Seeing Is Believing!
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.
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.
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.
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