At Wickedfood Earth Farm we run a small herd of Dexter cattle, which we slaughter, and process in-house to ensure that we have complete traceability of all our meat.  We also buy in carcasses from local ethical small-scale farmers in the area, some of whom run a small herds of organically certified Nguni Cattle. All the cattle that we use are veld-raised, and completely free-range, using no routine antibiotics and growth hormones or stimulants. Due to our natural farming practises, our animals take on average, twice as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour.

We Dry-age the carcasses in a controlled environment for a minimum of 2 weeks and up to 4 weeks. Dry-ageing is a process commonly used in beef, that improves the flavour of meat, by allowing the natural enzymes in the meat to break down the tissue through hanging. The process also allows the water in the meat to evaporate, by between 10% and 15%, thus concentrating the flavour.

 Beef cuts for sale

All beef is available through our on-line farm shop, for collection, by prior arrangement, at Wickedfood Cooking School in Sunninghill, or at Wickedfood Earth in Hekpoort.

We butcher and package all our meat in-house, which ensures complete tractability from veld to table. We flash freeze and vacuum seal our meat to lock in freshness at its peak. On top of this our meat is on average between 15% and 40% below the cost of comparative cuts found on leading supermarket shelves.

Cuts presently available include:

  • Roasts - Top round, silver-side, rib, bolo, Chuck, Brisket from 1,3kg to 3kg; Recipes…




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