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Farm

Having farming backgrounds, it was an easy decision to incorporate beef and hogs into our farm life. We enjoy the work, challenges, and the fruits of our labor! We wanted to expand our numbers to offer this quality meat to family, friends, and neighbors who were looking to buy local. Please read below to learn more about our farm. 

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Beef

Along with managing the honeybee operation, we expanded our farm to include a cow/calf operation with the main goal to produce cattle that are sold off to customers for premium beef meat. Currently, the main breeds in our herd are Angus, Simmental, and Maintainer.

 

Throughout most of the year the herd is grazed on pasture ground and supplemented with hay in the off season which was harvested during the summer months. There are no growth hormones used and antibiotics are ONLY used if/when an animal is ill and needs help getting through the illness, the same as any person who goes to see the doctor.

 

The calves are nursed by their mother's for the first six months and than weaned and fed a mixture of hay and grain to provide protein and fat as they age and mature. Young heifers are kept for replacements in the herd to expand the herd size.

 

We do not claim to be organic, grass fed, or non-GMO. We feed grain to our animals to ensure they have the necessary fat that provides not only moisture but flavor to the meat. We want a quality, home-grown meat that customers not only enjoy, but keep coming back for more year after year!

 

The meat is offered in bulk sizes by 1/4, 1/2, or whole steer. The customer pays for the hanging/dressed weight and works directly with the butcher to customize their order for beef meat. Upon pick-up of the meat, the customer will pay the butcher for their processing fees.

Pork

Hogs have been the newest adventure added to the farm. Like many things in agriculture, it has been a learning process and a challenge at times but is extremely rewarding. Our current breeds are Duroc and Yorkshire. We are working on expanding this part of our operation with the goal of selling feeder piglets and finishing hogs for butcher. 

The pigs are fed with grain and garden scraps (when in season). Currently, pork meat is only offered in bulk by half or whole hog. The customer pays on the hanging/dressed weight and works directly with the butcher to customize their pork meat. Upon pick-up of the meat, the customer will pay the butcher for the processing fees.

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