Local humanely raised meat

This comes to us from one of our local members. Janet raises a small herd of cows, and has brought the most wonderful dairy products to some of our potlucks. I know that she takes excellent care of her animals.

Local humanely raised meat — Jersey heifer to be butchered — please forward to your friends!
Saturday, January 5, 2013 3:15 PM
From: “Janet Russell” janetdr@comcast.net

SELLING WHOLE ANIMAL, SIDES OR QUARTERS OF A MOSTLY GRASSFED JERSEY HEIFER (4 years old and apparently infertile). NO ANTIBIOTICS OR GROWTH HORMONES USED!

I’m asking $2.00/lb hanging weight for myself plus kill fee and cut & wrap to Four Star Meat Company. Using “worst case” estimates I came up with a final cost to the customer of about $5.67/lb for finished freezer-packed meat, cut to your specifications (except that no spinal bones are allowed to be sold so some cuts would have to be boneless, and there will be no oxtail). The fat may be yellower that you are expecting — that is typical of the Jersey breed. This heifer is about 4 years old so the meat might be better in moist & slow-cooked pot roasts and hamburger than steaks. She’s lived in a herd of four bovines and has been fed pasture, hay, apples, a salt & mineral supplement, organic vegetable garden trimmings and about 1.5 lbs of grain (14% protein corn, oats, barley & molasses sweet feed) per day to bribe her to go where I needed her to go. This quantity of grain is only about 5-10% of the amount recommended on the feed sack!
I’m willing to sell the entire animal, halves, or quarters. She will be butchered on site next Saturday, January 12, 2013 ( to reduce the stress of transporting her to an abattoir or feedlot}. Please email me,
Janet Russell, at janetdr@comcast.net or call me at (541) 485-1699 if you are interested in this meat.
This explanation of how to order a side of beef is coped from something Deck Family Farm wrote online about a year ago. I have put my version in brackets following Deck’s.
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Once you have placed your order and made a $200 deposit we will call Four Star Meats (or the butcher of your choice). When the carcass is in their facility, they will give us the exact hanging weight. At this time, Four Star Meat Company (541-689-1350) will call you to ask how you would like your cuts (such as how much ground beef or sausage or how thick you would like your steaks). The beef will be dry-aged for up to 2 weeks and the pork, hams, and bacon will be smoked. Allow 2-3 weeks from butchering for pickup.
The customer pays for cutting, wrapping, and butchering fees. Actual weight of delivered meat product will be approximately 65% of the hanging weight. Since you are purchasing a live animal, it is impossible for us to give a precise cost per pound of final product. However, the final cost can be estimated, as we do in the following example.

{Once you have placed your order and made a $200 deposit to Janet & Jerry Russell, we will call Four Star Meats. When the carcass is in their facility, they will give us the exact hanging weight. At this time, Four Star Meat Company (541-689-1350) will call you to ask how you would like your cuts (such as how much ground beef or sausage or how thick you would like your steaks). The beef will be dry-aged for up to 2 weeks. Allow 2-3 weeks from butchering for pickup.The customer pays for cutting, wrapping, and butchering fees. Actual weight of delivered meat product will be approximately 65% of the hanging weight.Since you are purchasing a live animal, it is impossible for us to give a precise cost per pound of final product. However, the final cost can be estimated, as we do in the following example.}

Assume you purchase a steer with a “live weight” of 1000 pounds. After the head, viscera, hide, and blood are removed we are left with the “hanging weight” of the animal, which is approximately 60% of the total live weight. Deck Family Farm charges you by the pound based on the hanging weight. Assuming a hanging weight charge of $3/lb of 600 pounds, the total to pay to Deck Family Farm is $1800. Butchering charges and cutting and wrapping are paid directly to the processor. Assuming butchering charges of $50 per animal and approximately 45cents /lb for cutting, and wrapping, the overall butcher costs will be around $340. The final cost for the entire steer to you will be $2140 for 390 pounds of meat (there is some loss in weight at the butcher for de-boning and removing fat) for $5.48/pound. This price is about 20% less than our CSA prices for cut-meats and 40% less than our retail prices for cut meats. If you order a 1/2 or 1/4 side then all of the costs and amount of meat will be halved or quartered accordingly. Please note that the figures above vary 10-15% for each animal.

{Assume you purchase the Jersey heifer who has a “live weight” of between 800 and 1000 pounds. We’ll figure this on 1000 pounds. After the head, viscera, hide, and blood are removed we are left with the “hanging weight” of the animal, which is approximately 50% of the total live weight {I’ve seen estimates of only 50% of live weight for older dairy animals as opposed to steers.} Janet Russell charges you by the pound based on the hanging weight. Assuming a hanging weight charge of $2/lb for 500 pounds hanging weight, the total to pay to Janet is $1000}. Butchering charges and cutting and wrapping are paid directly to the Four Star Meats. Assuming butchering charges of $50 per animal and approximately 45cents /lb for cutting, and wrapping, the overall butcher costs will be around $275. I’ve seen estimates of only a 50% yield of meat from the hanging weight for an “older” animal than your typical beef steer (there is some loss in weight at the butcher for de-boning and removing fat, and there may be more than usual fat on this heifer) , so using that percentage, Janet’s heifer at 500 lbs hanging weight would yield 225 lbs. of take-home meat. The final cost for the entire Jersey heifer to you will be about $1275 for 325 lbs of meat, for $5.67/lb.}. If you order a 1/2 or 1/4 side then all of the costs and amount of meat will be halved or quartered accordingly. Please note that the figures above vary 10-15% for each animal.}

Pasture-Raised Chickens Available

This comes to us from one of our local Eugene Chapter members:

We are they Dealy Family from Lorane.  We live on a 22-acre farm w/ milk goats, beef cows, meat rabbits & an assortment of poultry.

