.JPG)
May 15, 2015
Apr 20, 2015
New Brooder and New Flock!
As many of you know, we moved last September and are now renting a beautiful place out in Paintersville, a little closer to the farm and with a little land of its own as well. We have had out layers out here all winter and plan on raising our meat chickens and new flock of layers here as well.
One of our first priorities this spring was to build a brooder for our meat birds that we raise from day old chicks. Below are some pictures of the project.
One of our first priorities this spring was to build a brooder for our meat birds that we raise from day old chicks. Below are some pictures of the project.
Coffee is a farmer favorite!
Our New Flock!
We picked up 140 new Pullets and temporarily had to put them in the new brooder while we made ready their layer Wagon
 |
| The hens are not used to roosts yet.... until they begin laying, that instinct won't kick in..... |
 |
| 140 Pullets inside of the layer wagon does not leave a lot of room, but once they are out on pasture they will only lay eggs and sleep inside. The door has been open for 4 hours and non have been brave enough to see the world yet... Chickens |
Apr 1, 2015
Mar 31, 2015
Mar 18, 2015
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 >>>
FAQ's
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 Newgrassfarm.com in WI.
2. How much freezer space does a whole/half/quarter beef take up?
1. What cuts are included in a whole/half/quarter Beef?
Below is approximate and the Table is borrowed from Newgrassfarm.com in WI.
| Individual Cut | Quarter/split half | Half Beef | Whole Beef | |
| Chuck Roast | 10-12 lbs | 20-24 lbs | 40-48 lbs | |
| Rolled Rump Roast | 3 lbs | 5-6 lbs | 10-12 lbs | |
| Sirloin Tip Roast | 3 lbs | 5-6 lbs | 10-12 lbs | |
| Round Steak, or Stew Meat | 3-4 lbs | 6-8 lbs | 12-16 lbs | |
| Ribeye Steak | 2.5-3.5 lbs | 5-7 lbs | 10-14 lbs | |
| NY Strip Steak | 2.5 lbs | 5 lbs | 10 lbs | |
| Sirloin Steak | 2 lbs | 4 lbs | 8 lbs | |
| Tenderloin Filets | 1.5 lbs | 3 lbs | 6 lbs | |
| Flank Steak | .5 lbs | 1 lbs | 2 lbs | |
| Skirt Steak | 1.6 lbs | 3.2 lbs | 6.4 lbs | |
| Brisket | 2 lbs | 4 lbs | 8 lbs | |
| Short Ribs | 2 lbs | 4 lbs | 8 lbs | |
| Soup bones with meat | 4 lbs | 8 lbs | 16 lbs | |
| Liver | 1 lb | 2 lbs | 4 lbs | |
| Ground Beef | 45-50 lbs | 90-100 lbs | 180-200 lbs | |
| Total amount of beef | 84-93 lbs | 168-186 lbs | 336-372 lbs | |
| Approximate Freezer space needed | 3 cubic feet | 6 cubic feet | 12 cubic feet | |
 |
| 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!
Feb 22, 2015
Subscribe to:
Posts (Atom)