02/01/2026
Happy New Year to all! May this year bring us all new opportunities and blessings.
After our season of drought, the water table and my energy for posting were pretty low. After a little replenishment, mostly in the water table department, I'm going to try to post more. Especially as it seems like people need to understand what grass fed and local means. That's on pasture, fed ONLY pasture forage and hay in the off season.
And as sad as it sounds, that's the enlightenment that needs fixed with the farmers too. I heard just last week of another farmer who wanted to get grass fed and finished added to his label, who, although he puts his animals on pasture, feeds grain to his cattle. It blows my mind, but I also realized that some people think all cattle that are pastured, are grass fed. That's not at all the case; it's like calling everyone who put a bandaid on a cut a nurse, or everyone who gave an aspirin a pharmacist. That doesn't sound good, does it?
Again, our cattle (and hogs) are all born, raised, and grazed on OUR farm. The other problem locally is that when a farmer is running low, they will buy in from a butcher AND have meat cut putting on their own label. That's meat bought from a butcher, who may be cutting up commercial meat out of a box, or a local feedlot. I don't believe that's what any customer wants when they are buying meat directly from a farmer, especially in our current environment. But it's a business model that's running rampant. To the customers, ask explicitly. To the farmers and those promoting their farms, if this is you, STOP being a poser.
