Category Archives: Enloe Farms

Harvesting Cattle

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Farming can be so unstable. No matter what we are doing, the final result is usually out of our hands. Although the Farmer is a very hard worker, everything he does around here depends on the weather, the seasons, or the money 🙂

Last year we informed our beef customers that we would have meat around April or May, but had to push back the date because the calves weren’t gaining quickly enough.

This year we slacked off of weighing them–mostly because it was so wet and we didn’t want to have to swim to the scales. But we went out and weighed them this past weekend and they are ready to go!

We have one topping out at 1200 pounds, which is really the max weight of what we like to get them to. Another one weighed 1,180 pounds, so these two can go to the processors today!

Fortunately, the rest of them are just right, weighing 1,035-1,075 pounds. We have an appointment at the processors set for the end of May and these calves should be ready to harvest at that time. I guess I should give an honorable mention to the two calves that are still in the 900 lb. range. We seem to always have a couple of late bloomers.

So bottom line…we will be taking orders for the next two weeks. If you would like homegrown, naturally raised, grass-fed, grain-finished beef, we’ve got some available.

Take a look at the “Buying Beef” tab at the top of the page (under Enloe Farm) for more information on ordering beef. Or Click >>Here<<

Old Mother Hubbard

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Just like Old Mother Hubbard, I went to my cupboard and found it getting bare. Except the freezer was my cupboard and looking into it this afternoon reminds me that it’s getting close to calf-selling season again.

At this time of year, our spring calves from the previous year are getting ready to be processed. They’ve gained approximately 800 lbs. since birth on mama’s milk, grass, and grass hay. Because food supply is limited for these calves, they are fed a little bit of grain throughout the winter months. Being time to condition them for processing, we separate our calves into the lot where they are still exposed to fresh green grasses, but their grain intake will increase—no argument that this improves marbling and, in my opinion, the taste of the beef.

However, the great debate over grass-fed beef vs. grain-fed beef always seems to intensify around here when new customers begin to inquire about our beef. There are strong opinions on both sides, but the final call comes down to personal preference.

Our Calves Are Raised Naturally

According to the USDA, naturally raised means that the cattle have been given:

  • No growth promotants
  • No unnecessary antibiotics
  • No animal by-products

 

Our Beef Is Organic

In accordance with USDA Sec. 2105, Sec. 2107, organically produced livestock must meet these qualifications:

  •  Produced without the use of synthetic chemicals
  • Not fed plastic pellets, manure, or feed containing urea
  • Not given growth promoters and hormones
  • Complete traceability (our calves are born and raised here)

 

calf in lot

The beef we sell to our customers is the beef we feed to our children; therefore, the quality of our beef can be completely trusted. Our cattle are not kept in a crowded feedlot, which is a problem with commercial feedlots, nor are they exposed to harmful chemicals and growth stimulants. Because they are our food supply, too, we take care that our cattle remain healthy in a very humane environment.

If you would like more information on buying beef from us, go to the Enloe Farm Beef tab.

The Final Tally

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The best thing about spring is seeing all the signs of the new life that is beginning to appear at this time of year.

Seeing the grass sprouting up through the cold ground, the new blossoms on the trees, the soft sounds of the wind, the chirping of the birds, the warmth of the sunshine—I could almost burst out into song! (You should be thankful there is no sound) 🙂

 

One of the greatest things about living on the farm is being able to see our calves being born. Unfortunately, three of our heifers did not
calf this spring so we are down from what we had expected. The birthing season has ended and we only have nine calves.

 

Although it was not the number we were expecting, we had a successful season. A couple of our calves were born during the frigid weather when winter would not turn loose of spring, and at times we wondered if they were going to make it. Seeing a brand new, wet, cold, shaking baby calf fall to the ground of a snow covered field is at times unsettling. However, the fortitude those babies have are nothing less than miraculous! It doesn’t take them long to nuzzle up to mamma and warm their little bodies.

