Those of you who have followed www.animistbridgesforchrist.blogspot.com will have some awareness that my life took an unexpected turn last February. I was down in Colombia South America doing language consulting for Global Recordings Network-- An occupation that I did for over ten years after graduating from college and specialized linguistic training in 1965. It is a mission that I love "telling the story of Jesus in every language". (Actually 6,586 right now.)
Anyway, I got a call to go back to headquarters in Temecula, California to help look for a director. The long and the short of it is that I became that Executive Director and am now fully engaged in national and international administration. I told the board on taking that position that I had commitments to my beef customers which I would have to fulfill in October. They agreed to that.
It is very clear that I will not be able to stay in the cattle business. This will almost certainly be the last year I can process beef. There is a possibility that family members can keep up that tradition but that is by no means a sure thing. You will certainly be informed if that is the case.
So, on October 5 our plan is to begin the butchering process. Having been out of State most of the year I do not have a crew yet nor have I stocked up banana boxes for the processed orders so we will be asking folks to bring your own boxes when you get the call to pick up your meat.
Also on October 12 I am putting my equipment and trucks into an auction that is going to liquidate my late brother's estate. If you are interested in a no minimum bid on some good running trucks or a bobcat and diesel truck shop equipment you can see the ad on Jennifer DeVilbiss' Facebook page or call her at 354 6739.
If you don't get an e mail from me confirming an order soon it means that you did not get your name on this year's meat list. You should e mail me soon if you want a side of beef- perhaps the last grass fed and grass finished beef you can get from Wolverine Farm. E mail at carrots@mtaonline.net. Telephone 907 355 0733.
Thursday, September 12, 2019
Monday, December 3, 2018
2018 Recap
2018 was marked with many firsts.
It was the first summer in over 30 years that there were no newborn calves on the farm. Last year's calves overwintered in Delta Junction and came back for the summer but participating in the joy of new life was something I missed. All of our breed stock are now dispersed to other producers who are maintaining our practices of natural, grass fed beef. We did learn that containing the yearling feeders that came down for the summer was very different from our traditional fencing used for our breed stock. We ended up with calves out roaming the country for very too much of the summer!
Another first that turned out to not be such a hot idea was getting into raw ("green") organ production for dogs. We actually tried it on ten of our first animals but concluded that dealing with stomaches and other organ meat and the incident rumen involved was not compatible with our human food production with our current infrastructure so we aborted that effort. I did develop a genuine appreciation for the complexity of cow stomaches.
This was the first year we exclusively used film and butcher paper to wrap all cuts with sharp bones. We may be able to move back more to vacuum bags next year because we have found a new source for heavier 5 mil plastic which might be able to handle the bones without leaking.
This year we were asked for "kalbi" ribs by three of our customers so we learned how to cut short ribs in the Korean tradition. I haven't heard back yet on whether we got passing grades for that effort.
Our marketing incentive to reward customers that brought new orders for a second side of beef with a 10% discount (and even up to 20% for some) was very successful. I plan to continue that practice for next year. It was so successful that we were short a few sides of beef. That is a reminder to get as high as possible on the order list so you aren't down on the bottom and get left out. To place an order all that is necessary is an e mail with a verification of a phone number, an estimate of the size you will want, and any exclusion windows when you might not be available for pick up next fall. E mail address is carrots@mtaonline.net
We ended the season with a good supply of hamburger and summer sausage so if you need more please feel free to let me know.
Our plan next year is to be set up with freezer capacity such that we won't need to be so pressured to get the meat from the processing room to your freezer. It will mean that you will need to bring coolers or boxes to transfer the meat from freezer baskets into your car.
It is my plan to spend as much time as possible this winter down in South America doing Bible Translation work with tribes that we worked with over 50 years ago. That was such a joy last winter and if you want to follow those ventures you can follow www.animistbridgesforchrist.blogspot.com
Larry DeVilbiss
907 355 0733
It was the first summer in over 30 years that there were no newborn calves on the farm. Last year's calves overwintered in Delta Junction and came back for the summer but participating in the joy of new life was something I missed. All of our breed stock are now dispersed to other producers who are maintaining our practices of natural, grass fed beef. We did learn that containing the yearling feeders that came down for the summer was very different from our traditional fencing used for our breed stock. We ended up with calves out roaming the country for very too much of the summer!
Another first that turned out to not be such a hot idea was getting into raw ("green") organ production for dogs. We actually tried it on ten of our first animals but concluded that dealing with stomaches and other organ meat and the incident rumen involved was not compatible with our human food production with our current infrastructure so we aborted that effort. I did develop a genuine appreciation for the complexity of cow stomaches.
This was the first year we exclusively used film and butcher paper to wrap all cuts with sharp bones. We may be able to move back more to vacuum bags next year because we have found a new source for heavier 5 mil plastic which might be able to handle the bones without leaking.
This year we were asked for "kalbi" ribs by three of our customers so we learned how to cut short ribs in the Korean tradition. I haven't heard back yet on whether we got passing grades for that effort.
