Hopefully many of you have noticed the continued quality improvements in our beef. I thought I would give some of our thinking and continued process improvement of why it continues to improve. We view quality on three main characteristics: marbling, flavor & tenderness.
A key part of managing land that can be overlooked is how runoff from rain is controlled. The soil itself actually has a huge impact.
We have been doing research over the past couple weeks on different grasses and their silage nutritional value.
A less stressful week this week catching up on to-do's from last week. We're keeping the drill (ryegrass seed planter) running most daylight hours to get as much planted as we can before the rain comes so it gets good growth before the cold hits. Every day counts!
Donkeys are sometimes used in herds as additional protectors of calves from predators (e.g., coyotes). Our most recent trial was less than successful... Jack, was less of a protector and quickly became the wimpiest one in the group (scared of the cows).
We often talk about our top quality genetics but thought we would provide a little more depth into how and why we spend so much time selecting the genetics that we do.
Check out our feature on WishTV!
We have officially broke ground on our new processing facility with Sander Processing
In farming there are good bugs and bad bugs. Good bacteria run the fermentation process to turn a grass or corn plant into a stable good quality feed for the cattle. Similar to sauerkraut or kimchi. This year we are adding extra good bugs/bacteria to the silage as we harvest.
We share our farm with an abundance of wildlife. We have 750 acres total and about 300 of those acres are wooded. We have also built 7 ponds across the farm and a wetland. As I’m getting older I get more pleasure in finding pockets of wildlife.
