From feedlot flaws to flavourful farms
With National Braai Day around the corner, there’s no better time to rethink what goes on the grill. Most of us grew up buying whatever the supermarket had on special – but here’s the thing: around 95% of South Africa’s meat comes from feedlots. And that comes with a heavy cost for the animals, the land, and even your health.
The better swap? Grass-finished, regeneratively farmed meat from small-scale farmers who do things differently. Not only is it more nutrient-dense and ethically raised, but the flavour is next-level when handled right.
And that’s the part many people don’t know: cooking grass-fed isn’t the same as cooking grain-fed. Older, more active animals produce leaner meat, which means a few smart tricks – see below – will take your braai from good to unforgettable.
🚫 Why Feedlots Fall Short
Feedlots push animals to gain weight fast on a grain diet they aren’t evolved to eat. This makes them sick, requiring antibiotics, and results in meat with:
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Lower omega-3s and antioxidants
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Higher inflammatory omega-6 fats
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More fat overall, but of poorer quality
For a first-hand look at how SA feedlots actually work, I highly recommend watching this eye-opening news video.
I smiled at how many times he says “but there’s a problem”. 😆
Why Grass-Finished is the Better Swap
Grass-finished and regeneratively farmed meat is:
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Free of antibiotics, growth hormones, steroids, (and our suppliers also avoid fillers, preservatives, and MSG).
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Higher in omega-3s, with a healthier omega-3 to omega-6 ratio (1.5 vs 7.6 in grain-fed)
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Richer in CLA, a fatty acid linked to heart, bone, and metabolic health
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Packed with disease-fighting carotenoids (beta-carotene and lutein) – up to 7x higher than grain-fed
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Higher in vitamin E and B vitamins
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Lower in total fat, but with healthier fat quality
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Cleaner, more ethical, and better for the planet – thanks to fewer chemicals and reduced greenhouse gases
Cooking Tips for Grass-Fed Meat
Grass-fed beef is leaner and more flavourful – but it needs gentler handling than grain-fed. Here are some top do’s and don’ts from Langside:
Do:
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Dry-age steaks at home: place uncovered on a plate in the fridge for 2–4 days to tenderise
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Cook steaks to medium-rare for juicier results
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Use lower heat and longer times for roasts and stews
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Rest the meat after cooking to let juices redistribute
Don’t:
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Don’t overcook – leaner meat dries out quickly!
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Don’t microwave or boil meat (it ruins tenderness and flavour)
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Don’t expect it to taste or behave like grain-fed supermarket cuts – it’s a different, (better) product
Farmers We Trust
At Harvest Club, we’re proud to work with:
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Langside – regenerative beef & lamb, nutrient-rich and carefully raised.
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Farmer Angus – a pioneer in grass-fed beef, pork, and charcuterie.
- Lowerland – a leader in conservation farming and innovative regen practices (we hope to have their goods back in store from October).
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Overberg Pastures – regenerative pigs and poultry raised here in Stanford.
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Go Slow – certified grass-fed meat from the Kalahari.
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The BD Harvest – biodynamic farmers who even do their own butchering on-farm, reducing stress for the animals. (Note: their butcher cuts and packaging is farm-style – but the integrity is unmatched.)
(Your quick links to Shop)
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For Stanford / Hermanus / Karwyderskraal: harvestclub.foodhub.org.za/Shop
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For Betty’s Bay members: bettysbay.foodhub.org.za/Shop
👉 New here? You won’t be able to shop until you first Join our club and create your account. It’s easy!
START HERE: pop your email address on this page – harvestclub.co.za – and you’ll get an email with the next steps on how to create your shop account.
📍 Learn more about how collections work, times, and our venues: Harvest Club Market Days
This Braai Day...
When you gather around the fire, especially on 24 September, celebrate more than tradition. Celebrate farmers who work with nature, animals that live well, and food that nourishes your body instead of depleting it.
Choose grass-finished meat – the better swap for your braai, your health, and our land.
(Photo Credits: Langside, Lowerland)
