Established 2006
Profile: Growing up on a 3000 hectare farm, in the then Rhodesia, I was fortunate enough to spend my days after school roaming the vast Bush veld. Here herders were more than eager, to educate me in the art of survival and to live of the land. On many an occasion, I was invited to have either lunch or dinner with a large family, where we would sit around the fire and sample whatever the black farm workers prepared. The staple diet was "sadza" or what we know today as mielie porridge. Meat was in abundance and together with sadza, made for a hearty meal, that was consumed by hand. It was here, that I developed a love and passion for food. More so, organic food that was either reared on the farm, or hunted in the bush. For the past thirty years of my life, I have been involved with food. Working abroad as Chef and owning my own restaurant and Guesthouse. I always had an issue with consistency, regarding meat; its tenderness; taste and where it was sourced. In 2006, I was invited to hunt in the "Molopo" region of South Africa. Here I discovered a place similar to where I grew up. The native in this area, exuded the same passion for life as for his livestock and on spending time with them, I soon realized that their animals, were truly reared organically. It was during these encounters and sampling the meat that I decided to, make this healthy good tasting meat source, available to those individuals who see themselves, as connoisseurs and who would appreciate quality.

Products now available.
Beef and Venison Biltong (Free roaming organic) Packets 50g/100g/ packaged to order for bulk orders only. Bulk orders = 50 kg up

Individuals can order as indicated below

• Minimum order 5kg for delivery country wide via courier or fast mail
• 100g packets
• Delivery charges for customer (R 90.00 average country wide)
• Packets can be frozen and consumed as desired
• 6 months shelf life
• Organic spicing
• Price R 20.00 per 100g packet (Beef & Venison)
• All orders CBD (Cash before delivery)

Dried Wors will only be made on order!!!
Same applies too Biltong with regards to minimum order etc.

Products to follow as nationwide distribution is still a challenge!!
Frozen meat product. (Free roaming organic)
Beef/Lamb/Mutton/Goat/Venison

Frozen meat products available on order (Free range only)
Pork/Chicken

Pricing on above mentioned frozen products, will be provided as and when you request. Please specify what you require and the quantity

Orders or enquiries can be emailed to me Danie Kruger at the following e-mail address info@organicmeat.co.za
076 894 2445

Consumers are misled by the branding… "Free Range"

Free range: The term "Free range," is used to describe the habitat and environment, in which animals are reared in open areas with access, to natural fodder such as grass etc. The ideal balance between head of cattle per hectare, differs from area to area. In open grasslands where there is ample food, the farmer can work on a formulae of one steer per 8 hectares. In areas of sparse grass fodder, the number of hectares made available per steer increases two fold. A large portion of beef rearing farmers, increase the volume of head of cattle, thus increasing the yield per hectare. These individuals substantiate the diet of these so called free range animals, with additions of; molasses and salt to provide much needed minerals and hay and alfalfa as fodder. Trace elements; like pesticides and growth hormones can be found in these dietary additions. Consumers are misled by the fact that these animal products are free range.

Free roaming: Our meat products are from animals that are reared on the open plains of the North West, or the Northern Cape. This area is called the tick free belt and commences from Mafikeng, through to the Atlantic Ocean. Here farmers, still rear animals in the traditional way on large open farms. That are free of disease born from ticks and their larvae. Sick animals are treated, with herbaceous potions found on the farms yet loss of live stock do occur, but these are as a result of either theft; predation by wild animals or natural causes. Sick animals area identified by the herders, isolated and treated accordingly with these potions.

The fat on these animals have a tendency to be more yellow than white, which is an indication that these animals are not reared in feedlots. Animals in this environment takes longer to grow, than manipulated habitats. Thus the meat is rich in flavor, red rather than pink or brown in color; juicy and tender when prepared. Cuts such as steaks cook in half the time, when compared to steaks sourced from supermarkets or butcheries. The reason being the lack of fat in between the muscle tissue, as found in hormone indicted meat. Only in rare cases do we come across meat with the natural marble effect. The normal fat layer on our "free roaming" animals vary from 1 cm to 4 cm. The ideal meat to fat carcass is the B 2 graded animal. This indicates an animal between two and three years old with a layer of fat about 2 centimeters thick. This fat provides the meat with sufficient fluids during the cooking process, to ensure a succulent roast or steak. A cut that is well prepared, will have a thin layer of fat around three millimeters thick when served. Consumers that prefer a lean cut can discard the fat after or before preparing it.

Maturation process:
Mutton/Lamb/Goat : 10 days
Beef/Venison : 21 days