Orders can be submitted at any time.
We finalise weekly orders on Tuesdays at 12pm for delivery in George and surrounds on Fridays.
Free Deliveries (in George) applies to orders totaling
R 170
- Deliveries to George suburbs and CBD – Thursday afternoons. Clients residing in Heatherpark are asked to collect from us in Heatherpark.
- Deliveries to Heroldsbay and Oubaai – last Friday of the month
- Deliveries between George and Mosselbay – last Friday of the month
Grass-fed, free range beef is very much like venison. It is best cooked ‘low and slow’ so that the meat is juicy and tender. Cooking at too a high a heat will result in tough, dry meat.
Everything, from mince to steaks, to stewing beef and everything in between should be cooked on a low-to-medium heat and for a longer period of time.
We proudly sell C-Grade beef.
Did you know that in South Africa meat is graded according to the age of the animal, not according to its quality?
A-grade meat is the meat of young cattle that have no permanent incisors when slaughtered. C-grade meat is from older cattle with 6 or more permanent incisors according to the Agricultural Product Standards Act, 1990 (Act No.119 of 1990). A-grade does not mean better quality than C-grade, it is an age classification.
Our cattle roam freely, grazing on fresh greens each day, and are not given growth hormones, so they take a few years to grow to the same mass as cattle that stand in feedlots and are given growth hormones. The end result is meat that is quite different in taste and texture.
In fact, the meat of free-ranging cattle is much like venison (wildsvleis). It is tougher, leaner and much more flavourful than young meat. C-grade meat is hung and matured for a couple of weeks after slaughter, as this helps to tenderise the meat. The meat can kept in the fridge for a further 2 weeks after vacuum sealing to tenderise it even more.
C-grade meat also requires a different style of cooking. Cooking the meat on a medium-low heat over a longer period of time will ensure that it does not dry out and is juicy and tender when cooked. Remember this when you braai, roast, boil or stew and you’ll cook it well each time.
Driven by the desire to feed our own family nutritious, healthy food, we were delighted to find a farmer that does not give his cattle growth hormones or antibiotics. The cattle are left to roam the hills overlooking the Indian Ocean, munching away at lucerne and grass to their hearts content until they are big and muscular and have enough incisors to be classified as C-grade.
Our meat is free of any growth hormones and antibiotics.
‘The Fillet Steak is absolutely delicious…’
‘Your meat is excellent… Just no comparison to what is for sale in shops…’
‘We bought some Honeybush tea at another shop, but yours is much nicer…’
‘Exceptional quality meat and service to the boot of my car. We will certainly continue to order from you..’
‘Die heuning is baie heerlik…’
‘Your honey is delicious and the spinach is so nice and fresh…’
‘Its the nicest Chuck I have cooked in a while…’