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L.A. FARMS has a unique story, unique products and a unique location, and we were keen to learn more about this award-winning company.
LA FARMS Logo latest April 202351
Please tell us when your company was founded and some of its history?

Our Founder, AK Peer invested in a strip of farmland in the late 1990s on the Cape West Coast. Since then, we have added to the land and acquired more land over the last 3 decades.

Located on the West Coast between St. Helena Bay and Velddrif, our family-owned farm lies on the coast of nine bays with a very rich natural flora and fauna of fynbos and birdlife.

What started as a weekend escape from the city gradually developed through the introduction of livestock, an organic vegetable garden and an abundant fruit orchard. More and more, our family found ourselves living from the land; eating meat from the cattle and sheep that grazed freely. We realized that by having access to fresh sea air and a unique diet of natural fynbos, the meat from our animals was different.

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L.A. FARMS on the West Coast of South Africa.
Please tell us about some of the unique features of your company.

We’re family owned and live off the land ourselves.

We practice Sustainable farming practices which have always made sense to us – we believe that by leaning into regenerative farming practices, we place substantially less pressure on the environment, raise less stress-free and better-quality livestock, and can create an ethical, truly circular farming ecosystem.

Furthermore, we take our custodianship of this unique piece of West Coast land seriously. With every season and every diverse crop that grows in the soil where our cattle graze, we know we are laying down deep roots for future generations to appreciate and enjoy.

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What do you think are some of the unique products you have?

Our Wagyu Pastrami is unique. We also have 100% halaal (free of any pork) Italian Salami, and make our own bone broth, which we sell fresh (not frozen), as well as wagyu tallow, for cooking. All these products are unique, not only on their make-up, but also from their origin on the Cape West Coast.

Please tell us what is unique about your production/manufacturing process, and your philosophy around this.

We believe in carrying the principles of a holistic, wholesome approach to life throughout our offering. Regenerative practice extends beyond our farming methods; we have a zero-waste mandate that is implemented across the butchery, our products and our packaging.

We use most of the carcass to utilize the bone and fat of the animal to make tallow, bone broth, and stock.

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Waygu at it best.
What do you think is your distinct advantage or reason for your success?

We are the only farm on the Planet that is based on the coast, farms regeneratively with Grass-Fed Angus, Free-Range Lamb and Certified Wagyu as well as Non-GMO crops including wheat used in our Stone Ground flour and other crops.

We own the entire process from our FARM to our customers’ tables, bar the abattoir.

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Some of the Waygu herd.
What is the consumer demographic of your products, and what feedback are you getting?

We are certified Halaal and thus have a large Muslim client base. We also appeal to the healthy conscious living, and high-end consumer, seeking high-quality foods with good nutrients.

In what countries can your products be found?

Currently, our focus is on the local SA market.

Please tell us if you have any innovations in the pipeline for the future.

We are constantly developing and testing new products in the market. We have recently opened our retail butchery, deli and eatery in Green Point with the aim of providing our customers with a healthy alternative to eating and living, and we serve seasonal food from our farm produce to our customers.

Contact details:

Contact person: Harun Moreira

Email Address: harun@lafarms.co.za

Contact Number: (+27)84 5225816

Website: https://www.lafarms.co.za

Facebook: https://www.facebook.com/LAFarmsButcher/

Instagram: https://www.instagram.com/la_farms