One Farmers Thoughts on Help On The Farm:
Hired/Bartered Help, Interns/Apprentices
We frequently field questions on how we do all that we do and if we hire help.
We have found that getting workers for farm work is VERY difficult. The following link is a very good description as to why some of our nations food is so cheap, go here: http://www.takeourjobs.org/
We dont take apprentices or interns. Aside from some liability issues (Frank, our insurance agent, are you reading this?), interns and apprentices deserve a well-designed program and we havent put the time into doing this.
We have invested in mechanization to help make things safer, easier and simply much more dependable.
Frequently Asked Questions:
Do you sell your beef in halves, whole or quarters?
no longer sell our beef this way. Aside from seeing many potential customers
unprepared to deal with the quantity of beef they will receive, we rely on full-retail
sales for our financial stability.
Your prices are higher than meat in the supermarket- why is this?
run a small-scale farm (~100 acres) and in a region of the country where real
estate is expensive, and farming is not well-supported. We dont receive any
farm subsidies. Our style of farming is more time intensive, though more sustainable in
the long run.
With so many labels out there; organic, grass fed, free range, etc .whats the difference? How do you do things exactly?
We are concerned with the myriad of labels and the murkiness, too. We wont try to explain what they mean here, only to describe what we do. We look to our customers to be our certifiers.
BEEF- young stock either born on the farm or through a reputable local producer who strictly abides by our mission statement. Never fed in confinement or fed an unnatural high-starch exclusively corn/soy diet. Only pasture, hay, baled grass silage, chopped grass silage. If necessary, whole plant corn silage in winter for animal comfort (sheer calories to stay warm and not loose weight or if winter forage quality is unusually low). Access to shelter in cold/inclement and hot oppressive weather. Efficient and humane handling, trucking and processing (read about our processor HERE)
CHICKEN/LAYERS- An FCI certified animal-product free feed of roasted soy, cracked corn, other grains and minerals. Full outdoor access on pasture, rotated at least weekly. Eggs gathered, washed and refrigerated daily.
We brood day old chicks in our special brooder house then we will them move out to our
pasture schooner which is a moveable greenhouse type structure. Fresh pasture daily.
Animal product, antibiotic, chemical free grower/finisher feed containing soy, corn,
wheat, minerals and vitamins. We process our broilers in a state-of-the-art facility
designed for humane treatment.
Chickens are not ruminants, why is grass important for them?
will gather up to 10% of their diet from grass and grass appears to offer many health
benefits for chickens. We marvel at how happy chickens are on pasture! Young shoots, bugs,
grubs and sunshine make for happy chickens!
You dont always have what I want at the market, what can I do about that?
Sometimes you sometimes have a limited supply of steaks, why?
We are direct marketers and producers both, so we must sell the entire animal and reduce our ENTIRE stock before we process more animals. A corollary mission is to get people to buy from us for their every day meat needs, not just for special occasions, which in our opinion, is what our premium steaks are best for. There are frightfully few steaks on a beef animal! Roughly 10-12% of the animal is suitable for steaks! We are always at the ready with recipes and suggestions for using the other 90% of the animal!
orange yolk comes largely from beta- carotene, an important vitamin (Vitamin E to be
exact) an important anti-oxidant. Only with a diet containing living roughages will you
see beta carotene mobilized into the fat of eggs (and in the meat in beef cattle, too!).
Orange yolks = very healthy eggs! An older egg (months old) will lose water and shrink
inside the hard shell and separate from the shell leaving a small space. With our
hard-cooked eggs, try cutting the egg in half and scooping them out with a spoon instead!
If you are intent on easy hard-cooked eggs from us, then store them for at least a month.
Weve tried all the tricks- vinegar or baking soda in the water with VERY mixed
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