Eggmobile

4 price increases

We are increasing the prices on 4 items. Eggs, chickens, beef snapsticks and gammons.

As of the 24th of October 2017 our egg price will increase by 8.5%. This is due to two factors. 1. We increased our staff pay by 9% last month. 2. The protein source in our chicken feed is now the maggot meal from the geniuses at Agriprotein. It is more than 3 x the price of the previous protein sources.

More on our eggs here.

With immediate effect our gammon price is increasing to R76 per kg from R74.10 per kg. This is due to raw material costs going up. More on our pig operation here.

With immediate effect our broiler chicken price is going up to R66.50 per kg. This is due to 4 factors. 1. The protein source in our chicken feed is now the maggot meal from the geniuses at Agriprotein. It is more than 3 x the price of the previous protein sources. 2. We have doubled our production and so have to recover our capital costs. 3. Due to being bigger we have had to hire more staff. 4. Our slaughter costs have increased.

Our beef snapsticks are going up by 20% with immediate effect. They are simply too cheap. More about our beef operation here.

Thanks for your support for our regenerative agriculture project.

Angus

15 October 2017

Dinner with a difference – 3rd of June – Spier Wine Farm, Stellenbosch

An old buddy of mine who trained and worked as a chef for years has expanded his skill set to include tour guiding.

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This weekend he is combining both (not the pineapples) into creating an event on the farm. I will be doing the guiding part on the farm and Neil, who farms the vegetables on the farm, will be guiding that part.

Click here for details.

Angus

30 May 2017

 

Ways to enjoy our produce as of 21 February 2017

Now that we have upgraded our product range we are updating how you can source our produce. The new products have no nitrates or nitrites added during production (Click here for more on this cancer free meat). If you don’t want to scroll through the photos from some of the work on the farm then please click here or go to BUY MEAT at the top of the blog.

06 JANUARIE 2017 NUUS RAPPORT Werkers by Spier deel die wins wat die plaas uit die verkoop van koolstofkrediete gemaak het. Die omgewingsvriendelike boerederypraktyke sluit in dat diere gereeld geskuif word en net elke ses weke na dieselfde stuk weiding terugkeer. Angus McIntosh is die boer aan stuur van sake. Foto: CONRAD BORNMAN/NUUS RAPPORT SUID Storie: Aldi Schoeman

Everybody loves a back rub. More on our outdoor egg operation here. Photo: Conrad Borman/RAPPORT

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Talent and Mzukisi proud of the bacon coming out of the smoker. They made the brine that the meat soaked in for 24 hours prior to being double smoked.

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We processed our first pigs from the farm last week, hence the different label (Farmer Angus’ Pork as opposed to Farmer Angus’ Meat where the pork comes from other free range farms). In picture is the pork rump which is on the menu at Spier’s Eight restaurant.

 

 

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The great regenerative farmer, Bertie Coetzee from Prieska, checking up on the organic maize he has planted for us. This is the second year that he is planting and so far the harvest looks a lot better than last year. Luckily he planted before he became a Dad. You can read about his organic maize exploits here.

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Thankfully Giles Edwards decided to leave London and come back to the sun. He blesses us with his food at La Tete. Above is a dish with our egg and our pig’s blood as well our pig’s head.

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28 day dry aged rump on bone. Expertly cut by Spencer. Available at Spier’s various restaurants, La Motte or at the PicknPay in Stellenbosch Square.

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Brined and then double smoked.

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Keeping a steady hand on all proceedings in our on farm butchery is our 72 year old Spencer Nicholls.

Please click here or go to BUY MEAT at the top of the blog page.

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