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  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

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.