Waiting for spring!

Just a quick post.  Been raining off and on for two going on two days now.  Couldn't buy a rain drop last summer now it is all muddy and wet again.  It is a good thing though, water table is replenished, at least here, and we are set to have a good producing spring!  I have the rest of my feeder pigs and steers for this year scheduled into the butcher and a bunch of them are already sold or reserved.  So Now I need to start working on selling the balance and getting some cash flowing in to pay for the cow shed rebuilding that I will be doing this summer!

Also, I am already sold out of fair piglets for this year.  They went a lot faster than I thought they would, and that is a good thing!

Well, if weather cooperates and is not too bad this week I will have some time to get some pictures to start out March.  If not I will be managing snow and will not be around to post.  Lets hope for nice weather.  I am ready for it to move right into warm days so we can start cooking outside and enjoying the yard again.   Also, I am getting that Morel Mushroom itch already and I cannot wait till I see the first one.  I have some new areas to search and I am anxious to see if they are productive or not.  After last years miserably small crop we are due for a big one this year!!!!!  

Kenny

Pearl and piglets update!!

Just wanted to post a quick update of Pearl and the feeder/fair piglets.  My David sent me a picture of Pearl having a snack.  She is looking great and is getting along with everyone really well out there in Montana. I can't wait to visit her!

Pearl, our Angus x Charolais heifer in Montana

I started weaning off piglets from the momma's.  They are getting too big and starting to make the momma's lose weight.  So I pulled 13 of them off and put them in their own pen on just the feed mix for a few weeks till people start to come pick them out and take them home.  The smallest in the pen is about 25lbs.  The largest is almost 40 already and they are not even two months old yet!  

Our Berkshire x Tamworth fair piglets

Pulling the big ones off of the mothers allows the little ones that are left much more milk to eat.  I have already seen a huge difference in how they look already as the smallest one is already starting to catch back up with the others in size and weight!

Happy Valentines Day everyone!

It has been ten years since my first valentine's day with Natsuko.  I surprised her with a bouquet of roses when she came back from class.  We spent the rest of the day together and had a wonderful dinner and night afterwards.

I have been thinking about those days coming into this February and longing for simpler days....well, simpler in comparison to now.  So, I finally found out her office number, without her knowing, and had a bouquet of red roses delivered to her office today.  She happened to be in meetings all day long so was surprised when she came back and found them in the afternoon.

I hope everyone had a great day in your own way.  Not everyone is into flowers.  I, being a horticulturalist, am deeply intertwined with them and jump at the chance to bring some summer into a dreary winter house.  For others however, it may be as simple as a kiss and doing the dishes!  Either way, I wish everyone a great night and I will hopefully have more to post this weekend about goings on this past couple of weeks.  My baby (the tractor) came back home from the shop last night and I was so happy to have it back.  It my not be new any more but it is still mine and has the certain feel to it that cannot be taken by another!

Goodnight all!

Kenny

Beef, it's what's for dinner!!!!

Well, I say this every time I post but it is true every time.....very very busy!!  On the  21st of January I took one steer, a Gelbvieh x shorthorn cross, to the butcher as well as five hogs.  The steer dressed out at 600lbs hanging weight and was very lean.  We were able to compare for the first time our steer carcass to others that were grain fed.   The difference was drastic and kind of eye opening.

The following pictures are graphic, however, it is essential for people to see to understand the differences I am going to explain.  

  When you look at a carcass hanging on the rail you are looking at the meat and bones.  A healthy animal, and humans as well, will have a small amount of fat in/on their body.  The more fat stored on the body the less healthy you tend to be.  Some fat is good, excess is not.   Fat in the meat is what gives marbling.  Marbling in the meat helps with tenderness.  The fat will also give it flavor, however, that flavor is related to what the animal ate.  If an animal eats a lot of corn the fat will induce a corn flavor through to the fat, if the animal eats grass, it will have a stronger beef flavor.  Likewise, and this is true, lets say the animal grazes on a pasture with a lot of wild onions, that onion flavor will collect in the fat and induce that flavor to the meat.  This is why we are so careful to make sure not to feed our pigs garbage from any source and we are careful to make sure the cattle get high quality grass hay and silage hay.  We are striving to produce a healthier beef that has a true beef flavor and is good for you to eat. 

