In this episode Butcher Spencer is working 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-it can even be used for pastries.
Removing whole muscles or seam butchery is one skill- but making it presentable is a whole other ball game. Butcher Spencer started working on meat in 1960, so it’s safe to say he’s an expert and makes this look easy!
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.