Oak Barn Beef was featured on a "Five Minute Farmer" Segment with the Ag Grad Podcast. During this conversation with Tim Hammerich, Hannah talked about her experiences growing Oak Barn Beef and where the company is going to go! Take a listen with the link below.
I recently entered to be selected as the recipient of a GoSkills Women in Entrepreneurship Scholarship. It was called the "Be The Boss" Scholarship! The application was fun to fill out and I shared a lot about Oak Barn Beef and our journey in raising the Best Dry Aged Beef. I thought it would be fun to share my answers with you all! They are from the heart and tell a lot about my entrepreneurship journey. It is a special journey to be a young woman in agriculture, who is growing this company.
Well hello there! 👋I post a lot on Instagram, but also wanted to share more with our blog followers! This is a blog about our entrepreneurship journey and the posts I've made talking about in on social media.
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.
Do you feel lost with all the vocabulary surrounding beef? Like what does USDA Prime mean? What’s marbling? What’s dry aged?
Don’t worry, we got you covered if you are feeling confused with all the beef slang! Some of the most common words in the beef industry include marbling, tenderness, USDA grades, and dry-aged.