After a long winter behind us, spring is welcomed by every Nebraskan, Midwesterner, and anyone else who was personally victimized by the vicious weather we experienced. There were plenty of blizzards. There was a lot of mud. There was a lot of layering up with 25 layers for protection against the frigid cold. But, I don’t want to dwell… Instead let’s focus on the blessings spring has brought.
While we start calving (cows giving birth) in January, the new babies are thriving in the spring weather. Grass is growing. Calves are running around pastures, kicking up their heels because they feel that great! The calves are growing tremendously, too. They start at a weight around 80 pounds and weigh close to 300 pounds in May.
In May, we trailered all cows to pastures that aren’t by our home farm. We live in a predominantly farm land area, so our pastures are spread out across the county. In the winter, we bring all the cows home so we can assist in calving, if needed. But we don’t have enough pasture and grass to sustain all of our cows year-round. This is why they are brought to their summer home (fancy, right?) when the grass is strong enough to support them.
We always say livestock producers (ranchers) are the original sustainability crew- we have to be careful to take the best care of our land to ensure that it is strong enough to take care of us. This is called rotational grazing.
What the process of moving to the summer home entails:
Looking for a unique gift to give this holiday season? Do you have out of town relatives? Is there a foodie on your list? Then think beef! Oak Barn Beef dry aged beef to be exact!
Is beef on your menu this week and currently frozen? If so, you might be wondering when exactly the best time is to start thawing your meat and what is the safest way. I’ve seen firsthand through the years that not everyone is aware of these techniques, so I want to help you prevent any problems when thawing your beef! I am going to share the easiest and safest ways to thaw your frozen beef cuts!
We are family owned and this type of farming has been in our family for over 5 generations now. We take pride in how we raise and produce cattle and take many steps to even make sure our beef is the best dry aged beef you’ll taste.
Over the last few years buying directly from farmers has become more popular and I think it’s due to a few of the reasons I wanted to share with you today! Here are the very many reasons you should buy directly from farmers.