We’ve raised two steers so far; grass fed all spring, summer and fall and then on grain for the winter, until butchering the next spring.
So far we’ve enjoyed, ‘Dinner’ and, ‘Supper.’ Next up is, ‘Weber.’
Nothing like it. Seriously awesome.
Our neighbor raises Buffalo. It takes FIVE YEARS until they’re ready to go to market. He gets top dollar for his meat...and he should!
“So far we’ve enjoyed, ‘Dinner’ and, ‘Supper.’ Next up is, ‘Weber.’ “
Nothing like telegraphing your intent. Good thing they’re dumb cows. :)
Interesting... Ours are slaughtered in the fall at the end of grass season. The heifers who remain and one bull and the yearlings eat hay all winter, then back on grass pasture.
We love our home-raised beef!
I bought a half of a side of organic beef. The steer was raised with no hormones or antibiotics. Best beef that I ever bought and it cost about half of what I would pay in the store. It made me think about how manufactured and jacked up our food supply is.