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Posted 5/6/2008 9:02pm by Art Ozias.
Rosebud is due to calve on May 12.  We are accepting at least four new customers.  In order to make the milk enterprise work we need to have a set of regular customers.  Milk doesn’t wait for a customer to appear; therefore we are going to reward those regular customers with a significant price break.  Our current price of $4 per half gallon will remain the same for a now and then customer.  If you agree to purchase at least a half gallon each week we will charge only $3 per half gallon if we skim the cream.  If you want milk and the cream the price is $3.25.  Those prices are if you pick it up at the farm.  If I deliver add $0.25/half gallon.  I can deliver to Warrensburg.  Easy ways to use a half gallon are drink a glass, skim cream and save until you have a quart and churn for a pound of great butter, use a quart to make yogurt (we have a great recipe),  make your own cottage cheese (it’s easy).  Visit www.realmilk.org and learn the importance of REAL MILK.  Now the beef news.  We have sold all but one beef.  It needs a couple of months of grass to be finished properly.  It will be ready for processing late Aug or early Sep.  I have six more that should be ready late this fall.    Wow, those of you already enjoying grass finished beef will appreciate an ad currently running on TV for the Acura.  It starts out mentioning eating a grass fed steak in a red leather booth in an upscale restaurant.    Snob appeal OR maybe we’ve finally broken through.  "Sometimes luxury needs to howl at the moon, find a rare grass-fed steak in a red-leather booth and invite all its friends”.   I finished my raised garden beds this past week.  We are already harvesting onions and the broccoli has already started to form heads.  Feel free to stop by for a tour.  Now is the best time of the year.  Everything is green and growing.  Fruit trees have bloomed and the lilac is the prettiest it has ever been.  I think the late freeze we had last year caused the trees and plants that got killed (the blooms) to store up and this year is going to be a bumper crop. Now if we can get some rains in July and August. 
Posted 3/2/2008 6:55pm by Art Ozias.
NEWS FROM WWW.BREEZY-HILL-FARM.COMDaisy had a heifer calf this past Sunday.   We now are making butter, cottage cheese, crème fraiche and will make our first cheddar cheese.  I’ve got a book and a video, so why not try.  It can’t be much more difficult that cottage cheese.  You just have to press the curds.   The next beef harvest is scheduled for May 5.  We only have two slots reserved.  I’m going to the KC Food Circle expo where we will have a table and be explaining our products.  Last year there were approx 3000 people who attended.  KC Food Circle is holding two this year.  The first is in Overland Park, KS  on Mar 29 and the second, Apr 5 is in Independence MO.   If interested, go to their web site, www.kcfoodcircle.org.   If you are planning to buy some of the May 5 harvest, I would suggest you place your order before Mar 29.   After the expo it may be gone.  While on the beef subject, I have heard in the past from several people, “We don’t have a freezer”.   Here is my solution, if you are in that category.  The good ole government is going to be sending you a check for $600-1200 sometime in May.  A freezer will cost about $400.  (They are one of the things still made in the US of A).  A split half will be $500-600.  That’s about $900 and you still have $300 left.   Our local public TV station (KCPT) is having a couple of good programs.   Independent Lens:  King Corn Tues, Apr 15 at 9 pm and Frankenfood, Science at the Dinner Table, Tues, Mar 18 at 7 pm. Those of you interested in your health should subscribe to “Wise Traditions”, a quarterly magazine published by www.westonaprice.org .  It costs $40 per year and has a lot excellent information. 

Also, at the Acres USA convention that Debra and I attended in Dec there was a speaker, Jerry Brunetti, who conducted a day long seminar, which I attended.  This guy is incredibly smart regarding both human health and animal health.  We have both of his presentations on a CD.  I have listened to them 4, 5 maybe six times and each time I learn something new.  If you are concerned about cancer and other health issues you should definitely either borrow them from us, or go to www.acresusa.com web site and order the CD’s.   This information needs to be heard.  At the site click on AUDIO TAPES, 2007 CONFERENCE, JERRY BRUNETTI, “10 THINGS YOU SHOULD DO TO PREVENT CANCER” AND “RAISON d”ETRE”.

 

Be sure to check our web-site for "What's New".  We add items periodically.
Posted 2/9/2008 11:13pm by Art Ozias.

I just finished Michael Pollan’s latest book, In Defense of Food.  It is an excellent book.  Allan Nation, the editor of Grass Farmer magazine had a good summary in the Feb issue.  I am going to include some of his summary.  I hope this will compel you to get the book and read it.  For those who have access to the Trails Regional library, you can check it out there.  I gave them a copy. 

