Spier Farm Butchery

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.

Videos from the grass fed butchery. Lots of Limousin. Some Zulu and super powers.

I am not trying to be smart with that title but if you watch both of these videos you will understand the title. You might not understand what I am saying in the first video so further down the page I mention the three salient points about the Limousin beef which I debone.

The second video (only 13 seconds) is about what is behind every butcher. The big national supermarkets will have you believe, like the fraud of free range eggs where the hens apparently roam on pasture, that behind every butcher is a farmer whereas the sad reality is that for 99% of butchers behind them is a factory manager. Confinement farming operations, which you are banned from visiting on the spurious grounds of biosecurity, are tough places to experience. They stink because of the build up of manure. It matters not whether you go and see cattle, sheep, pigs, laying hens or broiler chickens the listlessness and vacant stares of the animals is unforgettable. Cattle are on a diet that violates their digestive system. 90% of the antibiotics issued in this country go into these supermarket supported factories. Animal manure which has the central role in regenerative agriculture builds up and eventually pollutes the waterways and ensure that you breathe in faecal dust.

All the animal protein needed in this country could be produced off multi species pastures with the biggest area being the sugarcane fields of KZN and Mpumalanga. Imagine no sugar and how that would lead us from being the third most obese country in the world to one of the healthiest. Our meat would also have the Omega 3’s and 6’s in balance and as long as the animals are managed in the Alan Savory inspired high density grazing method we would be sequestering gigatons of Carbon. Here is is how our tiny operation sequesters Carbon. More on how organics can feed the world is here.

If all this beef chat bores you then skip toward the end of the first video where the talking stops.

First the Limousin is the best bull to use for increasing your profitability. Put another way if you keep your expense the same by keeping your cow (who is adapted to your farm) you will increase your income if her calf was sired by a Limousin bull because the calf will be heavier, at weaning, than if sired by a bull of another breed. 85% of Limousin’s have a genetic mutation that causes double the number of muscle fibres. This enables a small calf at birth but a muscled one at weaning time.

Second, I am deboning a forequarter (weighing 105kgs) of a 400kg carcass. Normal confinement/grainfed/feedlot beef carcasses weigh around 250kgs. Limousin is a slow maturing breed which means they take a long time to get fat, but because they have the muscle this does not matter as in the butchery it takes equally long to debone a 250kg or 400kg carcass so your income is obviously greater. Also by the time the Limousin is fat on grass it is 3 to 4 years old which ensures flavour. The confinement beef is less than 12 months old which is why basting of the burgers and all the steak sauces are so important because the beef has no flavour, except that of maize/antibiotics/growth hormones/asthma drugs that it was raised on.

Third the Limousin has the highest dressing out % of any of the beef breeds. % of carcass as that of live weight. This is the most important metric for me, the farmer/butcher. Same effort for more meat.

In my case having an animal on the farm for a long time is no problem as my production costs are very low. The sun grows my cattle feed for free, the sun powers the electric fence behind which they are moved twice a day and I have one labourer for 350 cattle. Compare this to the cost of urea, maize, antibiotics, enzymes, anti acid medication, asthma drugs etc etc

Like all the other videos, this one is unedited and the filming was done by Mbhekiseni who is being trained up to be Spencer’s right hand.

Angus

21 June 2016

We now sell produce twice a week from our farm office.

As of next week, the 9th of Feb 2016, you can buy a range of our produce at our farm office between 12 and 2pm. Orders must be greater than R600. Once the order has been placed we will email you the invoice and once we have received the money you are welcome to collect. Collection is only on Tuesday and Thursday at the aforementioned times.

You can buy beef, eggs, straw wine, books, bone broth and t-shirts. Prices below. We are selling at Recommended Retail Price as we have no interest in undercutting our retail clients. The meat, bone broth and eggs you can buy from our retail clients but the books, straw wine and t-shirts only from the farm.

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Above is the part of our farm office where you can collect the various goods on offer.

The t-shirts are made with organic cotton (non organic cotton uses 4% of the world’s agricultural land but 24% of the worlds pesticides) and hemp and from these great guys at Hemporium. I managed to get our children to model these t-shirts. There are ladies and gents in a variety of sizes in both labels.

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There are 5 books for sale.

  1. The Omnivore’s Dilemma by Michael Pollan. This was the book I read in June of 2008 and decided to farm like Joel Salatin. It goes into the world’s food systems and considering eating is an agricultural act we all need to know what happens before we put the food into our mouth.
  2. BioDynamic Wine Demystified by Nicolas Joly. Nicolas Joly is the foremost proselytiser of the BioDynamic farming method. This book is a great introduction to this farming system inspired by Rudolf Steiner. If you are content with the dominant, reductionist, so called scientific dogma that everyone seems to worship today then this book is not for you.
  3. Nourishing Broth by Sally Fallon. Sally Fallon runs the Weston A Price foundation. At another time I would like to elaborate on Price’s work but his 10 year travel around the world remains the greatest dietary study ever done. This books inspired our bone broth.
  4. BioDynamic Gardening by Monty Waldin. The erudite Monty Waldin not only has green fingers as is evident from this incredibly informative book, he is a wine master and also has a knack for putting the complexity of BioDynamics into 5 simple reasons why it should be embraced.
  5. New BioDynamic preparations by Hugo Erbe. If you want to take your BioDynamic practices further then this is the book for you. Picture below with the polymath Erbe on the cover.

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Dumisani, who runs our tree team where we have planted 15,500 trees into our shelter belts, is holding up Monty Waldin’s book. Specifically the page where the instructions of how to make the CPP or barrel compost are given in the clear, methodical manner that is the hallmark of this fine book.

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Bone broth is either available in glass or BPA free plastic. Please specify.

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Prices are as follows

Eggs
Eggs – Dozen – Medium 41.30
Eggs – Dozen – Mixed sizes 43.72
Beef
Farmer Angus’ Bone Broth 1L 65.00
Farmer Angus’ Mince 500g 45.14
Farmer Angus’ 100g Pattie Packs 39.40
Farmer Angus’ Boerewors 500g 52.53
Farmer Angus’ 200 gr patty pack 78.80
Farmer Angus’ Biltong 150g 55.84
T-Shirts 220.00
Straw Wine 205.20
Books
BioDynamic Gardening 360.00
Nourishing Broth 445.00
The Omnivore’s Dilemma 360.00
Hugo Erbe’s New BD preparations 400.00
BioDynamic wine demystified 360.00

 

Please email your orders here.

Angus

8 February 2016

 

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