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.
In this episode learn how Butcher Spencer works on the rump and loin of the animal.
It has three different cuts- the rump, the fillet and the strip loin. Butcher Spencer explains how the beef is broken down and the different, surprising ways in which the meat can be used.
Removing whole muscles or seam butchery is one skill - but making it presentable is a whole other ball game. See how Butcher Spencer uses his years of experience to do this.