Our marketing incentive to reward customers that brought new orders for a second side of beef with a 10% discount (and even up to 20% for some) was very successful. I plan to continue that practice for next year. It was so successful that we were short a few sides of beef. That is a reminder to get as high as possible on the order list so you aren't down on the bottom and get left out. To place an order all that is necessary is an e mail with a verification of a phone number, an estimate of the size you will want, and any exclusion windows when you might not be available for pick up next fall. E mail address is carrots@mtaonline.net
We ended the season with a good supply of hamburger and summer sausage so if you need more please feel free to let me know.
Our plan next year is to be set up with freezer capacity such that we won't need to be so pressured to get the meat from the processing room to your freezer. It will mean that you will need to bring coolers or boxes to transfer the meat from freezer baskets into your car.
It is my plan to spend as much time as possible this winter down in South America doing Bible Translation work with tribes that we worked with over 50 years ago. That was such a joy last winter and if you want to follow those ventures you can follow www.animistbridgesforchrist.blogspot.com
Larry DeVilbiss
907 355 0733
Sunday, October 7, 2018
2018 Harvest season is underway
Thanks to a custom adaptor we can now "loaf" our hamburger into chubs. Most of you will get two 1 pound chubs vacuum packaged into a single bag- each on its own wax paper backing.
Wednesday, May 2, 2018
About Our Beef
Ten guarantees:
1. Grass fed and finished.
2. Alaska born and raised.
3. Age of your beef will be 18 months or less (except by special arrangement).
4. Antibiotic, steroid, and hormone supplement free.
5. Fully integrated farm to freezer process right on the farm customized to your orders.
6. Customer visitation rights.
7. Customer money back satisfaction.
8. Wholesale prices on minimum order of 1/2 a beef- $4.50 lb hanging, $1 lb processed.
9. Discount for bringing a new customer- 10%.
10. Direct contact with the farmer- Larry DeVilbiss
907 355 0733, email- carrots@mtaonline.net
Wolverine Farm beef comes with these guarantees that make it unique and because of which we have loyal customers that have been with us since we switched from milk to meat in the '80s.
We specialize in "grass fed and finished" meat. That means that the chemicals and stresses of barley, soy, corn and wheat fattened animals are absent. You can learn a lot about the advantages of grass fed cattle on the web. A classic that is informative is "The Omnivore's Delight".
You can confirm your name on the order list for a side of beef by contacting me.
Larry DeVilbiss
1. Grass fed and finished.
2. Alaska born and raised.
3. Age of your beef will be 18 months or less (except by special arrangement).
4. Antibiotic, steroid, and hormone supplement free.
5. Fully integrated farm to freezer process right on the farm customized to your orders.
6. Customer visitation rights.
7. Customer money back satisfaction.
8. Wholesale prices on minimum order of 1/2 a beef- $4.50 lb hanging, $1 lb processed.
9. Discount for bringing a new customer- 10%.
10. Direct contact with the farmer- Larry DeVilbiss
907 355 0733, email- carrots@mtaonline.net
Wolverine Farm beef comes with these guarantees that make it unique and because of which we have loyal customers that have been with us since we switched from milk to meat in the '80s.
We specialize in "grass fed and finished" meat. That means that the chemicals and stresses of barley, soy, corn and wheat fattened animals are absent. You can learn a lot about the advantages of grass fed cattle on the web. A classic that is informative is "The Omnivore's Delight".
You can confirm your name on the order list for a side of beef by contacting me.
Larry DeVilbiss
Friday, April 27, 2018
Thursday, March 29, 2018
First Calves of 2018- Delta Junction
Thursday, December 14, 2017
Beef Byproducts
In an effort to extract the maximum value from our cattle we are doing things like rendering the fat to produce tallow. We sell tallow raw in reclaimed ice cream buckets. I have come to exclusively use tallow for cooking in my kitchen. We sell gallon buckets for $20. For our personal use we put the tallow in cup cake holders for use on the stovetop for greasing the skillet.
We also produce a pemmican which is a high energy food that the native americans used for trail food. It has a lot of tallow in it with dehydrated, lean meat. That goes for $10 a pound. Just so you know I came by the pemmican honestly I am including a photo of my great grandmother Rosetta who I am told is a plains Indian. She's the lady on the right.
We also produce a pemmican which is a high energy food that the native americans used for trail food. It has a lot of tallow in it with dehydrated, lean meat. That goes for $10 a pound. Just so you know I came by the pemmican honestly I am including a photo of my great grandmother Rosetta who I am told is a plains Indian. She's the lady on the right.
We also have dehydrated meat- my favorite snack food right now. That is $15 a pound- mostly because it takes so long to dehydrate and also because the weight drops by over 50% after drying. It is so dry that it doesn't need refrigeration. I have been snacking out of a ziplock bag that has been sitting in the room for a couple of weeks.
We also produce a lunch meat out of our tongues which I like in sandwiches. It is similar to spam and has some mild spices but no preservatives so should be refrigerated. It is $10 a pound.
All of our sausages are mixed and smoked and prepared by Linden Meats. We have a good supply of summer sausage which I like to use for Christmas presents. It has the usual spices but no MSG, cures or preservatives. It is $10 a pound.
Someday I hope to be able to sell the tanned hides also. So far all we can do is salt them down and preserve them. They are free if anyone wants to tan them themselves!
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