Sometimes cows need help giving birth, which is where farmers and/or ranchers come in handy! This cow was having trouble because the calf was in the breeched position. When dad realized she needed help giving birth, he called me and we brought the cow in from the pasture to the barn. There, we safely put her in a head chute and helped pull the calf. This video was taken a few minutes after that moment.
We get asked a lot how the whole process of Oak Barn Beef works! How fun it is to dive in and answer that question. If you want to read how our family farm produces premium beef, that is dry aged by a local small town butcher, this blog post is for you! Here's a summary...
Buying dry aged beef means that you are buying less water resulting in more nutrient dense beef. This is because during the dry aging process. The beef actually loses water, hence “dry aging” the beef is drying out. Now when it is worded like that it may seem like the beef your buying will be less juicy and not as satisfying. This is not true because marbling (if a high quality steak) will create a ready to melt-in-your-mouth as it is cooked to perfection.
