Homestead Farm & Packing Video Tour
Product Update –
1) Chicken- The FIRST batch arrived February 28th and are doing great! We have commitments for 92% of our annual volume. Email me to reserve yours today!
2) Beef - Individual cuts - Inventory has been added to our website for what we expect to pickup on March 30. This means we will be back in stock on all beef items before the April delivery date. You can place your orders starting today for farm pickup March 30 or on the delivery route April 6th.
Custom Half Beef - April halves are sold out. I will add more for May processing in early April. If you are interested in a half beef please follow this link to learn more and place your deposit to reserve your order https://naturesgourmetfarm.com/custom-bulk-orders
3) Pork - Individual cuts - pigs were delivered for processing on March 18th. This means we will be back in stock on all pork items mid to late April. Additionally, we will have plenty of pork available starting in July.
4) Eggs - Egg production is running on ALL cylinders! Lay rate is 95-98% which is outstanding. We have added all size options to our website and can easily fill your orders. Thank you
Hey, Ben here - this week I went to Lucedale to visit with Ethan & his team of artisan meat cutters to shoot a short video of them cutting and packing Nature's Gourmet Farm beef.
Unfortunately, because of background noise, we were not able to use some of the audio & video of an important conversation we had. Basically, I was discussing how important it is to let the beef mature before processing. Literature I read when we first started said "at 1000 pounds he's ready to go". Well, that is not true. Two years ago we learned from Dr. Williams (who sells his beef to white table cloth restaurants) that the animal has to be fully matured and fat. Otherwise, the meat will be dry and tough among other things. This means the animal must be 24 and up to 30 months old at slaughter. The quality & diversity of the forage, animal breed, and genetics play a large part in the quality as well.
The meat you see in the cutting room came directly from our farm. The live animals you see in the tour are NOT from Nature's Gourmet Farm. In fact, you may notice one of the black cows still has the stockyard sale number on its back.
Frankly, it angers me to see "farmers" buy stockyard cattle that they know nothing about and sell as grassfed beef. This is not transparency or integrity. Not only does it damage his farm, but the reputation of our industry as a whole. I have "farmers" tell me they are buying dairy steers because they are cheap, feeding them GMO grain and marketing as grassfed beef. Actually, they are grain fed dairy. A big difference.
Some of the same issues are also happening with pigs. Short cuts produce an inferior product.
At Nature's Gourmet Farm our key principles are Transparency, Integrity, and Authenticity. At our farm, we have an open door policy. We are proud of how we care for the land and raise & care for the animals. We go the extra mile to show videos of our farm and partners like Homestead Packing. Basically, we believe in "saying what you do and doing what you say".
So, buyer beware! Don't be deceived by buzzwords - check them out. When shopping your local "farmer" be sure to ask good questions like: 1) how do you care for the soil 2) tell me about your forages 3) what breed of beef do you raise 4) what grains do you feed your beef/pigs 5) how old is your beef at processing - and many more.
Remember to place your orders for next Wednesday delivery!
Customer Feedback- "Natures gourmet eggs and ground beef are so delicious! Ben was very friendly and helpful when I met him for the first time at pickup location. I love the convenience of ordering online, love the values this farm’s owners stand for, and the price for Grassfed local beef and pasture raised eggs can’t be beat!!!." - E Jackson
Quote Worth Re-Quoting – “You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.” ~Joel Salatin
Thank you for supporting our regenerative, local farm.
Ben & Beth