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.

Thursday, January 16, 2014

Beef Cow Wall of Fame

The cows are daily reminded of their meaning and destiny.  Cow hides are tangible reminders of relatives and useful protection for the fences.  Someday we hope to be able to find a better use for them.

Monday, December 23, 2013

Solstice

Today is December 23 and it was clear and I had a chance to document the actual sunshine.  The sun came out from behind Pioneer Peak at 12:20. It ducked behind different peaks in the Chugach range until it finally set at a little before 3 PM.  Actual sunshine was less than two hours.

Working daylight was closer to 6 hours.

Tuesday, December 17, 2013

Unexplained Decease of #45

Found #45 White cow with red points away from the herd and less than 24 hours dead today 12/17/13.  No broken bones.  Was in good health Friday when they were found "out".  Perhaps ate something bad but no one else is hurting apart from being nearly twenty below zero.  Her first calf was weaned and is doing fine.  Incision on the shoulder is something I have never seen before.  Is this how cattle mutilation by aliens happens???

Sunday, September 22, 2013

Fall 2013 Meat Season

When I went to schedule slaughter dates at Mt McKinley Meat it became apparent that we were going to start earlier this year.  Our first slaughter date is September 30. That means that about half of our meat orders will be filled by the middle of October.  Those that have confirmed orders will be receiving notice via e mail very soon.

I knew that it had been quite a while since we had changed the price for our meat but in looking back I was shocked to find that our price of $4 a pound on the hanging weight hasn't changed since 2007!  Unfortunately, most other prices have changed in that time by a lot.  I went to the live stock price index and  you can compare the 2007 price and the 2013 prices- and that followed a lower trend after a peak in 2011 and 2012.




By my math these charts represent a 33% raise in the wholesale price of meat.  We  have decided to set our price this year at $4.25 for the meat per hanging weight.  That means just the carcass without organs or hide.  We will keep the same fee for cutting and vacuum packaging the meat as last year - another $1 a pound on the same hanging weight.  

You can get more details on our web page- www.wolvernefarm.com.  A normal side of beef averages about 250 pounds but they range from 200 to 300 pounds.  You can expect a "standard" cutting package to yield about 15% fat and bones that will be in the trim box.  This year we will cut up the bones as part of our "standard" cutting package.  You can then use them for soup stock or leave them for the mushers as many of you have in the past.  Your meat is always from animals younger than two years old (unless you order something older).  It is always from our own beef breed stock and finished on grass without any antibiotics or growth hormones.  That is our promise.

Because many of you are new this year I will say more about our benchmark "standard" cutting package.  It is the benchmark from which you can customize your order.  Remember, you can feel free to take your hanging side to another butcher or do it yourself.

Our "standard" package consists of about a three way split between hamburger (which is as lean as possible- like 90%), roasts, and steaks.  The roasts are 3 to 4 pounds each and include prime chuck, sirloin tip, rump, bottom round, brisket, and eye of round.  These are vacuum packaged individually. The steaks are cut 3/4 inch thick and are the rib eye, T bone, sirloin, flank, and round steaks.  They are normally two to a package except that a lot of the large sirloins are single packed.  The "standard" includes short ribs, some stew meat, and no organ meat.  Hearts, livers, tongues, and tails and extra hamburger can be bought separately.

When we call you to attach your name to a specific side we will get your cutting instructions and you can change from the benchmark any way you want.  A few have wanted only hamburger.  I remember one that only wanted steak!  That is unusual but possible.

I hope you enjoy your meat.  We have always maintained a money back guarantee.  We will buy back whatever you haven't already eaten if you don't like it.