We buy our beef from a friend who is a mostly retired farmer. He only feeds about 10 head a year any more, and only sells to family and close friends. He enjoys "still fooling around with the cattle a little", and still has the operation where he used to feed lots more animals.
The cattle are on pasture part of the year, on "pretty good" hay through the winter, and he feeds them some grain the last month or 6 weeks before they are butchered. The cattle stay healthy and there is no need for antibiotics or other drugs. We are SURE the beef is good--it is exactly the same beef as our friend gives his daughter.
The beef is excellent. I think we paid $2.10/lb for the last half we got, plus the cut and wrap and butchering costs. We have it processed at a local business that has done our beef for years, and always treat us right, The beef is packaged like we want it. It might be pretty expensive hamburger, but it works out to be very inexpensive steaks and roasts.
Unfortunately Jim is about 75, and I don't know how many more years he will want to deal with raising cattle. I guess we will enjoy it while we can!
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Today's Featured Article - Field Modifications (Sins of the Farmer) - by Staff. Picture a new Chevrolet driving down the street without it's grill, right fender and trunk lid. Imagine a crude hole made in the hood to accommodate a new taller air cleaner, the fender wells cut away to make way for larger tires, and half of a sliding glass door used to replace the windshield. Top that off with an old set of '36 Ford headlight shells bolted to the hood. Pretty unlikely for a car... but for a tractor, this is pretty normal. It seems that more often than not they a
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