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, Butcher Spencer shows us a Topside Steak and a Spider Steak – as well as delving in to the etymology of the name ‘Spider Steak’.
With plenty of marbling a Spider Steak has more moisture than a topside making it a delicious piece of beef if you fancy an alternative to your normal steak.
The topside needs no introduction – it’s a staple for a reason! Find out more about why you should be ordering these cuts from your butchers here.