We had dinner with friends the other night in their calving shed. Isn't that where you choose to dine?
This place is impressive. It is nicely outfitted with a sleeping loft, full bathroom and a woodstove, plus a kitchen with a wall of bookshelves lined with veterinary supplies. They are such a nice couple; we enjoy visiting with them as often as possible.
The main course was steak (of course). Grass-fattened delicious steak fried in its own tallow. That led to discussions about the taste of ranch-raised (grass-fattened) beef vs. beef from the store (corn-fattened at a feedlot). That brought us to how smart it would be for local ranchers to move toward selling grass-finished steers rather than shipping calves off to feedlots to be finished on expensive corn.
In our county, most exports are agricultural products. I forget which is top, but the number one and two are beef calves and hay. Why not put the two together - let the calves grow up here eating that hay and charge more for the value-added product at the other end? Most of Jack's conversations revolve around this lately, so more blog posts will come, I'm sure. Any questions you want him to answer?
More on grass-fed beef:
Stockman Grass Farmer
Time Magazine article
Cameron Ranch
This place is impressive. It is nicely outfitted with a sleeping loft, full bathroom and a woodstove, plus a kitchen with a wall of bookshelves lined with veterinary supplies. They are such a nice couple; we enjoy visiting with them as often as possible.
The main course was steak (of course). Grass-fattened delicious steak fried in its own tallow. That led to discussions about the taste of ranch-raised (grass-fattened) beef vs. beef from the store (corn-fattened at a feedlot). That brought us to how smart it would be for local ranchers to move toward selling grass-finished steers rather than shipping calves off to feedlots to be finished on expensive corn.
In our county, most exports are agricultural products. I forget which is top, but the number one and two are beef calves and hay. Why not put the two together - let the calves grow up here eating that hay and charge more for the value-added product at the other end? Most of Jack's conversations revolve around this lately, so more blog posts will come, I'm sure. Any questions you want him to answer?
More on grass-fed beef:
Stockman Grass Farmer
Time Magazine article
Cameron Ranch
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