top of page
  • Writer's picturerutendo matinyarare


Yellow fat grass-fed beef.
Yellow fat grass-fed beef.

Zimbabwe used to produce some of the best-tasting organic yellow fat beef, pork, and chicken globally, and we exported excellent beef to the UK. We also had exceptional broiler chicken and pork until Innscor and the introduction of hybrid chickens and franchenstein 16 tit porkers.

They took over Colcom and the meat industry, introducing chemical GMO feeds, steroids, injections and hybrids which substituted taste for weight, ultimately destroying the unique taste of Zimbabwean commercially grown meat.

The beef used to have yellow fat, thanks to carotene from grass feeding, but it has now been replaced by nasty-tasting white fat from GMO yellow grain imported from South Africa and Brazil.

This grain is laced with cancer causing pesticides (glyphosate, Neo-nicotinoids and Drexin), along with growth hormones, vaccines, medicines and steroids, all giving the meat a synthetic flavor and texture.

The chicken has become tasteless, resembling inedible hybridized plastic, and the quality of eggs has deteriorated and now they are tasteless with a chlorinated flavor.

If we continue down this path, Zimbabwe will never regain its status as an exporter of quality meat.

South Africa, on the other hand is improving, offering more variety and better-tasting grass-fed meat, even obtaining the #Karoo stamp to distinguish its organic Karoo meat from the Concentrated Feed Operation junk.

The question we must ask is, why did we Zimbabweans who used to love good food, let Innscor dominate and industrialize our food value-chain and destroy our unique advantage of good tasting meat, by taking shortcuts and using steroids? Furthermore, why don't we have a choice of more expensive, grass-fed organic meat in Zimbabwe?

Currently, our only option is expensive, cancer causing, chemical-filled meat, unless we purchase it from villagers who grow organic produce traditionally.

It's crucial to develop the #MuzarabaniOrganicMeatBrand and ensure Innscor does not interfere with it, as they have with most of Zimbabwean food. They have stripped us of our best-tasting beef, chicken and pork niche brand, making us leaders in low-cost, low-quality meat production in the region through hybridization and the use of steroids and chemicals.

I miss the good old Colcom sausages, they were the best in the world, until Zed touched them.

If you're interested in grass-fed yellow fat beef in South Africa, feel free to get in touch with me.

Written by Rutendo Matinyarare.