Here is a little self-promotion for your Tuesday morning. If you are in the vicinity of Central Iowa and would love some great small-farm raised pork just let us know.Happy New Year from Stoneyfield Farm! What a year last year was. We were able to purchase land for our farm, we built our house and are now living in it, and we have brought our livestock to our farm as well. Things are really coming along!
Since you expressed interest in our meat, I thought I would update you on how it is coming along.
Our Dexter cattle are now at the farm and are adjusting to their home. They are growing well and are enjoying the hay made from our land. We are looking forward to spring when the pastures green up and we can start our rotational grazing with them. It looks like we should have a few steers ready for sale near the end of the summer.
Our hogs have been enjoying the farm a bit longer than the cows. They arrived here in June and are now ready to head to the processor. If you are interested in purchasing pork, here is a little more information on them:
The pork that we have available this winter is “Old Fashioned Pork”, just like Grandpa and Grandma used to have. Our pigs are kept outside free of confinement houses and have not been fed or given antibiotics or hormones. They have been allowed to live the way pigs were designed to live - rooting up the ground, wallowing in the mud, and relaxing in the sun. They have been fed a varied diet of soybean meal, ground corn, and ear corn (corn still on the cob) with access to grass and hay from time to time as well.
We will be selling our hogs by the whole and half (or by smaller portions if there is a group you would like to go in with). The pricing for our “Old Fashioned Pork” is as follows:
-Purchase of hog = $1.00 / pound on the hoof (live weight) to be paid to Stoneyfield Farm
-Processing of hog = $0.60 / pound hanging weight to be paid to Milo Locker
The hogs we have this winter are around 250 lbs. The hanging weight should be somewhere around 175 lbs. Depending on which cuts you choose, you would then end up with around 123 lbs of meat if you purchased a whole hog. (Let us know if you would like a worksheet that helps you see what cuts you can have.)
This would equal around $2.89 per pound of meat consisting of your choice of cuts. Please keep in mind that the price per pound might vary depending on the individual hog and which cuts you choose.
We have a processing date reserved at the Milo locker, and the meat should be ready to be picked up the first week of February. We will need to finalize our order for this processing date this week so if you are interested in purchasing pork, please let us know within the next few days. If you would rather have a hog processed at a locker closer, please let us know so we can make arrangements. (Processing charges may be different at other lockers.)
If you have questions or would like more details, please feel free to call or e-mail. If you would like to purchase a whole or half of “Old Fashioned Pork”, please let us know within the next few days.
Thanks again for your interests in our farm and our products. We pray you have a wonderful New Year!
Ethan and Rebecca Book
Stoneyfield Farm
ethan@stoneyfieldonline.com
2 comments:
Hey Ethan -- one way you might be able to plug your pork is that pigs raised outside have more vitamin D in their fat tissue. Just FYI. There's a lot of buzz around vitamin D right now as the miracle vitamin. The amount of vitamin D is about on order with spring butter from pasture raised cows.
Wish I lived in Iowa (I think that's where you are?) I'd love some!
My wife's uncle raised pigs for a couple of years. They quit when grain prices went up, although they were raising some of the grain themselves (barley).
Darn, I miss the pork. Much better than store bought.
Post a Comment