OUR STORY

From a very young age, Danie Slabbert and his brother, Pieter, embarked on survival-hunting and fishing trips, relying solely on what nature provided. These experiences instilled in him a deep respect for all living things and, out of sheer hunger, helped him appreciate the gifts of the natural world. Little did he realize then that this would shape him into a dedicated custodian of the land and its ecosystems.

“Sixteen years ago, on his farm in the heart of the Reimland, near the small town of Reitz, South Africa, Danie began his journey toward 100% regenerative farming. Starting with the land itself, he moved away from chemicals and conventional farming methods to regenerate the veld, soil, and vegetation. He soon introduced cattle, sheep, and chickens to support the soil’s natural regeneration.

Danie’s calling as a farmer is to provide food to people, but that alone was not enough. His dream was to produce healthy food in response to growing concerns about the potential health risks of consuming meat containing residues of antibiotics, growth hormones, and other chemicals used in conventional livestock farming.

Today, Danie and his family raise all their animals using an Ultra High Density Grazing (UHDG) method, setting Sewe Slabberts apart from other farmers in South Africa and playing a key role in their farm’s regeneration. The transformation of their land has been so remarkable that it captured global attention, with CNN among those covering his success story. The farm now boasts 40% more non-grass species and 41% more grass species than neighbouring farms, and they even discovered a never-photographed-before grass species, which they named Kandelaar-Gras. Sixteen species of dung beetles and four ibis species have also been identified, along with numerous birds, insects, and wildlife that had not been seen in the area for decades if not centuries.

Sewe Slabberts has not let their success in healthy meat production slow their drive for innovation. They established Africa’s first multi-species abattoir, designed to prioritize the humane treatment of animals and uphold strict biosecurity measures to minimize bacteria and prevent cross-contamination. Each animal is kept calm and stress-free, shielded from witnessing the harvesting of others. By processing a limited number of animals at a time, carcasses are allowed to mature naturally for 10 days without the use of electrical stimulation, unlike conventional abattoirs. Every step on the farm, from rearing to harvesting, is carefully designed to produce the healthiest and most naturally flavourful meat.