Beef is here...and we're improving in many ways!

For those of you who have been waiting for some time, and also for those who have been requesting more mixed quarters, I want to apologize for the delay. We're continually learning and trying to get better at matching supply with demand, but neither the cattle nor the weather, cowboys, packing plants, equipment or 101 other factors tend to cooperate. In fact, we've even been forced to buy some "off-the-shelf" beef at our house, and we sure don't enjoy it as much!

We're going to hold off on processing more mixed quarters until we can do it with consistency in processing weight, quality and price. I've been tempted to cut corners by processing at smaller weights and adjusting the price downward for fewer cuts, etc., but I don't like all those variables for customers, even though we haven't had any complaints in that regard.

Here are a few of the things we're working on doing better. (Some of you may not care about this, but many folks like to know about the ranch their beef is raised on and the details of what we do....)

1. We're more intensively managing our pastures with rotational grazing. With an abundance of forage on 300+ acres, our cows have tended to selectively graze the grass they enjoy and move on, leaving the weeds to thrive. We've invested in more portable electric fencing to rotate them to specific areas for a shorter time, and requiring them to eat all their salad! It's much better for the cows and for the pastures.

2. We've planted winter wheat and oats for grazing during December, January and February. Additionally, we've over-seeded ryegrasses and clovers throughout the ranch for spring grazing before the bermuda comes with the warm weather. The clovers, along with some southern peas we planted this summer, produce nitrogen for our soil so we don't have to spread petroleum based fertilizers. This year-round grazing pattern allows the cattle to be the hay harvesters versus using expensive equipment, fuel, time and labor to bale hay. We still baled some of our own pastures as insurance against snow, drought or other factors, but want to keep the cattle doing what they naturally do best - eating grass!

3. I got a cow dog. The harsh winter of 2009-2010, where floods knocked down fences and the heifers preferred roaming outside our property, made this a necessary move. Additionally, when I'm ready to bring our cattle up for sorting, I find myself having to wait longer and longer for the cowboys we use to be available. "Buddy" is young, but already has a natural desire to put the cattle in a group and move them along gently.

In addition to these items, we are currently and constantly trying to improve our product, processing and customer service. There is a big learning and production curve as we do this, but ultimately we expect to have a much more steady supply of delicious and healthy beef.

Lean and Delicious - Ground Beef from the Ranch!

Our friends rave about our ground beef! It's very lean, not much if anything to drain off after you brown it. Plus, it just tastes better! Tell your family or friends. Price is $4.50/lb or $4/lb if you get 25 lbs or more. Compare this to organic beef from stores or other direct sources, and you'll see this is a great bargain. Come out and get it, or we'll coordinate with you and drop it off if you're close by.