It’s been a dark and stormy month…
Oh boy. Where to begin? Such a very, very bad blogger I’ve been.
The type of farm I find so inspiring is one that requires many helping hands. Yet most days here, it’s just me, myself and I. I’m trying to do the jobs of the Farmer, the Wife, the kids and the hired hand all by myself while working off farm and dealing with a shoestring budget.
So far we’ve managed to crawl along, but after this harsh winter and my scrappy new projects, the blog got squashed to the bottom of the pile.
Which is a shame, because the blog has always been one of my very favorite projects. Unfortunately the fast-food semi-mindlessness of Facebook has gobbled up the more demanding time spent writing. Which is about to end.
Don’t tell Facebook, but we’re about to break up.
So what’s been happening? Well. Much, and nothing. The weather has been really tough on infrastructure like roads and fencing. And baling hay in peak condition.
There’s lots and lots of posts about chickens, turkeys, pigs and food stuffed into my head but I’ll resist the temptation to spew it all on you in one long, windy, run-away post.
Just get ready though because I’m about to try really hard to get back on my regular blogging schedule.
Today what I have to tell you about is beef. It’s time to take reservations for the beef steers. We are a very small farm and beef supplies are always strictly seasonal and limited in quantity.
I’m the first to say it – our beef is not cheap. And, it’s not the most expensive either. It is my greatest wish to not be an exclusive, foodie product. But, it is a fact that small-scale farming without subsidy or corner-cutting is a fiscal challenge.
Why? Because raising quality beef on an all grass diet takes time. Flavor and finish can’t be rushed or standardized on grass. And, we only sell our own Devon cattle, born & raised right here, so when we’re sold out, there’s no more until next year.
This year’s beeves are hefty, well muscled and getting chubbier each day on summer’s grass. Of course I’m guesstimating, but hanging weight should range between 550 – 650 pounds.
While national and local beef prices have steadily climbed, our price will remain $4.50/lb hanging weight. Cut and vacuum pack is an additional .53/lb hanging weight with smoking and sausage available for a bit more**.
Average price estimate for a whole steer, cut to your specifications, wrapped in freezer paper and flash frozen:
550 lbs @ $4.50/lb = 2,475 + $292 processing (.53/lb hanging) = $2,767
You have the option of either a mixed quarter, a half (side), or whole. Individual cuts are available for on farm pickup, or at FitAmerica on Perry Highway in the North Hills.
Our steers will be processed by Whiting’s Family Foods in New Wilmington, PA. The beef will be aged for two weeks, cut to your specifications, wrapped, flash frozen and will be ready for pick-up at Whiting’s store.
If you have additional questions, feel free to call or email for clarification. I’m sincerely grateful for your interest in healthier foods and farms. We have no secrets here and welcome your questions. If you’d like to read more about our cattle and our process, read our Beef Faqs here.
We’re counting on the fact that humanely raised beef is as important to you as it is to us.