Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal and studied Management Accounting at Stellenbosch University, before stockbroking for Goldman Sachs in London for just over four years.
Declining the offer of a promotion, he left his job and moved to South Africa, where he built a clay home. With inspiration from various people along the way, he eventually became a biodynamic student, grass farmer and carbon sequestrator.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape- it is the only butchery in the country that does not add nitrates or gluten to the meat.
In this masterclass you will receive an expert lesson on how to break down cuts of meat from acclaimed South African farmer, Farmer Angus' resident Butcher's Spencer and Wilkus.
Find out how Biltong, one of South Africa's favourite snacks and one of Farmer Angus’s best selling products, is made in this episode featuring Butcher Spencer. The biltong is made from silverside- an incredibly versatile piece of meat.
The biltong is spiced and then stands overnight in the cold-room. Following that, it is hung in a hot room with lots of air movement, where it normally takes three days to dry. Farmer Angus’ biltong is made with salt, coriander and a 12 year old organic vinegar.
Full of flavour, no where makes Biltong quite like South Africa.