Our business entity name, Tinderbox Farm is a direct translation of Tonteldoos, a charming village on Mpumalanga’s Highlands Meander, upon which our farm, Geluk is positioned at an altitude higher than 1 800 m.
Tinderbox Farm is owned by us, Eddie and Moira Price and we farm on Geluk together with our sons, Ryan and Sean-Michael.
Since 2005, we have grown veld grazed cattle on mountain veld grass and highland stream water with as little intervention as possible.
Free range pigs were introduced in 2019 and pasture raised poultry and eggs in 2021.
Recently, we joined forces with long standing friends who farm cattle on bushveld grassland in the Waterberg. They too are passionate about raising superior, ethically farmed meat. Our collaboration was born out of a realisation that combining our knowledge, experience and resources would benefit both farming enterprises and add value to our customer offering.
We deliver our Tinderbox Farm fresh and dried beef and fresh and smoked pork products to private customers, selected retailers and hospitality establishments in Gauteng.
How we farm
“Happy animals, healthy meat.”
We farm with the health of the land, the animal and consumer in mind. Due to the high altitude and cold night temperatures, cattle in our area are less prone to sickness and require little medication. We administer no growth hormones or steroids and only use antibiotics or other medication if required to prevent suffering and/or to save an animal’s life.
Cattle are free to roam extensively and with an altitude variation on the farm of 300m, get plenty of exercise and grow slowly, developing tasty, marbled beef.
Our cattle are veld grazed. Some might see that as grass fed or pasture reared, but our cattle are not FED by us. They feed themselves, wandering the mountain slopes, each choosing to eat what they want to of the grasses and other plants growing there, and their bodies develop at a pace nature intended
That said, during the summer months, naturally occurring veld grass on the farm is cut and baled and used as winter feed if required. Cattle are not fed grains or bought feed, but salt licks are provided during the summer rain season.
Initially, when our first pigs arrived, we attempted to grow them in accordance with much of the scientific information available via the internet and feed companies. The pigs chose to free range. We have realised that it is easier to manage them by managing them a little less. They are housed for safety and breeding management but released in groups throughout the day to allow for foraging and socialising. While we do not feed our cattle, after much research and discussion with scientists, veterinarians and other pig farmers, we have accepted that pigs do have to be fed to develop and grow.
Our cattle and pigs are loaded onto a small vehicle and driven along country roads to a registered abattoir. The slaughter process is normally undertaken without stress or waiting.
After slaughter, beef carcasses hang for 7 days or longer before being cut and vacuum packed.
Both our beef and pork are superior products, and our growing retailer client base has noted that their customers almost always become repeat buyers after their first purchase.
Our beef and pork carcasses are cut to order, eg whole topside, or cubed for goulash, whole sirloin or cut into steaks, etc. Weights are approximate and different cuts of meat are sold in pack sizes derived as a result of previous customer input. Eg Bacon 250g, Pork Sausages 360g, Beef Boerewors 600g, Beef or Pork Mince 500g, single Beef Rump 500g, 2 per pack Beef Sirloin 500g (pack weight), etc.
Some vacuum packaging may loosen during transit or when handled in shops. We do not use carbon monoxide gas when packing. Gas is often used by retailers as it causes the bag and contents to stick to each other, maintaining presentation. Meat that is vacuum packed tends to develop quite a strong odour which is released when the bag is opened, something which supermarket consumers might find disconcerting as they are used to a chemically sanitised, highly packaged product.
Our dried wors, boerewors and pork sausages are made using natural casings and we do not use mince extenders, cereals, sauces or water in our mince, burgers, boerewors or dried wors mix. Eg Our beef burgers consist of 1.3g of spice mix to every 1kg of beef. Most supermarket beef burgers contain approximately 40% to 74% meat, and not all of that is beef.
Our smoked pork products are wood smoked, not liquid smoked, and contain neither nitrates nor nitrites.
Our biltong and dried wors are naturally air dried on the farm. Most butcheries and supermarkets sell heat processed biltong and add ingredients such as flavoured sauces.
Initial test batches of pasture raised chickens and eggs were very well received by our customers, encouraging us to increase production soon.
Occasionally we have free range lamb available and sell it as a whole animal, cut and packed, seldom by individual cuts. The lamb is farmed by our Highlands Meander neighbours on mountain grassland.
We are a small farm, so might not have enough meat in a week for all orders to be filled. Our meat will not always be what you expect. It might be a little denser one week, fatty the next. The animals eat and grow differently, so our meat varies, but it is healthier than most other meat on offer. Remember too, most slow grown meat cuts should be slow cooked. Treat it gently.
As we are passionate about our product and knowing that no 2 animals are alike, we have a no questions replacement policy, whether the product has been served cooked at a restaurant or via a retail outlet or home delivery.