We start our morning with a drive on the farm to meet our grazing herd, which is entirely farm-reared and grass-fed. Back in the Meat Room, our head butcher, Jaco Koegelenberg, and his team will explain its operation and everything you need to know about primal cuts, sausage, wet meat, biltong and droëwors.
The next stop is the butchery, where guests will learn all about primal cuts, sausage, wet meat, biltong and droëwors. To book click HERE.
Steaming coffee from the Lekker Room is served upon arrival.
Lunch at the Green House (with a Chianina burger) is included.