Where's the Beef?

It's currently at the USDA packaging plant "hanging".  Beef is hung for 10-14 days to allow moisture to evaporate and that delicious beef-y flavor to intensify.  They said we should have it back by the end of the week or early next week.  We can't wait to try it.  We hope you will too.  CLICK HERE for a price list and give a call or e-mail to place your order.  We had such a fun (and challenging) time with our two beefers this year, we're ready to expand to four cows next year.  We've found that cows make excellent use of our pastures and also do a great job clearing fence lines that have grown up over the years.  Before the frost set in, Jason and I planted posts for where next year's cows will live.  We're also tossing around the idea of pigs.  We have lots of acres that were once clear that we'd like to have back.  What better way to clear some land than letting the pigs do the work they were born to do.   We're hoping to get some fencing together to have at least two pigs next year, so we'll be adding bacon and sausage to that delicious egg breakfast :)  In moderation of course.....

On my reading list these days:
A Nation of Farmers by Sharon Astyk and Aaron Newton
Food Matters by Mark Bittman

I'll be returning them to the Granby library soon so you can read them next!