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The butcher’s breed…
…was the name the English gave to the Devon. That was because of the quality of Devon meat. It was about that time that the leading English agriculturalist Robert Bakewell pronounced Devon the perfect cow…in no further need of refinement by crossing with other breeds. At Thistle Hill we have devoted our time and resources duplicating that early English Devon…and by coincidence the other day some of cows lined up demonstrating what we are trying to achieve. I guess the larger one in the center helps demonstrate the uniformity of the rest of the herd. She’s part Senepol bred to a Devon bull, an experiment we tried to demonstrate the…
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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.…