Farm Stories

Product Update –
1) Chicken- We will process our sixth batch of chickens September 13th. Individual pieces will be added to our store for orders on September 14th - just ahead of September 18th delivery date.

2) Beef- Individual cuts - we added individual cuts to our store and are fully stocked

Custom Half Beef - if you are interested in getting a half beef it is not to late. Simply follow this link https://naturesgourmetfarm.com/custom-bulk-orders
to place your deposit.

3) Pork- Saturday (today) I am on my way to Kosciusko to pick up pork to include custom halves/wholes and individual cuts for our online store. By Sunday we will be back in stock on all pork cuts - do I hear a YAH!!!. If you are looking for a half or whole pig - our next processing date will be late September.

4) Eggs- Egg production has slowed down - mostly from the older hens. Our new hens arrived August 16th and oh my, the older girls were not happy. You would not believe the fuss and drama from them.... fortunately after a week they are starting to settle in.

FARM UPDATE:
Hey, this is Ben. Some days (actually most days) you never know what the day will hold for you at the farm. This week after I moved the steers to the new pasture I heard one mooing from the pasture they were suppose to be out or. So, i went to investigate the situation and found a heifer with her head stuck between two trees. I tried all I could to coax her to lift her head high enough to get loose - after all she had to raise it high enough to get it in there! It soon became clear she was not going to cooperate so I fetched the chain saw and cut down a tree so i could get to the better of the two that was holding her. First, I cut about a foot above her to get rid of most of the tree (the diameter was about 7 inches) and then I made another cut about a foot below the first one - cutting from the outside in. After a few minutes she was freed and off she went.

August 12th cattle prices took a $6 price drop. The reason was a Tyson slaughter plant in Kansas had caught fire. It was reported that this plant slaughters 6,000 beef per DAY! That equals 30,000 per week, 250 per HOUR, or 4.2 per MINUTE. That means all that beef is then processed into primal cuts and ground beef for shipping. That is why in ground beef there is literally hundreds if not thousands of beef DNA in a single hamburger. You have no idea where or how the animal was raised, what feedlot conditions were & etc. were or even if the beef was raised in the U.S.A. I have read where processing cost are about $60 per animal in one of these plants.

At Nature's Gourmet Farm you are welcomed and encouraged to visit our farm and ask any questions you have. Our beef is processed in a small USDA facility where our beef typically represents a days work for the plant - that means only NGF beef DNA in your hamburger. Our processing cost range between $600 - $650 per animal. There is a big difference in our commitment to our farm and customers vs. a faceless big business operation.

Lastly, delivery day went really great! Only had a light drizzle in Picayune and all other stops were dry. Thank you for going the extra mile to support our farm with your food dollars. You really do make a difference.

Have you made plans for Labor Day cookout? We have plenty of premium quality steaks and ground beef in stock for farm pickup.

Beth & I thank you for supporting local (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- Johnny from Laurel called me a few weeks back. He was very disappointed with store beef and wanted to try our beef. He said he had bought two boneless ribeyes from Kroger and that they were tough and tasteless. He said he paid $15 per pound. He liked it when I told him our hand cut boneless ribeyes were only $14.50 per pound.

Quote Worth Re-Quoting – “Let food be thy medicine and medicine be thy food.”
― Hippocrates

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