There’s ups and downs to the beef business. For the farmer, one challenge is finding a way to use the parts left over from the premium cuts; bacon trimmings, brisket, round, ground beef. For the butcher, it’s getting the beef you need to make signature products. Enter Phil Baggett of Tennessee Grass Fed Farm in Clarksville and the Botha’s of Carnivore Meat Company in Franklin.
Run by SJ and Virginia Botha, Carnivore Meat Company (started in 2016) was the realization of a dream. SJ had been making his native South African biltong at home for years when they figured they could start doing it officially. They were in search of 100% grass-fed beef (meaning grass-fed and grass-finished) and found Phil. A Godsend to Phil as he needed a place for his less tender cuts of round. Grass-fed biltong was born.