First farm raised beef

For dinner tonight was a 1.9 pound, 1 1/2″ thick porterhouse steak that I’ve been watching grow for 22 months. (Don’t worry, I shared.)Add in a glass of wine (or two) and I’m in a pretty happy place.

Two heifers were slaughtered on farm and sent to the butcher Jan 17th. They hung at 678 and 682#, and net 998 pounds of finished product. It cost me about $1.51/lb to grow these beef. They were purebred Simmental, twin heifers. I have their mother and sister on the farm, bred I believe to deliver in May.

The wonderful flavors and the knowledge of food security makes worthwhile all the nights of cold work, moving (and moving again) round bales, feeders, and water. Even though this isn’t rocket science, I still have a lot to learn, and am going to continue down this path.

I just wanted to share. I hope I don’t offend.