Carbon negative beef????? Our beef operation generates carbon credits, which you can now buy.

Dear Reader/Greenhouse Gas Emitter.

Unless you eat our beef that comes off the Spier Wine Farm (it is rollermarked SPIERPR), your act of eating beef contributes to greenhouse gas emissions/global warming.

You can now buy our beef generated carbon credits from these guys at Credible Carbon. We have been audited by C4ES. Spier Soil Carbon Audit_C4ES_24 July_15h00 The reason we have gone with Credible Carbon for this project is because of  their “capacity building” strategy whereby 50% of the net income generated by this project goes to direct employee benefits.

The conventional livestock sector, the photo above was taken at South Africa’s biggest feedlot, contributes to the net release of carbon in many ways.

– land degradation,

– methane release from concentrated animal manure,

– fossil fuels being burnt during the production of GMO feed for the animals as well as whilst the animal is being fed in the feedlot,

– fossil fuels being burnt to produce the fertilisers used in feed production

There is a series of photos below that show our method of cattle grazing but before that some reading.

Our beef operation sequesters carbon. That means that C is stored in the soil which is the safest place for it to be. Inspired by Andre Voisin and perfected by Alan Savory and Ian Mitchell-Innes this method of mimicking nature is very simple. A lot of animals in a small space for a short period of time. We use both cattle and chickens to graze. The cattle are moved between 2 and 6 times per day and the chickens are moved in their Eggmobiles once a day. A minimum of 6 weeks later the animals return to the pastures which have grown dramatically (plants primarily grow by taking CO2 out of  the air), solely fertilised by the animals manure.

The first step is our herdmen approach the mob. The one in the photo was 308 strong. As you can see they have eaten a lot of the existing pasture and it is time for them to move. Our men lift the temporary electric fence to facilitate the move.

First mover advantage, as in all walks of life, means you get to choose the tastiest morsels for yourself.

Some are content being in the middle of the pack. They know that there will be enough food for them.

Surprising at it may seem, we also have laggards on our farm.

Our herdmen, from left, Jangia Phiri, Kasango Samukute and Khiphelakhe Mkhize. These guys, along with the other farm staff, will get 50% of the net income from this project.

The neighsayers will be shouting methane, in between mouthfuls of their conventionally raised meat. Methane is a very serious problem BUT it is caused by conventional livestock production.  After they have finished eating their global warming/grain fed beef steak then they must please read this document entitled “An exploration of methane and properly managed livestock”. I am not going to rehash the document suffice to say it is a short read with the salient points being that methane levels started rising with the Industrial Revolution, healthy soils are a methane sink and grasslands managed according to the principles introduced above contain bacteria called methanotrophs, which break down methane.

In conclusion you can now assuage your guilt from eating a feedlot, GMO grain fed steak by buying the Carbon credits knowing that half the money is going to be spent on uplifting our staff.

Thanks for reading.


9 Responses

  1. Hi Angus!

    I bought some of your eggs for the first time today. I stumbled upon them by accident in the Wellness Warehouse. I was so excited to see the photo, read the story on the box and upon opening the little egg carton, I was super amped to see the colour variety! I love your approach to farming and I wish that we lived in a world where pasture reared was the norm and not the exception. I have one question regarding a quote from your article:

    “Unless you eat our beef that comes off the Spier Wine Farm (it is rollermarked SPIERPR), your act of eating beef contributes to greenhouse gas emissions/global warming”

    Do you mean to say that your beef is the only SA beef that doesn’t contribute to global warming? And that most commercial farmers use feedlots?

    I’m so uninformed about the food system and I’m really trying to educate myself to make better choices for myself and the environment.



    1. Wilma

      There are very very few grass fed beef producers in this country. Possibly 0.05% of the market.

      To my knowledge we are the only producers who can claim that our beef does not contribute to global warming.

      A very good website to start your discovery is called eat wild


  2. Gustav,I am loving your type of farming sytem and I am still coming to check it out. I am learning so much from this.

  3. Hi Angus,
    looks like your beef is out of our reach, we are based in E. London. Would you have any contact details for pasture reared beef farmers near East London? Would be very appreciated!


      1. Hi Andrew, East London is a town on the east coast of South Africa. a few yards further from you than the “East of London” city.

  4. Hi… I absolutely love your site. I am looking for organic tallow. Not many people know what that is here in South Africa. Pls can u help. Thank u in advance.

  5. Clever guy! thanks for the very interesting article and thank you sooo much for the effort you put in to giving us healthy food but also your care of the environment and your staff, awesome

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