(Warning: this blog post contains a few tasteful photos from the butcher process)
The beef is in. All grass and hay, all ours, all the way. No corn. Apparently there are many people painting many shades of grey regarding beef and grass. Ok wait, we did buy this beeve about a year ago from another farmer who guaranteed he was raised on grass along with mom. But we are working towards building our own herd to supply all our own beef from birth. Cows are expensive, good breeding stock is hard to find, but we’ll get there.
Here we are. As many if you know, we have had a challenge having our beef butchered to our standards. So, to ensure the best for our beef, I spent 7 hours here
And getting them all packed and labelled properly like this
It was a long cool day, i wasn’t prepared to be that involved but I learned a whole lot, and I think it was well worth it.
We hope you do too. We do our very best to bring the best to you. Please let us know how we are doing and how we can do better. We are always looking for ways to improve.
This beef was dry aged 25 days. The hide was sent to a local tanner. I literally had the butcher shut the garbage cans so we could make use of every part i was allowed. We have soup bones, dog bones, dog food, organ meats and a whole lot of lean yet tender, micromarbled grass fed and finished galloway beef. Nothing wasted. We said our thanks and our goodbyes. The livestock handler for the abbatoir commented on how calm our animal was. We don’t take these things lightly.
We give thanks.
Please enjoy this beef knowing it was loved and respected all the way to your plate.
If you have any questions, please do not hesitate to ask.