 

Often the baby calves huddle together when laying out in the field. I tried to sneak up on them to take a picture, but they were too quick for me. As soon as they saw me coming they started getting up.

 

calves in the field

 

calves in the field
Oh well, I’ll get a closer picture next time. Once it gets a little hotter,
they won’t be so quick to jump up.

Spring Has Sprung!

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During the winter months, we contain our cattle in one or two of our back paddocks to make it easier to feed hay and to keep all our other fields from being tromped to pieces…you can imagine what a herd of 1200-pound cows would do in a soft, wet field.

Today it seems that the cold, snowy weather of the past few weeks are finally disappearing. Standing outside and looking out over the fields, I can almost see the grass growing. The smells, the sounds, and all the sights that come with a new spring are beginning to appear.

One of the first signs that spring has sprung, in our little world, is being able to open the gates and allowing our cattle to graze on the cool, green grasses of a fresh new paddock. I have to say, the cows seem pretty excited, too. 
It is quite funny to watch them crowd through the gate and run and frolic in the new field. (yeah…frolic!) I will have to post a video some time. 🙂
 
Looks like they had a belly-full 
cows under a blue sky
…and laying around in the sunshine
5laying around
Of course, they have to get up to see what I am doing

1Belly full

 

Fortunately,
for now, they are off the hay and onto the pastures. 
 
Now, like all farmers
throughout the ages, we will be praying for rain, sunshine, and a profitable harvest!

Missouri Weather

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We went into winter 2012 with just enough hay (fingers crossed) to make it until Spring. Well, as many know, Missouri’s weather is very fickle. In fact, rightly quoted…

“If you don’t like the weather in Missouri, hang around until tomorrow and it will be different”. 

True to its nature, March came in like a lion with strong winds and an illusion to warmer weather, but took an erratic turn when a spattering of sleet was covered by 8” of snow.

We could use a little global warming right about now!

Needless to say, we did not have enough hay. Fortunately, with a quick search on craigslist we found hay for sale at the Koch Farm in Washington. Looks like a great place to live. They have a farm that runs 100+ head of cattle, no more than 5 minutes from McDonald’s, Dairy Queen, and Schnucks! Some people have it all. 🙂 (Ahh…I pleasantly digress)

You can see by the pictures below that we got the hay just in time.

round bales of hay

  Saturday, when I took the pictures of the Farmer unloading the hay, it was 50+ degrees.

And then the snow came in and covered everything in sight!

calf born in snow storm

 

Well, for now we have enough hay for about a week…

So, Old Man Winter, please get out of the way so Spring can be Sprung!

Where’s The Beef?

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Where’s the Beef?

Well, I’m glad you asked. As you can probably guess by the name on my blog, we are a farming family. We live on the same farm where my husband grew up. Raising cattle and kids has been a full time job around here for the past 36 years, in fact today is our wedding anniversary! ♥

For the past four years, we have been marketing our cattle to local customers; click on the “Enloe Farms” tab for more information.

Although I didn’t actually grow up in a town, I surely wasn’t a farm girl, but I would say after 36 years I can proudly wear that title. 🙂

 

Oh! Here’s the Beef!

 

 

 

 

 

 

Buying Beef

Order Beef, , , , , , , , ,

We are no longer accepting Reservations for 2015 — Check back next spring.

If you would like to Reserve a beef, click on the image below

reserve your beef

>>Reserve-A-Beef<<
Frequently Asked Questions
-How much will it cost me?
Below is a chart that shows historically how much each size of beef has cost for a calf that weighed approximately 1115 lbs. 

 *All numbers are approximate. 

1,100/lb. Beef
Hanging Weight
Cost of Beef
Price of Processing
Expected take home
Price per lb. (take home)
Total Cost for Customer
Whole
647 lbs.
$2122
$368
446 lbs.
$5.58
$2,490
Half
323 lbs.
$1061
$184
223 lbs.
$5.58
$1,245
Split-Half
162 lbs.
$ 521
$100
112 lbs.
$5.63
$ 631


 -What happens after I Place My Order?

