Can you tell the difference between this video

and this one?

Hint…the first video, the pump is leaning to the right, downhill, and every cycle it hisses, rather than just does its positive click sound.  The second version is far superior, and pumps nearly it’s historic 150-175 gallons / day.

Between a tree coming down on the gravity-fed drive pipe last summer, and all of the water that the ram pump blows out every cycle, causing the pump to tip downhill 15 degrees or so, our ram has had bad to no pressure for the last 6 months or so.  After far too long troubleshooting (and digging holes, looking for leaks), a scrap 2×4 solved nearly all of our problems due to a crooked ram pump not sealing it’s check valve correctly.  Now, someone else will be able to google “ram pump troubleshooting leaky check valve” with more success than I did.

Another change that I’ve noticed since we installed it, the wooden platform that it sits on is softer (from waterlogging) than it was in the past.  The pump seems to wiggle a bit each cycle, which probably drains some of the energy that could be pumping more water for us.  In the next couple of days, I’ll try to secure it onto that platform to try to eke out the last few gallons per day…every drop counts here, come July!

Wow, we only have 3-4 of the Premium Summer shares left!  Get your reservations in ASAP!

We also have another option for Summer beef that is not on the flyer… it’s shares from a Jersey steer, selling at a lower price of $3.50/lb.  We’re doing a lower price because the shares will probably be smaller, the assortment of cuts may be somewhat more limited, and the beef may be a bit less tender.  But it’s a good chance for those on a tighter budget to get a share.

When you contact us to make a reservation, please specify a “Jersey” quarter if you are interested in this option… otherwise, we’ll reserve a regular Angus mix quarter at the $4.25/lb price for you.

Thanks!

Hello! We’re proud to say that we got our 2013 Farm Newsletter out much faster than last year (as in, at all ). Click on the link to see what we’re up to on the farm.

Orders for our Premium Summer beef for June have been trickling in, so we also put together a new flier with the current rundown to complete getting the word out.

Let us know if you have any questions, and let’s think spring!

“Neighborly” shares are from heifers raised on grass and hay by our next door neighbors, and available in fall. We have quarter (or half) shares available October – November. $3.25/lb (hanging weights have been ~145-180 in past years), plus butchering charges which usually average about $120 per quarter. Final cost will be about $600-700 for a quarter. Email us now to order or ask questions!

Alright, orders have been rolling in, and it turns out that we have just a few quarter shares still available. The price is $3.75/lb (hanging weight), plus butcher charges (which will probably come out to ~$110-130/quarter). We’re estimating these quarters to be between 165-215 lbs (hanging weight). (You can request a smaller or larger quarter.)

4/29/12: edit/clarification: At $3.75/lb, a 165 lb quarter will cost $618.75, plus the butcher charges which are about $110-130/quarter. So a small quarter would cost about $750. A larger quarter would be closer to $950. We don’t guarantee a specific quarter weight… the quarters will most likely weigh between 165-215. Customers can state a preference for a smaller or a larger quarter, and we do our best to meet that preference. Sorry if there was any confusion about the pricing!

Contact us right away if you have questions or if you’d like to make a reservation. $150 deposit (applicable toward the final balance) is required to hold a reservation. And the steers will be going to the butcher in late June, ready in mid July.

Back in January, our friend Jeff came out to help out with some fencing and clearing out some trees and brush to make our woods a little more walkable. We came across some damage that our local black bear did to our beehive, ripping the frames to shreds and killing the oft-neglected bees.

Bears. Woods. Poop.

It might be too late to get a new hive set up this year…I’ve been meaning to move them closer to the house so we can take better care of them…perhaps that one just pushed higher up the list.

Continuing our discussion about how our beef and our farm practices differ from some of the other farms out there. In this 3rd and final installment, we’ll talk about the seasonal nature of our beef harvest, and about following the rules relating to butchering.

4) Seasonal harvest
I’ve seen some farms offering beef nearly year round. I can appreciate being able to provide beef whenever a customer would like it, but the reality is that grass fed beef, like all other fresh foods, is best harvested at a specific time of year. I could go buy strawberries at the grocery store right now (in January), but I know that they wouldn’t be anywhere near as good as strawberries harvested in June or July.

