Pork Chops Come From Where?

I stumbled across this video the other day and thought it would be a perfect fit for The Beginning Farmer Blog since pigs are such a big part of my farm. It appears that the video is from The Better Bacon Book: Make, Cook, and Eat Your Way to Cured Pork Greatness which is a book/set of videos available only on the iPad, iPhone, iPod Touch. It actually looks like a pretty cool "app" with videos on how-to cure your own bacon, build a smoker out of a trash can, and even some history of bacon. Plus, it is only $2.99 so maybe I'll have a review shortly ...

So, incase you have ever wondered where the baby back ribs came from as opposed to the spare ribs then I suggest watching the video. Oh yeah ... and this guy seems pretty good at what he does! Have any of you ever cut up your own hog or cured your own pork? I'd love to hear your thoughts and tips ...

Sustainability :: The Whole Hog

Sustainability is a word that gets thrown around a lot these days. Every sort of agriculture from large-scale row crop operations to confinement agriculture to the smallest market garden farms use the word sustainable. So, if feel that it is always necessary for me to define the word when I'm using it. In my case i would simply sum sustainability up as the sort of farming that lets me survive physically and emotionally ... adds to the health and well-being of friends and neighbors ... takes into account the created purpose of the livestock ... takes stewardship of the land seriously ... and has fun doing it. Of course now that I've written that out I realize it's not quite as simple as it seems on the surface ... nevertheless I'm always striving for sustainability along those lines!

With that in mind I think I've come to the conclusion that selling halves and wholes is the most sustainable option for the farm. I'm not completely sure that I will ever make it to the point where I'm only selling wholes and halves, but I do believe it is a very sustainable goal to work towards on every level. Let me take some of the above definition of sustainability and explain what I mean ...

• Simply said ... going to the market every week (while working a full-time town job) takes up precious time and energy. I love the interaction with customers and the opportunity to share the reasons for the farm and the way the farm works. The sale of wholes and halves still takes time marketing and communicating with customers, but in the end it is much less time consuming and stressful.
• I think most would readily agree with me that wholes and halves is most sustainable for the farm, but I believe it is equally sustainable for the customer (friends and neighbors). When a family purchases a whole or half hog (since that is all we're selling now) they get all the cuts. I agree that it is easier to just get the things you want (chops, bacon, etc.), but when you get a whole hog you get all the good out of the animal. This type of purchase encourages the customer to make use of everything ... including some of the most healthy things that many people would skip. Lard is the perfect example ... and it is not as difficult to make and use as you think!
• Crooked Gap Farm is a place where a pig is a pig. That means that the pigs are allowed to fill their created pigginess, but also that the whole pig is used just as it was created to be. I strive to make sure that all that can be used or sold is used or sold and when dealing with wholes and halves it is just that much easier.
• On the surface it seems that the way you sell an animal wouldn't have much to do with land stewardship. But, I think it does! Just think of it this way ... when you are selling the majority of your livestock as wholes and halves you are able to really align the animals with the seasons that work best for them and the land. This allows the farm to maintain a high level of ecological sustainability and to tap into the natural instincts of the animals. I love it!
• Finally ... I just want to have fun farming because that is one of my key components of sustainability! When I was a kid I played with my toy tractors for fun ... I ran through manure piles for fun ... I pretended to farm for fun! Now that I'm an adult I want to keep the fun around ... too many farms forget the fun and I refuse to be one of them.

:: Farm Rock :: Deer in the Headlights by Owl City ... watch here ... buy here ::

Agonizing & Pork for Sale & Farm Updates

Sometimes I just think and think and think and agonize and agonize and agonize ... and well ... you get the idea. There are just some decisions that I have a difficult time making as I try to process the information and come to the best conclusion. One of those decisions that I'm agonizing over right now is pricing. I know that I need to adjust my prices and I'm not ashamed of that (because if I don't the feed prices might drive me mad). But, what I do agonize over is just how much to raise them and how exactly to land on that perfect price!

Without a doubt I am not very prepared to figure out the exact amount that I need to charge because I'm not doing a very good job of tracking feed conversion and feed consumption of my growers and sow herd. That's not to say that I don't know how much they are eating and about how much per day that they are eating, but rather I'm just not sure how well that feed is working and at what rate it's turning into pig pounds! I've read quite a few research papers on the topic and I know that I need to do a good job keep the feeders adjusted and things like that to get just the right feed-to-weight conversion, but I'm not there yet.

