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The Value of Knowing Your Farmer

written by

Ben Simmons

posted on

April 14, 2018

Farm Update –

Have you noticed the seamingly small change to our tag line on our website homepage? We have changed the wording from Grass-Fed Beef to Grass-Fed to Finish Beef! That small change makes a BIG difference. Here's the story:

When we started out back in 2010 we visited other farms and read how to successfully raise grass fed beef. And we followed the recommendations. All was good and we sold all we were able to raise each year when they were about 16-18 months old and weighted up to 1000 pounds.

However, as the industry has matured we have learned that "Premium" grass-fed beef requires the animal to be closer to 24 months of age before they are "finished". A grass-fed to finish beef will have more marbling, better meat to bone ratios, and be more tender & juicy than a younger and leaner beef.  To finish simply means the beef continues to graze our diverse forage pastures until they are fully mature and ready for harvest.

We are pleased to let our customers know that all the beef in our freezer qualifies for Grass-Fed to Finish Premium Beef.

It really pays to visit your farmer and to understand how the animal was raised. In the past several weeks customers that have visited our farm told me of other farms that sell pastured beef but when asked questions they found out they feed grain the last 90-120+ days before harvest. Friday, a man near Columbia told me of someone who was buying beef at the stockyard, having it processed, and selling it as grass-fed beef out of a chest freezer in his pickup truck - which is illegal!

To close on a positive note, I am resending Dr. Martin's tips due to link issues from last week.

Several of my Hattiesburg Clinic customers told me about Dr. Arthur Martin, Cardiology, who wrote "Dr. Martin's Tips for a Heart-Healthy Diet and Lifestyle." I contacted his nurse who gave me permission to share with my email list. While he has many powerful tips the one that impressed me about him the most was "Eat real food from farm to table and stay away from processed junk." Let me encourage you to read all his Tip's. 

Click here for Page 1

Click here for Page 2

Customer Feedback- 

The beef is so tender and juicy! Just very clean tasting beef! The chicken is wonderful! Ben, we love your products and are always satisfied! Thank you again for growing healthy forage for the animals! R. McGarrah

Quote Worth Re-Quoting – “(Sir Albert) Howard put it this way:"Artificial manures (synthetic fertilizers) lead inevitably to artificial nutrition, artificial food, artificial animals and finally to artificial men and women.” ― Michael Pollan

As always, thank you for supporting our regenerative, local farm.

Ben & Beth

 

More from the blog

Updates & Musings From Farmer Ben

Last week I announced that we continue to have strong demand for our half beef custom orders, and that we have scheduled a harvest date for 6 "custom" beef with Homestead Farm & Packing in Lucedale, MS. Here are the key dates: April 27th 6 beef (12 halves) added to our website for orders. First-come, First-served. Customer pays deposit to reserve order. June 1st Cut-sheet due not later than this date. Best practice is to complete within a week of placing order. Cut sheet can be found at this link - scroll to the bottom of the page https://naturesgourmetfarm.com/custom-bulk-orders. June 3rd I will deliver the cows to the plant.

Do You Need A Half Beef? Must Read

Before I get into the main topic, let me share that our new mama cows are going great. They are settling in and now curious when we come around. For example, last Monday Jared picked up a load of chips for our chick brooder bedding and while unloading they eased up to see what we were doing. Very cool! Next, we want everyone to know that we are mostly FULLY STOCKED on beef, pork, eggs, and chicken. Its been a long time since we were last able to communicate that. Exceptions are filet, flank, and hanger steaks. Who bought all of those filets?

Exciting News From Our Farm

Before I share our exciting news let me update you on beef! You may remember that we communicated our intent to combine April & May custom half orders and process them late March. That way we could increase the amount of inventory we are able to sell through our website. This week our team spent three long days cutting and packing eight beef that was added to our store late Friday afternoon. That represents two beef extra than typical to satisfy the demand we have for our beef. Now, for the exciting news. For some time I have been wanting to add to as well as upgrade our beef herd.