By Allen Williams
While those of us involved in the grassfed world are very aware that the meats we produce are different than those those coming from grain-fed animals, most of us don’t fully comprehend the breadth of those differences.
This month, I want to summarize what’s been discovered by a large number of research projects over a period of many years. As you’ll see, this goes far beyond the differences in levels of CLAs and omega-3 fatty acids that are commonly understood by grassfed producers.
Hopefully this information can be of use when you’re talking with your customers.
New research performed by Stephan Van Vliet of Utah State University along with the Bionutrient Food Association, found that in comparison to grain-fed, grass-finishing increases a wide variety of health-promoting compounds in meat while improving animal health. Continue reading “Diving deep into grassfed health benefits”
Seasonality important to Jako Farm
By Martha Hoffman Kerestes
Hutchinson, Kansas — Quality of life is a major focus for the King family as they direct market a variety of grassfed meat and dairy products in central Kansas.
“The farm is here to work for us and not us for the farm,” explains Daniel King, who manages Jako Farm with his wife, Robyn. They took over the business from Daniel’s parents Ken and Judy in 2015.
To that end, Daniel and Robyn implement an array of time- and labor-saving measures started by his parents that include a seasonal milking schedule and once-a-day milking, nurse cows, frozen milk and more. Continue reading “Focusing on quality food — and life”
By Cliff McConville and Anna Lipinska
Opening our on-farm store in May 2016 was one of the best things we have done to grow our farm business and stabilize our customer base.
After starting our grass-based farm in 2011, initially we were taking only online orders for grassfed beef and pasture-fed broilers, eggs and pork, with pickup appointments scheduled at our house in northwest suburban Chicago.
In spring 2012 we started offering raw milk through a herdshare program, with customers picking up their shares from the barn refrigerator on assigned days. Soon we began leaving eggs, yogurt, honey and meat orders in the barn fridge for herdshare customers on an honor system. Continue reading “A store added much to our farm sales efforts”
Greg Nowicki manages well, but doesn’t push too hard
By Joel McNair
Athens, Wisconsin — When it comes to direct marketing his grass-finished beef, Greg Nowicki says “that’s just not me.”
Each year Greg does sell a few wholes, sides and quarters to local folks. Marketing much more than that from this rural north-central Wisconsin locale would require more sales effort than he is willing to expend. Slots at local processing facilities are booked up many months into the future, thus providing a major hurdle to growing any direct sales venture.
So Greg chooses to ship at least 80% of his cattle through the Wisconsin Grass-fed Beef Cooperative and its Wisconsin Meadows label. Continue reading “Relaxed intensity works for this grazier”
All Grass Farms thrives in suburbia
By Joel McNair
Dundee, Illinois — Housing subdivisions. Strip malls. Stoplights. Traffic at volumes that can make leaving the driveway a harrowing adventure. Your farming nightmare is farm business nirvana for Cliff McConville and Anna Lipinska.
Asserts Cliff, “I would not put a farm anywhere besides an urban area. That’s where the people are.”
While most farmers probably don’t feel that way, Cliff does have a point in regard to the business that he and Anna are running. Where else but in the midst of a nine-million person metropolitan area could a grass farm ring up $1.7 million in annual direct sales out of a two-car garage with just $20,000 worth of upgrades? Continue reading “Farming in the midst of humanity”
Grass Roots Co-op connects farmers, processors and markets
By Martha Hoffman Kerestes
Clinton, Arkansas — About a decade ago, a group of graziers producing and marketing meat in Arkansas started trying to address a problem. Demand for their production was growing, but delivering products, hauling animals to processing, and soliciting sales were taking a large part of their time.
“We started looking for a different model,” says Cody Hopkins, one of those graziers. “We were all experiencing the same problems.”
They wondered if there would be a way to share some of the marketing logistics, thus enabling the farmers to do what they do best: managing livestock and poultry. Continue reading “Cooperative meat venture growing”