 Allan Nation in Grass Farmer: “Another big change with major health implications was the wide spread substitution of corn sweeteners for traditional sugar.Sucrose sugar, the kind produced from sugar cane or beets, provides a slow-release form of energy and also provides valuable micro nutrients we can get nowhere else.Corn syrup is not a sucrose sugar but is a fructose sugar.  This makes a big difference in obesity.The body does not react to fructose by producing insulin to carry it into the cells for use as energy.Rather fructose is routed to the liver, which then turns it into glucose and then, if there is no immediate demand for it, into fat." "Corn syrup is now added to almost every manufactured food as a subtle sweetener to increase consumption.  Is it any wonder we are getting fat?” The other main point he makes is Omega-3 is the Definer. “Omega-3 fatty acids are critical in brain development and function, good vision, and the metabolism of glucose.  Omega-6 fatty acids are involved in fat storage, in making cell walls ridged, in blood clotting and the inflammation response. " "Today, the modern Western diet is heavily weighted toward omega-6 fatty acids by a factor of 20 to one.  The shift of beef, eggs, and dairy production from a natural high omega-3 pasture diet to a confinement one based upon omega-3 deficient hay and high in omega-6 grains is a major cause of the imbalance, but not the only one.For years plant breeders have been breeding plants to reduce their omega-3 content to extend their shelf life.The chronic diseases that now kill us can be traced directly to the industrialization of our food according to Pollan." 

"Pollan also advises when shopping for food to distinguish between food and food products.  If the label has more than five ingredients or if it has an ingredient that you can’t pronounce, leave it on the shelf.     The best way to eat healthy is to “Shake the hand that feeds you”.  He says consumers should invest in a freezer so they can buy grass-fed meats, and do a little gardening of their own as well.  Particularly, of green leaf plants. "

   Check out our web site—MORE—LINKS for a gardening solution. 
Posted 1/6/2008 8:09pm by Art Ozias.

 Comments from Dr. Mercola.

When I first became aware of grass-fed beef, I was only superficially aware of the importance of omega-3 oils. I have now grown to appreciate that balancing the optimum amount of omega-3 oils is one of the most important things you can do to stay healthy.

If you are not yet familiar with the benefits of omega-3 oils, please review my
recent article on the cardiovascular actions of omega-3 oils.

Most nutritionist don't yet realize that it not only the amount, but the ratio of omega-6 to omega-3 oils that controls much of our disease and health outcomes.

That is why it is so important to consume animals that are primarily eating grass. These animals will have far lower levels of the potentially dangerous omega-6 oils that nearly all of us have a surplus of.

The practical way to do this is to consume free-range chickens and turkeys and pasture or grass-fed beef. Unfortunately, you cannot buy this grass-fed beef at your local grocery store.

Obtaining free range poultry is relatively straight forward but you must be careful regarding the beef. Many stores will advertise grass-fed beef but it really isn't. They do this as ALL cattle are grass fed, but the key is what they are fed the months prior to being processed.

As this wonderful article explains most all cattle are shipped to giant feed lots and fed corn to fatten them up. I knew this before reading this incredible story, but I now have a far better understanding of the process.

You will need to call the person who actually grew the beef, NOT the store manager, to find out the truth.

The least expensive way to obtain authentic grass fed beef would be to find a farmer who is growing the beef who you can trust and buy a half a side of beef from him. This way you save the shipping and also receive a reduced rate on the meat.

An inexpensive, yet effective way to determine if the meat is really from a grass fed animal is to purchase the ground beef. Slowly cook the beef till done and drain and collect all the fat. Grass fed beef is very high in omega-3 fats and will be relatively thin compared to traditionally prepared ground beef.

It will also be a liquid at room temperature as it has very few saturated fats which are mostly solid at room temperature.

 

Tags: Beef
Posted 12/31/2007 10:12pm by Art Ozias.

Here is an interesting site that explains how your milk is processed.  I'm sure glad we have our own REAL MILK.  

: http://articles.mercola.com/sites/articles/archive/2008/1/1/does-tainted-milk-cause-crohn-s-disease.aspx

Tags: milk
Posted 12/25/2007 4:37pm by Art Ozias.

 

 

 

Here is a further detailed breakdown of the 569 lbs. of take home meat.

Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks

33.9 lbs.

Ground Beef and Stew Meat

83.3 lbs.

Arm Pot Roasts and Steaks

35.5 lbs.

Cross Rib Pot Roast

25.4 lbs.

Fat and Bones

31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:

Top Round

34.6 lbs.

Bottom Round

31.2 lbs.

Tip

16.8 lbs.

Rump

7.8 lbs.

Ground Beef

33.4 lbs.

Fat and Bones

32 lbs.

 

Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

 Flank Steak

3.6 lbs.

Pastrami Squares

2.9 lbs.

Outside Skirt

2.2 lbs.

Inside skirt

2.5 lbs.

Boneless Brisket

16 lbs.

Ground Beef and Stew Meat

87.3 lbs

Fat and Bone

20.1 lbs.

 

Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak

19.6 lbs.

T-bone Steak

9.8 lbs.

Strip Steak

15 lbs.

Sirloin Steak

15.3 lbs.

Tenderloin Steak

6.8 lbs.

Ground Beef and Stew Meat

22.7 lbs.

Fat and Bone

26.5 lbs.

 

 Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast

23.9 lbs.

Rib Steak

9.2 lbs.

Short Ribs

8.6 lbs.

Ground Beef and Stew Meat

16.5 lbs.

Fat and Bone

8.4 lbs.

 

Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:

Kidney and Hanging Tender

4.9 lbs.

Fat, Suet and Cutting Loss

27.8 lbs.

 

 

 

Definition of Dry Aged Beef:

·         Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.

·         The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.

·         Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.

·         Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.

·         The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.

·          Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.

·         Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.

 

Tags: Beef