We have raised meat chickens for ourselves for 7 years & this year decided to raise a batch to sell.  The chickens are pasture-raised to give them access to lots of bugs & grass.  Their feed is certified organic.  The water is from a pure spring.  We live next to an organic farm; their are no commercial farms in the area that use chemicals.

These chickens are Red Broilers, which are slower growing than the standard Cornish Cross.   We plan to butcher on Sat. June 23.  The birds will be available after that for  $4.75/lb. bagged & frozen.  They will be about 4 lbs. each.  We have 24 available.

If this goes well, we will consider doing it again in the fall.  If you have questions or suggestions, please call Elaine at 541.942.6914.  ~~ We also have fresh eggs, raw goat milk, organ meats, chicken feet & butchered rabbit for sale.

Elaine Dealy
541-942-6914

DVD – "The Politics of Beef" Joel Salatin

The Politics of Beef
by Joel Salatin
A Presentation from Wise Traditions 2010, 11th Annual Conference

Friday, September 23rd, 2011
DVD begins promptly at 6:30 PM
Please come early.

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

If you missed hearing Joel Salatin speak in Corvallis in August, here is another opportunity to hear this inspiring speaker.  This presentation was the Keynote Address at the Wise Traditions Conference 2010.  In this talk, Salatin addresses many myths about sustainable farming.  My favorite was his response to: “Organic Agriculture can’t feed the world”.  Come hear his answer!  He is an entertaining, educational and inspiring speaker.

Carnivorous Consumption Keys Planetary Health Our culture generally embraces the wonder of animals’ ecological symbiosis on nature programs, but does not understand the same principles when applied to domestic livestock on farms and ranches. The combination of poor farming practices and the Bambiizing of America have colluded to make human carnivores politically incorrect. But animals and humans can relate symbiotically to heal land, economies, and people.

Joel Salatin, BA is a fulltime farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm fulltime in 1982 and continued refining and adding to his parents’ ideas.

The farm services more than 3,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing.

He holds a BA degree in English and writes extensively in magazines such as Stockman Grass Farmer, Acres USA, and Flavor.

The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in Smithsonian Magazine, National Geographic, Gourmet and countless other radio, television and print media. Profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in the New York Times bestseller Omnivores Dilemma by food writer guru Michael Pollan and the Grammy-nominated documentary, Food Inc.

A sought-after conference speaker, he addresses a wide range of issues, from “creating the farm your children will want” to “making a white collar salary from a pleasant life in the country.” A wordsmith, he describes his occupation as “mob-stocking hervbivorous solar conversion lignified carbon sequestration fertilization.” His humorous and conviction-based speeches are akin to theatrical performances, often receiving standing ovations.

He has authored six books, four of them how-to types: Pastured Poultry Profits: Net $25,000 in 6 months on 20 Acres, Salad Bar Beef, You Can Farm: The Entrepreneur’s Guide to Start and Succeed in a Farming Enterprise, and Family Friendly Farming: A Multi-Generational Home-Based Business Testament, and Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food. His most recent release, Everything I Want to do is Illegal: War Stories from the Local Food Front, explains the hurdles and opportunities facing local food systems.

His speaking and writing reflect dirt-under-the-fingernails experience punctuated with mischievous humor. He passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm.

RSVP:
Please RSVP if you think you will be attending. If your plans change, always feel free to just show up.

Cost:
Donations of $5-10 donation to the Eugene Chapter are suggested and appreciated.
Sliding scale for low-income people is $1-4 or volunteer to help the Eugene Chapter.
(A donation is suggested from everyone who can afford it, but no one should miss a showing because of cost. Please volunteer to help the Eugene Chapter).

Discussion:
We have had such interesting conversations before and after recent DVDs that we now offer time for discussion (6:00 to 9:00 PM).

Dinner and a Movie:
You are welcome to buy food downstairs in Market of Choice or (shh, don’t tell them I told you this) bring something from home to eat in the room.

Nutritional Therapy Practitioners:
You can earn Continuing Education Units (CEUs) by attending the Eugene Chapter’s DVD showings.

Links:
Joel Salatin’s website: www.polyfacefarms.com
Joel Salatin’s biography on the WAPF website
Articles in the Wise Traditions Journal by Joel Salatin
Weston A. Price Foundation 2010 Wise Traditions Conference
Wise Traditions 2010 Conference Presentations
Wise Traditions 2010 Conference Speakers

Notes:
You may want to bring a sweater, as the Market of Choice often keeps this room cool.
We are not able to loan out DVDs at this time.
Purchase your own DVDs from Fleetwood Onsite Conference Recording
Mr. Salatin does not include handouts from this presentation, but you may download other Conference speaker’s Handouts
View our “Popcorn Review” pages (here and here) for information on past showings.