tag:blogger.com,1999:blog-50435829506125911802024-03-12T22:36:58.929-05:00Best Missouri Grass Fed BeefBuying Missouri Wholesale Meat Online is budget-friendly, heart-healthy...robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-5043582950612591180.post-91934084256927020382015-12-02T19:01:00.000-06:002015-12-02T19:01:26.183-06:00How to Select Replacement Heifers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-J488ajVzYCY/Vl-ThisIFHI/AAAAAAAAohs/wLIzEiCcZ1k/s1600/IMG_20150811_105338.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beltie-Angus cross stock from Worstell Farms make great replacement heifers." border="0" height="480" src="http://3.bp.blogspot.com/-J488ajVzYCY/Vl-ThisIFHI/AAAAAAAAohs/wLIzEiCcZ1k/s640/IMG_20150811_105338.jpg" title="Beltie-Angus cross stock from Worstell Farms make great replacement heifers." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is "Sidesaddle" and her heifer calf from earlier this year. Note the good body condition just a week or so after birthing.</td></tr>
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<span style="font-family: 'Times New Roman', serif;">(</span><i style="font-family: 'Times New Roman', serif;">Found this article by veteran rancher and herdquitter Kit Pharo. Thought you might be able to use it.)</i></div>
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<b><span style="color: #000099; font-family: 'Times New Roman', serif; font-size: 14pt;">Q and A –<u></u><u></u></span></b></div>
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">By Kit Pharo<u></u><u></u></span></div>
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<span style="color: blue; font-family: 'Times New Roman', serif; font-size: 12pt;"><a href="mailto:Kit@PharoCattle.com" style="color: #1155cc;" target="_blank"><span style="color: blue;">Kit@PharoCattle.com</span></a><u></u><u></u></span></div>
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<b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;">Question: </span></b><i><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;">“</span></i><i><span style="font-family: 'Times New Roman', serif; font-size: 12.5pt;">Hi Kit, I was wondering how you select replacement heifers from your herd – or do you have some suggestions on how I should select my heifers?” </span></i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br /></span><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;">Answer:<u></u><u></u></span></b></div>
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Enough articles have been written about the proper way to </span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">select and </span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">develop replacement heifers to fill a large barn. Guess what? It’s not really that complicated. I don’t know why everyone is so determined to complicate simple matters, but they are.<u></u><u></u></span></div>
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Weaned heifer calves that have been saved for replacement females will not generate any income for two years. Therefore, ranchers simply cannot afford to invest much money into their development. Rather than place them in a high-input, artificial environment and haul expensive feed to them, we need to treat them like the cows we hope they will become. They need to be out foraging for themselves, with minimum inputs. If a heifer can’t do this, she probably won’t make an efficient and profitable momma cow.<u></u><u></u></span></div>
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">We suggest you retain nearly all of your heifer calves, rough them through the winter and expose them to a bull for a very short period of time. This system will allow only your most efficient and early maturing heifers to advance into the cowherd. Why not let the environment sort out your best replacement heifers? The remaining heifers can be treated as stockers and sold for a profit.<u></u><u></u></span></div>
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">If you breed your heifers to calve when God intended them to calve, you will be amazed at the high number that will conceive during the first 21 days of the breeding season. Even heifers that were cheated during the winter months are able to catch up with two to three months of good green grass prior to breeding. If you end up with more bred heifers than you need, you can sell the extras for a profit. I suggest you let the buyer select from the herd, because he won’t be able to pick out the best ones any better than you.<u></u><u></u></span></div>
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<b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;">So what about selection?</span></b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;"> </span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">You and I are NOT capable of doing as good a job of selecting replacement heifers as the environment can do. Form will follow function if we stay out of the way. However, there are a few things that deserve to be looked at. Here is my list.<u></u><u></u></span></div>
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<u></u><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><u></u><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Get rid of the outliers, dinks and freaks. In many herds, this includes some of the tallest heifers.<b><u></u><u></u></b></span></div>
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<u></u><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><u></u><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Watch disposition. Cull those with flighty and/or nervous dispositions.<b><u></u><u></u></b></span></div>
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<u></u><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><u></u><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Look at feet and leg structure. Any problems you see now will only get worse.<b><u></u><u></u></b></span></div>
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<u></u><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><u></u><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Select for heifers that shed the quickest. Cull heifers with dull, dead looking hair. This is an excellent indicator of health and adaptability.<b><u></u><u></u></b></span></div>
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<u></u><b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><u></u><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">If you still think you need to do some</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> more</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> culling and/or selecting, you can look at conformation. I prefer heifers that are shorter, thicker and easier fleshing. The more pounds per inch of height, the better. I cull heifers that look long, because that means they are gutless. Contrary to what show ring judges tell us, body length is an optical illusion. I also cull heifers that are coarse and/or masculine in appearance.<b><u></u><u></u></b></span></div>
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<b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;">Keep the pressure on…</span></b><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12.5pt;"> </span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">We run our replacement heifers with our mature cows. They receive no special care. We calve our heifers out on open range with the cowherd. This continues to force the inefficient and unadapted females out of our program.</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> The sooner you identify the heifers that can’t make it, the better.</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> Every replacement female should have to earn a place in the cowherd.</span></div>
robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-12395258626640128912015-06-05T05:35:00.001-05:002015-10-18T18:43:37.883-05:00What's an Auction Sound Like?<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wSk5Gu3EF7E/VXCrYlRNPKI/AAAAAAAAi9g/qBABzrHhqZw/s1600/IMG_20150601_175851-EFFECTS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-wSk5Gu3EF7E/VXCrYlRNPKI/AAAAAAAAi9g/qBABzrHhqZw/s400/IMG_20150601_175851-EFFECTS.jpg" width="400" /></a></div>
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You may have never been to a livestock auction.<br />
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I had to take two of our older cows and their calves today - because they didn't fit in to our scene as I "downsize" the herd to a smaller frame size and white belts on everything.<br />
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Anyway, here's how it went when their turn came up:<br />
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Hope this educational tidbit is useful.robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0Mexico, MO 65265, USA39.181011200000007 -91.870861338.787309700000009 -92.5163083 39.574712700000006 -91.2254143tag:blogger.com,1999:blog-5043582950612591180.post-51018603364741746552015-03-31T21:17:00.000-05:002015-03-31T22:05:38.915-05:00Classic: Michael Graham's Soil and Sense<h1>
New Release! Soil and Sense by Michael Graham</h1>
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Here is the crux of the matter, as I see it. The food for men cannot be grown unless the land is also fed. That goes almost without saying. It is also true that the folded sheep are reduced in number and that the great heaps of dung from the bullock yards are not so common as they were. These were the stores of fertility that the country, mainly relied on, but we do not hear that they are to be restored. Instead there is talk of ploughing-out grassland, and of the proper use of fertilizers. I find that insubstantial.<br />
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On the face of it there is a case for serious inquiry. Perhaps someone knows that the land is being fed rightly, 'but no-one has explained it to me and I cannot find that anyone else is better informed.<br />
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I searched the public library for a short book that would give the key to this puzzle, but I did not find what I wanted. There were indeed some good <a class="zem_slink" href="http://en.wikipedia.org/wiki/Book" rel="wikipedia" target="_blank" title="Book">books</a> by good scientists and they are in my list of references at the end of this book, but they each dealt with only a part of the problem. For example, books that described the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Soil" rel="wikipedia" target="_blank" title="Soil">soil</a> bacteria made no mention of landlords.. The popular books on agriculture included novels, biographies, and essays, but these all avoided technical details, and it is difficult to state or solve a practical problem without setting it against a background of details.<br />
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Because I found no one book, I had to wrestle out the problem for myself, from various books and with the help of such experience of the land as a man may gain in his leisure. This, then, is a short book on the central problem of agriculture, that is the quality of soil.<br />
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First published 1941<br />
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</ul>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-91037142175555549022015-02-28T10:49:00.000-06:002015-03-31T20:29:15.298-05:00Grass Productivity - An Introduction to Rational Grazing<h1>
New Release: <a href="http://www.lulu.com/spotlight/robertworstell?searchTerms=9781312642065" target="_blank">Andre Voisin's Grass Productivity</a></h1>
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<br />
<b>SIMPLE questions often help us to understand problems better</b>; and I think it indispensable, at the beginning of this work, to ask a question which appears simple in the extreme:<br />
<br />
“What is <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grazing" rel="wikipedia" target="_blank" title="Grazing">grazing</a>?”<br />
<br />
The answer is generally as follows:<br />
<br />
“Causing grass to be eaten by an animal.”<br />
<br />
That is correct! But here is another answer which, to my mind, is more realistic:<br />
<br />
“Causing the grass and the animal to meet.”<br />
<br />
Since this book is almost exclusively concerned with grazing by <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cattle</a>, I propose the following definition to the reader, requesting him to allow it to become well impressed upon his mind:<br />
<br />
Grazing is the meeting of cow and grass.<br />
<br />
It is a meeting of this nature, or at least the first steps towards such an end, that I want to attempt in this book.<br />
<br />
We will not study the grass and the cow separately. We will always consider them simultaneously and together, in such a manner as best to satisfy the demands of each.<br />
<br />
When we think of the cow, we will not forget the demands of the grass. When we examine the grass, we will always bear in mind the demands of the cow.<br />
<br />
It is by satisfying as far as possible the demands of both parties that we will arrive at a rational grazing, which will provide us with maximum productivity on the part of the grass while at the same time allowing the cow to give optimum performance.<br />
<br />
<i>[From the Introduction]</i><br />
<br />
This is the original text, which showed how what is known today as "rotational", "management intensive", or"mob grazing" can triple the output of any given pasture - which means more than triple profits for a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grass fed beef</a> or dairy farmer. This text has been recovered from the original 1959 edition and republished for your use in a modern format - perfect for a digital <a class="zem_slink" href="http://en.wikipedia.org/wiki/Library" rel="wikipedia" target="_blank" title="Library">reference library</a> or a print-based one (or both!)<br />
<br />
502 pages.<br />
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<br />robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-37385125598930620432015-01-13T13:53:00.000-06:002015-07-27T21:13:43.730-05:00The Cow and Her Grass - Andre Voisin<h1>
Classic: The Cow and Her Grass, a Manual of Grass Productivity - by Andre Voisin</h1>
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<br />
<br />
This book by Messrs Voisin and Lecomte comes at the right moment. It is a synthesis of M. Voisin's important study, Grass Productivity. This manual presents the chief ideas of two specialists. Since they are also excellent practitioners, they have applied these ideas before recommending them.<br />
<br />
Their evocative picture of 'the meeting of cow and grass' poses the true problem of the management of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grazing" rel="wikipedia" target="_blank" title="Grazing">grazed</a> grass.<br />
<br />
For the farmer, the production of meat and milk is an act of industrial conversion. The 'machine' is the animal that converts raw vegetable matter into finished food products which are rich in calories and easy to assimilate. This 'machine' is complex because it is a living being; it can be improved--within limits. But its yield depends basically on the quality of the raw materials offered to it for conversion. <br />
<br />
Our farmers bring a jealously guarded care to the cultivation and harvesting of their cereals and commercial plants. Too often they rely on nature to develop their pastures and let their animals use their instinct to get the best harvest they can from them. <br />
<br />
M. Voisin, an experienced chemist and biologist, has applied foreign studies of grazing on his Norman farm for several years. He has removed the errors and, above all, has looked for a more specifically French application that could be adapted to our <a class="zem_slink" href="http://en.wikipedia.org/wiki/Agriculture" rel="wikipedia" target="_blank" title="Agriculture">traditional farming</a> practices.<br />
<br />
M. Lecomte, a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Veterinary_surgery" rel="wikipedia" target="_blank" title="Veterinary surgery">Veterinary Surgeon</a>, has studied the complex of forage feeding and its influence on yield and animal health, from observation of grassland management, even that of his clients.<br />
<br />
Messrs Voisin and Leconte have drawn on the fruits of their conversations and experience and, in this manual, have succeeded in producing a popular version of the fundamental ideas of their studies.<br />
<br />
I hope that their words will be heard and followed.<br />
<br />
[From the Introduction]<br />
<br />
<i>- - - - </i><br />
<h3>
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<b>Trade paperback</b> (6"x9", 66 pages) available on Lulu and soon on Amazon and all <a class="zem_slink" href="http://en.wikipedia.org/wiki/Brick_and_mortar" rel="wikipedia" target="_blank" title="Brick and mortar">brick-and-mortar</a> bookstores:<br />
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</div>This book by Messrs Voisin and Lecomte comes at the right moment. It is a synthesis of M. Voisin's important study, Grass Productivity. This manual presents the chief ideas of two specialists. Since they are also excellent practitioners, they have applied these ideas before recommending them.
Their evocative picture of 'the meeting of cow and grass' poses the true problem of the management of grazed grass.
For the farmer, the production of meat and milk is an act of industrial conversion. The 'machine' is the animal that converts raw vegetable matter into finished food products which are rich in calories and easy to assimilate. This 'machine' is complex because it is a living being; it can be improved--within limits. But its yield depends basically on the quality of the raw materials offered to it for conversion.
Our farmers bring a jealously guarded care to the cultivation and harvesting of their cereals and commercial plants. Too often they rely on nature to develop their pastures and let their animals use their instinct to get the best harvest they can from them.
M. Voisin, an experienced chemist and biologist, has applied foreign studies of grazing on his Norman farm for several years. He has removed the errors and, above all, has looked for a more specifically French application that could be adapted to our traditional farming practices.
M. Lecomte, a Veterinary Surgeon, has studied the complex of forage feeding and its influence on yield and animal health, from observation of grassland management, even that of his clients.
Messrs Voisin and Leconte have drawn on the fruits of their conversations and experience and, in this manual, have succeeded in producing a popular version of the fundamental ideas of their studies.
I hope that their words will be heard and followed.
[From the Introduction]
....
<div>
<br />
</div>
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</ul>
</div>robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-43363394766903184612014-11-02T16:57:00.000-06:002014-11-02T16:57:13.636-06:00Want to really live in a rural-suburban homestead? Now you can...<h1>
How to get <a href="http://ruralsuburbanliving.worstellfarms.com/p/books.html" target="_blank">your own library of rural-suburban lifestyle books</a>...</h1>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aeBaHq-HMwY/VFV2xgfCE5I/AAAAAAAAZOA/SqbLoDgAl3E/s1600/IMG_20141025_074624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="rural-suburban lifestyle books - so everyone can experience the joys of Nature and natural living." border="0" src="http://1.bp.blogspot.com/-aeBaHq-HMwY/VFV2xgfCE5I/AAAAAAAAZOA/SqbLoDgAl3E/s1600/IMG_20141025_074624.jpg" height="300" title="rural-suburban lifestyle books - so everyone can experience the joys of Nature and natural living." width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>another gorgeous fall sunrise - with fog</i></td></tr>
</tbody></table>
<br />
Just taking a break from all my other work. <i>Because you deserve to hear this announcement...</i><br />
<br />
I've been finding and editing classic books (and some more modern ones, too) which tell you how you can be prepared, homestead, or simply learn the skills your grandparents and theirs knew about <a class="zem_slink" href="http://en.wikipedia.org/wiki/How-to" rel="wikipedia" target="_blank" title="How-to">how to</a> survive and thrive with what you have.<br />
<br />
These cover a fairly broad area, but some of the niches include:<br />
<ul>
<li>gardening</li>
<li>organic and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Natural_farming" rel="wikipedia" target="_blank" title="Natural farming">natural farming</a></li>
<li>dogs and horses, training and care.</li>
<li><a class="zem_slink" href="http://en.wikipedia.org/wiki/Farm" rel="wikipedia" target="_blank" title="Farm">farm</a> outbuildings - how to build shacks, shanties, and barns</li>
<li>farm mechanics - how to fix or build about anything.</li>
<li>preparedness - first aid, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Survival_skills" rel="wikipedia" target="_blank" title="Survival skills">survival techniques</a></li>
<li>etc.</li>
</ul>
And I'm going to start publishing them here so you can share in these discoveries.<br />
<br />
Meaning, you can start eating better quality food, preparing it in healthier ways, finding natural ways to improve your health, and live better than ever before. (Well, at least you'll have the option. Your mileage may vary...) <br />
<ul>
</ul>
<h3>
This means I'm expanding Worstell Farms beyond <a href="http://missourigrassfedbeef.worstellfarms.com/" target="_blank">quality Missouri </a>grass fed beef.</h3>
I also operate <a href="http://midwestjournalpress.com/" target="_blank">Midwest Journal Press</a> as it's director. My "day job", so to speak.<br />
<br />
And while I can service maybe a dozen or so clients who can drive inside Missouri to pick up my beef, I can also help people internationally with references and material that enable them to improve their lives by living more in harmony with Nature - specifically, getting to understand natural laws and principles.<br />
<br />
This means all the areas above.<br />
<br />
You see, I've found out that there are a heckuva lot of books which have never been re-published or promoted properly. And some great books are available only as overpriced textbooks when the material itself is in the public domain.<br />
<br />
Since I've studied up on how to find these books and publish them, you benefit by being able to get both the ebook version for your smartphone/phablet/ereader - or get the print edition (without having to pay an arm, leg, first-born, etc.)<br />
<br />
It's some work, but seems to be worth it - as people want to buy these books. (There's one book on grazing which everyone refers to, but no one has ever set up an online course to train people straight from the facts he set out in 1959.)<br />
<br />
So I'll be able to get these books and enable you to read, study, and apply them to improve your life - wherever you live, even if it's not on a farm.<br />
<br />
You've already seen me post one book on this (<a href="http://ruralsuburbanliving.worstellfarms.com/2014/10/domestic-animals-richard-l-allen-classic-livestock-reference.html" target="_blank">"Domestic Animals" by Richard Allen.</a>) Look for more shortly (there will be about 50 of them here, with many more in the pipeline.)<br />
<br />
And that's the news today. <br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-2534900046024474292014-10-01T20:15:00.000-05:002014-10-01T20:17:59.288-05:00Why all grass fed meat producers aren't the same.<h1 style="text-align: center;">
If you're looking for <a class="zem_slink" href="http://en.wikipedia.org/wiki/Wholesale" rel="wikipedia" target="_blank" title="Wholesale">wholesale</a> grassfed <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> around Columbia MO - you need to ask the right questions.</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YtyWK-nV7X0/U11zAkMPTQI/AAAAAAAATIw/TaPss7y_1JM/s1600/IMG_20140426_101703.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YtyWK-nV7X0/U11zAkMPTQI/AAAAAAAATIw/TaPss7y_1JM/s1600/IMG_20140426_101703.jpg" height="400" width="300" /></a></div>
<br />
I was reminded of this today when a new client from <a class="zem_slink" href="http://maps.google.com/maps?ll=39.0997222222,-94.5783333333&spn=0.1,0.1&q=39.0997222222,-94.5783333333%20(Kansas%20City%2C%20Missouri)&t=h" rel="geolocation" target="_blank" title="Kansas City, Missouri">Kansas City</a> came by to pick up a whole beef. He said that he picked my beef because I was straight up with how I fed my beef.<br />
<br />
We only give them as much <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grass" rel="wikipedia" target="_blank" title="Grass">grass</a> as they want. Of course I do give them some little treats, like wild apples and green pears (and occasionally a piece of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Corn_on_the_cob" rel="wikipedia" target="_blank" title="Corn on the cob">corn-on-the-cob</a>) to train them to literally eat out of my hand. And some mouthfuls of sweet-feed (has mollases in it) - which rattles in a bucket and is a nice tool to lead a whole herd at once to a faraway, new <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pasture" rel="wikipedia" target="_blank" title="Pasture">pasture</a>.<br />
<br />
What the other guys (who lived closer to him) didn't tell my <a class="zem_slink" href="http://en.wikipedia.org/wiki/Queen%27s_Counsel" rel="wikipedia" target="_blank" title="Queen's Counsel">KC</a> buyer was that they unequivocally and <i>only</i> fed their <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cows</a> grass. They left him with the idea that just <i>maybe</i> some implants or extra antibiotics could have crept in - or that they ended up fattened them out on corn to get them up to processing weight.<br />
<br />
And I know of a guy who raises "forage-finished" beef - which is where he brings in various material which cows will eat (and they can eat a lot of different stuff safely) that he feeds this out on his pastures. You see, his back-trail is that he inherited a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Feedlot" rel="wikipedia" target="_blank" title="Feedlot">feed lot</a>. So he had to do something with it.<br />
<br />
Sure, this way of raising beef is far more natural. And his marketing is a full time job, since he can raise enough for restaurants and schools.<br />
<br />
Our farm has about 25 cows at best, with their bull and the few steers we raise to full size to process. At max, I can process about 10 steers, which is 40 quarters. All I need is clients who I can trust to be valuable clients. Like they trust me to raise quality beef as best I can.<br />
<br />
It does seem that such clients might be as hard to find as the quality beef I raise. Doesn't mean I give up - it just means that I keep the welcome mat out. At least until I get enough regulars to fill that list.<br />
<br />
The sad part is that I can still simply sell at auction, especially at these prices.<br />
<br />
But I continue to refine our production to get more weight and figure out more ways to raise them with less stress (like being fed by hand, so they can get scratched where they want it.)<br />
<br />
And our mutual search for high-quality beef - and clients who want to buy in wholesale bulk - continues.<br />
<br />
May you find all the great, tender grassfed beef you are looking for.<br />
<br />
- - - -<br />
<br />
<b>PS</b>. Coming up is another fall steer for processing, and a cow only fed grass for her entire life - who is going to provide about 500 lbs of sirloin-hamburger (all the parts ground into the mix.) So make sure you are on the list. Join by filling out the form on the right...<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-74783539957705591162014-09-25T09:31:00.000-05:002014-09-25T09:31:23.948-05:00A Rough Outline of How to Raise Grass Fed Beef<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zIdd04OJ98U/U7TNXdifODI/AAAAAAAAT_o/MWFYCCjPTdc/s1600/IMG_20140701_075454-MOTION.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-zIdd04OJ98U/U7TNXdifODI/AAAAAAAAT_o/MWFYCCjPTdc/s1600/IMG_20140701_075454-MOTION.gif" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(Our <a class="zem_slink" href="http://en.wikipedia.org/wiki/Calf" rel="wikipedia" target="_blank" title="Calf">calves</a> on the mineral block.)</i></td></tr>
</tbody></table>
<h1 style="text-align: center;">
Some simple secrets on how we raise our <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grass fed beef</a>.</h1>
<div style="text-align: left;">
Answered another beef farmer's questions recently and thought you'd want to know. He's from <a class="zem_slink" href="http://maps.google.com/maps?ll=40.0,-89.0&spn=3.0,3.0&q=40.0,-89.0%20(Illinois)&t=h" rel="geolocation" target="_blank" title="Illinois">Illinois</a> where cheap corn is available, and wants to raise some grass fed beef.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
What I cover below is some secrets I've worked out which aren't generally used in the cattle industry:</div>
<ul>
<li>The
only supplements I use are salt and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Mineral" rel="wikipedia" target="_blank" title="Mineral">minerals</a> in blocks. I do also have
tubs of loose minerals with a high iodine content - this has eliminated
pink-eye problems. Blocks are from Orcheln's Farm and Home, the loose
minerals are from <a class="zem_slink" href="http://en.wikipedia.org/wiki/Master_of_Fine_Arts" rel="wikipedia" target="_blank" title="Master of Fine Arts">MFA</a>, their "<a class="zem_slink" href="http://www.breedersdigest.net/" rel="homepage" target="_blank" title="The Breeders">Breeders</a> 12". </li>
<li>My <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">heifers</a> are bred at 15 months so that they'll have their first calf at 24 months. They are only grass fed.</li>
<li>After
weaning, we let the steers back in with their dams. Any steer which go
back to nursing puts their dam on the short list for replacement - as
these attributes aren't wanted. It doesn't hurt the calf or dam, but may
cause problems when the next calf comes along. Hasn't yet, through.</li>
<li>I
pull out the bull and steers in the spring, when the steers are about
24 months old and the spring calves are dropping. This is to keep the
bull company and lets me see what weights I have. I sell the steers and
then put the heifers with the bull a month before he's turned out with
the rest of the herd. We tried August this year, working on pushing our
calving back to May, which is when there is plenty of good grass for
milk production and none of the calves get frost-bit like they do in
Jan/Feb. Also, we don't have scours here, as no calves are born in a
feed lot, but on pasture.</li>
<li>Following
advice I've read, I'm working to get the farm so that it provides
enough grass to feed the cows all year round. This is by using
management-intensive, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Managed_intensive_rotational_grazing" rel="wikipedia" target="_blank" title="Managed intensive rotational grazing">rotational grazing</a> - a hot polywire moved every
day or two, with a following wire to keep them off what they grazed. We
buy our <a class="zem_slink" href="http://en.wikipedia.org/wiki/Hay" rel="wikipedia" target="_blank" title="Hay">hay</a> from others, which tends to be as cheap as making it
ourselves, when you account for the time and machinery repairs. Plus,
half the cost is accounted for in the minerals you are getting in that
hay. </li>
<li>We
place our hay out for winter where the pasture land is poorest, so what
the cows "waste" returns to the land as mulch - and the cows spread
their own manure nearby. I use the tractor just twice a year for hay -
once to put it away for storage in the spring, and once to put it out
for feeding in the fall. This has tended to rebuild poor soil within just a few years. </li>
</ul>
The whole point here is to make the farm self-sustaining. The underlying secret is to let <a class="zem_slink" href="http://www.nature.com/nature/index.html" rel="homepage" target="_blank" title="Nature (journal)">Nature</a> do the heavy lifting. The major time I invest now is in moving temporary fences and keeping perimeter fencing in repair.<br />
<br />
I don't spend a lot of time on the tractor. But I'm starting to invest more time in tree-planting and forest thinning. Several tanks of chain-saw fuel are a lot cheaper than a tank of tractor fuel. Seems trees and grass work together to make the best pasture. The trick is in "hiring" the right kind and enough cattle to help maintain and rebuild the land.<br />
<br />
The wealth of the land is in its accessible mineral content. Conventional farming experts have no clue right now on how to rebuild land which their cultivation methods have worn down. Cattle and intensive grazing is the only known method right now.<br />
<br />
Green is a lifestyle, not a metropolitan fad.<br />
<br />
Good luck with your own efforts down this line.<br />
<br />
PS. I'm working to revive some classic books along this line, ones which gave solutions which have mostly been ignored. I'll post them here when I do. (I publish books as an off-farm income source.) <br />
<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-66655056711143029422014-08-06T21:27:00.001-05:002014-08-06T21:27:52.549-05:00It's Time to Stock Up On Grass Fed Meat While Our Prices Are Low...<h1>
Do you seriously have enough <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> to last through the winter?</h1>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XMoCus8_Mgs/U-Li7jfBzdI/AAAAAAAAU4Q/NWlrx_fZI_s/s1600/freezer-meat_cowgirl-jules.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Got enough beef? Hope you have a big freezer like ours - stocked full of grass fed beef." border="0" src="http://2.bp.blogspot.com/-XMoCus8_Mgs/U-Li7jfBzdI/AAAAAAAAU4Q/NWlrx_fZI_s/s1600/freezer-meat_cowgirl-jules.jpg" height="400" title="Got enough beef? Hope you have a big freezer like ours - stocked full of grass fed beef." width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(photo: <a href="https://www.flickr.com/photos/cowgirljules/" target="_blank">Cowgirl Jules</a>)</i></td></tr>
</tbody></table>
<br />
<b>Check your <a class="zem_slink" href="http://en.wikipedia.org/wiki/Refrigerator" rel="wikipedia" target="_blank" title="Refrigerator">freezer</a>, because ours is full.</b><br />
<br />
Of course, maybe the problem is that I'm simply not charging our Buyer's Club members enough...<br />
<br />
<a href="http://missourigrassfedbeef.worstellfarms.com/2014/04/why-our-prices-havent-gone-up-like.html" target="_blank">I haven't seen any reason to increase our prices</a>, as I covered earlier.<br />
<br />
<i>Unfortunately, this also means that I'm tempted to simply take these steers to auction instead of offering them to you.</i><br />
<br />
<b>Here's the deal:</b> I've got three quarters still in our freezer, as well as about 33 pounds of steaks, roasts, and every cut except hamburger.<br />
<br />
So while I'd like to keep it to quarters, I can fill in some extra for Buyer's Club Members. (We also have liver and other cuts not so demanded.)<br />
<br />
Right now, the quarters we have are about 70 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pound_%28mass%29" rel="wikipedia" target="_blank" title="Pound (mass)">lbs.</a> each and have all the cuts possible, as they're mixed.<br />
<br />
So - while they last, you can get these for $280, which comes out to $4/lb - that includes the processing fees. Since regular supermarket hamburger is approaching this, you can see that is quite a bargain - with the free farm tour.<br />
<br />
<i>All you have to do is come to the farm to pick up your meat.</i><br />
<br />
Sign up if you haven't, or email me if you have.<br />
<br />
I don't see processing another steer this fall unless there's more requests - so the time is ripe to pick up some beef at below <a class="zem_slink" href="http://en.wikipedia.org/wiki/Market_price" rel="wikipedia" target="_blank" title="Market price">market prices</a>.<br />
<br />
<b>Let me know...</b><br />
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<li class="zemanta-article-ul-li-image zemanta-article-ul-li" style="background: none; display: block; float: left; font-size: 11px; list-style: none; margin: 2px 10px 10px 2px; padding: 0; text-align: left; vertical-align: top; width: 84px;"><a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/wholesale-grass-fed-beef-profitable-farm-income.html" style="border-radius: 2px; box-shadow: 0px 0px 4px #999; display: block; padding: 2px; text-decoration: none;" target="_blank"><img src="http://i.zemanta.com/246871875_80_80.jpg" style="border: 0; display: block; margin: 0; max-width: 100%; padding: 0; width: 80px;" /></a><a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/wholesale-grass-fed-beef-profitable-farm-income.html" style="background-image: none; display: block; height: 83px; line-height: 12pt; overflow: hidden; padding: 5px 2px 0 2px; text-decoration: none;" target="_blank">Farm Income Solution - Wholesale Grass Fed Beef Bought Locally</a></li>
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<li class="zemanta-article-ul-li-image zemanta-article-ul-li" style="background: none; display: block; float: left; font-size: 11px; list-style: none; margin: 2px 10px 10px 2px; padding: 0; text-align: left; vertical-align: top; width: 84px;"><a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/missouri-sustainable-beef-ranch-wholesale-meat.html" style="border-radius: 2px; box-shadow: 0px 0px 4px #999; display: block; padding: 2px; text-decoration: none;" target="_blank"><img src="http://i.zemanta.com/246595944_80_80.jpg" style="border: 0; display: block; margin: 0; max-width: 100%; padding: 0; width: 80px;" /></a><a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/missouri-sustainable-beef-ranch-wholesale-meat.html" style="background-image: none; display: block; height: 83px; line-height: 12pt; overflow: hidden; padding: 5px 2px 0 2px; text-decoration: none;" target="_blank">Can Wholesale Meat Prices Afford a Beef Ranch?</a></li>
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</ul>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-48907548126955427802014-06-24T15:29:00.000-05:002014-06-24T15:40:43.824-05:00Next Step: Building a Buyers Club For All-Year Beef Supplies (and More)<div class="separator" style="clear: both; text-align: center;">
</div>
<h2>
Our predicament is your gain - "from each dilemma, a new opportunity is found."</h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EhWLGvPr-Yc/U6m84FTqzNI/AAAAAAAAT0c/NWdrXzWpKLs/s1600/IMG_20140612_123045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-EhWLGvPr-Yc/U6m84FTqzNI/AAAAAAAAT0c/NWdrXzWpKLs/s1600/IMG_20140612_123045.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Our latest calf - "Ears")</td></tr>
</tbody></table>
The story is that we had two bulls at the home place, and some heifers and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cows</a> we didn't want bred. Bulls fight over females, so we couldn't turn both out with the cows and heifers - yet we also didn't have three places we could keep everyone happy and well fed.<br />
<br />
So our youngest bull is slated to be processed. But no buyers lined up.<br />
<br />
Which means we have to stock an empty freezer - in spite of everything we already have in there.<br />
<br />
The solution is to re-implement our Buyer's Club.<br />
<br />
What this means is that the Buyer's Club itself buys the animal, and any member may share in the purchase. That falls within the custom-exempt law for processing.<br />
<br />
<b>Today, we're opening this up to new members. </b><br />
<br />
There will be a free membership, which will be informative only. A mailing-list, actually.<br />
<br />
A paid membership (which is credited on first purchase) will be required to be part of the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> distribution.<br />
<br />
Anyone who has already purchased from us is already a Buyer's Club member.<br />
<br />
Too simple:<br />
<ol>
<li><i>Sign up on the form to the right</i> and give us your email.</li>
<li>We'll send you regular emails with what is currently available and upcoming, as well as related offers when we find other farmers with goods for purchase, and also what our processors have available. (Just one email a month as long as you stay subscribed - and you can opt-out at any time.)</li>
<li>You buy what you want, or sign up for an upcoming beef-share. </li>
</ol>
When you buy as a member direct, then you'll need to pick your beef up from us directly (we do not ship, as it's to expensive.)<br />
<br />
If you buy a share in a beef, then you'll pick it up directly from the processor. <br />
<br />
Of course, you can also get several people join in and a single member can pick up the order for everyone.<br />
<br />
This gives us considerable leeway in distributing the various cuts. (Some people like liver, tongue, and heart, for example.) As well, when we have a "hamburger" cow, we can deal with that more easily - as a quarter of a large cow might be too much for some.<br />
<br />
Anyway, you get the idea.<br />
<br />
Sign up and let us know. <br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-37604739590496861412014-04-15T16:07:00.000-05:002014-04-15T16:07:36.389-05:00Why our prices haven't gone up like everyone else.<h1>
Because we don't feed corn - and our costs haven't (really) gone up.</h1>
<div style="text-align: center;">
<img alt="We don't raise the beef just to increase our profit margins." height="300" src="https://farm6.staticflickr.com/5511/11942586453_a8294d2d27_b.jpg" title="We don't raise the beef just to increase our profit margins." width="400" /></div>
<div style="text-align: center;">
<i> (photocredit: <a href="http://www.lendingmemo.com/" target="_blank">LandingMemo</a>)</i> </div>
<br />
<b>The point is to provide real value.</b><br />
<br />
And that's not just limited to some of <i>the best-tasting beef you can find for wholesale prices</i>. It's treating people like family, or better. (We're working constantly to improve on that point.)<br />
<br />
We're looking to get regular clients. That's more valuable than getting everything sold from year to year. Our prices are decent enough we don't have to rely on the auctions.<br />
<br />
At this point, we have another value to add - prices lower than average, and higher quality than any supermarket. Plus you know where it comes from and you can visit to find out exactly how we raise them.<br />
<br />
Sure, I don't get all the pictures, and stories, and videos up for you. Running a cattle farm keeps you more than busy. We're transitioning to only raising beef (don't need grain for anything much) and otherwise, working to put in permaculture everywhere else. At least I could get this blog post out.<br />
<br />
Again, doing this just drops the cost of everything. The cattle do their own cultivation, fertilizing, and harvesting. Turning everything to meat. For you and yours.<br />
<br />
Corn-feeding farmers have the problem of high corn prices (and beef that's as tasteless as chicken.) The drought messed up a lot of good pastures for the last few years, which has put a dent in the number cows available.<br />
<br />
Meanwhile, China and other countries have improved their quality of life (so much so that some manufacturing is returning to Mexico and the U.S.) Their higher pay has them reaching for more beef. And their fears of Avian and Swine flu has them dropping the demand for chicken and pork.<br />
<br />
Unfortunately, the drought has also raised prices on all sorts of other foods.<br />
<br />
So we are <i>all</i> suffering under increased food budgets.<br />
<br />
Meanwhile, the cost of our farming business hasn't gone up that much. We still buy hay and fencing supplies, but those haven't increased too badly. <br />
<br />
<b>Instead of just becoming another profiteer, we've simply kept things the same. </b><br />
<br />
The reason? To be able to keep regulars on board, to treat them fair, as well as we do our family.<br />
<br />
We always have the auction as a back up. Especially these days - even through they'd rather have all-black, instead of our striped ones.<br />
<br />
Our concentration is to keep this herd paying its way. They are to cover the entire costs of the farm, make it sustainable from here on out.<br />
<br />
You'll note that I've taken the contact form down. Because I'm getting way too many new people coming my way. If I were just selling digital books, this would be fine. But we only raise about 10 steers a year, and that just goes so far.<br />
<br />
We're extending the privilege of being able to process your own beef and share it with your friends and family. That's the law.<br />
<br />
So you buy a share (or whole) from us and then pay your processor when you pick up your meat. Simple. We take care of raising it for about 2 years.<br />
<br />
Your welcome.<br />
<br />
So - if you haven't already signed on with us, then send me an email. Or call me - and then send me an email. All that info is on the <a href="http://missourigrassfedbeef.worstellfarms.com/p/contact-us.html" target="_blank">contact page</a>.<br />
<br />
But our prices don't have to change now. Your choice.robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-52799392463564174792014-02-12T14:35:00.001-06:002014-02-12T14:35:46.886-06:00It's Alive! Successfully made it through re-design...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hXNrTBij3Mg/UvvPok8dT3I/AAAAAAAARXk/vb2fxC35bD8/s1600/live-beef-Livewallpapers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-hXNrTBij3Mg/UvvPok8dT3I/AAAAAAAARXk/vb2fxC35bD8/s1600/live-beef-Livewallpapers.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(photocredit: <a href="http://www.flickr.com/photos/digitalwallpapers/" target="_blank">Digital Wallpapers</a>)</i></td></tr>
</tbody></table>
<h2>
Don't look so surprised - I've been doing this type stuff for years...</h2>
Owing to recently being told we needed new <a class="zem_slink" href="http://en.wikipedia.org/wiki/Web_hosting_service" rel="wikipedia" target="_blank" title="Web hosting service">web-hosting</a>, I pushed forward on a design and back-end re-build I knew was coming anyway. <br />
<br />
<i>Now we have a much more accessible (and better looking) website with all the original data, as well as better links. </i><br />
<br />
Some of the things we improved:<br />
<ul>
<li>You can access all the pages on the side now - in nice-looking and functional drop-down menu's. </li>
<li>The menu's at the top now go to additional areas of interest which <a class="zem_slink" href="http://en.wikipedia.org/wiki/Gardening" rel="wikipedia" target="_blank" title="Gardening">gardening</a>, farming, and homesteading types will find interesting.</li>
<li>We've revived the concept of a "Buyer's Club" so you can possibly (in the near future) be able to buy <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grass-fed</a> hamburger by the pound - for members only - nearly any time you need it. You'll have to come to the farm, though.</li>
<li>And the whole thing is much easier on the eyes, since we've gotten away from the limits of the old backend.</li>
</ul>
Hope you like it.<br />
<br />
Another great change was being able to add more labels/categories to each post and also to add in related pages (courtesy of <a class="zem_slink" href="http://www.zemanta.com/" rel="homepage" target="_blank" title="Zemanta">Zemanta.</a>)<br />
<br />
<i>Which means you can more readily find related materials, either on this site or others, so you can find all the data you need for anything you want to read about.</i><br />
<br />
That might take you into some rabbit-holes, but on the other hand may give you some exciting new concepts to think about - and improve your life with.<br />
<br />
<b>Because that is the sole reason for this site - to help you improve your life and eat better.</b> We aren't here to make a lot of money selling grass-fed <a class="zem_slink" href="http://maps.google.com/maps?ll=38.5,-92.5&spn=3.0,3.0&q=38.5,-92.5%20(Missouri)&t=h" rel="geolocation" target="_blank" title="Missouri">Missouri</a> meat. We well our beef direct in order to keep the farm sustainable and help you live a better-quality life. Also, we can only raise so much <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> on the acres we have, which means only so much beef is possible every year. Once we get enough regular clients, we'll shut down that list (so <a href="http://missourigrassfedbeef.worstellfarms.com/p/contact-us.html" target="_blank">contact us</a> today!)<br />
<br />
As long as you are on our mailing list (yes, I updated that old form and now it's easier than ever to sign up - see the "<a href="http://missourigrassfedbeef.worstellfarms.com/p/contact-us.html" target="_blank">Contact Us</a>" page) - then you'll get an email notice every spring about our up-and-coming beef for that year.<br />
<br />
<h3>
What <i>else</i> is new...</h3>
Otherwise, since I otherwise make my pin-money <a href="http://selfhelpbook.midwestjournalpress.com/" target="_blank">writing and publishing </a><a href="http://selfhelpbook.midwestjournalpress.com/" target="_blank">books</a>. (That site also had to get an update/upgrade.) I've found a great set of books which have wound up in the public domain, but simply need to be polished up a bit and made re-available for your use. <b><a href="http://naturaldietreview.worstellfarms.com/" target="_blank">Natural Diet</a>, <a href="http://emergencypreparednessreview.worstellfarms.com/" target="_blank">Preparedness</a>, <a href="http://sustainablelifestyle.worstellfarms.com/" target="_blank">Sustainable Farming</a></b> - all of these things. Also some great books on gardening and raising beef, plus others...<br />
<br />
I hope to have them up for you within a few months - but there are a few earlier books in the queue.<i> They'll also have ecourses you can take (some free) and probably videos to tell you whats in the book that's useful for you - and why I took the time to republish them for you.</i><br />
<br />
Those are for the other sections across the top of this page (although the books on raising beef will show up in this section somewhere.) <br />
<br />
Lots of work still remaining.<br />
<br />
But I wanted to update you on how and why this site is now so great-looking and full of content. Better than ever.<br />
<br />
You're welcome!<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-18851555696815611972014-02-10T19:06:00.002-06:002014-02-10T19:06:20.994-06:00How to Convert Your Farm to Mob Grazing from Conventional<h1 class="posttitle">
Moving from conventional to modern mob grazing</h1>
<img alt="natural farming - grass fed beef cattle How to move from conventional to modern mob grazing" src="http://worstellfarms.com/UserFiles/Image/mob-grazing-grass-fed-wholesale-beef" style="border: 0px solid; display: inline; float: right; height: 263px; margin: 5px; width: 350px;" title=" natural farming - grass fed beef cattle How to move fromconventional to modern mob grazing" />Ok,
call it ultra-high-density stocking to achieve maximal lignified carbon
sequestration fertilization. Yes, that’s very close to <a class="zem_slink" href="http://en.wikipedia.org/wiki/Joel_Salatin" rel="wikipedia" target="_blank" title="Joel Salatin">Joel Salatin</a>’s
work – and I just left out the “herbivorous solar conversion” part.<br />
<br />
When you mob stock your grass fed beef
cattle, they convert natural grasses, legumes, and forbs (plus
everything else they can eat) into fertilizer – some of the best stuff
you can put on a field. We call them four-legged self-reproducing
combines with on-site storage. They take whatever is out there and turn
it into meat, plus produce another of themselves every year. Since they
last about 12-14 years, they will produce on average about 10 of
themselves, which is a nice profit for a farmer.<br />
<br />
Now Greg Judy doesn’t tell you one interesting fact about where he
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Farm" rel="wikipedia" target="_blank" title="Farm">farms</a>: if we didn’t farm this particular area of country and it wouldn’t
turn to desert. In fact, our particular part of Missouri would turn
into rather thick woods within about 40 – 100 years. And it would
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Overpopulation" rel="wikipedia" target="_blank" title="Overpopulation">over-populate</a> with deer along with other wildlife (like feral pigs),
with cougars and various large predators making a comeback. (That's if
some developer doesn't get a hold of it and cover it with concrete,
gravel, trailer parks, "ranch" homes, and lots of water, sewer, and
electrical connections.)<br />
<br />
Of course (unless there's a city to commute to jobs) no humans would be
around, because there’s no money in it – no real way to make a living.
Trees grow too slowly, and our government doesn’t like us hunting and
logging for a living. Now, there are some radical activists who would
love that concept – but they are basically suicidal, anyway. (I took a
college course on Geography a few years ago and discovered that this
exact point is being taught in their government-approved textbooks.
"Humans are basically at fault for everything, particularly the white
male minorities" – so much for their touted diversity and tolerance
campaigns.)<br />
<br />
Back to the real world.<br />
<br />
Now, most people in my “neck of the woods” are into high-overhead row
crops. Those farmers that raise cattle on land they can’t “farm” use
conventional grazing, which is leaving cattle on a fenced-in section
until they mostly eat everything down. Then you move them over to
another section and repeat. In July or August, you sell off what won’t
make it through the “slump” where it’s too hot and dry to raise grass.
Meanwhile, you save a couple of spots to make <a class="zem_slink" href="http://en.wikipedia.org/wiki/Hay" rel="wikipedia" target="_blank" title="Hay">hay</a> out of – which keeps
that tiny herd through the winter. And you again sell off in the fall
(at reduced prices) everything you can’t feed.<br />
<br />
The weird part is that cows were meant to graze all year round. Even
through snow. And mob stocking will set the land up to produce enough to
make that happen. It’s just your management has to change.<br />
<br />
Now, I’m no expert, but I have a tendency to write too much, so I’m
writing about our own farming efforts so others can use what they can
out of them.<br />
<br />
1. Get out every day for some excuse and move some fences. Actually walk
out in and around your cattle regardless of the weather. This gets them
used to you. And you’ll get more familiar with the individual cattle
and how they are doing. You’ll probably go through more pairs of boots,
but it’s cheaper than fuel and engine parts.<br />
<br />
2. Study up on Managed <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grazing" rel="wikipedia" target="_blank" title="Grazing">Grazing</a>. This is the step that both Salatin and
Judy did when they eventually moved to <a class="zem_slink" href="http://en.wikipedia.org/wiki/Allan_Savory" rel="wikipedia" target="_blank" title="Allan Savory">Allan Savory</a>’s methods of
ultra-high-density stocking.<br />
<br />
3. Start laying some temporary electric lines out with battery-powered
chargers,<br />
subdividing your existing pastures so that cattle just have
enough to eat for a couple of days in every small part. You’ll probably
want to start with a small herd in a back <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pasture" rel="wikipedia" target="_blank" title="Pasture">pasture</a>. We have some <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">heifers</a>
and steers we keep back until they’re ready to meet the bull or the
processor, so they are a good experiment. Take a nice pasture that
already has a water supply available and a good <a class="zem_slink" href="http://en.wikipedia.org/wiki/Perimeter_fence" rel="wikipedia" target="_blank" title="Perimeter fence">perimeter fence</a>.<br />
<br />
(We stumbled onto an interesting idea of creating pie slices and moving
the two long sides of it. This is until we can install a nice electric
line inside that perimeter fence to power it. Put your charger at the
point with some ground rods so you don’t have to move the charger every
day. Sounds simple, but I’m writing it down here so you don’t have to
figure it out – you’ve already got tons to figure out. This is just to
get you started. [<i>Update</i>: We now start at an existing barbed wire perimeter fence and use that as the ground, doing a half-pie at a time.])<br />
<br />
4. Start buying hay with the money you’d spend on fertilizer, fuel, and
equipment for hay. It should buy you the same amount or more. Quit
growing your own. Import other people’s grass onto your farm and use it
to fertilize your own fields. Now, I’ve been starting to lay out the
hay on the bad spots (over-farmed) spots in my fields (even gullies) so
the cattle eat and manure right there. In those spots by two years’ time
you have a very thick growth coming on where nothing much did before.
(Of course, if they don’t eat it down, it’s hard to disk, but we’re
really moving back to permanent pastures everywhere, anyway, aren’t we?)
But put those hay bales out where they’d do some good – not just in a
feed lot where you are having to move it back out to the pastures again.
Takes some foresight – but you’ll use your tractor a lot less during
the winter as you do.<br />
<br />
5. Start moving your cattle through those former hay pastures. Under
managed grazing, you’ll get through these about three or four times over
eight months. In mob grazing, you’ll get through about twice a year.
All that former hay ground can start making beef pounds while it’s
fertilized at the same time. Win-win.<br />
<br />
6. Study the temporary layouts you are using. Cattle need three things –
water, grass, and shelter. They actually like trees better than barns
or sheds. So the best layout for a pasture is a savanna, where there are
these huge shade trees popping up every 50 feet or so on a grid. You
see, grass likes partial shade and cows keep eating in the shade. (One
tip I heard was to trim off the lower limbs as high as you can – this
keeps the shade moving, so the cows don’t just "drop everything" under
the trees. You still need a lot of trees to pull that concept off – but
that's another article, another time.) In “<a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">Grass-Fed</a> Cattle”, Julius Ruechel says
that you can take your whole farm and simply rotate the cattle through
it as you go. Our own farm is dotted with ponds, strips of woods, and
waterways that are full in the spring, so this is a no-brainer. [<i>Update</i>: Severe wind needs real wind-breaks, though. Even two standing walls with the point against prevailing storm winds (North-west for us.) will help. Some have used a semi-circle of hay bales as well.]<br />
<br />
7. Study where you are putting fences – if you keep putting them in the
same spot, maybe you should put a permanent fence up there. We use
steel t-bar posts for corners and just leave them there with the
insulators on (so we can find them later) and this tells us where we are
coming back to all the time.<br />
<br />
8. This brings up another point – use what you got to start with.
There’s a lot of great fiberglass poles out there and fancy-dancy geared
wind-up reels. We use reels for power cords and our old rebar poles
with plastic insulators on them. (If you can’t shove them in with a
heavy leather glove on your hand, you can carry a hammer on your belt
for frozen or summer-hardened ground.) Invest in better gear when your
cows start bringing you more profit from the lower overhead. Or not. Question: does it improve your efficiency enough to afford the investment?<br />
<br />
- - - -<br />
<br />
These are just the transitioning steps. Find and read everything you
possibly can about the subject. Clip articles and put them in binders so
you can re-read them. Buy books and dog-ear the good parts. Keep all
this stuff by your easy chair so you can read when you come in to cool
off or to warm up. Attend extension meetings and ask for these subjects
to be brought up when they only want to talk about machine shops, grain
storage, and crop prices.<br />
<br />
And talk to your neighbors when you can. Compare notes.<br />
<br />
This stuff can be done. And you can make a nice five-figure income
which pays all your costs every year, as well as taxes and some nice
retirement CD’s. The alternative is going broke and watching the trees
take over. Still pretty, but not as exciting as raising cattle and
getting all that good exercise plus lots of great beef in your diet.<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-9502982369193302162014-02-10T15:54:00.000-06:002014-02-10T15:54:26.807-06:00Farm Income Solution - Wholesale Grass Fed Beef Bought Locally<h1>
Finding the Simple Profit in Wholesale <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">Grass Fed Beef</a></h1>
<img alt="Natural Farming | Grass Fed Missouri Angus Cattle" src="http://worstellfarms.com/UserFiles/Image/wholesalegrassfedbeefforsale.jpg" style="border: 1px solid; float: right; height: 263px; margin: 5px; width: 350px;" title="Natural Farming | Grass Fed Missouri AngusCattle" /> For<a href="http://astore.amazon.com/grassfedbeef-20" target="_blank" title=" grass fed beef"> grass fed beef</a>, you really have just two major profit points – as long as you’re feeding <a class="zem_slink" href="http://en.wikipedia.org/wiki/Hay" rel="wikipedia" target="_blank" title="Hay">hay</a>:<br />
<ol>
<li>
When they’re weaned.</li>
<li>
When they’re yearlings.</li>
</ol>
Anything else gets eaten up in the winter hay cycle. While a<a href="http://astore.amazon.com/grassfedbeef-20" target="_blank" title=" grass fed beef"> grass fed beef</a>
is only about 22 months old at harvest, it’s gone through at least 2
winters, usually 3. Because you have to add in the 9 months of gestation
to the cost – which takes it up to nearly 2 1/2 years.<br />
<br />
Cost of hay isn’t just baling it, you also have to fertilize the land
it came from, or it won’t produce as well for you the next time (and
eventually, you’d only be raising short, unpalatable weeds – or sand.)<br />
<br />
So working to finish cattle actually takes the remaining profit out of
that last 8-10 months. They are going to put on their final weight, but
this is also where they lose their efficiency of gain – each pound of
gain takes more and more pounds of forage to achieve. And so the
relative efficiency of grain-fed <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a>, who are harvested at about 14
months. That is, if you have the cheap grain to feed them.<br />
<br />
Trying to finish cattle on grass usually means another winter of hay,
which is additional cost. Auction prices for beef gets you paid
<a class="zem_slink" href="http://www.wikinvest.com/concept/Commodities" rel="wikinvest" target="_blank" title="Commodities">commodity prices</a>, which are as low as buyers can get away with. So your
fertilizer cost, plus equipment and fuel, eat up any profit from those
last few hundred pounds.<br />
<br />
Now Missouri has lots and lots of tough, but tasty fescue grass. So
this is why it is one of the top beef-producing states. Mostly, it has
feeder or stocker (yearling) calves which are then shipped off to
feedlots for fattening.<br />
<h2>
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Farmers%27_market" rel="wikipedia" target="_blank" title="Farmers' market">Farmers' Market</a> profits vs. Stockyard Auction prices</h2>
<img alt="Cattle for Stockyard sale - soon to be shipped." src="http://worstellfarms.com/UserFiles/Image/livestock-cattle-sale.jpg" style="border: 1px solid; float: left; height: 263px; margin: 5px; width: 350px;" title="Cattle for Stockyard sale - soon to be shipped." />What’s
becoming more popular are grass-finished beef, locally marketed. This
is where you get your premiums and the reason for finishing anything at
all. When you can jump the final price up above your costs for that last
year, you can then simply be able to make any profit you want that the
final consumer will pay for.<br />
<br />
Now while cattle prices are surging all over the place, we are still
currently (2012) able to get about $1200 for a steer on the hoof
(live-weight). This will give you a your 520-pound carcass and will
another $225 processing. While you get about 320 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pound_%28mass%29" rel="wikipedia" target="_blank" title="Pound (mass)">lbs</a> of useful meat from
that, you have arount $400 in that animal. Visiting the local big-city
farmers' market found that just hamburger from a verified grass-fed beef
was bringing $5.50/lb. and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Sirloin_steak" rel="wikipedia" target="_blank" title="Sirloin steak">sirloin steak</a> was $18-19.00 per pound.<br />
<br />
Now, that was individually wrapped, <a class="zem_slink" href="http://maps.google.com/maps?ll=38.8879388889,-77.0300333333&spn=0.01,0.01&q=38.8879388889,-77.0300333333%20(United%20States%20Department%20of%20Agriculture)&t=h" rel="geolocation" target="_blank" title="United States Department of Agriculture">USDA</a>-inspected. (Which nearly
doubles the "custom-exempt" fees.) Your break-even would be covering
your costs, and then they pay the processing - that's wholesale beef,
custom-exempt processed. At farmers' market prices (adding in the high
overhead for big-city booth fees), it still shows that farmers taking
over their own market can reap the profit harvest to the tune of
somewhere around $3- $4,000 per animal.<br />
<br />
If you only sell direct at wholesale prices, you can still take your
auction price, add in a premium, and get somewhere around $1,000 profit
per animal.<br />
Without taking your own marketing into your own hands, you are really
stuck with sellling stockers (yearlings) at auction, your next best
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Profit_margin" rel="wikipedia" target="_blank" title="Profit margin">profit margin</a>.<br />
<br />
Our current model is a mix. We turn the bulls into steers and direct
market them as wholesale beef when 2 years old. Heifers are sold as
feeders (or if they are lucky, picked up as replacement <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">heifers</a>) and we
still more than double cost of keeping them overwinter and their shots.
An average profit under this model goes around $14-$15,000 for a herd of
22 cows and bull, without other overhead. That's still got about $4200
in winter hay costs.<br />
<br />
To create a sustainable farming solution, increasing profit on grass
fed beef at commodity prices is to take out the hay costs – which
entails something called mob-grazing. By intensively grazing cattle and
letting the land recover (one expert at this says his cows only see the
same spot twice a year) – this actually make the grass lusher and means
you don’t have to feed hay at all, there’s plenty out there if you
ration it during the winter.<br />
<br />
The other point would be to get a premium above commodity levels – in other words, <span style="font-weight: bold;">quit selling a commodity</span>. This means direct marketing all your annual calf crop. With the Internet, this is getting easier.<br />
<br />
If we were making $3,000 per steer by USDA inspection and selling to
locals on a per piece basis, that would then be a lot more income, but
also a lot more overhead in terms of time and expenses.<br />
<br />
But I’ve got far more to study on this. A lot more pencils to sharpen
and push. I sure would like to move onto finished cattle, but there’s
going to have to be some changes in order to “mine them them hills” of
grass to see more gold.<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-45352903427705447502014-02-10T15:48:00.000-06:002014-02-10T15:48:36.503-06:00Plenty of Income to Be Earned from Wholesale Grass Fed Beef Production<h1 class="posttitle">
The six-figure profit is there for the local grass-fed beef middleman.</h1>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-anMwSRrnEYk/UvlHe99EBOI/AAAAAAAARVs/JMmOfsppmIM/s1600/6-figure-profits-FotoosVanRobin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="6 figure profit for grass-fed beef middleman - cheaper wholesale" border="0" src="http://4.bp.blogspot.com/-anMwSRrnEYk/UvlHe99EBOI/AAAAAAAARVs/JMmOfsppmIM/s1600/6-figure-profits-FotoosVanRobin.jpg" height="400" title="6 figure profit for grass-fed beef middleman - cheaper wholesale" width="390" /></a></div>
I’d heard
recently about <a class="zem_slink" href="http://en.wikipedia.org/wiki/Joel_Salatin" rel="wikipedia" target="_blank" title="Joel Salatin">Joel Salatin</a> moving over to part-ownership in a local
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Slaughterhouse" rel="wikipedia" target="_blank" title="Slaughterhouse">abattoir</a>. A logical extension, but the reason was in the management, not
vertical integration. He simply had to protect that end of the
production line.<br />
<br />
This article does point out that for anyone wanting some real profit,
it’s in the middle, not the farmer nor the supermarket. Grass fed beef
at retail brings roughly twice what conventional commodity beef is,
sometimes far more.<br />
<br />
From my experience, farmers are happy to simply get a guaranteed
auction/commodity price per live animal. But read down to the bottom.
This guy can’t get enough beef to supply his clientele. And it’s a USDA
inspected abattoir, meaning they can sell their parts direct instead of
by wholes, halves, and quarters.<br />
<br />
Figure out of the cost of<a href="http://astore.amazon.com/grassfedbeef-20" target="_blank" title=" grass fed
beef"> grass fed beef</a>, the farmer is taking a third, the middleman
taking two-thirds. And that is just for hamburger. The whole animal can
bring as much as $3,000 – so your farmer is getting roughly $800 of that
and the middleman can rake in $2,200 per animal.<br />
<br />
Can you say “six-figure income”?<br />
<blockquote style="font-style: italic;">
Access to an abattoir was tough even for Joel Salatin <<a href="http://voices.washingtonpost.com/mighty-appetite/2008/07/a_day_at_polyface_farm.html" target="_blank">http://voices.washingtonpost.com/mighty-appetite/2008/07/a_day_at_polyface_farm.html</a>>
of Polyface Inc., a high-profile farmer thanks to his role in <a class="zem_slink" href="http://michaelpollan.com/" rel="homepage" target="_blank" title="Michael Pollan">Michael
Pollan</a>’s book “<a class="zem_slink" href="http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/1594200823%3FSubscriptionId%3D0G81C5DAZ03ZR9WH9X82%26tag%3Dzem-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D1594200823" rel="amazon" target="_blank" title="The Omnivore's Dilemma: A Natural History of Four Meals">The Omnivore’s Dilemma</a>.” He had relied on T&E to
process the cattle and pigs he raises on his farm near Staunton, but it
became clear several years ago that the owners would soon retire. “It
was absolutely our weakest link,” Salatin said. He paraded many
potential buyers through the 70-year-old plant, but said “it took a lot
of hooks in the water before I got a bite.” </blockquote>
<blockquote style="font-style: italic;">
Cloud was a good prospect because love of food and wine runs in his
family. His brother Roy Cloud runs Vintage ’59 Imports <<a href="http://www.vintage59.com/home.php" target="_blank">http://www.vintage59.com/home.php</a>>
, a French wine importer in the District. After his father’s plans to
start a vineyard on farmland near Staunton were thwarted by an accident,
Cloud began helping his mother manage the farm. Soon, he was wondering
whether to trade his office in Seattle for a herd of cattle in Virginia. </blockquote>
<blockquote style="font-style: italic;">
Salatin, who was leasing a few of their fields, proposed that Cloud
buy the slaughterhouse instead. “You certainly don’t have the allure of
the country<a href="http://astore.amazon.com/lifeboardgame-20" target="_blank" title=" life"> life</a>
in a slaughterhouse, the kind of thing sought out by the weekend
farmer,” said Salatin. “But processing plants and distribution are the
two biggest hurdles in the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Local_food" rel="wikipedia" target="_blank" title="Local food">local food movement</a>.” Cloud eventually
agreed, sinking 40 percent of his retirement savings into the deal and
signing up his mother, Helen, and Salatin as partners. They bought the
plant in July 2008, and Cloud has been pulling 50- to 60-hour weeks ever
since, managing a workforce of 20 and fielding calls from restaurants
and farmers. </blockquote>
<blockquote style="font-style: italic;">
T&E now processes meat for more than 100 farms, up from just a
handful before the sale. The number of animals he slaughters has shot up
70 percent — during the worst recession since the 1930s. Cloud sells
local beef, pork, lamb and poultry out of T&E Meats’ store, but
unlike Blue Ridge, he can’t make the business work without buying some
beef from the Midwest and pigs from Pennsylvania. </blockquote>
<blockquote style="font-style: italic;">
He can’t get enough locally, nor can he sell it at a price his
longtime customers are used to paying. “For 40 years it was the cheapest
place in town,” says Salatin. “Now we’re trying to make it the best.”
T&E, for example, sells conventional ground beef for $2.67 a pound.
The local ground beef, from animals without antibiotics or hormones,
goes for $3.50 a pound, and local <a href="http://astore.amazon.com/grassfedbeef-20" target="_blank" title="grass-fed">grass-fed</a> beef runs $3.99 a pound. </blockquote>
<blockquote style="font-style: italic;">
Cloud is putting every dollar he makes back into the business,
expanding into poultry processing this year and hoping to grow again in
2011.<br />
</blockquote>
- - - -<br />
<h3>
<a href="http://robertworstell.com/category/grass-fed-beef-cattle/index.html"><strong>Some grassfed beef links:</strong></a></h3>
<a href="http://savannahnow.com/exchange/2010-03-08/family-raises-produces-grass-fed-beef" target="_blank">Family raises, produces grass-fed beef | savannahnow.com</a><br />
<a class="zem_slink" href="http://www.savannahnow.com/" rel="homepage" target="_blank" title="Savannah Morning News">Savannah Morning News</a><br />
Names: Debra and Del FergusonJobs: Owners and cattle farmers, Hunter
Cattle Co. in Brooklet What they do: As owners and cattle farmers with
their business, Hunter Cattle Co., the Fergusons make it their mission
to …<br />
<a href="http://www.ag.ohio-state.edu/%7Enews/story.php?id=5582" target="_blank">More Ohio Producers Exploring Grass-Fed Beef Production</a><br />
GILEAD, Ohio – Ohio livestock producers are exploring grass-fed beef
production to meet market demands for what many consider to be a
healthful and ecologically sustainable product. However, the production
side of the system can be …<br />
<a href="http://freetheanimal.com/2010/03/is-grassfed-beef-too-pricey.html" target="_blank">Is Grassfed Beef Too Pricey? | Free The Animal</a><br />
by Richard Nikoley<br />
I recently got an email from a reader asking that if grassfed beef was
out of the question budget wise, whether a paleo dietary style still
ought to include meat. Of course, a resounding yes. I think that most
people will gravitate to …<br />
<a href="http://www.traderjoesfan.com/Trader_Joes/grass_fed_ground_beef/details/" target="_blank">Trader Joes Fan : Recipes and Favorite Product Reviews – Grass Fed …</a><br />
I highly recommend this if you enjoy beef but may be avoiding it
because of saturated fat worries. If you search online you will discover
grass fed beef is lower in saturated fat 35-65% to its grain fed
counterparts and …<br />
<a href="http://indianapublicmedia.org/eartheats/jim-fiedler-grass-fed-beef/" target="_blank">Jim Fiedler: Raising Grass-Fed Beef On Green Acres | Earth Eats …</a><br />
by Annie Corrigan<br />
Earth Eats’ Annie Corrigan talks with Jim Fiedler, the man behind
Fiedler Farms, about grass-fed beef and his return to Indiana after 20
years in <a class="zem_slink" href="http://maps.google.com/maps?ll=40.6641666667,-73.9386111111&spn=0.1,0.1&q=40.6641666667,-73.9386111111%20(New%20York%20City)&t=h" rel="geolocation" target="_blank" title="New York City">New York City</a>.<br />
- – - -<br />
<h3>
PS. <a href="http://www.flickr.com/photos/fotoosvanrobin/3158802799/" target="_blank">Here’s the recipe that goes with our Flickr image above: </a></h3>
<br />
<strong>Red-braised Beef with bamboo</strong><br />
<div style="padding-left: 30px;">
1.1 – 1.3 kg beef for stewing<br />
5 cm piece of fresh ginger<br />
2 spring onions<br />
3 T peanut oil<br />
6 T chili bean paste (from pixian)<br />
1 litre beef/game stock<br />
4 T Shaoxing ricewine<br />
2 t dark soy sauce<br />
2 t whole Sichuan pepper<br />
1 star anise<br />
1 cao guo<br />
salt, to taste</div>
<div style="padding-left: 30px;">
<br /></div>
Blanch the beef in boiling water for a minute or two until scum has
risen to the surface, then remove the meat and rinse it under the tap.
Cut the beef into 3-4 cm chunks. Crush the ginger slightly. Cut the
spring onions into 2 or 3 sections.<br />
<br />
Heat the oil in a flat-bottomed saucepan over a medium heat. When it is
hot, add the chili bean paste and stir-fry for about 30 seconds until
the oil is red and richly fragrant. Add the stock, the beef, the wine,
the ginger, the spring onions, the soy sauce, and the spices. Bring the
liquid to the boil, skim if necessary, then turn the heat down and
simmer gently until the beef is beautifully tender. This will depend on
which cut of beef you are using, but it should be at least 2 hours. (if
using a crockpot, longer)<br />
<br />
This time I added this special kind of <a href="http://www.flickr.com/photos/fotoosvanrobin/3067331717/" target="_blank">fresh bamboo shoots</a> that needs some time to cook. I’ve sliced them up and added them half an hour before the end of the cooking time.<br />
<br />
Although I liked it, I was also a little bit disappointed. It wasn’t
that spicy and I couldn’t taste much of the sichuan peppercorns. Maybe I
was expecting it to taste more like the “water boiled beef”. But once
you’ve accepted that is still is a very nice stew and I actually think
it would be served best with mash potatoes!<br />
<br />
What I would do differently next time: not use the pixian douban jiang
but the one from Lee Kum Kee. I would increase the other ingredients
like ginger, sichuan peppercorns, etc. And I would leave out the cao
guo. I just don’t think I like that taste. Maybe I need to get used to
it, but for now I give up.<br />
<br />
- – - -<br />
<br />
Many thanks to <a href="http://www.flickr.com/photos/fotoosvanrobin/3158802799/" target="_blank" title="Great photos and
recipes">Fotoos VanRobin</a><br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-13853962376770773332014-02-10T15:36:00.000-06:002014-02-10T15:36:02.406-06:00Greenhouse Gas Lies Exposed - Facts about Grass Fed Cattle Flatulence...<h1>
Grass Fed Cattle are Carbon Negative (and Flavor Positive!)</h1>
Found this in a more recent Kit Pharo newsletter:<br />
<br />
<div style="margin-left: 40px;">
<strong><a href="http://www.grassbasedhealth.blogspot.com/2012/08/cattle-emissions.html" target="_blank"><img alt="Reality of Ruminents and Conventional Wisdom of CO2 emissions" src="http://2.bp.blogspot.com/-T_y-AfBtiH4/UCd92W3aVDI/AAAAAAAADjY/uC_po6zcZPk/s1600/ahs12+ver+2.jpg" style="float: right; height: 263px; margin-bottom: 5px; margin-left: 5px; margin-right: 5px; margin-top: 5px; width: 350px;" /></a>Taking Out the Carbage</strong> –<br />
By Peter Ballerstedt<br />
PeteB@GrassBasedHealth.com<br />
<a class="ot-anchor" href="http://www.grassbasedhealth.blogspot.com/2012/08/cattle-emissions.html">www.grassbasedhealth.blogspot.com</a><br />
<br />
I’m preparing for my participation in the 2012 Ancestral Health Symposium (<a class="ot-anchor" href="http://ancestryfoundation.org/">http://ancestryfoundation.org/</a>).
The symposium will take place at the <a class="zem_slink" href="http://maps.google.com/maps?ll=42.3779722222,-71.1185&spn=0.01,0.01&q=42.3779722222,-71.1185%20(Harvard%20Law%20School)&t=h" rel="geolocation" target="_blank" title="Harvard Law School">Harvard Law School</a> August
9th-11th. Not a bad gig for a forage agronomist! The title of my
presentation is The Reality of Ruminants and Liebeg’s Barrel: Examining
the New ‘Conventional Wisdom'. One of the themes of this year’s
symposium is <a class="zem_slink" href="http://en.wikipedia.org/wiki/Sustainability" rel="wikipedia" target="_blank" title="Sustainability">sustainability</a>. I don’t see that term in the simplistic
way many do, in part because I remember being told by leaders of the
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Sustainable_agriculture" rel="wikipedia" target="_blank" title="Sustainable agriculture">sustainable agriculture</a> movement that “animals have no place in
sustainable ag!”<br />
<br />
The truth is that the production of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Animal_product" rel="wikipedia" target="_blank" title="Animal product">animal products</a> from perennial
forages is the sustainable agricultural system. Many, however, are
concerned about the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Carbon" rel="wikipedia" target="_blank" title="Carbon">carbon</a> dioxide and methane “emissions” from
livestock in general, and cattle in particular. Some folks don’t seem
to understand that a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cow</a> grazing grass can only emit carbon that was
originally in grass, and that the carbon in grass has to have come from
the atmosphere. So it’s a cycle, not an “enrichment.” But there’s more
to it than that!</div>
<div style="margin-left: 40px;">
<br /></div>
<div style="margin-left: 40px;">
Under the following assumptions:<br />
<br />
Carbon/Nitrogen ratio = 17 and 3.4% N, giving 57.8 % C<br />
3% of body weight daily <a class="zem_slink" href="http://en.wikipedia.org/wiki/Dry_matter" rel="wikipedia" target="_blank" title="Dry matter">dry matter</a> (DM) intake; 1,000 lb cow = 30 lb DM per day<br />
70% utilization - 30 lb DM eaten / 0.70 = 42.8 lb DM offered<br />
Equal above and below ground DM distribution<br />
90% of C consumed is “emitted”</div>
<div style="margin-left: 40px;">
<br />
We’d see:<br />
42.8 lb DM above ground, 42.8 lb DM below ground – 85.6 lb DM total<br />
57.8% C in DM – 49.5 lb C total<br />
17.3 lb C consumed<br />
15.6 lb C emitted<br />
<br />
For every pound of carbon “emitted” by a cow on grass, 3.2 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pound_%28mass%29" rel="wikipedia" target="_blank" title="Pound (mass)">pounds</a> of
carbon are fixed in plant roots, uneaten plant debris, or the cow
herself or her calf. Even if 100% of carbon she ingested is emitted,
there’d be 2.9 pounds of carbon fixed for every pound emitted! Beef
cattle are carbon negative!</div>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-88645221733145874582014-02-10T15:26:00.001-06:002014-02-10T15:26:10.913-06:00How a Belted Galloway Bull Mean More Grass Fed Beef Per Acre?<h1>
Bull Choice Means Higher Efficiency on Pastures</h1>
<img alt="Galloway-mix beef cattle are more efficient at finishing on grass pastures." src="http://worstellfarms.com/UserFiles/Image/cow-calf-grass-fed-finished.jpg" style="float: right; height: 263px; margin-bottom: 5px; margin-left: 5px; margin-right: 5px; margin-top: 5px; width: 350px;" />Got this newsletter from Kit Pharo, which sums up some choices we made in a bull (not one of his) a couple of years ago:<br />
<br />
<i>"If your ranch can support 100 head of 1400-pound <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cows</a>, it should be
able to support 120 head of 1100-pound cows – on the exact same inputs.
That’s 20% more cows producing 20% more calves. </i><br />
<br />
<i>Because smaller
cows can wean a higher percentage of their own body weight than bigger
cows, they will always produce MORE TOTAL POUNDS on the EXACT SAME
INPUTS. I have NEVER EVER found a commercial ranch situation where
bigger cows were more profitable than smaller cows."</i><br />
<br />
We went with a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Belted_Galloway" rel="wikipedia" target="_blank" title="Belted Galloway">Belted Galloway</a> and that turned out to drop our average
steer weights from about 900-1000 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pound_%28mass%29" rel="wikipedia" target="_blank" title="Pound (mass)">lbs</a> down to around 700. Of course,
with the prices going up, we were able to keep our prices the same and
we were still at auction levels. It didn't please some regulars who got a
lot less this year, but when I showed them the numbers, they were still
grateful to get that quality.<br />
<br />
It does mean that we will be getting a scale to ensure we are running fair to everyone.<br />
<br />
Even with the drought this year, we haven't been running shy on grass.
It's mid August now and I've still got another couple of pastures to get
through the first time before I start heading back through some of the
others.<br />
<br />
So we'll be able to actually put more head on (save back more heifers)
once the weather evens out. These will be mixed Galloway-<a class="zem_slink" href="http://maps.google.com/maps?ll=56.6666666667,-2.91666666667&spn=1.0,1.0&q=56.6666666667,-2.91666666667%20(Angus)&t=h" rel="geolocation" target="_blank" title="Angus">Angus</a>, so will
be a smaller frame.<br />
<br />
However, the advantage of Galloway is that they eat a wider variety of
forage - and so have tended to teach my older Angus a few things about
what they used to simply leave as "weeds". We mostly graze from one
side of the paddock to the other now, instead of from "dessert to
spinach" as is common.<br />
<br />
And our beeves are much more mild-tempered, another factor of
Galloways. (Had to herd some of my neighbor's all-<a class="zem_slink" href="http://en.wikipedia.org/wiki/Angus_cattle" rel="wikipedia" target="_blank" title="Angus cattle">black Angus</a> steers
today - and was reminded of how much I was missing in anxious running to
corral them.)<br />
<br />
With a 700lb beef, you are getting around 70lbs. in the freezer. And
this is more doable for most people. So I think we are winning all the
way around.<br />
<br />
If I could get the conventional system to quit raising beef prices in
general, my customers would be happier, but to get beef at wholesale
prices is still a big bargain, regardless.<br />
<br />
And that's what we're here for - to help people improve their quality of life.<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-53486014913326810252014-02-10T15:18:00.001-06:002014-02-10T15:18:48.267-06:00Do Grass Fed Beef Profits Weather Drought Better?<h1>
Tough Times Coming for Grain-Finished Beef</h1>
<a href="http://farmprogress.com/cdfm/Faress1/author/2/2012/8/shrinking_cattle_herd_portends_future_profits_1_634814123526140000.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Grass fed beef face tough price battle with higher inputs - not so grass finished beef." border="0" src="http://farmprogress.com/cdfm/Faress1/author/2/2012/8/shrinking_cattle_herd_portends_future_profits_1_634814123526140000.jpg" style="height: 137px; margin-top: 5px; width: 350px;" title="Grass fed beef face tough price battle with higher inputs - not so grass finished beef." /></a>
ref: <a href="http://drought%20shrunken%20cattle%20herd%20portends%20future%20profits/" target="_blank">Drought Shrunken Cattle Herd Portends Future Profits</a><br />
<br />
This interesting observation stuck out for me:<br />
<br />
<div style="margin-left: 40px;">
<i>"The message for cow-calf producers is to hold onto the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cows</a> if
possible," Hurt says. "The short-term losses of the next 12 to 14 months
will be replaced by large profits in late-2013, 2014 and 2015."</i><br />
<br />
<i>The anticipated "golden days" are based on reductions in per-capita
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> supplies, leading to higher retail <a class="zem_slink" href="http://www.wikinvest.com/concept/Beef_Prices" rel="wikinvest" target="_blank" title="Beef Prices">beef prices</a>, and an expected
return to more normal crop conditions in 2013.</i><br />
<br />
<i>While that could revive some optimism in the cattle industry, Hurt
was quick to point out that most thoughts of herd expansion would be
pushed off until late-2013.</i><br />
<br />
<i>"The exception is for producers in areas of the country that have
abundant forages," he says. "For them, buying cows sold this fall from
distressed owners appears to be a strategic move."</i></div>
<div style="margin-left: 40px;">
<br /></div>
Last year, many cows were shipped up to <a class="zem_slink" href="http://maps.google.com/maps?ll=42.0,-93.0&spn=3.0,3.0&q=42.0,-93.0%20(Iowa)&t=h" rel="geolocation" target="_blank" title="Iowa">Iowa</a> to out-last the dry
Texas/Oklahoma weather. This year, the drought was longer and more
widespread, so I didn't hear about this being done so much.<br />
<br />
Our cows stayed right where they were. When our corn turned out to be a
bust, it became forage. Especially since there have been a lot of weeds
grow up in between, which need to be <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grazing" rel="wikipedia" target="_blank" title="Grazing">grazed</a> down before I replant to
wheat this fall. (Far better to maintain our cows and grow our calves
than cut it all down. What they don't eat, they stomp - and the biotics
living in their manure adds to that mulch-effect.)<br />
<br />
The concept is to manage your grazing well to begin with and then
convert any other land you have into grazing (or <a class="zem_slink" href="http://en.wikipedia.org/wiki/Hay" rel="wikipedia" target="_blank" title="Hay">haying</a> - if you can't
get cattle to it).<br />
<br />
If your cattle are grass-based, not supplement-based, they'll continue
to hold their condition right on through the worst of times. But when
you manage your pastures, you don't run out.<br />
<br />
Our stockpile is weak, but we saw this coming and got our hay put away.
And that hay will go over the pastures we want to rebuild (were
actually former crop ground). Extra hay stays stored (if we only put out
as much as we actually need.)<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-46740340118259337202014-02-10T11:12:00.000-06:002014-02-10T11:12:51.941-06:00How to Eat Healthy Beef Cheaply - Buy Wholesale.<h1>
Watch Your Wallet: <a class="zem_slink" href="http://www.wikinvest.com/concept/Beef_Prices" rel="wikinvest" target="_blank" title="Beef Prices">Beef Prices</a> will just continue to go up.</h1>
<img alt="Best Wholesale Meat Online is grass fed in Missouri" src="http://worstellfarms.com/UserFiles/Image/grass_fed_beef_tenderloins.jpg" style="float: right; height: 253px; margin: 5px; width: 350px;" />The trick is in <a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/buy-meat-online-us-wellness-healthy-beef.html" target="_blank">getting wholesale meat online</a>, particularly in local markets such as Fulton, Columbia, or <a class="zem_slink" href="http://maps.google.com/maps?ll=38.5766666667,-92.1736111111&spn=0.1,0.1&q=38.5766666667,-92.1736111111%20(Jefferson%20City%2C%20Missouri)&t=h" rel="geolocation" target="_blank" title="Jefferson City, Missouri">Jefferson City</a>. But the reasons have everything to do with how our markets operate.<br />
<br />
<br />
From a <a href="http://www.kerngoldenempire.com/news/local/story/Beef-prices-likely-to-go-even-higher/d/story/5j7JBRJG7EeUU58zqBDlLQ" target="_blank">2012 news report</a>: <br />
<br />
<blockquote class="tr_bq">
Richard Vasquez, Meat Department Manager at <a class="zem_slink" href="http://maps.google.com/maps?ll=41.9630555556,-87.9783333333&spn=0.1,0.1&q=41.9630555556,-87.9783333333%20(Wood%20Dale%2C%20Illinois)&t=h" rel="geolocation" target="_blank" title="Wood Dale, Illinois">Wood-dale</a> Meat Market, laid it out recently:<br />
<br />
"<a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef_mince" rel="wikipedia" target="_blank" title="Beef mince">Ground beef</a> is at about $2.99 and that's pretty much stayed. It's your
higher end steaks that we've seen the high jump in, about $2.00 a
pound. One is supply and demand, and the second is the drought in the
midwest has a lot to do with it. The supply of cattle, the grain, the
corn has a lot to do with it. Everything I'm seeing, at least a 10
percent increase in all proteins."<br />
<br />
The last couple of years of drought have been hard on both cattle
ranchers and corn farmers. Grass fed beef graziers have only had half of
this problem. However, the grass they live on - unless properly managed
- is under extreme stress and won't regrow at any speed with lack of
moisture and increased heat.<br />
<br />
Some solutions are to wean early and reduce calf populations and so
reduce the need for grass intake. This of course runs into the problem
of shipping calves off to a feedlot, where they will have to be fed
higher-priced corn and soy supplements. Which then also means that the
lighter-weight beef will be more costly to produce for the market.<br />
<br />
"This appears to be a long-term spike because we've seen a reduction in
the mother cow herd in the <a class="zem_slink" href="http://maps.google.com/maps?ll=38.8833333333,-77.0166666667&spn=10.0,10.0&q=38.8833333333,-77.0166666667%20(United%20States)&t=h" rel="geolocation" target="_blank" title="United States">United States</a>, and with that there's no
calves for next year so we look to see this to go on for a long time,"
said Jack Lavers, President, <a class="zem_slink" href="http://maps.google.com/maps?ll=35.34,-118.72&spn=1.0,1.0&q=35.34,-118.72%20(Kern%20County%2C%20California)&t=h" rel="geolocation" target="_blank" title="Kern County, California">Kern County</a> Cattleman's Association.<br />
<br />
Oddly, ranchers are finding it more profitable to export beef to other
countries. That gives us additional problems of working to provide the
US with enough meat.<br />
<br />
"We're actually exporting our own meat to countries like South Korea,
Mexico and to Russia. So with all that going on we're playing a little
game here trying to make sure the American consumer is getting all the
meat they want and it's driving up the costs," added Lavers.<br />
<br />
Officials with the beef industry say it usually takes about two to
three years to cycle, which means it could be a couple of years before
any relief for customers is seen at the market. It's the weather which
holds the cards now. While parts of Texas and Oklahoma are on their
third year of this drought, Missouri, Nebraska, and Kansas are also
seeing extreme conditions continuing from last summer.</blockquote>
<blockquote class="tr_bq">
All of that means that there is no end in sight for rising meat prices.</blockquote>
[<b>Update</b>: Now supermarket "mystery" ground beef is up to $3.00 a pound here in the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Midwestern_United_States" rel="wikipedia" target="_blank" title="Midwestern United States">Midwest</a> (it's a <i>mystery</i> what's actually in it.) And farmers' market grass-fed sirloin has been above $15 a pound for sometime.] <br />
<br />
My own suggestion, as usual, is to <span style="font-weight: bold;"><a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/buy-meat-online-us-wellness-healthy-beef.html">Know Your Farmer, Know Your Food</a>. </span><br />
<br />
As you can access wholesale beef online by networking with your local
farmer, you can still take advantage of wholesale meat prices by buying
in bulk. And that is a solution which will bring you even cheaper meat,
regardless of the economics farmer and markets face.<br />
<br />
- - - -<br />
<br />
And here's some related blog posts which cover this discussion of <a href="http://missourigrassfedbeef.worstellfarms.com/2014/02/buy-meat-online-us-wellness-healthy-beef.html">getting wholesale meat over the internet</a>:<br />
<br />
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<span class="tl"><a class="l" href="http://gourmet.homeschoolcooking.com/buying-wholesale-meat-online-posted-by-charlie-helen/">Buying <em>Wholesale Meat Online</em> Posted By : charlie helen | Gourmet</a></span></h3>
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Are you looking for <em>wholesale meat</em> that is only a few clicks away and can be delivered right to your front door? Well it is only a few clicks away. Buying <em>meat online</em> is an option most people do not consider. However, there are <b>...</b></div>
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<span class="tl"><a class="l" href="http://mastermeatsblog.blogspot.com/2012/07/can-you-purchase-extensive-meat-online.html">Can You Purchase Extensive <em>Meat Online</em>? | Castricum <b>...</b></a></span></h3>
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For with much of <em>online wholesale meat</em> portals coming on the site, it is normal that users will prefer to purchase <em>meat online</em> instead than visit the <em>meat</em> store a mile away. How comprehensive <em>meats</em> do costs work? Carrying <b>...</b></div>
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<span class="tl"><a class="l" href="http://jiwy.info/uncategorized/5-reasons-to-buy-meat-online.html">5 Reasons To Buy <em>Meat Online</em> | Nike Free 1</a></span></h3>
<div class="s">
<div class="st">
The age old tradition of going to <em>meat</em> market with your dad
to buy that favorite pork chop for dinner or the full blown turkey for
Thanksgiving can well be over by the end of this decade. For with a lot
of <em>online wholesale meat</em> <b>...</b></div>
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<h3 class="r">
<span class="tl"><a class="l" href="http://meatgalleryblog.com/should-i-buy-meat-frozen-or-chilled/">Should I Buy <em>Meat</em> Frozen Or Chilled? | <em>Meat</em> Gallery Blog</a></span></h3>
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To buy <em>meat online</em> can be a tricky affair, as you can either buy frozen <em>meat</em> or buy fresh <em>meat online</em>. However, chilled <em>wholesale meat</em> has slowly become more popular than frozen <em>meat</em> in cases of buying <em>meat online</em>.</div>
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<div class="vsc">
<h3 class="r">
<span class="tl"><a class="l" href="http://recipeshowtocook.net/2012/06/08/wholesale_meat__www-ifindwholesalers-com/"><em>Wholesale Meat</em> : www.ifindwholesalers.com</a></span></h3>
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Hamilton <em>Wholesale Meats</em> allows you to buy <em>meat online</em>. We specialise in supply <em>wholesale beef</em>, lamb, pork, chicken, & a wide range of small goods. Grassfed Grass Fed <em>Beef Meat</em> All Natural Finished Healthy Kentucky <b>...</b></div>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-84254219799964243892014-02-10T10:55:00.000-06:002014-02-10T10:55:24.934-06:00How Does Natural Farming Affect You - and Mob Grazing Data Your Should Know<h1>
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Natural_farming" rel="wikipedia" target="_blank" title="Natural farming">Natural Farming</a> Methods Include High-Density or "Mob" Grazing</h1>
<div style="text-align: center;">
<img alt="Natural Farming with Mob Grazing" class="aligncenter" src="http://farm3.static.flickr.com/2047/2502381255_2824e20888.jpg" style="border: 0px solid; height: 333px; width: 500px;" title="Like
our farm - cattle resting after a meal" /></div>
<div style="text-align: right;">
</div>
The essential economics of Natural Farming with <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grass fed beef</a> are simply how to lower costs and raise profits by:<br />
<ol>
<li>
Getting off the corn standard and switching to grass-fed beef <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle" rel="wikipedia" target="_blank" title="Cattle">cattle</a> production,</li>
<li>
Figuring out how to direct-market your beef to local (big-city) clients who prefer to pay extra for higher-quality food,</li>
<li>
Going off feeding hay in the winter by mob <a class="zem_slink" href="http://en.wikipedia.org/wiki/Grazing" rel="wikipedia" target="_blank" title="Grazing">grazing</a> (intensively-managed grazing).</li>
</ol>
The point is that the more naturally the animals are raised, the healthier their meat is. They cost less to raise, as well. Meaning the better-for-you products come from farms where only natural farming methods are used - and these people are more sustainable than other models. (I have more pages on this site which deal with this in greater detail.)<br />
<br />
I had this long list of PDF’s to give you and included the links to them
as I found them on <a class="zem_slink" href="http://www.google.com/" rel="homepage" target="_blank" title="Google">Google</a> and updated them later by hand to make sure
they work. If you want an updated list, see the end of this post for the
exact words to type into Google to get the same results (and links you
can actually use.) <br />
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<strong>PDF mob grazing references:</strong><br />
<blockquote>
<div style="text-align: right;">
<a href="http://astore.amazon.com/grassfedbeef-20/images/1580176054" id="imageViewerLink" target="_blank"><img align="right" alt="Grass-Fed
Cattle | Natural Farming" hspace="5" id="detailProductImage" src="http://ecx.images-amazon.com/images/I/51eDbzZfJJL._SL210_.jpg" style="border: 0px solid; height: 210px; margin: 5px; width: 165px;" title="Grass-Fed Cattle | Natural Farming" vspace="5" /></a></div>
<h3>
<em>Mob grazing</em> gets the most out of forage</h3>
<div style="margin-bottom: 0in;">
CHAD Peterson sent his first <em>mob</em>- <em>grazed</em> cattle to the feedlot last <strong>…</strong> <em>Mob grazing</em> acclimated them to close eating quarters like they face in the feedlot. <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/AMA/AM05May09/ama036.pdf" target="_blank"><cite>magissues.farmprogress.com/AMA/AM05May09/ama036.pdf</cite></a></div>
<h3>
<em>Mob grazing</em> offers 200% more forage</h3>
<div style="margin-bottom: 0in;">
GREG and Jan Judy say <em>mob grazing</em> has nearly zeroed their input costs. For example, they once spent $5000 per year frost-seeding and reseeding clover. Now <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/MDS/MS08Aug09/mds043.pdf" target="_blank"><cite>magissues.farmprogress.com/MDS/MS08Aug09/mds043.pdf</cite></a></div>
<h3>
<em>Grazing</em> program maximizes profit</h3>
<div style="border: medium none; margin-bottom: 0in; padding: 0in;">
GRAZIER Greg Judy believes a technique called “<em>mob grazing</em>” is better for <strong>…</strong> He has been using the <em>mob</em> concept, also known as high-intensity <em>grazing</em>, <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/MOR/MR06Jun07/mor014.pdf" target="_blank"><cite>magissues.farmprogress.com/MOR/MR06Jun07/mor014.pdf </cite></a></div>
<h3>
<em>Grazing</em> former CRP land takes care</h3>
<div style="border: medium none; margin-bottom: 0in; padding: 0in;">
king or <em>mob grazing</em> during the forages’ dormant season. Animal performance may be sacrificed, however, with <em>mob grazing</em>. Stands seeded to <a class="zem_slink" href="http://en.wikipedia.org/wiki/Eragrostis_curvula" rel="wikipedia" target="_blank" title="Eragrostis curvula">weeping lovegrass</a> <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/TFS/FS09Sep09/tfs007.pdf" target="_blank"><cite>magissues.farmprogress.com/TFS/FS09Sep09/tfs007.pdf</cite></a></div>
<h3>
Keep learning; apply what you learn</h3>
<div style="border: medium none; margin-bottom: 0in; padding: 0in;">
“<em>mob</em>” <em>grazing</em> techniques, has found bison will not tolerate quite as much crowding as cattle. Historical reports say bison <em>grazed</em> by the hundreds of <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/AMA/AM05May09/ama039.pdf" target="_blank"><cite>magissues.farmprogress.com/AMA/AM05May09/ama039.pdf</cite></a></div>
<h3>
Mob Grazing Missouri Farm Practice</h3>
<div style="border: medium none; padding: 0in;">
Using what he often calls “<em>mob</em>” <em>grazing</em>, or high-stock-density <em>grazing</em>,. Judy estimates he’s only taking about. 30% of the forage from each paddock <strong>…</strong><br />
<a href="http://magissues.farmprogress.com/wfs/WS08Aug09/wfs046.pdf" target="_blank"><cite>magissues.farmprogress.com/wfs/WS08Aug09/wfs046.pdf </cite></a></div>
<h3>
<a href="http://astore.amazon.com/grassfedbeef-20/images/096381091X" id="imageViewerLink" target="_blank"><img align="right" alt="Salad Bar Beef | Natural Farming" class="alignright" hspace="5" id="detailProductImage" src="http://ecx.images-amazon.com/images/I/51RD01A0PZL._SL210_.jpg" style="border: 0px solid; border: 1px solid; height: 210px; margin-bottom: 55px; margin-top: 55px; width: 136px;" title="Salad Bar Beef
| Natural Farming" vspace="5" /></a><em>Mob</em> <a class="zem_slink" href="http://en.wikipedia.org/wiki/Stocking" rel="wikipedia" target="_blank" title="Stocking">Stocking</a></h3>
<div style="margin-bottom: 0in;">
in <em>mob grazing</em> is that it is less forgiving to the bottom
enders. In a smaller herd, lower performance animals don’t get. As the
plant matures, <strong>…</strong><br />
<a href="http://www.acresusa.com/toolbox/reprints/May08_Salatin.pdf" target="_blank"><cite>www.acresusa.com/toolbox/reprints/May08_Salatin.pdf</cite></a></div>
<h3>
May-June 2007.pub</h3>
<div style="margin-bottom: 0in;">
did not go into brain-shutdown mode. Their incredible experiences with. “<em>mob grazing</em>” is shared on pages 4 and 5. Folks, this is BIG! <strong>…</strong><br />
<a href="http://www.pharocattle.com/May_June_2007.pdf" target="_blank"><cite>www.pharocattle.com/May_June_2007.pdf </cite></a></div>
<h3>
Microsoft <a class="zem_slink" href="http://office.microsoft.com/en-us/powerpoint" rel="homepage" target="_blank" title="Microsoft PowerPoint">PowerPoint</a> – INTENSIVE <em>GRAZING</em> 05_19_08.ppt <strong>…</strong></h3>
<div style="margin-bottom: 0in;">
May 19, 2008 <strong>…</strong> plants. <em>Mob grazing</em> can replace clipping. <strong>…</strong> <em>Mob Grazing</em>. • 1000000 pounds of cattle per acre stock d itensy. <em>Mob Grazing</em> <strong>…</strong><br />
<a href="http://msucares.com/crops/forages/intensive_grazing05_19_08.pdf" target="_blank"><cite>msucares.com/crops/forages/intensive_</cite><cite><strong>grazing</strong></cite><cite>05_19_08.pdf</cite></a></div>
<h3>
MFSI’s Return to Your Roots Newsletter <em>Mob Grazing</em> proves to <strong>…</strong></h3>
<div style="margin-bottom: 0in;">
<em>Mob Grazing</em> proves to. Benefit Grass and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef_cattle" rel="wikipedia" target="_blank" title="Beef cattle">Cattle</a> www. mvskokefood.org. By Rita Williams <strong>…</strong> few “<em>mob grazing</em>” consult- ants springing up around the <strong>…</strong><br />
<a href="http://www.mvskokefood.org/news/June%20Newsletter.pdf" target="_blank"><cite>www.mvskokefood.org/news/June%20Newsletter.pdf</cite></a></div>
<h3>
<em>MOB</em>-<em>GRAZING</em> OF MORPHOLOGICALLY DIFFERENT . AESCHYNOMENE SPECIES”</h3>
<div style="margin-bottom: 0in;">
Two studies were conducted using the <em>mob</em>-<em>grazing</em> technique to <strong>…</strong> “<em>Mob</em>-<em>grazing</em>” with a high stocking density on limited land area for a short period of <strong>…</strong><br />
<cite>www.tropicalgrasslands.asn.au/…/Vol_21_03_87_pp123_132.pdf </cite></div>
</blockquote>
Now, if you want to search for this yourself in Google, type in “mob
grazing filetype:PDF” and it will give you all sorts of <a class="zem_slink" href="http://www.adobe.com/devnet/pdf/pdf_reference_archive.html" rel="homepage" target="_blank" title="Portable Document Format">PDF files</a>.<br />
<br />
So have fun with this!<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-29885561720227163722014-02-09T19:14:00.000-06:002014-02-09T19:14:43.703-06:00 How to Buy Your Meat Online When You Don't Know a Local Farmer<h1>
Not close to our Farm? <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=110059" target="_blank">Buy Beef Online</a>.</h1>
<h2>
A review of <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=110059" target="_blank">U.S. Wellness Meats</a>.</h2>
<img alt="US Wellness Meats - top quality Missouri beef and food products" src="http://www.localharvest.org/images/member/thumb/thumb_24454.jpg" style="float: right; height: 236px; margin: 5px; width: 250px;" title="US Wellness Meats - top quality Missouri beef and food products" /><br />
I know more people see my articles and site than can buy my beef. And maybe people don't want a <a href="http://www.worstellfarms.com/missouri_beef_to_buy.php">wholesale beef quarter or half</a>, much less a whole.<br />
And this has led me to research for companies who do the extra step of
getting their beef <a class="zem_slink" href="http://maps.google.com/maps?ll=38.8879388889,-77.0300333333&spn=0.01,0.01&q=38.8879388889,-77.0300333333%20(United%20States%20Department%20of%20Agriculture)&t=h" rel="geolocation" target="_blank" title="United States Department of Agriculture">USDA</a> inspected and packaged so they can ship it all
over the country (interstate commerce and all those regulations.)<br />
<br />
The one company I've found which fits our standards is <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=110059" target="_blank">U.S. Wellness</a>. And interestingly enough, it's also based in Missouri.<br />
<br />
This research took me into the reviews as well as to their website. You
know that when you ask for "review [website/product]" and only come up
with positives, you just hit a home run. Because the best most companies
can get is 50% - seriously.<br />
<br />
Now the main difference in the way they do beef is that they wet age.
This isn't like the big vertically-integrated corporations - which
"wet-age" on the truck going from plant to supermarket. They age their
beef for 30 days, but vacuum pack the primals. And so the flavor isn't
as intense as dry-aged, since the meat doesn't dry out as much. But the
enzymes still go to work at breaking down the meat to make it more
tender. Meanwhile, they've protected the beef from other pathogens. (<a href="http://www.grasslandbeef.com/Page.bok?file=faqs.html" target="_blank">See their FAQs.</a>)<br />
Once it's aged to their satisfaction, they then cut it into portions.
Then it's frozen - unless you want their fresh chilled beef (a special
order) which is never frozen.<br />
<span style="font-weight: bold;">According to <a class="zem_slink" href="http://www.localharvest.org/" rel="homepage" target="_blank" title="Local Harvest">Local Harvest</a>:</span> <a href="http://www.localharvest.org/us-wellness-meats-M24454">http://www.localharvest.org/us-wellness-meats-M24454</a><br />
<blockquote>
<div style="margin-left: 40px;">
US Wellness Meats was founded and is operated by four family farm
families who are committed to improving the quality of life for our
customers by providing premium quality, health-enhancing <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grass-fed beef</a>
and natural <a class="zem_slink" href="http://www.wikinvest.com/industry/Meat" rel="wikinvest" target="_blank" title="Meat">meat products</a> that meet their nutritional needs.</div>
<div style="margin-left: 40px;">
We offer grass-fed beef, veal, bison, lamb, and dairy products as well
as certified humane pork, organic snacks, and more. We use no
pesticides, herbicides, hormones or antibiotics, or chemicals. Our
grass-fed beef is aged 28 days for maximum flavor and tenderness.</div>
<div style="margin-left: 40px;">
<i>(This listing was last updated on Aug 30, 2011)</i></div>
</blockquote>
<br />
<blockquote>
<div style="margin-left: 40px;">
Location:</div>
<div style="margin-left: 80px;">
204 East Lafayette<br />
<a class="zem_slink" href="http://maps.google.com/maps?ll=40.1177777778,-91.7141666667&spn=0.1,0.1&q=40.1177777778,-91.7141666667%20(Monticello%2C%20Missouri)&t=h" rel="geolocation" target="_blank" title="Monticello, Missouri">Monticello, MO</a> 63457</div>
<div style="margin-left: 40px;">
Contact Information:</div>
<div style="margin-left: 80px;">
John Wood<br />
<a href="http://www.uswellnessmeats.com/" target="_blank">www.uswellnessmeats.com</a><br />
(877) 383-0051</div>
<div style="margin-left: 40px;">
Mailing Address:</div>
<div style="margin-left: 80px;">
PO Box 9<br />
Monticello, MO 63457</div>
<div style="margin-left: 40px;">
Farming Practices:</div>
<div style="margin-left: 80px;">
naturally grown, grass fed/pastured, animal welfare/humane certified</div>
</blockquote>
<h2>
Review of U.S. Wellness Products</h2>
<a href="http://www.realfoodwholehealth.com/2011/05/fab-real-foodie-finds-us-wellness-meats-bring-the-farm-to-your-door/"><img alt="Fab Rea; Foodie Finds U.S. Wellness Beef" src="http://www.realfoodwholehealth.com/wp-content/uploads/2011/03/fab-real-foodie-finds-web-size.jpg" style="float: right; height: 232px; margin: 5px; width: 314px;" /></a>And this one review (from <a href="http://www.realfoodwholehealth.com/2011/05/fab-real-foodie-finds-us-wellness-meats-bring-the-farm-to-your-door/" target="_blank">Real Food Whole Health</a>) I thought to share with you, as it comes from the heart and ahe a lot of good data in it:<br />
<br />
<div style="margin-left: 40px;">
Working with our nutritional therapy clients and spreading the real
food message of sourcing QUALITY foods, there’s something we hear quite
often…” I want to eat healthy real foods, but there’s no store or farm
near me that has {insert real food here}”</div>
<div style="margin-left: 40px;">
<br /></div>
<div style="margin-left: 40px;">
Grassfed beef, pastured chicken and pork, raw milk cheese from grassfed
cows, bacon or sausages made from pastured animals and without
nitrates/nitrites, etc. are all healthful foods that can be very
difficult to locate in the typical supermarket. It’s true that, in many
places it’s difficult to find any of these products even at a local
farm, much less ALL from one location. And with our busy lifestyles, it
can be hard to find time to go to 5 or 6 different places.</div>
<div style="margin-left: 40px;">
<br /></div>
<div style="margin-left: 40px;">
Enter <a href="http://www.uswellnessmeats.com/">U.S. Wellness Meats</a>.</div>
<div style="margin-left: 40px;">
<br /></div>
<div style="margin-left: 40px;">
This fantastic family-run business started back in 2000, with just one
goal- to provide high quality grass-fed (and grass-finished) beef to
consumers. They succeeded. <a href="http://www.uswellnessmeats.com/">U.S. Wellness Meats grass-fed beef</a>
is recognized for its exceptional taste, quality and health benefits by
chefs, professional athletes, and health and nutrition experts,
including yours truly.</div>
<div style="margin-left: 40px;">
<br /></div>
<div style="margin-left: 40px;">
Today, eleven years later, <a href="http://www.uswellnessmeats.com/">U.S. Wellness Meats</a>
has joined with like-minded small family farms across the country to
expand its offerings to include grass-fed lamb, bison, and goat, as well
as grass-fed butter and cheese, free-range poultry, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Pork" rel="wikipedia" target="_blank" title="Pork">pork products</a>,
honey, organic nuts and condiments as well as kitchen and personal care
products. When you order from U.S. Wellness Meats you know you are
getting the high-quality products you want to provide for your family.<br />
<br />
....<br />
<br />
Overall, our culinary tour of U.S. Wellness Meats was a smashing
success and each product I would order again. There are so many more
options in their line that I want to try as well- different varieties of
raw milk cheeses, rabbit, bison (which I love!) and all the different
sausages. There is also an impressive array of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Offal" rel="wikipedia" target="_blank" title="Offal">organ meats</a>, sourced from
healthy animals, and those are nutrient-dense superstars that I am
working hard to incorporate into our diet.<br />
<br />
The customer service that we’ve received has always been outstanding
and the shipping was fast, with extreme care taken to package everything
so that it stays protected and fresh during shipping. All of my items
were still frozen solid! If you haven’t checked out U.S. Wellness Meats,
we highly suggest that you do so- you won’t be disappointed!</div>
<br />
<strong>Again, that's <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=110059" target="_blank">U.S Wellness Meats</a> - check them out!</strong><br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-34687937210674865252014-02-09T19:06:00.003-06:002014-06-24T15:58:01.131-05:00How a Wholesale Beef Buyers Club Can Save You...<h1>
What is a Buyers Club?</h1>
<img alt="Buy Grass Fed Beef through a Buyers Club - easier" src="http://worstellfarms.com/UserFiles/Image/beef-buyer-farmers-market.jpg" style="border-style: solid; border-width: 1px; float: right; height: 500px; margin: 5px; width: 333px;" title="Buy Grass Fed Beef through a Buyers Club - easier" />Essentially,
its a group of people who have joined together to protect and preserve
your right to eat healthy <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef</a> (and other produce).<br />
<br />
This Buyers Club is sponsored by Worstell Farms. And as it’s a
private membership, it has little to do with any sort of regulations
governing commercial activities. We don’t offer any goods to anyone who
isn’t a member. The dues and fees paid as part of this club are a
private matter.<br />
<br />
And the members are free to accept or reject any offer of goods. And they can quit their membership at any time.<br />
<br />
It overall idea is that there are <a class="zem_slink" href="http://en.wikipedia.org/wiki/Farmer" rel="wikipedia" target="_blank" title="Farmer">farmers</a> who want to offer their
produce directly to regular <a class="zem_slink" href="http://en.wikipedia.org/wiki/Customer" rel="wikipedia" target="_blank" title="Customer">customers</a>. And customers who want a regular
supply of beef. So the buyers club simply matches up suppliers with
consumers. But only on a membership basis.<br />
<br />
This helps protect customer, the farmer, and the buyer from interests
which don’t have the mutual benefit of all in mind, as shown by their actions.<br />
<br />
The chief advantage of a Buyers Club is it’s ability to enable farmers with various
types of produce to match up with potential members. Neither farmer nor
customers want to go out and do this on their own. One beef is too much
meat for the average family, which can usually only deal with a
quarter-beef easily. The farmer would have to find 4 customers for each
beef, or the customer would have to find 3 other people to “go in” on a
beef.<br />
<br />
So there is efficiency in belonging to a buyer's club.<br />
<br />
The other advantage is being able to buy samples and smaller quantities if you are part of a club which owns the animals they process. It's up to the club itself to regulate this (much as any corporation can own and process beef and distribute to friends and family members as it sees fit.)<br />
<br />
You save by buying in wholesale - bulk, but not too much bulk. Just enough for you to use in 6 months or a year.<br />
<br />
The one regulation we follow is that we use state-inspected processors
to do this work. And the laws as currently written state that the animal
owner can have their beef processed for their own use. Since we have
multiple owners of each beef, before it reaches the processor, those
owners can have the beef processed to their liking. Occasionally, the club will own the entire beef - and that enables special and limited purchases by club members - since they already bought part of that animal with their membership feed. <br />
<br />
What you're paying is the service charges for finishing the beef to adequate
weight, delivery to the processor, and any additional services you’ve
agreed with the farmer to provide. This is an old, old arrangement, which
was actually originated by a Federal inspector and described by <a class="zem_slink" href="http://en.wikipedia.org/wiki/Joel_Salatin" rel="wikipedia" target="_blank" title="Joel Salatin">Joel
Salatin</a> in his bestseller, “<a href="http://astore.amazon.com/grassfedbeef-20/detail/096381091X" target="_blank" title="Salad BaR Beef by Joel Salatin - Get Your Copy Today!">Salad Bar Beef</a>”.<br />
<br />
The cost of actual beef <a class="zem_slink" href="http://en.wikipedia.org/wiki/Ownership" rel="wikipedia" target="_blank" title="Ownership">ownership</a> is kept low, the bulk is in service charges per pound delivered.<br />
<br />
So if you’re interested, contact us today and we’ll get you set you up
with a membership - and usually gets you a discount from your first order.<br />
<br />
<br />
<br />
<div align="right">
<span style="font-size: xx-small;">(photo credit: <a href="http://www.flickr.com/photos/j_benson/">ibm4381</a></span></div>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-20888224910195582072014-02-09T17:53:00.002-06:002014-02-09T17:53:48.469-06:00What You Should Know About Beef Cuts to Buy Wholesale Meat<h1 class="western">
What are the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef cuts</a>?</h1>
<img alt="Beef cuts make steaks, ribs, hamburger, ground beef, tenderloin" src="http://worstellfarms.com/UserFiles/Image/grassfed_beef_cuts.jpg" style="border-color: initial; border-style: none; border-width: 0pt; float: right; height: 261px; margin: 5px; width: 321px;" title="Beef cuts make steaks, ribs, hamburger, ground beef, tenderloin" /><strong>While separating the various beef cuts expertly can be an art, it's not rocket science.</strong><br />
<br />
My favorite online source for beef data is <a href="http://www.askthemeatman.com/" target="_blank">http://www.askthemeatman.com</a><br />
<br />
Here's what they say about beef yield:<br />
<h3 class="western" style="border: medium none; padding: 0in;">
Beef Carcass Breakdown</h3>
<div align="LEFT" style="border: medium none; padding: 0in;">
With an average market (live or on hoof) weight of 1,150 lbs and the
average yield of 62.2%, the typical steer will produce a 715 lb.
