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A Commitment to Local Meat

| 7/10/2014 7:47:00 AM

Heidi NawrockiWe've become foodies. We make pasta from scratch. My husband has been making wine. We love growing our own food so that we can try out new and exciting varieties not found in the grocery store. And we love a good steak. As long as it's local!

We've changed our eating habits over the years. Reading books like “The Omnivore's Dilemma” and “Animal Vegetable Miracle” and watching documentaries like “Food, Inc” and “Frankensteer” have motivated us on our journey and made us keenly aware of our food and where it comes from. We aren't like typical Americans in our meat consumption. Once we made the pledge to only buy local meat, meat soon became a complement to our meals instead of the star. And we are fortunate to have a plethora of local farmers' markets to buy our meat from – West Virginia recently ranked 14th in the local foods movement!

A lot of local farmers utilize email, Facebook and other social media to reach customers. Earlier this spring, we got an email from one of our farmer friends for a program they were calling “Beef Partners.” They had one beef to take to be processed, but unfortunately the costs for processing just one cow can be huge. In an effort to help offset the costs, they offered two spots for customers to receive a variety pack of meat. They raise cattle, pork, and chickens on their farm, so the 40-pound packages contained a nice mix. We do like beef and a number of people offer bulk beef at a discount, but we were attracted to the variety. And we signed up.

I went for a visit before picking up our meat to see the farm. That's one of the things I love about getting to know our local farmers. We can visit their farms to see exactly where and how our food is raised. When we arrived, the first thing I noticed was their flock of free-ranging Red Ranger meat birds. They explained it was their brood stock. They have one rooster and 17 hens and hatch all of their own eggs. Once the eggs are hatched and the chicks get to be about 4 weeks old, they are put out to pasture following the cows around. Since the Red Rangers don't grow as fast as the Cornish cross birds do, they are processed at 12 weeks of age. Because of the volume they process (approximately 60 every two weeks), they have their own inspected butchering area. I got a tour of the area and found it actually quite interesting. And I absolutely love the fact that they have a self-sustaining flock. Their incubator is constantly running.

They also raise their own turkeys and have a brooder house with the hens and tom. As we walked around the farm, chickens and turkeys were ranging all around. They plan to raise a number of heritage turkeys for Thanksgiving and are starting to dabble with guineas as well. I have bought turkey eggs from them at the market and they are super to bake with!

Beef Partners share

7/11/2014 8:29:04 AM

Heidi, finding good food can be challenging these days. I think it's great that you can actually visit the farm that your meat and eggs come from. People are so disconnected from their food source in today's culture. Where the food comes from and how it's grown whether meat or produce has been lost. In many cases young adults and children are so disconnected they have no clue how long it takes to grow the food they eat. Before living with me, my grandson had no idea how long it took to grow an ear of sweet corn because in his mind you just bought it at the grocery store. That didn't take that long. Hopefully, after planting and waiting until the corn was ready a couple months later taught him to be a little more thankful for the farmer that had to actually raise the corn, the trucker that brought it to the store, and the store for providing the convenience to buy it without growing it. He's only nine so he still has a way to go. ***** Have a great local food day.

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