We have used Afrikaner, Simmentaler, Dexter, Angus and Boran in all cases the meat was excellent but very different. We have seen how our choices have had impact on the final product. What happens when the animal is put through stress and what it does to the meat, but more importantly how much does the terroir play a part?
Previously I had disagreed on the topic, I did not want to listen to a very good friend. But after experimenting and tasting meat for the burger repeatedly month after month it has become very clear. As the taste of the meat is greatly dependant on the grass and the feed, the PH of the meat changes accordingly. As the seasons change so does the feed. In many cases it is impossible to have a constant supply of feed throughout winter. The animals need a supplement in the dry months. This is a reality. What is the taste of the grass? Sweet or sour?
Very few farms have the luxury of great feed throughout the year. Very few farms can claim 100% free range, grass fed and organic beef.
As we will not compromise we will stay true, we will remain transparent with every delivery, every patty every bite. Currently we are using Simmentaler from Oak Valley with an abundance of rye grass which is supplemented with oat hay and apple pomace.
These animals are pasture-reared, free-range, hormone and antibiotic free.
Perhaps the chutney in the burger can have a little bit of apple to bring it all together.
It is hard to choose where my favourite beef comes from.

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