Our meat comes from four places: Ryan Boon Butchery (Paarl), The Meat Bloc (Eastern Cape), Farmer Angus and Canton Gardens (a farm in the Eastern Cape).
Canton Gardens produces primarily pork products (and delicious halloumi products).
Ryan Boon is a speciality butcher based in the Boland of the Western Cape. Quality is the name of the game here. Primarily supplier the restaurant industry, they were quick to see the emerging preference in their restaurant customers for pasture-reared, sustainably sourced meat and helped Ryan establish their butchery as the go-to supplier for the best cuts in the game.
Ryan Boon’s biltong and dry wors has become a sought-after prepared food for a long list of traders in the region. He is also well known to local hunters for breaking down their bounty and producing choice cuts and biltong for them.
There are two other defining things that have put the Boon butchery on the map. Firstly, a sound belief in sourcing responsibly farmed, pasture-reared meats, and secondly, sourcing cuts of meat that are usually hard to come by. Besides beef, pork and lamb, the butchery sources venison from the Karoo, quails from Wellington, as well as a number of offal products such as brains, liver, kidneys, sweetbreads and more.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape. His onsite butchery is, however, the only one processing the beef that is produced on his farm. Biodynamic and regenerative agricultural principles and practices are applied in the raising of the farm’s animals which includes cattle, pigs, broiler chickens and laying hens, as well as vegetables and wine. Situated on 126 hectares of irrigated pasture at Spier Wine Estate near Stellenbosch, it is the only butchery in the country that does not add nitrates, gluten and nitrites to the meat.
Please note: If you order any kind of meat through the GFC, you do so at your own risk. The GFC is not a retailer; we are a buying club of people who are buying meat directly from farmers. If you have questions about how meat is handled and prepared, please ask your questions, and we will get that information from the suppliers.