Tuesday, April 22, 2014

12 has large black Bull

#12 was cleaning up a robust large black bull as the sun came up 4/22/14.  He is #32.  He is lucky because that tag had fallen out of my pocket somewhere in the pasture yesterday.  I found it but later found I had misplaced the applicator!

4/21/14 #25 delivers Stillborn

#25 evidently delivered during the night and appears the calf never lifted her head- a large heifer.  Either coyotes or wolves had already started eating.  Mom was crying around there for a couple of days.  Evidently there is a grizzly around too.  No worry about the leftovers.

Sunday, April 20, 2014

Matriarch Tierra delivers orange Easter Baby 4/20/14

Tierra #2 delivered large heifer #31 that looks like she must have been swimming in carrot juice for amnionic fluid.  First time that has happened even though they are all eating about 100 pounds of carrots every other day.  I'm assuming this will turn white with the first rain?  Was about 30 degrees this morning.

Saturday, April 19, 2014

First Galloway Mom for 2014 # 19 delivers #30

#19 dropped our first calf for the Galloway genetics.  She hit the ground at 3 PM and by 3:30 was walking around.   A large white heifer  with black points that got tag #30.  Today was also the first day the  Canadian geese were in the fields looking for those first sprouts of grass.

Tuesday, April 8, 2014

Adelaide delivers first calf of the year 4/7/14

Adelaide the family milk cow delivered the first calf of the year- a strapping bull named Gideon.

Thursday, March 13, 2014

Ear Tags

Yesterday Billy and I singlehandedly tagged all the cows and heifers.  This is a first they have had anything to do with ear tags.  Most of them promptly went  out to the pasture and are on a hunger strike.  I imagine the next snow will bring back to the feed trough.

Saturday, January 18, 2014

2014 Call for Early Orders

Just a reminder in early 2014 to get your name on the list for a side of beef in the fall.  If you have not received a confirmation by e mail you are probably not on the list.  We prioritize orders by rank on the list and last year a few at the bottom of the list did not get meat.  Thanks to each and every one that invested on local, natural, homegrown beef.  To get your name on the list just e mail me at carrots@mtaonline.net.  If I do not confirm your order within a couple of days then call me at 907 355 0733.

A couple of changes are coming to the "standard" cutting package.  This year we are going to include a new cut- the knuckle roast.  This is one of the largest bones in the trim box and one of the most difficult to get completely clean.  Rather than boning it out, we will leave all the meat on it and make a roast out of it.  I had one served in a fancy Italian restaurant in Colombia so I know it works.  Here you see a knuckle out of a trim box (without the meat) after a day in the crock pot.

Another innovation for this fall is to try to get a sausage mix that is organic.  We have been using the standard summer sausage mix from Alaska Butcher Supply but it has some pretty awful ingredients.  Hopefully you will be able to buy a more wholesome sausage to add to your side of beef.

We have a couple of customers that are consolidating orders to accommodate those who can't handle a full side of beef which is our minimum order.  If that suites your situation feel free to ask for a partial side and I will connect you to others that can complete your order.

Those of you that picked up your orders at the farm have noticed several changes to our processing infrastructure.  We have moved and oriented the refer vans so we have more working space between them.  We are working toward upgrading to a full service custom meat shop.  We are investing in another band saw and planning to install a rail system for hanging the meat.  Cement floors with drainage will contribute to a more efficient, cleaner working environment.
2013 Orders ready to go

Also of note, we now have three other Alaskan producers that are committed to producing beef animals to the same grass fed, nearly organic standard that we have proven for more than two decades now.  If we can keep growing we might even consider tapping some of the cattle on the Aleutian Islands.  Some of those even have Galloway genetics.

We are also training a new generation of local younger meat cutters that can carry on after this homesteader has gone to greener pastures.

I mention these things just so you will be aware that when you buy Wolverine Farm meat you are not just buying food- you are buying a future.  You are investing in present, local infrastructure that reflects the values that are important to you and that will be here when the rest of the world's highly processed, genetically engineered food chain has become so polluted as to be disgusting.  Because I am in the beef business I regularly learn of new chemicals and genetic practices that are repulsive to the order of nature.  We are committed to staying out of  those commercial trends and providing you full disclosure in the process.  Every animal that is born into our herd is documented on our blog as well as the unfortunate failures along the way.  I don't think you will find that kind of accountability anywhere else.  We are probably not far from the day when we can graduate to a live web cam in real time for your pleasure!  Follow our blog at www.wolverinefarm.blogspot.com

I thank you and so do my cows.  Without you they would not exist.  They enjoy having an existence and a meaningful destiny.  Please feel free to let us know how we can serve you better.  Have a great year.