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Just a quick tour…
…this past weekend. (Warning: no pigs; they’re off at freezer camp) First stop the shipping pen where this four-year old bull is waiting for his ride to a commercial operation in southwest Virginia. Clark Family farms have been good friends and customers for a number of years. The Clarks also selected one of our young English bulls with Tilbrook Cashtiller genetics. For three years running Cash’s sons topped the English national sales. At one of our auxiliary farms we checked the progress of some of our other yearlings…three pure English calves and their dams. In recent years we’ve found it best to separate the bull and heifers calves at about…
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What is it about the Amish….
…..their life-style is not for everyone…but we certainly pay a price for our “progress”. Thanks to Lois Aylestock of Blue Ridge Meats for the link. http://theshrug.com/people-always-laugh-at-them/
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Congrats to our butcher….
….don’t know how I missed this, but Blue Ridge Meats in Front Royal, VA—better known around here as “our butcher”—received great press about a month ago in the Washington Post. Doug and Lois Aylestock do it the right way and that’s why we selected them when we began selling beef (and later pork) direct from our farm. Here’s the story: http://www.washingtonpost.com/wp-dyn/content/article/2010/03/16/AR2010031600921.html?sid=ST2010031603046 Choosing the right farm to buy your beef includes choosing the right butcher. There’s a warning sign about one of the butchers right in this article though the writer doesn’t realize it. There is some point in the size of the operation where you have to be particularly careful.…