So, I just toss the figures that I have around in my head throughout the day and then try to land on a price that I think is fair for the farm. I'm getting close to having it nailed down and when I do then I'll be sharing more information about the pay-as-it-grows program. If you are interested in a pork whole or half feel free to send an e-mail and I'll add you to the list!

Even though the weather has taken a step back from the 60º and 70º temperatures that were so much fun I have been making my way around the farm and taking stock of the projects that need the most attention as spring comes. There are some repairs that need to be done on the hi-tensile fence, along with some fencing issues that just never were finished. I really want to get out and mow down some tall grass and bushes, but the PTO isn't working on the tractor (again). Of course I need to get thinking about prepping the garden ... thankfully there is a rear-tine tiller to help me this year! And, if I wanted to save myself some headaches later this year I should really be out in the woods cutting paths for the pig paddock fences!

We'll see how the spring goes ...

Am I Becoming a Food Snob?

When I wrote for Epicurious I often wondered what it would be like to distinguish the little nuances of food like their writers did. For me food just tasted good or I didn't like it ... and if I'm going to be completely truthful the list of food that I didn't like (which holds many vegetables and other healthy things) vastly outweighed the list of food that tasted good. Things really haven't changed that much since I started farming, but I do think I am becoming a bit of a food snob. And I kind of like it!

Last weekend we had a family gathering at my Uncles house (which is always a good time ... especially when I bring home a chicken nest box). Like most family events food was involved and we grazed through much of the afternoon and evening on all sorts of stuff. But, the main course was a nice and big spiral sliced glazed ham. This is the kind of thing that I drooled over before I began the farm and I was pretty excited about it.

Don't get me wrong ... it tasted good and everyone was raving about how good it was, but to me it just didn't live up to my expectations. I couldn't really put a finger on it (my palate isn't that well defined yet ... too much fast food from the past messing with it), but it just wasn't as tasting as what I have raised on the farm.

I think the taste difference comes from a lot of different things. The breeding could make a difference, the processing could make a difference, the curing will make a difference, the feed ration could make a difference, and probably a lot of other things. What may make the biggest difference some think (and I might be starting to agree more and more) is just the way the hogs were raised. Maybe the life of a pig does make a difference on the final product? Maybe the sun and the fresh air does matter? Just maybe ...

Either way I know one thing ... I really enjoy eating the pork I raise on the farm!

Cowpooling or Pigpooling?

Recently someone pointed out this blog post about "Cowpooling" and I thought ... "hmm, I should recommend this to others". I know that in the past people who have purchased whole or half hogs from us have split up their portion either because they didn't have the freezer space or because they knew they wouldn't be able to go through their pork very quickly. But, I really like the idea of a group of people getting together to do some "cowpooling" or "pigpooling". I believe it goes hand-in-hand with our desire to build community through having a connection to the food we eat.

In a way the bundles of pork we have available now are variation of "pigpooling" I suppose. We have split up a whole hog into approximately 17 bundles that offer a fairly equal variety of cuts. This way a customer who does not have the freezer space for a half or whole can still get in on the action. So far we have been able to sell a decent about of the bundles, but we still have more for sale ... if you are interested in purchasing a bundle just check out this post and shoot me an e-mail.

Now that I have the sales pitch out of the way (I have to do these every once-in-a-while since we are trying to run a business) I do want to say that I think "cowpooling", "pigpooling", "gardenpooling", or even "small-grainpooling" is the way to go. For too long we have been moving away from communities of people that can depend on each other and share with each other. I have a feeling that in too many neighborhoods these days when you come up a cup of sugar short you just head to the store instead of stopping at the neighbors house ... I know that I'm guilty of that.

Sharing a cow or pig or garden share with your neighbors and friends is a great way to get good food ... have a connection with your neighbors/friends ... support local farmers ... and, know where your food is coming from!

Mmm...Pork!

A little over a week ago we brought home our first pig from the locker. The thing I loved most about bringing it home (at the time) was that it was so much easier to load for this trip than the trip the pig took to the locker! This time I just threw some boxes of white paper wrapped piggy into the back of the Expedition and off I went. No pushing, no mud, no mess, and no problems! But, the actual best thing about bringing the pork home has been eating it. Here is what we have had so far.