 Now, if you look at the following picture you will see our grass fed steer on the left.  You can see a small amount of fat on the left of the carcass, that would be the belly of the steer.  I was very limited on space so I couldn't get a very good picture of the kidney fat (fat stored in the interior body cavity).  The carcasses on the right are of grain fed steers.  My carcass was 600 lbs. and the others averaged around 700 lbs.  All the excess fat is discarded during the processing of the meat.  It is either thrown away or sent to be processed in large factories for use in cooking oils, processed foods, animal foods, and even pelleted and used to feed show steers! (more on that later)  The kidney fat and the exterior fat is all considered excess fat.  Some is used in the hamburger to get a good patty the rest is discarded.  My carcass contained a total of maybe 4-5 lbs of excess fat.   The carcasses right next to mine had an average of 40-60 lbs of excess fat.  Now, for clarification, when we sell meat it is based on price per pound of hanging weight.  That means you are buying what you see here.  Now, if you bought my carcass, you are getting what you payed for as the little excess fat the steer had was used in the ground beef.  However, if you purchased one of the grain fed ones on the right you paid for 40-60 lbs. of fat that was thrown away.  At $2.5/lb. that means you put $100-$150 straight in the trash!

Grass fed beef on left, grain fed on right.

Now, here is a view of the grain fed carcasses showing the excessive fat layering on the belly of the animal.  You can clearly see the fat layer is almost three inches thick on most of them, and the kidney fat on the interior was not appealing to me at all.   NOTE; the blue stamps you see are the USDA inspection stamp, if it doesn't get a stamp it doesn't get eaten or sold! 

Now, being a producer I know how much a cow will eat on a daily basis.  I grew up on a dairy farm and have seen the way beef are fed when on grain.  They are practically on an unlimited feed ration.  In that situation a feeder steer that will produce a 700lb carcass will eat anywhere from 30-60lbs of feed mix / day.  The majority of that feed ends up going into fat making that excess fat even more expensive if you figure how much feed it takes to put that fat on.  

I am excited in the fact that I had an 18 month old steer that I could have put another 100-200 lbs on in another month or two and still not have had all the excess fat that the other carcasses of the same age had on them!  Furthermore, if there is that much fat on the outside there is going to be a lot more in the muscle as well. 

Picture showing the fat layer on grain fed beef carcass.

 Now, I want to touch on tenderness of the cuts from the two different feeding systems.  First of all, any omega three fatty acids and any other health benefits from grass fed beef are lost with even 30 days of grain consumption.  It would be like me training my whole life to compete in the Olympics and the last 30-60 days before I go to compete I sit around, don't exercise, and eat fatty foods like ice cream and butter laden cookies.  Tenderness and flavor in any kind of meat is directly affected by age and the way it is raised.  A balanced healthy diet and moderate exercise build muscle.  To much stress and exercise create tough muscle.  No stress and moderate exercise will create lots of lean muscle that is still tender.  Age also affects tenderness.  If you have an older animal that is much larger the meat will not be as tender as a smaller younger animal.  

The magic age for me for my cattle is around 20 months.  I wanted to raise this one longer but in order to meet the schedule for the processor I had to send him a little earlier.   I am constantly told from producers that raise cattle and hogs on strictly grain that you need all that fat for the flavor.  I completely disagree.   They need that fat in their animals because without it there will be very little flavor.  Again the flavor comes from what the animal eats and how much they exercise.  I can get more flavor from a healthier  animal by allowing them to eat a natural balanced diet and give them plenty of room to exercise.

Now, below is a cut from the steer we just had done.  It is the eye of round roast.  This is exactly the cut you make roast beef sandwich meat out of.   It is normally quite tough and is sliced thing against the grain to make it easier to chew.  To cook this my wife simply let it thaw in the fridge till completely thawed.  Then she put in a dish, seasoned with some of her natural spices, added a little Maggi Seasoning sauce, and cooked in the pressure cooker for, I think, 15-20 minutes.  I was busy while she was cooking so I am not sure on the time, I just know it was quick.  She then sliced down and we enjoyed with some homemade bread, salad, and a slice of ham from one of the pigs we just brought home.  Unbelievably delicious!!!!!

