Frequently Asked Questions
Q. What do you mean when you say “humanely raised”? (partial list of answers)A. Livestock confinement and over-crowding are the biggest offenders when it comes to the reduction (or elimination) of quality of life for animals. We do not confine our animals unless there is a health or safety issue. For example, if a calf is born in the pasture on an unusually cold spring day, mother and calf will be brought into the barn for a few days until we are sure she is strong enough to keep up with the herd. There are other instances that a cow , steer of calf would be separated from the herd, but you get the point. We have a special sick bay set up in our barn for treatment, or short term confinement.
A. We never use a cattle prod. We use canes (to make our arms appear longer than they are, it works!) to aid in directing animals to move in the direction we desire. If we are dealing with the occasional difficult animal, usually a mother that doesn’t want us near her calf, this is usually effective. However, we will take measures protect ourselves and/or to prevent injury to other animals if the need arises.
A. We keep a “closed” herd to reduce the need for certain vaccinations, and prevent the transfer of certain illnesses . This is also effective in lowering stress within the herd. “Closed” means we don’t introduce new livestock on a regular basis. We raise our heifers from our own breeding. We bring in 2 new unrelated bulls every two years, they arrive on the farm fully vaccinated and are quarantined until we are confident they are disease free, then introduced them to the herd.
A. We transport the steers ourselves for processing. They usually walk right into the trailer because they do not fear us. We unload them when we arrive at the processing plant. They do not leave our farm until the day of processing. They are slaughtered quickly and humanely within minutes of exiting our trailer. This is very close to being an on farm slaughter. On farm slaughter is not possible for us for a variety of reasons.
Q:You are members of PASA, What is exactly is sustainable farming?
A:In a nutshell~ Sustainable agriculture integrates three main goals. These goals drive the way we farm. Environmental Health, Economic Profitability, Social and Economic Equity. A variety of philosophies, policies and practices have contributed to these goals. People in many different capacities from farmers to consumers have shared this vision and contributed to it.
Without local consumers supporting farmers, sustainable agriculture quite simply cannot exist. Despite the diversity of people and perspectives, the following themes commonly weave through definitions of sustainable agriculture. Sustainability rests on the principal that we must meet the needs of the present without compromising the ability of future generations to meet their own needs. Therefore, stewardship of both natural and human resources is of prime importance. Stewardship of humane resources includes consideration of of social responsibilities such as working and living conditions of farmers and their employees, the needs of rural communities, consumer health and safety both in present and the future . Stewardship of the land and natural resources involves maintaining or enhancing this vital resource for the long term.
A: A rule of thumb is one cubic foot for every 25-30 lbs of wrapped frozen beef. An average quarter is about 100lbs of de-boned, wrapped beef. Therefore, you will need about 4+ cubic feet. A typical 22 cubic ft Refrigerator/ Freezer has a freezer compartment that is 6 to 8 cubic feet. If you purchase a larger quantity than 100lbs, an additional freezer would most likely be necessary. Paper wrapped will take up a little more space.
A: Beef is stored in a temperature and humidity controlled environment for a period of 10 to 21 days. During that time some moisture evaporates and the size of the carcass shrinks, concentrating the natural flavors. In addition the muscle fibers in the meat are broken down producing a more tender finished product. Due to the time and space requirements, dry aging is no longer done at large scale processes plants. Some processors will “wet” age beef (beef is cut and wrapped and allowed to age without the dehydration process). In our opinion the resulting beef is not as desirable in flavor or texture as dry aging.
Q: Do you ship your beef?A. No, not at this time.
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Q. How long will my beef last in my freezer?A. Because our beef is either shrink wrapped in heavy cryo vac packages (or double wrapped with clear film & waxed butchers paper), and flash frozen it will last at least 12- 18 months, if your freezer is in good working order.
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Q. Where and when do I pick up my beef?
A. Orders for the assortment boxes of beef are available for pick up directly from the farm store in the late summer and early fall ( Please call to order your beef first) . Ground beef is usually available year round. We have a large walk -in freezer and are able to store your beef for short periods of time.
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Q. I only want to buy a steak or a few pounds of ground beef, can I do that?
A. Yes, you can buy a pound or two of ground beef, however steaks and roasts are no longer available out of a package. Ground beef will remain available year round, as little as one pound or as much as 100lbs. Please see the ordering Info page.