Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

Farm Updates

written by

Ben Simmons

posted on

April 29, 2023

This week our team spent a lot of time in the plant!

Typically, after our last Saturday delivery route each month we turn our focus on restocking so customers will have product to order when the time comes for their delivery.

We had postponed slaughtering pigs about a month until our plant was ready. Monday was scheduled for pig slaughter that would include five customer orders for half/whole pigs as well as seven pigs for our farm store. PLUS a bonus - three RAM LAMBS!

Sean & Emilie (the young couple who were using our pastures for their sheep) have actually found a farm to purchase and closed on it the end of March. They have relocated all of their sheep to their farm except three ram lambs that were born here last Spring. As a token of their appreciation for the use of our pastures they left the three ram lambs for us to share with our customers.

We are very thankful for folks like Sean & Emilie who want to farm regeneratively and make a difference in their community.

So, Monday we slaughtered 10 pigs and 3 ram lambs. All went very good. So thankful for Ethan & Benny's experience & dedication to a humane slaughter and for coming and helping with this important task.

Tuesday followed with chicken slaughter and Wednesday was cut and pack day for chicken. This inventory was added to our store Wednesday afternoon. Unfortunately, the numbers this week and for the next slaughter as well are lower than expected. This is due to the 4-inch rain followed by a drop in temperatures a few weeks back that killed about 90 of our young chickens on pasture.

The good news is that we have started receiving larger batches now that we are no longer needing to help a fellow farmer with his processing. Be looking for our inventory position to improve as school season ends and you start grilling more this summer.

Remember how nasty Thursday morning was? That is when our team was driving in to help cut & pack the pork and lamb. While we had a slight delay getting started Jake, Amy, Kim, and Brooke really stepped up and made it happen. In about 8.5 hours we had cut & packed all 10 pigs and 3 lamb. The fresh cuts were in the freezer. Trim for sausage and hams/bacon for cure were in the cooler ready to be finished the next day. And, the plant was cleaned up.

Yep! The girls came back Friday and helped Beth with the ground pork, patty sausage, link sausage, and prepping the hams, bacon, and hocks in the cure solution.

This inventory was added to our farm store late Friday afternoon. Check it out - you will find many of your favorites back in stock like:

  • Boston Butts
  • Both St. Louis Ribs and Country Style Ribs
  • Pork Steaks
  • Ground Lamb & Stew Meat
  • Regular & Loin Chops
  • Leg Roast
  • Rack of Lamb
  • and MORE

Many customers (about 100 as of Friday evening) have already placed their orders for May deliveries. No worries, simply edit your order and add some of your favorites.

Please note that pork bacon will be added late next week after it has cured and then smoked, cooled, sliced, and packaged. Trust me, Beth is looking forward to our bacon again too.....

Another significant event this week happened Friday afternoon when our new bull arrived. I had not anticipated buying a bull this year. However, when I had the vet perform a breeding soundness (semen check) exam he found one of the bulls was not longer fertile and will have to be replaced. The timing could not have been better as Southern Reds out of Texas was having their 2nd Annual Bull Sale last week.

Working with Michael we were able to select a very good bull that is sure to add value to our cow herd. This is my second time to work with these guys and I could not be happier. Excellent bulls and folks that stand behind their animals.

At Nature's Gourmet Farm, our intent is to create a community that will evolve 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.

** Product Availability Update **

Chicken - Next harvest date is May 9th with restock the following day. Processing will continue for twice per month for the balance of the year.

Eggs - Eggs have improved drastically and you will see the difference in availability. Please note that eggs will be added to our website the Wednesday PRIOR to your delivery date by 6pm. So, we have decided to put them on sale as follows:

Jumbo/ XL - buy 4 or more flats for $10 each. Save $5 each

Dozen - buy 4 or more cartons for $4.50 each. Save $1 each

Beef - Restocked April 21st.

Pork - Restocked April 28th. Bacon will be added late next week.

Lamb - Restocked April 28th. Next restock will not be until July timeframe.

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.