|
Reminder - Last Chance To Order Half/Whole Beef – We will harvest our last Custom Processed half beef orders for 2025 on November 4th. Order deadline will be October 28th. Pickup will be just before Thanksgiving. Not only do you enjoy savings, but you choose how you want your order cut and packaged to fit your family's needs. Many customers tell us how nice it is to have a freezer full of beef during uncertain times.
Please follow this link to learn more and to place your order.
Disappearing Cows - let me clarify that statement! 😀
Our cows are not disappearing, disappearing as off our farm. But, as we moved them into the next paddock the forage was several feet above their backs and as they ate their way in you could no longer see them. You can click the picture and see a short one minute video.
 They really enjoyed their time and did a great job of eating as well as stomping the balance down to make cover to protect and build soil.
 This picture was from about 3 days later. There is a nice ground cover and some resprouting happening. And, since it is early October our next prep will include planting our winter forage mix into this cover. Our mix this year is made up of 8 to 10 various grasses, legumes, and broadleaf plants. As you know, we typically use our no-till drill to plant through the ground cover placing the seed about 1/4 inch into the soil.
This year we will plant about 300 acres of winter forage for our cows. Currently we are just over two-thirds complete with the goal to finish before November 1st. I'll be working Saturday to get more done ahead of the rain coming our way Sunday.
To raise quality grass-finished beef requires diverse forages, age, and time to "fatten". Just like with humans, the first portion of what you eat takes care of your daily maintenance. Then, your bone structure. Once your structure is complete then muscle is added. Finally, fat fills in and produces marbling in the meat (based somewhat on genetics as well). Then, you will have a quality eating experience.
This is a carcass from beef harvested October 1st. Notice the deep yellow fat aroung the filet (loin)? Conventional raised (CAFO) beef fat will be white. The yellow fat comes from the grass and sunshine process and is richer in Omega 6.
Yum Yum.
Consumer is KING - I am updating to add this to this weeks newsletter after a customer & friend shared this post Friday evening from Commissioner Gipson's recent FB post titled MISSISSIPPI MUST PRIORTIZE THE PRESERVATION OF FARMLAND. Click here
to read.
I agree with stewardship of the land and the urgency to preserve farming. However, the root of the problem, in my opinion, was not addressed. Here are some short bullet points that I will follow up on in a future newsletter.
- Only 2% of the food consumed in MS is raised or grown in MS. SHAMEFUL!
- Nationally, 73% of the "food" people eat is ultra-processed. I'm confident the percent is higher in MS with our high obesity & diabetes rate
- Majority of "farmers" are multiple levels away from the consumer. The further from selling direct to consumers the LESS money farmers will make. Farmers are a supplier to big business brands whose business makes exceptional profits.
- It's becoming clearer that ultra-processed food is at least one source of chronic illnesses faced by the vast majority. That means more consumers will seek whole real food vs ultra-processed and thus make current farming practices obsolete. Farmers must retool their operation
- Farmers must make a living wage!!! As a consumer would you encourage your child to farm under today's conditions?
- Commissioner's new F.A.R.M. committee is made up of the same organizations, institutions, businesses, and people that got us where we are today. Expect the same ole results...
- I have an intern working for me learning so one day he can have his own farm. When he read the Commissioner's F.A.R.M. announcement he was disappointed. With asset prices today it will be hard enough for young folks to farm. When MDAC does not have your back it is even harder.
- You cannot grow small farms and our rural economy without deleting regulations that prohibit or restrict farmers from selling what they grow to markets. For example, Public Law 492 says small farmers raising up to 20,000 chickens per year can sell them to individuals, retail, and institutions. While Commissioner Gipson has changed the MDAC regulation from 1,000 limit to the PL 492 limit of 20,000, a small farmer is restricted to selling only to individuals at pickup locations. WHY? Additionally, MS Health Department regulations ALSO PROHIBIT the sale into retail, etc. without the USDA processing stamp. It is important to note, in my opinion, the F.A.R.M. committee members would support these restrictions in favor of big businesses.
- I have heard it said that you cannot tell farmers how to farm. Well, big business has been doing that for decades USING land grant colleges and the USDA - it's called subsidies!
Nature's Gourmet Farm product value proposition is to create a community that evolves around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy food to nourish families and strengthen immune systems.
Our Beef is always grass finished with NO grains. Additionally, our animals are free of mRNA, GMO's (chemicals), Antibiotics, and Hormones. We ethically raise them on diverse forage pastures that regenerates our soils and protects our ecosystem.
Let me encourage you to "Be The Change" our food system needs by "Voting With Your Fork" at every meal.
** Product Availability Update **
NOTE: Restocks are made about 6 PM on the dates indicated below!
Chicken - Restocked October 22nd. Next restock November 11th (Veteran's Day)
Turkey - Thanksgiving whole turkeys arrived October 1st. Most have already been ordered. Get yours here. The limit of one has been removed. We expect to restock cut-ups and ground turkey late December to early January.
Eggs - Restocked each Tuesday prior to your delivery date.
Beef - Restocked October 19th Next restock will be November 23rd
Pork – Restocked October 8th. Cured items October 22nd. Next restock will be November 11th
Lamb - Restocked September 29, 2025
|
