Now We Get to See What Happens Next
When we were only selling calves through the auction mart, that was usually where our part of the story ended.
We would load the calves into the trailer, take them to the auction mart, unload them and head home.
Once they went through the sale ring, we usually never saw them again.
We still sell some calves that way, and that part of our farm has not changed.
But keeping some of our cattle to raise for meat has given us a completely different connection to the end result.
Now we raise the animal, continue caring for it after weaning, bring the meat home from the butcher, prepare the orders and deliver that food directly to the families who bought it.
And then something happens that we never really got before.
We hear what people thought.
Someone tells us their family loved the roast.
Someone sends us a picture of supper.
Someone tells us how they cooked a certain cut or that their kids went back for seconds.
Those messages mean a lot to us.
There is definitely more work involved in selling meat directly.
More feeding.
More pen space.
More planning.
More freezer space.
More inventory.
More time spent behind a computer than we ever expected farming would involve.
But there is also a much stronger connection to what all of that work eventually becomes.
Food on someone’s table.
That has given this side of the farm a greater sense of purpose for us, and it has made us incredibly proud of what we are building.
This week’s new blog goes into the parts people do not always see when a farm starts keeping cattle longer and selling meat directly.
From changing how we use our pens, to learning when cattle are ready for butcher, to freezer space, inventory, websites and cash flow.
Read: We’ve Raised Cattle for Years, But Selling Meat Is Teaching Us a Whole New Side of Farming
And if you are looking for meat for your own freezer, you can see everything we currently have available on our website.
SHOP AVAILABLE MEAT
