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Our Purpose

we believe in the power of the natural order of things.

Nature and humans, when treated with genuine care, give back their best.

We vehemently protect:

The fine balance between how we harness the earth and what it gives us.
The natural-state pastures that grow back healthily by rotating animals and allowing them to roam truly freely.

The nutrients that are put back into the soil, so that plants and animals are raised 100% naturally:

not adding any hormones, antibiotics, artificial preservatives or glyphosates to any part of the process.
The whole farm community, especially its workers, by empowering them to own the businesses on the farm and truly benefit from the shared land and the shared success of all our hard work.

About Farmer Angus

Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape. Biodynamic and regenerative agricultural principles and practices are applied in the raising of the farm’s animals which includes cattle, pigs and laying hens, as well as vegetables and wine. Situated on 126 hectares of irrigated pasture at Spier Wine Estate near Stellenbosch.Our charcuterie, made by Gastro Foods, is the only charcuterie in South Africa cured without added nitrates or nitrites.

All Farmer Angus products are also 100% growth-hormone free, routine antibiotic free and the pig and chicken food is glyphosate free. The vineyards on the farm are in their 8th year of being certified organic.

Farmer Angus achieved a world first in 2013 where he became the first person globally to sell Carbon credits for increasing the Carbon contents of the pastures where the cattle graze.

What is regenerative agriculture

The sensitive pasture management of the farm is based on the high density grazing methodology or “mob-grazing” espoused by Andre Voison, Allan Savory and Ian Mitchell-Innes. The enormous amount of manure and urine that is deposited onto the soil eliminates the need to apply any artificial (NPK) fertilisers.

The pastures were established with a variety of different perennial summer and winter legumes, herbs and grasses. Once an area has been grazed, the animals are moved giving the pasture and soil time to regenerate and fully recover. A minimum of 6 weeks passes before the pastures are grazed again.

The cattle are moved three times a day, the pigs once a week and the laying hens, accommodated in constructed Eggmobiles, are moved daily. What this ultimately encourages is: beef, pork and eggs that are 100% nutritious and natural. The way nature intended it to be.

Who is Angus?

Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal. Studied Management Accounting at Stellenbosch University before stockbroking for Goldman Sachs in London for just over four years. Declined the offer of promotion, left his job and moved to South Africa. Built a clay home with inspiration from various people on the way leading to him to eventually become a biodynamic student, grass farmer and carbon sequestrator.

“After reading about Joel Salatin of Polyface Farms in Virginia, USA, in Michael Pollans’ “The Omnivore’s Dilemma” Angus decided to become a farmer. Under the mentorship of Christo Kok, he started farming on Spier, outside Stellenbosch, South Africa, in December 2008.