Mar 16, 2015

Learning to Start Again

Everyone needs a little help and time to reflect now and again.  At least I know I certainly do.  Recently breaking my leg has led me to depend on others in new and humbling ways.  In moments of discomfort and difficulty (due to my limitations), there always seems to me to be an element of mystery which calls one to grow and mature, learn and develop.

Despite my passion and commitment, running a small farm operation proves to be a challenge each step of the way.  Whether it’s keeping the books throughout the year or loading pigs and cattle, I feel no deficit of moments which question my farmer capabilities and know-how: “Do I have what it takes?”

This past weekend, Sean and I took advantage of a local learning experience at OSU’s College of Food, Agricultural, and EnvironmentalSciences’ Small Farm Conference in Wilmington.  This year’s theme: Opening the Doors to Success.  With tracks ranging from livestock production to business and pasture management, this day away from our families immediately proved to be a valuable networking venue, bringing together farmers from our local region.  Attending hour-long lectures with novice and experienced farmers, Sean and I were able to share our experience after three years and learn from those who have experienced farming and all its demands and provocations for much longer than we have lived and farmed.

In all this, I realized how important such events are not for their educational tracks and relevant topics, but rather, for the speakers, experienced attendees, and time for connection and closeness in between lectures.  Farming, like many lost arts today, is something bestowed.  It’s not something you can readily learn in a classroom.  It’s something lived and passed down.  Because of the essence of the craft, country conferences, apprenticeship programs, and relationships are established to bestow the skill of farming.

Although I have yet to see what “doors to success” will be opened to Full of Graze Farm this coming season, I now know the value such events bring to the community, the farmer, and the life and activities we hold so dear.    

Feb 28, 2015

We added a new FAQ's page to the right >>>


In the Pages section of the blog we've added an FAQ's page... here is what it looks like so far.....

We wanted to put together a Frequently asked Questions Page. Please if you have others please don't hesitate to ask.

1. What cuts are included in a whole/half/quarter Beef?

Below is approximate and the Table is borrowed from in WI.

Individual Cut Quarter/split halfHalf BeefWhole Beef
Chuck Roast10-12 lbs20-24 lbs40-48 lbs
Rolled Rump Roast3 lbs5-6 lbs 10-12 lbs
Sirloin Tip Roast3 lbs5-6 lbs10-12 lbs
Round Steak, or Stew Meat3-4 lbs6-8 lbs12-16 lbs
Ribeye Steak2.5-3.5 lbs5-7 lbs10-14 lbs
NY Strip Steak2.5 lbs5 lbs10  lbs
Sirloin Steak2 lbs4 lbs8 lbs
Tenderloin Filets1.5 lbs3 lbs6 lbs
Flank Steak.5 lbs1 lbs2 lbs
Skirt Steak1.6 lbs3.2 lbs6.4 lbs
Brisket2 lbs4 lbs8 lbs
Short Ribs2 lbs4 lbs8 lbs
Soup bones with meat4 lbs8 lbs16 lbs
Liver1 lb2 lbs4 lbs
Ground Beef45-50 lbs90-100 lbs180-200 lbs
Total amount of beef84-93 lbs 168-186 lbs   336-372 lbs
Approximate Freezer space needed 3 cubic feet 6 cubic feet  12 cubic feet
2. How much freezer space does a whole/half/quarter beef take up?

Whole Beef
Whole beef in an upright freezer

Quarter Beef

2015 Order Form Now Live!

Our 2015 Order form is now Live! 
Below is a link to our Feb 2015 Newsletter. Enjoy and subscribe to stay up to date!