It takes over a year to get the perfect steak on our picnic table.
The calves are born in the spring. They stay with mama until weaning time, which is sometime in November. At this point, we put them in a pasture by themselves where they stay until they are well over a year old. Soon afterwards, their diet is supplemented with locally grown hormone-free/antibiotic-free corn. This is what gives beef it’s highly prized marbling texture and increases the meats flavor and tenderness.
At the beginning of the next summer, when we see the calves approaching their optimal weight, we begin contacting our customers and set an appointment up with our butcher at Swiss Meat. A quaint locally owned family business (but that’s a story for another day).
After two or three weeks processing time, The Farmer and I pick up the meat and bring it back to the farm so our local customers can pick up their meat from the farm where it was raised.
