In their introductory episode, Farmer Angus’ own Butcher Spencer prepares a rib eye on the bone and a rib eye off the bone.
A beautiful, tender piece of meat that comes from the forequarter of the animal, Spencer expertly takes us through the preparation, cleaning and sawing of the meat.
About Farmer Angus:
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.