Our “Premium Summer Beef” is named as such because it is harvested in late June, when the steers have had 6-8 weeks to dine on the premium grasses during the period of lengthening days, giving them the highest sugar content. Higher protein grass – such as grass in the fall and winter – makes for gamier and tougher meat. This grass is better for growing calves and for milking cows. Grass with higher sugar is better for fattening animals and making more tender meat. Because the sugar content (Brix) in grass is higher in the late spring/early summer. So, we plan our seasonal harvest so that the meat benefits from the animals having grazed mainly on sweet grass leading up to harvest. This is also why we adjust our price for the “Neighborly” beef shares available during the fall… those animals have had less sweet grass prior to harvest, and their meat, while excellent, is not usually quite as tender, and we adjust the price to reflect that difference.

Incidentally, the sugar content of grasses is also higher during the afternoons after the grass has had time to absorb sunshine, which is why we usually move the steers onto a new pasture later in the day, rather than in the mornings.

We’d love to be able to supply families with beef shares all year, and to supply local restaurants as well. However, we know from experience that the taste and texture of grass-fed beef changes quite a bit during the year, and we prefer to limit our harvesting to the time of year when quality is at its peak.

5) It’s the law, ma’am (Rules regarding “custom-exempt” meat processing)
Here’s a link to an OSU report summarizing small-scale (custom exempt) meat processing rules.

a) why ¼-animal shares?
Our beef shares are butchered and processed by a local state-licensed facility. When you buy a share, you are actually buying ownership of 1/4 (or more) of an animal. While we could legally sell 1/8 shares, this is stretching the limits of the “custom exemption”, which is basically a a loophole in the Federal Meat Inspection Act to enable farmers to be able to get their own livestock processed for their own use. When farmers use this loophole to divide up an animal among more than 4 customers, they are really stretching the intent of the loophole, and it can cause additional scrutiny (and possible repercussions) for both the farmer and the butcher. We think the loophole works just fine as is, so we don’t push the boundaries just for the sake of making additional sales.

b) butchering and cut/wrap charges.
The laws are definitely clear cut about this. Customers are supposed to pay the farmer directly for their share of the live animal (based on live weight or hanging weight), but are not allowed to pay the farmer for the butcher’s services. While some farms include the butchering fees in their per pound cost (ostensibly to avoid confusion or “hidden” fees), they are not actually following the law. We choose to follow the law about this, and have our customers pay the butcher directly for their services.

c) meat delivery
By law, we could deliver the meat to customers. However, given our small scale, and our lack of a delivery vehicle, we don’t do any deliveries. We feel that the easiest way to handle the beef shares is for the meat to leave the butcher shop directly with each owner, rather than us getting into the delivery business.

d) cowpooling
We are happy to facilitate cowpools… this is when 2 (or more) families get together to purchase a quarter share of an animal. If families are interested in cowpooling we are happy to take note, and to try to connect them with other families. When cowpooling, families need to come to agreement about their cut/wrap preferences, about who will contact the butcher with the preferences, and how pick-up will be handled. We are willing to hold a quarter share for a potential cowpool for a limited amount of time, but can’t guarantee that we will find another family to share the share. We encourage families who are uncertain about a full quarter (due to freezer space or other considerations) to talk with friends and families members about sharing a quarter.

We wanted to expound a bit about how our beef and our farm practices differ from some of the other farms out there. In this 2nd installment, we’ll talk about the benefits of grass/hay-only beef, and also about the scale of our operation.

2) grass fed and grass finished
No grain, repeat, no grain! Not a handful right before butchering, just none at all. We purchase our calves from our neighbors at about 9 months of age, and the calves have never had grain at any point in their lives. Rich goes to the neighbors’ ranch to train the calves to get used to him, and associate him with good things, which is a good beginning to their lives with us. It doesn’t take long for them to learn to come to the fence edge when Rich is out doing chores, eagerly awaiting the next move to a grassy, clovery feast.

Why don’t we feed any grain? The health benefits of foods high in CLAs (Conugated lineolic acids) and Omega 3 fatty acids are pretty well documented. The problem is, when grain is included in the finishing ration, even tiny amounts, it throws the proportions of good : bad fatty acids out of whack, and it can take weeks, or even a month of exclusive grass feeding to get them back to where they were.

It’s a shame that a day of feeding grain can kick the high quality grass fed beef down to something that is commodity-grade, from a health standpoint, but that’s the nature of nutrition. We don’t make the rules; we follow them.

3) small (scale) is beautiful
We’ve learned too much about the farm crisis of the 1980′s to be comfortable with going into debt to farm. So our philosophy of farming has always been to start small, and grow slowly.