• Pork Chops - We had to start with the Iowa gold standard first, so we started with a couple nice red butterfly pork chops. The color was amazing and the taste was even better. Two chops was enough for the entire family at supper and then I had the leftovers for lunch the next day. I can't wait until we have pork chops again, but I do need to make sure I save some for the grill.
• Cottage Bacon and Regular Bacon - Next we had a breakfast night at supper so along with our scrambled eggs and fresh bread we had bacon ... of the regular variety and the cottage variety which comes from the shoulder instead of the side. Both were wonderful and it was great to have bacon that tasted like something! Later on we had some cottage bacon on our pizza ... that was amazing!
• Ham Steak - On another night we had one of my farm meal favorites. Ham, corn, baked potatoes, and bread. I have to admit I was a little nervous about the ham because a lot of that taste has to do with the cure, but this was some great ham. In fact we have had a few different people comment on how good the ham was. I loved the taste and I loved the tenderness.
• Pork Tacos and Pork Spaghetti - We didn't have any beef in the house, but that wasn't a problem because we had nice little packages of ground pork. In both cases we friend them up in a pan and then made our meal. The first night it was spaghetti sauce and the next night it was taco meat. I suppose this was a little out of the ordinary, but it actually was pretty good. The biggest plus was that I didn't have to go to the store for ground meat though!
• Sliced Sandwich Ham - Just about like the ham steaks, but just smaller slices. We had this for lunch after our class up in Ames. My Grandma just steamed it for a bit and then we put it on some toasted buns. This will be a great meal for a quick lunch.
• Pork Shoulder Roast - Sunday morning my wife put a three pound roast in the crock pot before we headed to church. When we came home a few hours later we were greeted to a very pleasant smell and some tender and juicy pork roast. The whole family enjoyed this meal and we still have some in the fridge for later.
• Chocolate Chip Cookies - You are probably thinking I'm crazy now, but it is true. Just last night we made chocolate chip cookies with pork lard instead of Crisco. Thanks to one of my wife's friends (and a pork customer) we had a jar of freshly rendered lard to add to the recipe. I will admit that it seemed a little odd, but they taste great. In fact these are almost healthy chocolate chip cookies because we have some our nice outdoor/pastured pig lard in them, oatmeal in them, and freshly ground wheat instead of white flour. Of course the key word there is almost...

There you have it. We still haven't had a chance to try the Italian sausage or the breakfast sausage yet, but they will get their chance soon enough. In fact, I think there may even be a couple of other cuts we need to test out. All in all there has been some great eating at Stoneyfield Farm lately!

Good 'Ol Pork For Sale

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

A Few Thoughts on "Harris on the Pig"

Whenever my wife sees this book she has to make some comment about "Harris" and why he shouldn't be on a pig ... but, I digress! This really is a book that I have throughly enjoyed reading, probably because it was originally published in 1883. Old books in my opinion are great, and in many cases better than things that are being written now ... of course we are still learning lots of great stuff these days that is being written about when it comes to agriculture... What I'm trying to say though is that it is a really good book, and if you haven't checked it out yet you should.

Here are a few things I have especially enjoyed in the last couple weeks of reading:

• There is a great chapter discussing the construction and design of pig pens and piggeries. Although I may not be up to building anything like the book suggests for our pastured pigs I do love the suggestions about construction, layout, and even materials. It is also great to see the images they have included of the different layouts and the reasons for the designs.
• The various discussions and dissections of the different feeding experiments is priceless information. Although the scientific procedures of the day may not be quite as stringent as today the various feeding trials reported on in the book are great and gave me a lot to think about when it comes to feeding. I would have to say that it really made me want to look beyond the "normal" pig ration to see what else is available in my area.
• One last thing that has been especially informational were the chapters on different breeds. Mr. Harris broke the chapters down into sections on American Breeds and British Breeds. I think it was very helpful to read a little bit about the development of certain breeds and what specific things they were going for in those breeds. This is great information to have today when you are selecting pigs.

I know a few others who read this blog have read the book, so I would be interested in hearing some other thoughts on the book as well. Are there anythings in particular that you really took away from the book or enjoyed?

By the Cut, Half, or Whole?

As we inch closer to our first farm meat sales I am beginning to consider the different ways to sell our pork, beef, and possibly poultry. Our pigs should be ready around November/December (if you are interested in buying shoot us an e-mail) and I am starting to wonder if there are benefits to selling by the cut or at least in smaller packages. Of course if we decided to sell by the by the package there would be other hoops to jump through, but would the positives outweigh the difficulties?

Right now we are planning on selling our pigs as halves or wholes and just taking them to our locker or possibly one close to the customer. A couple of the biggest benefits with this sales method is that you have fewer customers to coordinate with and you are able to sell all of the cuts at the same time, not just the most popular cuts. Buying a whole or a half is also less expensive for the customer most of the time because you don't have to use a state/national inspected/certified processor.

