Hello At least twice a week I have a request to supply a client with rump, filet and sirloin (only 7% of a beef carcass). That is all that chefs want. 80% of the reason is because their patrons want those cuts and 20% because
When we last changed our egg price, in April 2013, we increased it to R2.71 each (R32.52 per dozen). With immediate effect the eggs now cost R2.39 each (R28.68 per dozen). That is a drop of 12%. As I explained in April 2013 (click here)
Dear Reader. I cannot remember who said it but the ferocity with which you defend your position is directly proportional to the insecurity you feel about your position. Earlier this week I installed a freezer in Organic Zone in Lakeside with my produce in. (Details
Dear Reader. I would like to be very specific about the second sentence above. Eating more grass fed beef is a partly correct answer. Eating grass fed beef that was produced under a specific management method that goes by various monikers such as high density
Dear Reader All soils are deficient in minerals. Some a lot more than others. Plants growing in those soils will have the same deficiency that is in the soil. Accordingly the animal, in our case global warming reversing cattle (click on the green to find out
Dear Reader. A lot of butcheries are making claims that their beef is all of the above. The Agricultural Product Standards Act 1990 (click on the green, twice, to download the Act) states very simply that you cannot make any claim which directly or by implication creates
Dear Reader. We are still in the first year of a trial that started two years ago. Let me explain. When we started our CLA trial (details about it are here, click on this green writing) two years ago we expected to slaughter all the
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.