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Seeing Is Believing!

written by

Ben Simmons

posted on

July 6, 2019

Product Update –

1) Chicken- We will process our forth batch of chickens July 19th. Individual pieces will be added to our store for orders just ahead of delivery date.

2)Beef - Individual cuts - we will be adding individual cuts to our store about July 9th

SALE: 25# Ground Beef is on sale at the 50# price until July 22nd.

Custom Half Beef - I have added more for processing the week of July 8th. 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- We have some link & pattie sausage available. If you are looking for a half or whole pig I have added inventory for Custom Pork to our store. Process date will be July 21st - just in time for stocking up for fall. Bacon, chops, etc. will be back in stock late August.

4) Eggs- Egg production has slowed down - mostly from the older hens. We've coordinated to receive younger hens (hopefully by mid July) so we can get them acclimated during the summer sales slump and be laying strong when demand picks up in the fall.

FARM UPDATE:
Hey, Ben here. June 17th I delivered 4-beef to Homestead Packing for processing. About a week later I was in the area and stopped to see how the beef looked. The beef you see hanging on the rail to my right are our beef. The steer you see in the picture to my right dressed 885 pounds! That means his live weight was about 1425# at 27 months old.

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Look at all the fat down his side, shoulders, and rump. There was plenty of body cavity fat as well. This is what we are shooting for! It is not just about age (most slaughter way to young) or weight. It is about "is he finished"? And he is not finished until there is a good fat profile - which takes time and good nutrition.

Stages of growth tell the story. Regardless of age, the first requirement from grazing is to satisfy their daily maintenance needs. Nutrition left after maintenance needs are meet go to build structure or frame. When the frame is complete then extra nutrition (after maintenance) goes to adding muscle to the frame. Finally, once muscle fills the frame then any extra nutrition goes to fat and marbling. The amount of marbling helps determine the "grade" of steak.

Now, contrast our beef with the beef hanging over my left shoulder on the second rail. That steer may have dressed half the weight mine dressed. And, notice there is little to no fat anywhere down the side. This beef is very lean and will most likely be tough.

So, what does the Ribeye look like from my beef you ask? Good Question. i travelled to Lucedale Friday morning to watch several of the beef be cut and wrapped. The following Ribeye picture is from the 885# steer. According to Allen Williams, he would grade choice - a really good eating experience. I will have the beef in my freezer by July 9th for orders.

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Ribeye from Nature's Gourmet Farm beef that dressed 885#

At Nature's Gourmet Farm, we thank you for supporting (integrity) regenerative food sources to create a food system that is better for the animals welfare, better for regenerating the land and better for a healthy community. That is the only way to make a positive impact.

Customer Feedback- "FYI, the bone-in rib eyes were delicious. But, Regina said they were “out of this world”. So, that beats my delicious. We would like to get some more of them whenever we can if possible." -David W

Quote Worth Re-Quoting – Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved. —Michael Pollan

Thank you for supporting our regenerative, local farm.
Ben & Beth

More from the blog

Beef Update & A New Product

Beef Update – Typically this time of year folks are hesitant to buy bulk beef for their freezer due to hurricane risk. That is why we have delayed our next custom half & whole beef processing until September. If you are interested, our next harvest will be September 2nd with pickup on September 22nd. If you want to be included then please email me your name, email, and cell number to be added to our wait list - and be the first folks contacted and guaranteed to receive an order. Beef prices continue to increase and hit a new All-Time high this week fueled by strong demand and limited supply. For example, based on what a 700 pound steer sold for at the Hattiesburg Stockyard Monday, I could make more than feeding him till he weighs 1100 pounds and sell as packaged beef - but our mission is to provide nutrient-dense, clean food to our customers. Effective immediately custom beef half and whole prices will increase $0.50 to $6.25 per pound based on the hanging weight. Retail cuts will increase for September deliveries as well.

Real Health Is NOT A Pill. It's A Practice!

Two Great Must Read Articles – Typically I don't make a big deal about articles we have read, but these two are so good that I felt they needed to be shared. The first is by Joel Salatin titled "Food Think" that is part of his The Lunatic Farmer blog. You can read the full article at this link. The second article is one Beth forwarded to me from the Health Viewpoints section of Epoch Times titled "Americans Spend Trillions on Health Care but Remain Unwell - Here's Why" Dr. Yang, FAPA, a board certified psychiatrist, begins by stating the difference between treating disease and building true health lies in a proactive and preventative lifestyle. Note - Beth and I would agree with other folks who commented that his article is spot on and very important for folks to read and understand. You can read at this link.

What's Your Favorite Sausage?

Sausages – so, we are looking to our customers for Sausage Inspiration! Since we added pigs to our farm in 2015 (wow- 10 years ago) we have sold basically the same five sausage flavors. The Patty & Regular Link sell pretty good, the Cajun & Cracked Black Pepper sell fair and the Jalapeno not so much. When you look around there are many various flavors available.