Real Food On Wednesday and The Challenge of Making Grass Fed Beef Sustainable…
I didn’t get much sleep last night. My daughter is restless at the moment and has the same imagination as her mother. This means that she keeps waking me up to discuss her latest ‘fear’ that her mind has cooked up, a shadow on a wall is a spider, a noise downstairs is a burglar. Something has rattled her and I’m shattered today.
Which I hope explains my useless subject title, it’s all i could come up with this morning…:) Yawn..
Anyway, with a strong black coffee in hand, I’m about to get on with my day, breakfast made, family fed, lunch boxes made, Kiara is at school and she is rather perky I must say for a child who had us all playing musical beds last night.
I’ve got quite a busy morning ahead so wanted to get a quick one out to you to let you know that new stock of Keith’s kalahari grass fed beef arrived yesterday.
Summer boerewors is in using only the grass-fed beef, organic coriander, salt and pepper – no other fillers or spices included. The healthiest way to eat boerewors – just real ingredients. No additives or preservatives.
We get the packing house to freeze it immediately as it comes up from Kimberley and we get a lot of it from the 3 animals we take at a time, far more than we could sell fresh yet so for now it makes far better sense to just have it all frozen as soon as it is made.
New cuts of steak are up too and there is croft chicken for braais.
New Karoo chops will be in this morning.
Please don’t confuse the boerewors with the bulk/wholesale economy wors on the site. That one is not an organic recipe, the price is low because it uses conventional spicing but grass-fed beef, this one is not for the organic consumer but it is a great deal for lower income areas that can’t afford more or for staff meat or similar. I’m still looking for an entrepeneur in the townships who is sussed and needs to make some money to take on a business opportunity here.
Every time we take whole carcassas from Keith’s farm, we have many cuts that wont’ sell in the suburbs like chuck, brisket, blade, cheaper cuts of stewing beef and to partner with somebody in townships would help us with what we call ‘balancing the carcass’, maintaining the ability to buy whole animals which in time will bring the pricing down.
If we order only steak and mince, the onus is on the abattoir and packing house to have to find a way to process the rest and the price is therefore a lot higher.
Making grass-fed meat a sustainable venture going forward so that I can keep on sourcing it for us, means finding a solution to this challenge.
If you know of that someone, please send them my way, we’ve got more brisket, chuck, blade and stewing beef in with yesterday’s order, I only want to recover my cost so somebody can take this and there is room for them to mark it up and make some money and it’s also nice to know that the goodness of grass-fed beef can get to people who also need it but can’t afford mince and steak.
Let me know if you have any ideas. Otherwise you can buy the boxes yourself for staff meat, they appear under the bulk/wholesale section.
Resolving this nose to tail particular challenge has probably become one of the largest challenges I’ve faced yet with making this business sustainable. There is a solution here somewhere.
There are summer greens starting to come in, much to my absolute delight – spinach was in yesterday from Aloe Dale together with chinese cabbage, kale and a selection of herbs. A sea of green arrived yesterday and put a smile on my dial and some hope in my heart.
It’s things like this that keep me motivated when things are tough, the miracle of greens pushing up out of the soil, the miracle of new life that spring brings, the freshness of the rocket she brought yesterday still smelling of earth. The miracle of nature is motivating and puts perspective to our daily struggles sometimes.
I must dash, orders in before 12pm will be delivered this afternoon. We’ll see you this afternoon if you choose collect too.
I’ll end up off with a quote about real food and sustainable eating from Joel Salatin – the world’s most famous renegade most sensible farmer who I turn to for inspiration often. His view on seasonal eating:
“That many if not most people…who want fresh leafy greens in January buy them at the supermarket after they’ve been bleached and plastic-bag shipped from California or beyond is not a tribute to modern technology; it’s an unprecedented abdication of personal responsibility and a ubiquitous benchmark of abnormality.”
― Joel Salatin, Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World
If you haven’t met Joel Salatin yet and you are on an organic, real food journey, I’d highly recommend that you get his book ‘Folks, This Aint’ Normal”.
Right dashing off, have a beautiful, beautiful summer day. I’m enchanted by this spring, it’s meant more than many others to me, I’m ready for this new season and a new chapter.
Warm Regards, Debbie