We purposely named our farm “Mossback Farm“, not “Mossback Farms“… we have no interest in growing super big, or creating an agricultural empire. We don’t wish to wholesale. What we want to do is raise a small number of animals which help us manage our landscape, while also providing artisanal-quality food for a dozen or two families a year. While we do partner with our neighbors, the Thorntons, to get calves and hay and to offer our “Neighborly” beef in the fall, we do so in a way that is mutually beneficial, and allows us both to retain our autonomy, and practices that work for our scale.

Our scale… it’s small because our land holdings are small. We have 33 acres, but only about 20 are actually in pasture. The rest is forest, riparian buffers, road frontage, and the homestead area. While some people choose to have a higher stocking rate, we prefer to keep ours low so that we can better manage the grass and the animals. (see Intensive Rotation, above) This way, we don’t skimp on quality for the sake of quantity. As our water and other farm infrastructure improves, we’re slowly increasing our herd, monitoring the impacts on our land and lives, and making sure that nothing gets out of balance.

or, Why Our Beef Rocks

(Part One)
________________________________________
A customer recently asked us a very good question. She pointed out that she had found information about a farm selling “grass-fed” beef for a significantly lower price than us, and inquired about why there was such a difference in price.

Her questions prompted me to do a couple of things. One was to do an informal survey of beef in north-western Oregon (mainly coast range, and northern Willamette Valley) to compare prices, which is something I do periodically. Prices ranged from about $2/lb to about $4.80/lb (plus processing). The other thing I did was ponder (along with Rich) how to articulate what makes our beef, and specifically, our animal and land management practices, different from other farms.

What makes us different:

1) Intensive rotation (i.e Management Intensive Grazing) – not “free range” = improved grass/soil/ecosystem health

Many farms like to tout that their animals “roam free” on their pastures. I think they do this because of the idyllic picture it paints for people… happy cows, allowed to wander at their will. However, the reality of good management is that “free range” cattle creates many problems for the land, from soil compaction along paths, to damage to creeks and riparian areas if that cattle are not fenced out, to poor grass quality (and the need for off-farm inputs, i.e. fertilizers and/or herbicides).

When we bought our property in 2002, we witnessed the results of poor management first hand. The prior owner had more than 50 cattle on the property year around, and as a result, the land had a very poor complement of species, low fertility, high compaction, very poor water retention, and the creeks were degraded by gullies with no riparian cover.

We practice Management Intensive Rotational Grazing (MIRG), and ideas based on Holistic Management. We have 5 main fields with perimeter fencing (which we have worked long and hard to put in place!), and we subdivide these fields into many smaller fields with electric wire and water points. The steers are moved nearly every day in the peak growing seasons of spring and summer in order to take advantage of the huge pulse of growth that happens during that time of year.

Imagine you make a big feast, with a lot of ingredients. The first time you sit down to the meal, you eat some of everything, and especially the good parts. The 2nd day, you need to eat again, and there’s a good spread still in front of you. You probably have some of most of it, but maybe pick around some of the wilted lettuce or less appetizing ingredients. The third day you have it, you probably are very selective about what you eat from it, leaving behind all the parts you don’t really like. As the days go by, the good stuff is mostly gone, leaving the unappetizing-to-downright unpleasant bits to be eaten. You’re not eating as much each time, and it’s generally not as fresh and nutritious as day 1.

Steers do this as well, if left on the same pastures every day. The result is usually that they will eat the grasses they like best, and avoid the ones they don’t like. They will eat the “good” grasses down to the point where regrowth may take a long time. And by making the beneficial, high-nutrition species so short, the species they don’t like have better access to sunshine and are allowed to prosper. The farm then is left with a pasture of less appetizing species, that will probably need to be eradicated through re-seeding, herbicide application, fertilization, etc.

Our approach means that the steers get a fresh feast every day in the growing season. They can eat as much as they want, stopping only when they’re full.. The next day, they are moved to a new paddock and have a brand new feast. This allows the “good” grasses to be eaten down to the point at which regrowth is stimulated, and for the less desired species to not usually have the chance to out-compete the good grasses. In this situation, even the less desirable species get nibbled on as part of the feast, and don’t become a problem.

(Next post will discuss why our steers never receive grain, and also the issue of scale.)

It’s been a pretty eventful summer, so much so that actual blog updates were the ones who suffered from neglect the most.

So in the interest of catching up, for starters, our endangered butterfly habitat were recently showcased on the Farm Service Agency’s blog. And, as Val mentioned, we were recently awarded Yamhill Conservation Landowner of the Year for our stewardship of them, as well as our gully plug project (more on developments there soon, I promise). I gave a talk at the annual award dinner, which seems to have gone well. If you’re interested, a pdf of my presentation is here (5Mb).