Beef and Pork from LotFoL Community Farm!
I never imagined myself co-mingling animals with vegetables. But, it’s plain to see the advantages. Animals helped build the prairie soils we’ve been relying on for centuries. We, as humans, have relied on them as a direct foodsource for longer even than cultivated vegetables. They also give us a glance into the more “primitive” parts both of ourselves, and of our collective human past. Their value goes well beyond that which advances us though, and is their own, as well as the soil’s, to most fully recognize. The pigs in our pasture do work that would make many a rototiller blush, and many a dandelion shiver in fear. Animals live within the soil context fully, and ours in particular celebrate that fact daily.
The advantages of such pasture-based systems though are not what most commercial beef and hog outfits focus on. After all, rounding up 5,000 steers or 50,000 hogs frequently each day for their lollypops simply isn’t financially expedient. Better says the industrial meat producer to shove them all into a box. It is an unfortunate reality that 99% of meat consumed in our country, according to Jonathon Safran Foer’s new book, Eating Animals, live out the last months of their lives on factory farms. Most are fed tremendous amounts of grain, exist in very tight corners often without the ability to turn around, and are mistreated by standards that nearly everyone would agree are not proper, respectable, or dignifying. Summary antibiotics must be given in an environment such as this, in order for the animals to stay alive long enough to get onto a grocery store shelf. Expedience and financial efficiency are the prime directives of such outfits, with the poor health of animal, operator, watershed nearby, as necessary evils. Animals in a scenario such as this are commodities first and foremost.
Grass fed beef and pastured pork have great promise for both the operator, the consumer, and the animals themselves, For the operator, me in this case, it is a low maintenance, low operational cost, high benefit way for me to diversify my skill sets, take a step toward a more responsible agriculture, and ensure better winter finances. For our soils, these animals are an immense asset, providing fertility, and keeping the grass mowed. For the consumer, it allows for an ethical way to grill, a low input, high healthier red meat, at a cost that reflects the true costs of production, but won’t break the bank. Healthy happy animals translate into healthy happy eaters. Most importantly, for the animals themselves, it gives them the ability to live the entirety of their lives with dignity, to live out their days on lush pastures, versus being set up in candy land, gulping down grains (though the pigs certainly enjoy their corn) that they are not evolved to thrive on, to have their health take front stage in the eyes of their caretaker, and in death even, to be honored, cherished, and destined for plates of the conscientous parts of ourselves, not the one handed parts of our pragmatism that our fast paced lifestyles sometimes bring to bear.
The Details about Our Beef:
Beef will be available in assorted packages of 25#, and as 1/4 and 1/2 cows. Pricing will look approximately like so:
25# for $175($100 deposit, $75 upon delivery)
1/4 cow approximately 125# =$400 deposit, remainder ($275) upon delivery
1/2 cow approximately 250# = $800 deposit, remainder
($450) upon delivery
Sample 25# box: The distribution of each share will roughly follow a distribution similar to this
10-1lb packages of ground beef
3-5 packages steaks (tbone, porterhouse, ribeye, sirloin, etc) with half being tbone, porterhouse, ribeye, and half sirloin, chuck, etc.
1-2 roasts(arm, rump, etc)
added at no extra expense will be short ribs, soup bones, liver, heart, tongue, etc
The Details about Our Pork:
Pork will be available as 1/2 or whole pig and by the cut.
1/2 Pig= $400 ($300 now and $100 at the time of delivery)
Whole Pig= $750 ($500 now and $250 at the time of delivery)
For A la Carte pork orders, see our farm store: csa.farmigo/farmstore/lotfotl
From our experience, whole pigs usually end up being about 250lb and have a hanging weight of between 140 – 190 with the average at 180.
After that, for meat you’ll probably get 120 – 170lbs.
This information about the breakdown of pigs may be helpful:
– 20% will become Ham
– 18% will become the Side
– 20% will become the Loins
– 18% will become the Shoulder
– 24% will become the bones, skin, fat, and trimmings.
For a list of cuts, and options for 1/4 and 1/2 options, or with any other questions, please call or email us directly at 920-318-3800, or [email protected]
Email your orders to [email protected]
Please mail your deposits to:
LotFotL Community Farm
W7036 Quinney Rd.
Elkhorn, WI 53121
After orders are placed and deposits received, you will receive confirmation and notice of when to expect delivery of your meat. All deliveries are FREE to those within 10 miles of our weekly CSA delivery drop off/pick up sites. http://www.lotfotl.com.previewdns.com/csa.php