Grass Fed Beef, Eye of Round Roast

So, as you all should now by now I do snow removal.  Last month I was given the opportunity to change from being a plow truck driver to a snow manager for one of our branches.  I had been out for almost a week and came home and went straight to bed.  I awoke to find that Steve, my buddy who helps with the pigs, got me two cases of beer and left as a gift for me when I got up from sleeping!   As you can tell I haven't had a chance to get a new keg yet.  However, I will be going past a place to refill this weekend delivering meat so I will correct this problem very soon!

A note on my tractor.  It is an M9540 Kubota with the hydraulic shuttle and 24 forward and reverse speed transmission.  Over the course of the summer I noticed a whining sound that was getting much louder and worse throughout the year.  Since it is still under warranty till March, I took it in to see what was wrong.  After a couple of weeks of trouble shooting they realized that a bearing was going out in the shuttle clutch pack.  To fix it they had to split the tractor.  I got this tractor shortly after this series came out.  They have started to find out that this bearing is failing in this model when used heavily as I do.  They have produced a heavy duty upgraded bearing to replace it with and have started putting it in the new ones.  In the mean time I am borrowing one of their tractors that is the exact same model so I can use my loader to feed the cows till they get done.  I am hoping to get back next week!  I can't wait, I miss my baby!

M9540 clutch bearing repair.

I hope everyone is had a great week and I am looking forward to a weekend with no SNOW!!!   Will be nice to go for a long ride in the car with the wife to deliver meat.  We may even stop for some good Sushi while in Columbus Ohio Tomorrow! 

Kenny

Finally, livestream sumo!!!!

While visiting my wife's parents in Tokyo the summer after our daughter was born I was surprised to find out there was a sumo tournament going on.  Now, growing up in the countryside on a dairy farm in Ohio introducing me to sumo was like introducing someone who grew up in downtown Tokyo to pitching manure from the barn!!  However, since I don't speak Japanese and I cannot drive or read any of the signs, and it was also the rainy season, I had no other choice but to watch it as it was the only thing on TV every day for the entire trip!  After watching it for a couple days and asking questions that no one who grew up there could answer I started researching online about sumo.  I shortly found a new sport that I liked and began to enjoy. 

Goo Sumo website for Origins of Sumo

Most people believe it is just a bunch of fat guys wrestling.  However, there is much more to it than that and the sport has extremely deep origins that go farther back than any other sport that I know of!  Every match counts and you are either promoted or demoted based on your results after each tournament (basho).  The best wrestlers are not the fattest or largest but usually the strongest combined with the best technique.  While I have no one here that is interested in sumo with me that does not stop me from following it whenever I can.  For a few years we had TV Japan on the satellite to see the tournaments.  However, during the gambling and other scandals, NHK (the sports station that broadcasts sumo in Japan) boycotted one of the tournaments and we couldn't watch.  After that we cancelled the station. 

Last weekend while checking on the current Basho I found a link to a live stream broadcast of the Bashos.  It is all in Japanese and there is no replay or explanations of what is going on like you will get with NHK.  However, it is a full feed of the entire day from the first match of the lowest ranked wrestlers to the last match involving the Ozeki's and Yokozuna's.


http://sumo.goo.ne.jp/hon_basho/torikumi/eizo_haishin/asx/sumolive.asx

Here is a video from last Basho of the top two guys in the final match of the Basho!

Hakuho vs. Harumafuji

It is worth checking out and learning more about it.  Even if you are not interested there is a lot of history involved with this ancient sport and knowledge is power!  Someday you may be able to impress someone with your knowledge and change someone's lopsided opinion about the world around them just like my wife's family did for me!


Have a great everyone and enjoy!

A visit from a great friend!

Sorry for the delay in my follow up post.  A busy week and weekend rolled right into another very hectic week.  I started a different position at work for managing snow for one of our branches.  This requires me to be up at night and monitor weather conditions and then sometimes work during the day as well.  This is the first chance I have had to sit down to post in several days.

