Category: Meat
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Butchering a Ram
I’m a bit late in writing this post, but I felt that it needed to be written. Last week, we butchered a ram that had broken a leg a long time ago. The leg was healing, but it was crooked, and he was never going to be a breeding ram. Because he was the only… Continue reading
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Off to Wales!
While Ken stayed home to care for the farm, I headed off to Wales again to continue my judge training. The goal is to become an approved judge for Black Welsh Mountain sheep eventually. My journey started with an uneventful flight from Grand Junction to Dallas. Next, I flew overnight from Dallas to London Heathrow,… Continue reading
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Meat Delivery
We picked up the next batch of kolbassi today. Now, there will be plenty of brats for Revolution Brewing this summer. Continue reading
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Baby Dinner Chickens
Our newest batch of dinner chickens is growing well. They’re very robust and healthy. They should be tasty once they grow up! Continue reading
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Paonia Mountain Harvest Festival
On Sunday morning, we headed to the town park for the Mountain Harvest Festival Farmers’ Market. Ray came to help at the booth. He took care of it so I could take the occasional break. Monica from Small Potatoes Farm was also there selling potatoes and garlic braids. It was a good day. We had… Continue reading
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Culinary Students, Ram Sorting, and Chicken Processing
The culinary school students came back today for more farm work. Today, we evaluated all of the adult rams, trimmed toes, and gave dewormer as needed. We then took a field trip to Karla’s to pick up our chickens, which were butchered yesterday. The students got to see a bit of the butchering process. Next,… Continue reading
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Sheep Butchering and a Garden Update
The second batch of rams went to slaughter today. We try to sell and use as much of the sheep as we can. One thing we save from the rams are the horns. They get made into shepherd’s crooks and knife handles. Here, Ken is using a sawzall to cut the horns off the skull.… Continue reading
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Meat Cutting
We had the great opportunity to watch some of our sheep being processed at the slaughterhouse recently. This is the typical carcass of a US-line sheep. The first step is breaking the carcass in half. This is the cross-section. It’s not a very meaty loin compared to some of our sheep. We had one lamb… Continue reading
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Abergavenny, September 3rd, 2008
This is the Park Guest House, the B&B where I stayed in Abergavenny. I took the first day there to recover, then spent all day on the fourth walking around Abergavenny and doing touristy stuff. Our first stop was, of course, the castle. The ladies at the castle museum sent me on to the St.… Continue reading
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Chickens
The first batch of dinner chickens is ready to butcher. These guys are a bit smaller than last year, but they’re also two weeks younger. The difference in food costs may offset the smaller size. Anyway, we’ve been out of chicken for a while, so it will be good to get them done. We do… Continue reading