Finishing in Fall/Winter.
This is our 9th year since buying the farm and our 6th year in operations. Every year we improve, learn, and do things better. For the last few years we have been able to narrow our calving season between April- June and our harvest season late Fall/early winter. This year we have a few harvest dates in November, most in December, and some more will be in January/February 2022 (we are only opening 2021 for now).
With this in mind, we have (successfully) been working to extend our grazing season to mid December. It's been nice to see our December harvest finish in fresh grass! When grazing season is over though, we have been separating our finishers from the rest of the herd to give them a different quality feed. Our best, high carbohydrate feed goes to them (also an "all you can eat buffet"!) and we have been very successful at finishing these animals in the early winter months on grass and our best quality hay.
Choose Your Processor.
We use 2 processors for our beef and pork- Lake Geneva Country Meats and Wilson Farm Meats. We have good relationships with both and have been very happy with their work and service to our customers. However, we know some of you prefer one and others prefer the other, for different reasons, so we now have a "drop down" menu to select the harvest date AND processor. Keep in mind! you need to add 2-3 weeks to that harvest date to figure out when your beef will actually be ready!
Request a Size.
When we harvest, we usually bring 2 or more animals at a time. While we make sure our animals are well finished for processing, some animals are just genetically bigger than others. Some customers have smaller families and want less beef, and others want more, so this year we would like for you to notify us in our COMMENTS box when making your reservation if you want BIG or SMALL. When the processor gives us the hanging weights we can then try to accommodate our customers preference for more or less beef. If you have bought from us in the past, you can even let us know if you were satisfied with your last amount or want more/less. I can look back at the hanging weight you had and go from there.
While this is not a guarantee, it will help us better assign harvested animals to customers based on their needs. It also may be that you are ordering a half instead of a quarter but want a "small half" so you are not overwhelmed by too much beef.
Pricing Changes (Tier-pricing).
We've been selling in bulk now for about 6 years with the same pricing. Unfortunately, everything else has gone up! This year, we needed to slightly increase the price per hanging weight pound, but decided to now offer "tier pricing".
What this means is that if you buy a whole beef you get the same old price of $4.95/lb, for a half side beef $5.25/lb, and for a quarter side $5.50/lb. Of course, you can get creative and economical by buying with a friend, family member, or neighbor, but we request we only deal with one person for payment and communication and the processor will also get the cutting instructions from this one person, even if you are dividing it with others, so please arrange accordingly!
That's it! We will work hard in the coming months to use the best grazing management for healthy grasses, healthy soil, and best finishing for our animals.
Thank you for your continued support!
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Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories!