Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Wednesday, December 2, 2015

How to Select Replacement Heifers

Beltie-Angus cross stock from Worstell Farms make great replacement heifers.
This is "Sidesaddle" and her heifer calf from earlier this year. Note the good body condition just a week or so after birthing.
(Found this article by veteran rancher and herdquitter Kit Pharo. Thought you might be able to use it.)

Q and A –
By Kit Pharo

Question: 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?” 
Answer:
Enough articles have been written about the proper way to select and 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.

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.

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.

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.

So what about selection?   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.

1.     Get rid of the outliers, dinks and freaks.   In many herds, this includes some of the tallest heifers.
2.     Watch disposition.   Cull those with flighty and/or nervous dispositions.
3.     Look at feet and leg structure.   Any problems you see now will only get worse.
4.     Select for heifers that shed the quickest.   Cull heifers with dull, dead looking hair.   This is an excellent indicator of health and adaptability.
5.     If you still think you need to do some more 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.

Keep the pressure on…   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.   The sooner you identify the heifers that can’t make it, the better.   Every replacement female should have to earn a place in the cowherd.

Tuesday, January 13, 2015

The Cow and Her Grass - Andre Voisin

Classic: The Cow and Her Grass, a Manual of Grass Productivity - by Andre Voisin

Get Your Copy of The Cow and Her Grass by Andre Voisin - Today!


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]

- - - -

Get Your Copy Today!

"The Cow and Her Grass" by Andre Voisin, A. Lecomte on Ganxy

eBook now available:



http://itunes.apple.com/us/book/isbn9781312403574
http://www.amazon.com/dp/B00MERYPJE

Trade paperback (6"x9", 66 pages) available on Lulu and soon on Amazon and all brick-and-mortar bookstores:
Support independent publishing: Buy this book on Lulu.
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] ....

Sunday, November 2, 2014

Want to really live in a rural-suburban homestead? Now you can...

How to get your own library of rural-suburban lifestyle books...

rural-suburban lifestyle books - so everyone can experience the joys of Nature and natural living.
another gorgeous fall sunrise - with fog

Just taking a break from all my other work. Because you deserve to hear this announcement...

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 how to survive and thrive with what you have.

These cover a fairly broad area, but some of the niches include:
  • gardening
  • organic and natural farming
  • dogs and horses, training and care.
  • farm outbuildings - how to build shacks, shanties, and barns
  • farm mechanics - how to fix or build about anything.
  • preparedness - first aid, survival techniques
  • etc.
And I'm going to start publishing them here so you can share in these discoveries.

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...)

This means I'm expanding Worstell Farms beyond quality Missouri grass fed beef.

I also operate Midwest Journal Press as it's director. My "day job", so to speak.

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.

This means all the areas above.

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.

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.)

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.)

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.

You've already seen me post one book on this ("Domestic Animals" by Richard Allen.) Look for more shortly (there will be about 50 of them here, with many more in the pipeline.)

And that's the news today.

Wednesday, October 1, 2014

Why all grass fed meat producers aren't the same.

If you're looking for wholesale grassfed beef around Columbia MO - you need to ask the right questions.


I was reminded of this today when a new client from Kansas City 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.

We only give them as much grass as they want. Of course I do give them some little treats, like wild apples and green pears (and occasionally a piece of corn-on-the-cob) 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 pasture.

What the other guys (who lived closer to him) didn't tell my KC buyer was that they unequivocally and only fed their cows grass. They left him with the idea that just maybe 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.

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 feed lot. So he had to do something with it.

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.

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.

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.

The sad part is that I can still simply sell at auction, especially at these prices.

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.)

And our mutual search for high-quality beef - and clients who want to buy in wholesale bulk - continues.

May you find all the great, tender grassfed beef you are looking for.

- - - -

PS. 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...

Wednesday, August 6, 2014

It's Time to Stock Up On Grass Fed Meat While Our Prices Are Low...

Do you seriously have enough beef to last through the winter?

Got enough beef? Hope you have a big freezer like ours - stocked full of grass fed beef.
(photo: Cowgirl Jules)

Check your freezer, because ours is full.

Of course, maybe the problem is that I'm simply not charging our Buyer's Club members enough...

I haven't seen any reason to increase our prices, as I covered earlier.

Unfortunately, this also means that I'm tempted to simply take these steers to auction instead of offering them to you.

Here's the deal: I've got three quarters still in our freezer, as well as about 33 pounds of steaks, roasts, and every cut except hamburger.

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.)

Right now, the quarters we have are about 70 lbs. each and have all the cuts possible, as they're mixed.

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.

All you have to do is come to the farm to pick up your meat.

Sign up if you haven't, or email me if you have.

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 market prices.

Let me know...

Tuesday, June 24, 2014

Next Step: Building a Buyers Club For All-Year Beef Supplies (and More)

Our predicament is your gain - "from each dilemma, a new opportunity is found."

(Our latest calf - "Ears")
The story is that we had two bulls at the home place, and some heifers and cows 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.

So our youngest bull is slated to be processed. But no buyers lined up.

Which means we have to stock an empty freezer - in spite of everything we already have in there.

The solution is to re-implement our Buyer's Club.

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.

Today, we're opening this up to new members. 

There will be a free membership, which will be informative only. A mailing-list, actually.

A paid membership (which is credited on first purchase) will be required to be part of the beef distribution.

Anyone who has already purchased from us is already a Buyer's Club member.

Too simple:
  1. Sign up on the form to the right and give us your email.
  2. 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.)
  3. You buy what you want, or sign up for an upcoming beef-share. 
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.)

If you buy a share in a beef, then you'll pick it up directly from the processor.

Of course, you can also get several people join in and a single member can pick up the order for everyone.

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.

Anyway, you get the idea.

Sign up and let us know. 

Wednesday, February 12, 2014

It's Alive! Successfully made it through re-design...

(photocredit: Digital Wallpapers)

Don't look so surprised - I've been doing this type stuff for years...

Owing to recently being told we needed new web-hosting, I pushed forward on a design and back-end re-build I knew was coming anyway.

Now we have a much more accessible (and better looking) website with all the original data, as well as better links. 

Some of the things we improved:
  • You can access all the pages on the side now - in nice-looking and functional drop-down menu's. 
  • The menu's at the top now go to additional areas of interest which gardening, farming, and homesteading types will find interesting.
  • We've revived the concept of a "Buyer's Club" so you can possibly (in the near future) be able to buy grass-fed hamburger by the pound - for members only - nearly any time you need it. You'll have to come to the farm, though.
  • And the whole thing is much easier on the eyes, since we've gotten away from the limits of the old backend.
Hope you like it.

Another great change was being able to add more labels/categories to each post and also to add in related pages (courtesy of Zemanta.)

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.

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.

Because that is the sole reason for this site - to help you improve your life and eat better. We aren't here to make a lot of money selling grass-fed Missouri 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 beef 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 contact us today!)

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 "Contact Us" page) - then you'll get an email notice every spring about our up-and-coming beef for that year.

What else is new...

Otherwise, since I otherwise make my pin-money writing and publishing books. (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. Natural Diet, Preparedness, Sustainable Farming - all of these things. Also some great books on gardening and raising beef, plus others...

I hope to have them up for you within a few months - but there are a few earlier books in the queue. 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.

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.)

Lots of work still remaining.

But I wanted to update you on how and why this site is now so great-looking and full of content.  Better than ever.

You're welcome!
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