what they do every day.

20161208_1242180

 

 

You can have this mob grazing app for your farm. Read on.

For the last two years we have been experimenting with an Android app developed by Polymorph, who are based in Stellenbosch.

It records our daily moves. Exact (GPS based) size of the camp. Number of livestock moved into the camp. Time of move into and out of camp. Brix reading of the pasture. Type of animals. Weight of animals.

This is then exported to a website where you can monitor what is going on on your farm.

It works wonderfully. We (Polymorph and I) are now ready to take it to the market of high density grazing practitioners. Being a web based app it can be used anywhere in the world.

If you are prepared to pay $10 a month or $99 a year then please click here so that we can store your details. If we cannot get enough interested users then Polymorph will close this app. It is because the platform that they have been using, Parse, is closing in the new year.

The money paid by users will enable Polymorph to move away from the Parse platform and make the app usable on Apple devices too. It will also allow Polymorph to dedicate one of their IT engineers to this project to improve it as users want. The ability to mine the data in Excel is also planned. Different languages.

20161108_110453_resized

Above is a photo of the online version where you can see what has happened on your farm. The red blocks are within the last week, the yellow the week before and the green the week before that.

20161108_110516_resized

I clicked on the same camp (highlighted in blue) that features in the video. You can see the relevant information on the left.

Brix is the reading of the sugar and minerals in the grass. In essence the nutrient density. It goes up in summer and down in winter but has also been going up for us as organic matter increases in our soils. Considering that a cow is walking fermentation vat and sugar is the key to fermentation then the more sugar in the grass the better the fermentation and the healthier the cow.

In the video I refer to the free choice mineral lick. Click here if you want to learn more about this powerful tool for animal and soil health.

One of the upgrades to the app is to do the same recording for our outdoor laying hens. More about them here.

Most of the cattle you see in the video are at least 50% Limousin. Here is why this is my breed of choice.

Angus

 

 

My first Limousin bull for sale

There are many reasons why I settled on the Limousin as my beef breed of choice. Cross breeding, Raymond Blanc, suitability to my farm, not black, slow maturing and more income for the same expense. If you are not interested in any of these reasons but want to see a video I took of him last week with his father then scroll down all the way to the bottom.

20141123_174234

The photo above explains the crossbreeding better than the medical explanation of the Myostatin F94L gene. Moeder in Afrikaans is Mother and Dogter is Daughter. Same expense (mother) but greater income (daughter). Mother (Dam) is an Nguni, father (Sire) a Limousin.

85% of Limousin bulls have the F94L gene. My bulls are all DNA tested and the one for sale is homozygous. What this gene does is double the number of muscle fibres, not double the size of muscle fibres which causes birthing problems. The result is small calves at birth but then a great expansion as they mature.

img_1961

A friend of mine sent me the above photo on Tuesday. The calf, photo taken on Monday, was one day old and you can already see that he is muscled like his sire, a Limousin, and not like his dam, an Nguni. Interestingly the calves always take the colouring of the mother and not the father.

img-20160916-wa0002

Raymond Blanc, the first chef in the UK to get Michelin stars, was visiting our farm years ago and he said that Limousin beef was best. Who am I to argue with him? That’s him in the white t-shirt above.

img-20131021-00157

Raymond was brought to the farm by Rudi Liebenberg. Rudi is the head chef at the Mount Nelson and has been a leading supporter of regenerative agriculture for many years. He even has to drive me around when he comes to visit.

20150102_182816_resized

We are in the fortunate position where we can have bigger framed cattle such as the Limousin on our farm. We have winter rain and in summer we can irrigate. We apply the high density grazing methodology, most eloquently espoused by Joel Salatin and most famously espoused by Allan Savory with all our livestock. The cattle, our laying hens and our pigs are rotated daily to fresh pasture and regrazing only takes place 6 weeks later. The best breed for your farm is that which will adapt to your unique conditions.

2015-10-27-22-13-11_resized

Limousin cattle are not black. If it is built like a Limousin but is black then the dam was an Angus and the sire a Limousin. We stopped buying in black cattle as they get so hot in summer that they get into the water troughs. We had to build metal cages to go over our water tanks so that the black cattle would not get in. The summers are only getting hotter.

2016-09-16-22-52-53

(A disclaimer before I mention maturing. I am talking about cattle on a grass only diet. Not the grain fed/confinement animal. Or the so called grass fed animal that is fed chicken manure and urea.) A slow maturing animal suits me. My production costs are very low. (1 labourer, solar powered electric fencing, average of 1 antibiotic injection across the entire herd every 6 months, no feed brought in from outside, food grown for free in winter and for a small irrigation fee in summer.) I want them to be 4 years old before they have the proper fat cover and intramuscular fat. The Limousin starts putting on that proper fat sometime after 3 years of age. The older the meat the greater the flavour. Also the bigger the carcass. Which leads me onto my next point.

20160912_071241 20160912_071312

The photos above are of a Nguni hindquarter, on the left, weighing 53 kgs and a Limousin hindquarter, on the right, weighing 90 kgs. Both of them were 3.5 years old. It took me the same time to debone each one but obviously I got a lot more income (meat) from the Limousin for my expense (time). I elaborate on this expense/income story in this blog posting.

I am often asked which breed tastes best. An animal tastes of what it eats. Breeds are entirely irrelevant when it comes to flavour. South Africans have been bludgeoned into thinking that steak must be eaten with a sauce. This is because 99.99% of the beef comes out of a feedlot/grainfed/confinement operation and it has no flavour. The future of beef is terroir. A blog post on this will follow at some time.

20140813_102202_resized_1

Finally we can meet the bull, SP 139. Born on the 12th of September 2013. Birth weight 45 kgs. His mother is a La Rhone cow. They are the famous stud near Tulbach. This means that he is genetically predisposed to know how to eat out of a feeding trough. His sire I bought from Sas Oosthuizen in Wellington. In the photo above he is with some of his brothers. They were castrated as they did not have the right form and semen count.

Angus

16 September 2016

P.S. The GoPro video below starts off a bit noisily so please bear with me. If you don’t understand the Afrikaans then contact me.

 

1 2 3 6  Scroll to top