First of all some of you may have guessed my mystery guests!  It was David and his wife Robin from out in Montana.  They were at a wedding for one of Robin's family members and since they were over half way here they decided to surprise everyone with a visit.  

The biggest problem with short surprise visits is getting to spend time with everyone.  We were fortunate in the fact that Dave and Robin were able to stop in twice while they were here.  We thought they were going to have one more visit but time didn't allow it.  David's brother and I were ready just in case they had time though.   We got a fresh case of COORS ORIGINAL, a box of crackers, a pound of cream cheese, and a jar and a half of Jalapeno Jelly.  David and I enjoyed this treat many times in the past on days off from work!!  Only way it is better is with beer in the keg instead of the cans!

Jalapeno Jelly and beer treat!!

David and Robin brought my branding irons along with them when they came to visit.  I asked what for and David told me he had an idea.  So we built a hot fire and started heating them and went to the shed to find some boards.  The top one by my sons "Lady Bug Boots" is a barn siding board that David brought from Montana.  The second is a crotch slab board from an elm tree that I cut down on clearing for hay ground across the road.  The bottom one is a cherry board from the old cherry tree that stood in our yard when we moved in. 

Our CRF brand in some rough sawed wood slabs.

My plan for these should turn out really sweet.  I am going to seal the barn siding board from Montana and hang above the barn doors on my barn.  The Elm Slab I am planning on making a sign for the farm.  I want to put our house number on it with Conser Run Farm along the top.  After that I want to seal it and put up some kind of post in the front to hold it up and hang it with some old rusty chain!

My ornery children pointing at our brand!

My plan for this one is a little more special.  My plan is to lightly sand the board to make it a little more smooth.  I am going to trim it down so it is roughly the length of what is shown in this picture preserving the old Knot in the wood.   Then I want to burn all our names in around the brand and then seal it and I will hang it up in our house, hopefully over my desk.  Should turn out great!  I cannot wait to get it all done.  Now I just have to find a wood burning tool or make something up from the scrap pile in the shed!

Conser Run Farm brand on rough sawed cherry board.

I was really wonderful to see David and Robin again.  I wish we had gotten more time to spend with them but the short time limit makes the time we did spend together much more special.  I am cannot wait to get to visit them and our Pearl in Montana, hopefully, on a warm sunny week in June, either this year or next.  I am also very happy to hear they are doing well out there and that they are still very much in love with each other.  A lot of people questioned whether they would make it or not when they moved out west.  Although I never questioned their love for each other I did question their sanity in moving to a place that has summer temps as high as 110 and winter lows that consistently are in single digits and often well below zero!   However, I am thrilled to see they are proving everyone wrong and doing so well, even if they do have to be a little crazy to deal with the cold weather!!!   I wish them luck and we sent them on their way with a fresh jar of Jalapeno jelly for to enjoy while huddled next to the fire place on the cold nights ahead.  I also will keep a fresh case of beer and jelly ready for our next visit be it here or there!

We castrated piglets over the weekend and everyone is healing quickly.  I also got all five of the finished hogs and the one steer to the butcher with minimal problems and I am currently waiting to hear what they weighed.

Now I am off to bed for a quick nap before going out to check parking lots over night for icing.

Good night everyone!

Quick update

Just a quick note.  Hopefully going to get all the male piglets cut this weekend to make them little barrows.  Had a visit from a great friend this week unexpectedly but very welcomed!!   I will post some pictures after they leave.

Some hints as to who it was.  Related to someone who helps me with the farm.  Worked on my landscape crew for a while.  Is a business partner of mine and had a long long drive to get here!!!

I will try to get some pics of the piglets this weekend.  They are growing unbelievably fast.  The runt is 5lbs. the next size up is 7 lbs. and the largest is already 15lbs.  WOW!!

First round of the year of pigs and a steer go to butcher on Monday.  Will be nice to finally get some income to the farm.  Will also be great to not have to feed the big pigs any more.  They are plowing through 60lbs. of feed a day right now, and my mom thought us kids ate a lot when we were in high school!

More later this weekend!

Kenny