Grass Fed Beef

It’s been a busy couple of weeks around here – it seems like I say that a lot, and yet it is still true. First we had the mobile slaughter unit from our Farmer’s Co-Op here at the ranch. The MSU was the first one in the nation to be operational and is really a great thing for small producers like us.

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Butchering day is not my favorite, but I really like that our animals are harvested in a quick, quiet, humane way with as little stress as possible. After the carcass is split into halves, the meat dry ages for 14 – 21 days in the cooler at the Co-Op.

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Then the meat is cut and wrapped, frozen and ready to be boxed into individual orders.  Alex, Rick and I spent a day packing boxes of meat. We were so busy packing up our orders that I forgot to take any pictures. So, you can look at a boneless chuck roast instead OK?

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Last Saturday Alex and I delivered a little over a thousand pounds of our delicious grass fed beef to our customers in the Seattle area. It was a long, busy day with lots of delivery stops and boxes of beef, but it is always nice to be able to meet our customers both old and new. I was so busy with deliveries and talking to customers I forgot to take any pictures. So how about looking at a yummy steak?

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Then we had visitors come to the ranch to see our operation. We enjoy showing people around and answering questions about our Lowlines and grass fed beef. But, I forgot to take any pictures of the visitors. I’m noticing a pattern here; really bad on taking pictures lately. So here is one more picture of our meat – this time hamburgers fresh off the grill.

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So, that about wraps up our Fall Harvest for this year. Now we are scrambling to get ready for Thanksgiving and the snow that is predicted for this weekend.

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