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Breezy Hill Farm Update Aug 26, 2018

Posted 8/26/2018 8:31pm by Art Ozias.


  • We weighed our beeves last week and we will have three more ready to be harvested this year.  When they are gone, that will be it until late next spring.  We have had a very challenging Summer with very little rain.  Fortunately, we have rotated pastures and still have some grass.  If we don't get some meaningful rains soon this Fall and Winter may be quite long.
  • We continue to add names for the next ground beef list.  When it gets to about the expected yield, we will schedule a date with the processor.
  • I received a call from one of my dirt hog sources this past week.  They had someone back out and offered it to me.  After several questions, I declined the offer, even at a reduced price.  We are very critical in what we offer to our friends on our website.


This really is no surprise, since overuse of antibiotics in livestock is the primary driver of antibiotic resistance, and CAFOs routinely use antibiotics.23 Most recently, an Environmental Working Group (EWG) analysis of food testing done by the Food and Drug Administration (FDA) in 2015 reveals 83 percent of supermarket meats were contaminated with enterococcus faecalis (fecal bacteria), and a high percentage of them had antibiotic-resistant bacteria:24,25

•79 percent of ground turkey samples were contaminated with drug-resistant enterococcus faecalis, 87 percent of which were resistant to tetracyclines, antibiotics deemed “highly important” by WHO, used in human medicine to treat bronchitis, pneumonia and UTIs; 73 percent of the salmonella found on ground turkey was antibiotic-resistant salmonella

•71 percent of pork chops were contaminated with drug-resistant enterococcus faecalis, 84 percent of which were resistant to tetracyclines

62 percent of ground beef samples were contaminated with drug-resistant enterococcus faecalis, 26 percent of which were resistant to tetracyclines. One reason for the high contamination rate of ground beef has to do with the fact that it’s a mix of meat from thousands of animals.26 A single animal with drug-resistant bacteria can therefore contaminate large batches of meat

•36 percent of chicken breasts, legs, thighs and wings were contaminated with drug-resistant enterococcus faecalis, 71 percent of which were resistant to tetracyclines; 1 in 5 strains of salmonella was resistant to amoxicillin, a type of penicillin, which as a class is designated as “critically important” in human medicine. Amoxicillin is the No. 1 antibiotic prescribed to children in the U.S.


The saga of polluting pigs continues, with both good and bad news. Good news first: The second of 26 nuisance lawsuits filed against Murphy Brown LLC, a subsidiary of Smithfield Foods, the world’s largest pork producer, wrapped up in July 2018 with a $25 million verdict against Smithfield.

A federal jury ruled that Smithfield should pay two neighbors living near a North Carolina Smithfield contractor’s pig farm the sizable sum due to bad odors, flies and loud trucks caused by the concentrated animal feeding operation (CAFO).1

The case is particularly noteworthy as it involved parties chosen by Smithfield attorneys — those they believed would be hard-pressed to win the case. The couple had moved into the area after the CAFO was already in operation and did not make any official complaints before the suit was filed.2 Still, the jury ruled in their favor, as they did in the first nuisance case, which involved plaintiffs chosen by the plaintiffs’ attorneys.

Why You Should Seek Out Pastured Pork and Avoid CAFO Meat

Every time you buy CAFO pork (or any CAFO product), you’re supporting this atrocious industry. I encourage you to avoid CAFO meats and instead either buy your meat direct from a trusted grass fed farm or look for the American Grassfed Association (AGA) logo, a much-needed grass fed standards and certification for American-grown grass fed meat and dairy.17

The AGA standard allows for greater transparency and conformity18 and is intended to ensure the humane treatment of animals and meet consumer expectations about grass fed meat and dairy, while being feasible for small farmers to achieve. The AGA pastured pork standards include a forage-based diet derived from pasture, animal health and welfare, no antibiotics and no added growth hormones.

Whether you do so for ethical, environmental or health reasons — or all of the above — I encourage you to support the small family farms in your area. When you do so, you’re protecting your health and the environment, while indirectly taking a stand for those who are unfortunate enough to live near a North Carolina (or any) CAFO — and finding themselves with little opportunity to fight back.


Art Ozias

(660) 656-3409