When you place your order for a Whole, Half, or Split-half of beef, a $100.00 deposit (per quarter) is expected before we will reserve your calf.

When the calves are ready, we take the calves to the processor-Swiss Meat and Sausage Company, in Swiss, MO (near Hermann).

A few days later, they will let us know the hanging weight, and we will contact you and let you know the exact cost of your beef. At that time, if you have requested a whole or half beef, you will be able to let the processor know how you would like your meat cut and packaged. If you are unsure of this process, you can choose the Standard Cut, or they will lead you through step-by-step.

After the beef is aged and processed (14-21 days), we will pick up the beef from Swiss and deliver it to the farm.

You will come to our farm (on a Saturday) to pick up your vacuumed packed and frozen meat. Full payment is expected at that time.

-How much meat can I expect to take home?

As a general rule of thumb, you can expect to take home 40% of your calf’s live weight. The following examples are based on an 1100 lb. steer at approximately 40%:

  • Whole beef *440 lbs. of packaged meat
  • Half beef *220 lbs. of packaged meat
  • Split half (1/4 beef) *110 lbs. of meat

-How much freezer space will I need for a 1/4 beef?

A rule to follow, if you have to purchase a deep freezer, is 1 cubic foot per 30 lbs. of meat. A 5-7 cu. ft. freezer should be plenty of room for 1/4 beef, leaving some room for other items you may need to store.

-What cuts of meat do I get in a Split half (which is 1/4 beef)?

Traditionally a processed beef divides into 25% steaks, 25% roasts, 40% ground beef and 5-10% other miscellaneous cuts of meat (soup bones, liver, stew meat, etc.).

b1e35-beef_cuts_2

-Can I get my beef processed into the cuts I want?

Yes. We do custom orders for customer who order whole or half beefs.

-What is a Standard Cut?

For a Standard Cut, you will receive ground beef and stew meat in 1 lb. packages, steaks 2 per pack, and 3-4 lb. roasts. The liver and soup bones are available at your request.

-How long will it take to receive the meat?

The meat is dry-aged 14-21 days to improve tenderness and taste, so the meat is usually processed and ready for pick-up in 4 weeks.

-Is your beef organic?

Although we are not certified organic, our beef does meet the standard requirements. Our cattle are born on the farm and raised on lush, green pastures with plenty of fresh water continuously available to them. We have our livestock on a rotational grazing system, which gives them a fresh, green paddock of clover, orchard grass, fescue and other grasses every few days. Our cattle are never given hormones or unnecessary antibiotics. We hand feed our natural beef the last 100 days with grain that is locally grown, in order to improve the marbling, flavor, and tenderness of the meat.

-Do you sell grass-fed beef?

All of our beef are grass-fed, but we finish ours on grain to give them better flavor, marbling and bright red coloring.

-What is a Split Quarter?

When an animal is harvested, it is split into halves. The front quarter, for example, contains the chuck roasts and chuck steaks, the arm roasts, and the rib steaks. The hind quarter contains the sirloin, Porterhouse, and T-bone steaks. We split these two quarters so that our customers are able to have some of all the cuts of meat in their 1/4 beef.

-What is hanging weight?

Hanging weight, or hot carcass weight, is the weight after the organs, head, and legs have been removed. The cattle have an average hanging weight of 57-60% of their live weight.

-What is the cost of your beef if calculated by hanging weight?

Some farmers charge by hanging weight, or carcass weight PLUS processing fee or handling fee. Our hanging weight charge for a whole beef, in comparison, is approximately $3.85/lb. when the processing fee is included.

-When will my reserved order be ready to pick up?

If you have a beef reserved for Spring, the expected delivery date will be in June/July.

 

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