All beef is dry aged for a minimum of 14 days on the bone.
Ryan Boon sources from a Greenfield’s satellite farm in Napier called Fairfield.
As there is no branding for grass fed meat in South Africa, Greenfields wrote their own protocol against which they and Fairfield farm are audited.
Under the Greenfield’s protocol, 5% of the cow’s bodyweight is permitted to be supplemented by grasses such as hay and grass seed grown by the farmer on his own land during times of winter or drought. There is one cow per hectare of land and calves are kept with their mothers as long as possible.