This topic contains 3 replies, has 3 voices, and was last updated by  Ed Thayer 4 years, 2 months ago.

Viewing 4 posts - 1 through 4 (of 4 total)
  • Author
    Posts |
  • #82383

    LongViewFarm
    Participant

    For dinner tonight was a 1.9 pound, 1 1/2″ thick porterhouse steak that I’ve been watching grow for 22 months. (Don’t worry, I shared.)Add in a glass of wine (or two) and I’m in a pretty happy place.

    Two heifers were slaughtered on farm and sent to the butcher Jan 17th. They hung at 678 and 682#, and net 998 pounds of finished product. It cost me about $1.51/lb to grow these beef. They were purebred Simmental, twin heifers. I have their mother and sister on the farm, bred I believe to deliver in May.

    The wonderful flavors and the knowledge of food security makes worthwhile all the nights of cold work, moving (and moving again) round bales, feeders, and water. Even though this isn’t rocket science, I still have a lot to learn, and am going to continue down this path.

    I just wanted to share. I hope I don’t offend.

    Attachments:
    You must be logged in to view attached files.
    #82388

    Carl Russell
    Moderator

    Thanks for sharing. Congratulations Jay…. Keep up the great work, Carl

    #82389

    Ed Thayer
    Participant

    Thanks Jay, now I’m hungry and it is only 8:30am.

    There is nothing like home grown/raised food. Nice work.

    Ed

    #82390

    Ed Thayer
    Participant

    gfb

    Attachments:
    You must be logged in to view attached files.
Viewing 4 posts - 1 through 4 (of 4 total)

You must be logged in to reply to this topic. If you are logged in then you do not have the correct membership level. Please go here to upgrade your membership!