Hello, welcome to our website! I would like to tell you about our farm and what we have to offer.
Our Farm...
The farm sits on three hundred and fifty acres along the wild and scenic Cannon River in southern Dakota County near Randolph, Minnesota. On the farm we not only raise Shorthorn beef cattle but also corn, soybeans and hay crops for the cattle. We also feed some pigs during the Summer and are able to source fed lambs for our customers.Sustainable Farming
Cover crops
Apparently we have been using the latest farming trend for many years and didn't even know it! I am talking about the use of cover crops to maintain a green 'live' cover over the land. For many years we have planted small grains (oats and spring wheat) and following the harvest mostly with a mix of oats, purple top turnips and more lately daikon radishes. This mix is usually seeded in mid to late July and with any luck some timely fall rains has us grazing cows on this mix in early September or later depending on the pastures. We have also been able to grow sweet corn and have followed that crop with a similar mix for grazing or baleage (plastic wrapped round bales) which totally depends on the Fall.Our latest venture has been to rotate out of alfalfa with silage corn, chop the corn and plant cereal rye. The following spring we cut and wrap the rye and plant silage corn. We are talking about interseeding the silage corn with annual ryegrass but may keep up the rye/silage corn rotation. We have also been able to harvest canning crops and plant rye after the August/September harvest. The following spring we have cut and wrapped the rye and then followed with soybeans.
Rotational grazing
We put up our first piece of hi-tensile wire in 1989 and haven't looked back. We have two pasture sites set up with nine separate paddocks in each one where we are able to graze a paddock for 5 to 7 days and then move the herd to the next paddock. In the late 90's we were able to take advantage of some funding to put a pressurized watering system in the paddocks where each pasture has a connection point in the water pipeline to place a tank. This system really increased the contentment of the cattle and resulted in a very even grazing as only a few animals at a time drink while the rest of the herd grazes. We typically cut and bale several of the paddocks in the spring of the year when the grass is growing rapidly. This method keeps the grass from getting too far ahead of the cattle and we can stockpile the forage for the winter. On a good year we can graze cattle from May to the first snowfall in the fall on our pastures, cover crops and corn stalks.About the Cattle...
The primary breed that we raise are Shorthorn beef cattle. We maintain two herds of mother cows with one calving in the Spring of the year and the other in the Fall of the year. We find this program provides a more constant supply of beef and allows us to uses our bulls and facilities more efficiently.Once weaned, we feed the calves a diet of farm raised forages (alfalfa and grass hay along with corn silage) and grains until they are ready for the dinner table. We feed and all natural diet free of hormones and additives.
We raise beef Shorthorn because of their ability to efficiently convert forage and grain along with proven marbling and early finishing characteristics, which are ideal for producing very tender and flavorful beef!! The Simmental and Red Angus animals were added as youth livestock show projects and we have found that both breeds cross well with our Shorthorns.
About the Pork and Lamb...
The natural pork production program started as desire to fill our extended families need for wholesome pork. We started and will continue to feed farm raised grain and grow the pigs in an outdoor environment with plenty of bedding and sunshine in the summer months.Our latest venture has been sourcing lambs for our customers. We have been purchasing and then re-selling lambs from Dakota County 4-H families. Once I have sold a lamb to a customer it is not whether they buy again but rather how many lambs they order!!
What We offer...
Beef, pork and lamb are currently packaged in a traditional white paper packaging with sausages and ground products vacuum sealed for easy storage. The way it works is you would place the order for beef, pork or lamb with us and we then schedule and deliver the animals. Typically we ask for a deposit on the order. Once the animals are delivered the processor would contact the customer to go over how they would like the meat packaged and options for trimmings. Typically it takes two weeks to prepare and the market contacts each person when their order is ready. At pick-up two checks are written, one for the meat made to us (less the deposit) and the other to the processor for their share of the work.Beef
• Offered as either whole, half or split sides (evenly divided into quarters)• Cuts include steaks and roasts
• Ground beef is available in tubes, patties as well as a number of sausages.
• An average split side is around 120# of beef in your freezer.
• On occasion we do process a young cow into ground beef. We sell it in either 1# tubes or 1# packages of vacuum sealed quarter pound frozen patties.
Pork
• Offered as a whole or half.• Cuts include bacon, chops, roasts and ham.
• Ground pork is available as seasoned, many different seasoned patties and brad as well as many breakfast and various other sausage options.
• An average whole animal is around 140# of pork in your freezer.
Lamb
• Offered as a whole or half.• Cuts include chops, roasts and leg.
• Ground lamb is available as seasoned in either tubes or patties.
• An average whole animal is around 50# of lamb in your freezer.
Prices...
Beef
Priced by the hanging weight of the carcass. An average split side (quarter) beef is around 175# before processing.Pork and Lamb
Our pork is priced on a per head fee. The Lambs are based on the live market by weight at the time of purchase.Custom Processing
There are standard fees set by the market for processing which are typically based on the weight of the animal. The specialty products such as pre-made patties and sausages add to the total cost. The prices are subject to change by the market.Our custom processor...
We have been using Lonsdale Country Market which is located West of Northfield in nearby Lonsdale, Minnesota for several years. They are a small town market and offer a wide variety brats and cutting options. Some family favorites are philly cheesteak pork patties and bacon cheddar beef patties. For beef we are fans of beef bacon, smoked and sliced brisket packaged like bacon, German style wieners and summer sausage. Feel free to visit their website http://lonsdalecountrymarket.com/ or call at 507-744-2356. They are willing to make most anything they sell in the store for your custom order as long as you have enough trimmings.
Ordering Notes and Reminders...
- We will be taking Pork orders for late August and early September dates. I typically will be sourcing feeder pigs in May of each year so if you are interested in pork please contact us then to assure you are going to be on the list. I am able to find finished pigs in August but I have no guarantee on it!
- The availability of Lambs depends on finding them. Again if you are interested let me know before August so I have an idea of how many I will need to find. I have never not been able to fill orders but there's no guarantee that won't change.
- Beef is generally available throughout the year as orders are placed. Typically we have a March/April order, July/August and again in October/November.
- We have been offering whole animal Ground Beef which is sold with minimum orders of 10#. Orders range from 10# to 100#+. There have been options for seasoned patties and other beef products with the ground beef. The costs for the extra processing is added to the beef.
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| BSF steaks!! |