The downside of selling by halves or wholes for the consumer is that you get a lot of meat! Of course that isn't a down side for everyone, but smaller families or couples (and singles) may not need or have the space for 80 or 160 pounds of pork and even more beef. I suppose another downside for the producer is that you are dealing with a smaller customer block. It may be a positive thing to be able to sell to many people.

If we decided to go the route of individual cut sales there are a few hoops that we would need to jump through. We would need an approved label, some sort of storage area (does it need to be certified?), and a certified processor. It is becoming more difficult for the small farmer to jump through all of those hoops, but it is possible and is being done by small-scale farms all over the country.

So, what are your thoughts? If you a farmer, potential farmer, customer, or potential customer I would love to hear what some of your thoughts are. Do you love the variety and relative economy of a half or whole? Or, do you like the idea of small package deals and individual packages for sale?

It is About Survival

I know that this is a topic that I have blogged about before, and the article that I'm taking the information from is from the June, 11th edition of the "Iowa Farm Bureau Spokesman". Nonetheless I am dumbfounded each time I read about the current crisis in the pork industry. The title of the article that I read yesterday is, "Goal is survival, economist tells Pork Expo crowd", and it really details a difficult time for the hog farmers across the country. And by difficult I mean they are losing money or on the edge of losing money.

Glenn Grimes, of the University of Missouri, said this, "There will be some rough times ahead, but the hog industry will survive. One of the things you have to think about is how to get from here until the end of 2009, not about how much profit you will be making. Your goal is to survive." The article goes on to say that the breakeven cost for most of the hog farmers in Iowa is around $60 per hundredweight. Today lean hogs are selling at about $70 per hundredweight. So, there could be a little profit ... but, corn, bean, and fuel prices have gone up since July, 11th.

I guess I read an article like this and think about the ramifications for the farmers and I wonder how in the world this could happen. It is not like we are talking about computers or iPods here that are just "wants". We are talking about food! How have we as a nation gotten to the point where producers lose money in order to provide food for our nation and the world. Okay, I guess I understand the "how" and to a point I understand the "why" (we are addicted to cheap subsidized food), but I really can't figure out how we can keep going in this direction.

There is one other thing that I think about when I read an article like this ... can I make any money with the eight feeder pigs that I will have finished this fall and for sale. Right now it costs about $18 per hundredweight of feed and pigs like to eat (even though they are the best converters of feed to weight). Will those numbers work out for me and will I be able to make ends meet?

Remember ... I'll have wholes and halves of pork for sale this fall ... let me know if you would like to be added to the list!

Small-Scale Pig Raising :: Chapter 5 & 6 Book Report

Well, I'm tearing my way through this book! Actually the chapters are fairly short, which I tend to like because it makes it easier to knock out a section each night. But, I'm also working through it pretty quickly because I think it is a pretty good read. I also think that it helps that it is about something other than grazing or cattle. I have been hitting the grass-fed cattle books pretty hard for quite awhile no so this is a change of pace. It will probably make me more interested when I pick up "Grass-Fed Cattle" again.

Chapter five of Dirk van Loon's book, "Small-Scale Pig Raising" deals with selecting a pig. Mr. van Loon writes mostly about selecting a pig for your own home pork, but also includes a few paragraphs on buying pigs for breeding. This is something that I was somewhat ready to read, although I already have our pigs picked out, because it dealt with what we are dealing with right now.

Of course he is specifically talking about "small-scale" and in this case that means two or three pigs. This is a perfect number for the family that is looking to provide meat for themselves and maybe to sell in order recoup some of their feed money. This is the number of pigs that I was looking to buy, but that isn't what happened (more on that next week). The chapter is full of great information for the beginner and I am beginning to understand why Walter Jeffries recommends this book so highly.

In Chapter six the topic is pig handling. Again, it is full of a lot of good information for the beginner including stuff about transportation (think small-scale and people without stock trailers) and moving on the farm. I do like the section where he talks about using the tail of the pig to direct them where you want. I believe we are going to be a farm that leaves the tails on our pigs.

Overall my impression of this book is very good and I think it is perfect for someone who doesn't know much about pigs. It puts everything in good practical terms and makes it all seem doable. Pigs is one area where I have the benefit of a little prior knowledge. For much of my growing up life we had pigs on the farm and I was able to help out quite a bit, but there is still a ton of good information for everyone!