(dressed weight) carcass.</div>
<div align="LEFT" style="border: medium none; padding: 0in;">
<br /></div>
<div align="LEFT" style="border: medium none; padding: 0in;">
The dressed beef (or carcass) will yield approximately 569 lbs. of red
meat and trim (take home meat - which includes the average weight of 27
lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and
brains) and 146 lbs of fat, bone and loss. This is roughly a yield of
80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A
High Quality, USDA Choice Beef will yield approximately 70% of the
Hanging or <a class="zem_slink" href="http://en.wikipedia.org/wiki/Dressed_weight" rel="wikipedia" target="_blank" title="Dressed weight">Dressed Weight</a>. The yield on the take home meat weight from
the live weight of the (VERY LEAN) steer is approximately 50%.</div>
<div style="border: medium none; padding: 0in;">
....</div>
<h3 class="western" style="border: medium none; padding: 0in;">
Here is a further detailed breakdown of the 569 lbs. of take home meat.</h3>
<h3 class="western" style="border: medium none; padding: 0in;">
<a href="http://www.askthemeatman.com/beef_chuck_primal_cuts.htm" target="_blank">Chuck</a> - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
<div align="LEFT">
Blade Roasts and Steaks</div>
</td>
<td width="50%">
33.9 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<div align="LEFT">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef_mince" rel="wikipedia" target="_blank" title="Beef mince">Ground Beef</a> and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Stew" rel="wikipedia" target="_blank" title="Stew">Stew Meat</a></div>
</td>
<td width="50%">
83.3 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<div align="LEFT">
Arm Pot Roasts and Steaks</div>
</td>
<td width="50%">
35.5 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<div align="LEFT">
Cross Rib Pot Roast</div>
</td>
<td width="50%">
25.4 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<div align="LEFT">
Fat and Bones</div>
</td>
<td width="50%">
31.4 lbs.<br />
</td>
</tr>
</tbody>
</table>
<h3 class="western" style="border: medium none; padding: 0in;">
<a href="http://www.askthemeatman.com/beef_round_primal_cuts.htm" target="_blank">Round</a> - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
Top Round<br />
</td>
<td width="50%">
34.6 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Round_steak" rel="wikipedia" target="_blank" title="Round steak">Bottom Round</a><br />
</td>
<td width="50%">
31.2 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Tip<br />
</td>
<td width="50%">
16.8 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Rump<br />
</td>
<td width="50%">
7.8 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Ground Beef<br />
</td>
<td width="50%">
33.4 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Fat and Bones<br />
</td>
<td width="50%">
32 lbs.<br />
</td>
</tr>
</tbody>
</table>
<h3 class="western" style="border: medium none; padding: 0in;">
Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
<a href="http://www.askthemeatman.com/beef_flank_and_plate_primal_cuts.htm" target="_blank">Flank Steak</a><br />
</td>
<td width="50%">
3.6 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Pastrami Squares<br />
</td>
<td width="50%">
2.9 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Outside Skirt<br />
</td>
<td width="50%">
2.2 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Inside skirt<br />
</td>
<td width="50%">
2.5 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<a href="http://www.askthemeatman.com/beef_brisket_and_foreshank_cuts.htm" target="_blank">Boneless Brisket</a><br />
</td>
<td width="50%">
16 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Ground Beef and Stew Meat<br />
</td>
<td width="50%">
87.3 lbs<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Fat and Bone<br />
</td>
<td width="50%">
20.1 lbs.<br />
</td>
</tr>
</tbody>
</table>
<h3 class="western" style="border: medium none; padding: 0in;">
<a href="http://www.askthemeatman.com/beef_loin_primal_cuts.htm" target="_blank">Short Loin</a> - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
Porterhouse Steak<br />
</td>
<td width="50%">
19.6 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/T-bone_steak" rel="wikipedia" target="_blank" title="T-bone steak">T-bone Steak</a><br />
</td>
<td width="50%">
9.8 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Strip_steak" rel="wikipedia" target="_blank" title="Strip steak">Strip Steak</a><br />
</td>
<td width="50%">
15 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Sirloin_steak" rel="wikipedia" target="_blank" title="Sirloin steak">Sirloin Steak</a><br />
</td>
<td width="50%">
15.3 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Tenderloin Steak<br />
</td>
<td width="50%">
6.8 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Ground Beef and Stew Meat<br />
</td>
<td width="50%">
22.7 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Fat and Bone<br />
</td>
<td width="50%">
26.5 lbs.<br />
</td>
</tr>
</tbody>
</table>
<h3 class="western" style="border: medium none; padding: 0in;">
<a href="http://www.askthemeatman.com/beef_rib_primal_cuts.htm" target="_blank">Rib</a> - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Standing_rib_roast" rel="wikipedia" target="_blank" title="Standing rib roast">Rib Roast</a><br />
</td>
<td width="50%">
23.9 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Rib Steak<br />
</td>
<td width="50%">
9.2 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Short Ribs<br />
</td>
<td width="50%">
8.6 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Ground Beef and Stew Meat<br />
</td>
<td width="50%">
16.5 lbs.<br />
</td>
</tr>
<tr bgcolor="#ffffff">
<td width="50%">
Fat and Bone<br />
</td>
<td width="50%">
8.4 lbs.<br />
</td>
</tr>
</tbody>
</table>
<h3 class="western" style="border: medium none; padding: 0in;">
Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:</h3>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;"><colgroup>
<col width="128*"></col>
<col width="128*"></col>
</colgroup>
<tbody>
<tr bgcolor="#ffffff">
<td width="50%">
Kidney and <a href="http://www.askthemeatman.com/hind_qt_cuts.htm#hanger%20steak" target="_blank">Hanging Tender</a><br />
</td>
<td width="50%">
4.9 lbs.<br />
</td>
</tr>
<tr>
<td width="50%">
Fat, Suet and Cutting Loss<br />
</td>
<td width="50%">
27.8 lbs.</td></tr>
</tbody></table>
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-88065489345566442052014-02-09T17:45:00.000-06:002014-02-09T17:45:50.736-06:00What is Dry-Aged and Wet-Aged Meat - and Why Should You Care?<h1 class="western">
Dry <a class="zem_slink" href="http://en.wikipedia.org/wiki/Aging_of_wine" rel="wikipedia" target="_blank" title="Aging of wine">Aged</a> Vs. Wet Aged</h1>
<span style="color: black;"><img alt="Healthy Meat: Dry-Aged or Wet Aged beef is your choice." src="http://worstellfarms.com/UserFiles/Image/dry_wet_aged_meat.jpg" style="border-color: black; border-style: solid; border-width: 1px; float: right; height: 232px; margin: 5px; width: 350px;" title="Healthy Meat: Dry-Aged or Wet Aged beef is your choice." /></span><strong>There is always some discussion about how to prepare your <a class="zem_slink" href="http://www.wikinvest.com/industry/Meat" rel="wikinvest" target="_blank" title="Meat">meat</a> – is it dry aged or wet aged?</strong>
All meat has to have a cool-down period to get the temperature down,
not just in <a class="zem_slink" href="http://maps.google.com/maps?ll=38.5,-92.5&spn=3.0,3.0&q=38.5,-92.5%20(Missouri)&t=h" rel="geolocation" target="_blank" title="Missouri">Missouri</a>. There is a minimal delay needed from the time the
live beef is delivered and the wrapped, frozen packages are ready for
pick-up and delivery.<br />
<br />
Meat should be aged <em>before</em> it is cut and wrapped. This increases tenderness.<br />
<br />
I found this PDF called "Beef and Part Whole Animal Buying Guide" from the <a class="zem_slink" href="http://maps.google.com/maps?ll=42.023949,-93.647595&spn=0.01,0.01&q=42.023949,-93.647595%20(Iowa%20State%20University)&t=h" rel="geolocation" target="_blank" title="Iowa State University">Iowa State University</a> Extension, which says:<br />
<h2 class="western" style="margin-left: 0.42in;">
Beef Aging</h2>
<div style="margin-left: 0.42in;">
Aging, measured in days, refers to the time from when the animal is
slaughtered to when the beef carcass is broken down into retail cuts.
Beef purchased directly from farmers or ranchers and processed by a
local butcher will typically be “dry aged,” meaning the carcass will
hang in a walk-in cooler while aging. “Wet aging” is a process used to
age wholesale <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef" rel="wikipedia" target="_blank" title="Beef">beef cuts</a> in vacuum packaging and not often used by
smaller-scale meat processors.<br />
<br />
Dry aging beef does three things:</div>
<div style="margin-left: 0.42in;">
<br />
1. Improves meat tenderness</div>
<div style="margin-left: 0.42in;">
<br />
2. Increases “beefy” <a class="zem_slink" href="http://en.wikipedia.org/wiki/Flavor" rel="wikipedia" target="_blank" title="Flavor">flavor</a></div>
<div style="margin-left: 0.42in;">
<br />
3. Causes meat to lose weight through evaporation</div>
<div style="margin-left: 0.42in;">
<br /></div>
<div style="margin-left: 0.42in;">
...Additionally, beef that is "hanging" takes up the butcher’s limited
cooler space, so you can expect to pay a fee for additional aging. The
desirability of the increased beefy flavor that develops through
extended aging is purely personal preference. Aging beyond 28 days may
result in off flavors. Confirm with your butcher how long your beef
carcass will be aged.<br />
<br />
As a general rule, younger animals will be more tender than older
animals and fatter animals will be more tender than leaner animals.</div>
<div style="margin-left: 0.42in;">
<br /></div>
The general average is about 2 weeks, while traditionally beef has been
aged for 3 weeks. Most of the tenderizing occurs in the first couple of
weeks, with additional flavor and weight loss occuring later.<br />
<br />
Wet aging is simply cutting and wrapping the beef in air-tight plastic
immediately. This is used by corporate processors, as it tends to
preserve the color. As well, it takes up much less locker space. Some
beef has been anecdotally reported to be "aged" as it's shipped from
plant to plant. Some plants deal with the live animal, then cut and seal
the "primals", which are then loaded onto trucks.<br />
<br />
These <a class="zem_slink" href="http://en.wikipedia.org/wiki/Butcher" rel="wikipedia" target="_blank" title="Butcher">primal cuts</a> are shipped to other plants which can deal with
rendering them into smaller cuts, as well as packaging them for various
food store chains. Finally, it's shipped to your local supermarket,
where it finishes it's "aging" in the display case - sometimes less than
a week from the time it was a live animal.<br />
<br />
The processors we use do not use wet-aging.<br />
<br />
We use traditional dry aging, hung in lockers and then parted out.
These are then sealed in plastic and frozen to preserve their flavor and
quality.<br />
<br />
Our experience is that wet-aging simply doesn't result in the
best-tasting meat. Along with the corn-fed diet, beef can wind up quite
bland through this quick-<a class="zem_slink" href="http://en.wikipedia.org/wiki/Ageing" rel="wikipedia" target="_blank" title="Ageing">aging process</a>.<br />
<br />
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">Grass fed beef</a>, properly dry-aged, is a delight to eat - both tastier and healthier for you.<br />
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robertworstellhttp://www.blogger.com/profile/16109419616754661835noreply@blogger.com0tag:blogger.com,1999:blog-5043582950612591180.post-66466539168272313372014-02-09T17:38:00.001-06:002014-02-11T15:35:34.579-06:00Is Your Best Health Food Really Meat? Science Says Yes.<h1 class="western">
How Missouri Beef is Your Best Health <a class="zem_slink" href="http://en.wikipedia.org/wiki/Food" rel="wikipedia" target="_blank" title="Food">Food</a></h1>
<b>Now there has been some discussion about the heart-healthy aspects of Missouri grass-fed beef – an all-natural health food</b>. Here's a pretty well-documented summary from <a class="zem_slink" href="http://www.eatwild.com/" rel="homepage" target="_blank" title="Eat Wild">Eat Wild</a> (<a href="http://www.eatwild.com/healthbenefits.htm" target="_blank">http://www.eatwild.com/healthbenefits.htm</a>):<br />
<br />
<h3 class="western" style="margin: 0in 0.39in 0.2in;">
Summary of Important Health Benefits of Grassfed Meats, Eggs and Dairy</h3>
<div align="LEFT" style="margin-left: 0.39in; margin-right: 0.39in;">
<b>Lower in Fat and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Health" rel="wikipedia" target="_blank" title="Health">Calories</a>.</b> There are a number of
nutritional differences between the meat of pasture-raised and
feedlot-raised animals. To begin with, meat from grass-fed cattle,
sheep, and bison is lower in <a class="zem_slink" href="http://en.wikipedia.org/wiki/Fat" rel="wikipedia" target="_blank" title="Fat">total fat</a>. If the meat is very lean, it can
have one third as much fat as a similar cut from a grain-fed animal. In
fact, as you can see by the graph below, grass-fed beef can have the
same amount of fat as skinless chicken breast, wild deer, or elk.[<a href="https://www.blogger.com/null">1</a>] Research shows that lean beef actually lowers your "bad" <a class="zem_slink" href="http://en.wikipedia.org/wiki/Low-density_lipoprotein" rel="wikipedia" target="_blank" title="Low-density lipoprotein">LDL cholesterol</a> levels.[<a href="https://www.blogger.com/null">2</a>]</div>
<blockquote style="text-align: center;">
<img alt="Total Fat per gram of serving grassfed beef makes it a health food." src="http://worstellfarms.com/UserFiles/Image/best_health_food_beef.gif" style="border-color: initial; border-style: none; border-width: 0pt; height: 249px; width: 392px;" title="Total Fat per gram of serving grassfed beef makes it a health food." /></blockquote>
<div align="CENTER" style="margin-left: 0.39in; margin-right: 0.39in;">
<i><span style="color: #333333;">Data from J. Animal Sci 80(5):1202-11. </span></i></div>
<div align="CENTER" style="margin-left: 0.39in; margin-right: 0.39in;">
<br /></div>
<div align="LEFT" style="margin-left: 0.39in; margin-right: 0.39in;">
<span style="color: #333333;">Because meat from grass-fed animals is
lower in fat than meat from grain-fed animals, it is also lower in
calories. (Fat has 9 calories per gram, compared with only 4 calories
for protein and carbohydrates. The greater the fat content, the greater
the number of calories.) As an example, a 6-ounce steak from a
grass-finished steer can have 100 fewer calories than a 6-ounce steak
from a grain-fed steer. If you eat a typical amount of beef (66.5 pounds
a year), switching to lean grassfed beef will save you 17,733 calories a
year—without requiring any willpower or change in your eating habits.
If everything else in your diet remains constant, you'll lose about six
pounds a year. If all Americans switched to grassfed meat, our national
epidemic of obesity might diminish. </span></div>
<div align="LEFT" style="margin-left: 0.39in; margin-right: 0.39in;">
<br /></div>
<div align="LEFT" style="margin-left: 0.39in; margin-right: 0.39in;">
<span style="color: #333333;">In the past few years, producers of
grass-fed beef have been looking for ways to increase the amount of
marbling in the meat so that consumers will have a more familiar
product. But even these fatter cuts of grass-fed beef are lower in fat
and calories than beef from grain-fed cattle.</span></div>
<div align="LEFT" style="margin-left: 0.39in; margin-right: 0.39in;">
<br /></div>
Again, there's nothing about <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cattle_feeding" rel="wikipedia" target="_blank" title="Cattle feeding">grain-fed beef</a> that's inherently bad. It's
feeding our nation right now and doing just fine at that. Factually,
it's not the beef that is the problem, it's the lifestyle and the other
fried foods which are also adding in additional fat content, which most
people don't work off while sitting in front of the TV or video game.<br />
<br />
But that's another discussion for another time.<br />
<br />
Come, do a working vacation out at our farm and walk a couple miles
with me every day in heavy boots and humid weather - that will start
melting the pounds off...<br />
<br />
<span style="font-size: xx-small;"><b>References:</b></span><br />
<br />
<span style="font-size: xx-small;"><a href="https://www.blogger.com/null" name="1"></a></span><span style="font-size: xx-small;">1.
Rule, D. C., K. S. Brought on, S. M. Shellito, and G. Maiorano.
"Comparison of Muscle Fatty Acid Profiles and Cholesterol Concentrations
of Bison, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Beef_cattle" rel="wikipedia" target="_blank" title="Beef cattle">Beef Cattle</a>, Elk, and <a class="zem_slink" href="http://www.williams-sonoma.com/recipe/tip/grill-perfect-whole-chicken.html" rel="williamssonoma" target="_blank" title="Grill Whole Chicken">Chicken</a>." J Anim Sci 80, no. 5 (2002):
1202-11.</span><br />
<br />
<span style="font-size: xx-small;"><a href="https://www.blogger.com/null" name="2"></a></span><span style="font-size: xx-small;">2. Davidson, M. H., D. Hunninghake, <i>et al.</i></span><span style="font-size: xx-small;">
(1999). "Comparison of the effects of lean red meat vs lean white meat
on serum lipid levels among free-living persons with
hypercholesterolemia: a long-term, randomized clinical trial." <a class="zem_slink" href="http://archinte.ama-assn.org/" rel="homepage" target="_blank" title="Archives of Internal Medicine">Arch
Intern Med</a> 159(12): 1331-8. The conclusion of this study: "... diets
containing primarily lean red meat or lean white meat produced similar
reductions in LDL cholesterol and elevations in <a class="zem_slink" href="http://en.wikipedia.org/wiki/High-density_lipoprotein" rel="wikipedia" target="_blank" title="High-density lipoprotein">HDL cholesterol</a>, which
were maintained throughout the 36 weeks of treatment."</span><br />
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