I’m Thinking Non Registered Mini Milk Cow

“I’m thinking a mini milk cow that is unregistered and little less expensive would be best for my husband and I for our first milking cow.  Do you have any available?” KIM

You know Kim, there should be little difference between a “well bred” cross (or composite) cow and a well bred Full Blood cow. This could be the case IF you know the history of the parental line and that the animals have been selected, over time, for those certain characteristics that everyone will want.

There is a reason that we have customers all across America, in Thailand, Australia, New Zealand, Belgium, and the Philippines . . . we are Seed Stock Producers that have been selecting for the following traits and practices since 1999:

  • We treat our cows “tougher” than you treat your cows. Although treated with very low stress Animal Welfare, our bulls and cows are on pasture 365, rain or shine, snow or egg frying hot.
  • We develop the bulls  and cows on forage – with nothing but hay, salt, minerals, and North Sea Seaweed as  supplements.
  • We evaluate and score each bull and cow for disposition from calf-hood to sell point.
  • We evaluate and score each bull and cow for feet and leg conformation, which is an indicator of tenderness and ease of fleshing.
  • We evaluate and score bulls for preputial (Penis Sheath) prolapse problems.
  • Provide an udder score for the bulls and all females that we sell.
  • Provide a One-Year Guarantee on the bulls that we sell.
  • We guarantee our bulls for calving ease, by Live Cover or their Frozen Semen.
  • We guarantee each bull and cow sold to be free from genetic defects.
  • We control flies and other parasites with our genetics – instead of chemicals.
  • We invite customers and the general public to participate in bull, cow and heifer evaluation (Farm Day.)
  • We provide “bend over backwards” service to our customers before and after the sell.

Falster Farm on Pasture 365™  has spent the last 18+ years producing low-maintenance cattle that can increase pleasure, pounds and profit per acre in every environment they have been placed. We have developed our genetics and herd size by utilizing hard core selection processes and “cutting edge” technology to restore the tried and true heritage genetics that make beef and milk great. Specifically, we use Artificial Insemination to time when a cow conceives and delivers (cosmic optimization), and embryo transplants (ET) from our most desirable mamma cows; placing them into a herd of cows that are of the same stature, just not registered(able).

Our success rate is between 75%-80%, some 30% better than the average effort, and we are thankful to God for this. Since not every AI or ET effort is successful, a Live Cover follow-up bull is placed on the whole herd and observed as to whom he gives his attention. The resultant offspring of the Herd Sire and the Recip cow give us a composite we originally called a “Hersey”, since we used old world size Jersey cows in our first years of this kinda herd development work.

(B)y following the directions of M. Guenon, as laid down in the treatise, anyone can tell with certainty whether a cow is a good milker, or whether a heifer will become one, so that there need be no doubt as to the profit of raising an animal, and no chance of being taken in the purchase of one.”
— National tribute of the French Government Paris, September 17, 1848. This quotation is from the first page of the 14th edition of A Treatise on Milch Cows by M. Francois Guenon.

I hope you will profit from my short missive and see what the Falster Farm on Pasture 365™ program delivers our customers.

Non Registered Heifer 1607
Side View of Non Registered Heifer 1607.

At left is a dual purpose 1st time heifer with outstanding Mini Cow attributes. Her Top Line is flat with a long and wide pelvic area, yielding ease of calving on the female side. If you notice the darker shading along the bottom of her barrel: that is hair that lies with growth going up, while the top hair is growing down. Known as the pancreatic hair whorl, the presence and density of this feature assures the buyer that this heifer has a high level of genetic potential for positive reproductive capacity. Her lower (bottom) line is nearly flat toward the front (Brisket.) This indicates full lung development and lots of room for well developed rumen and organs. Note her legs are feminine and set wide apart.

Non Registered Heifer 1607

Now, let’s now look at her rear end. These photos were taken of her just entering Falster’s corrals, with no touch ups. Notice her tail, how it hangs clean and clear of the vulva. She will be an easy breeding cow, with lots of size in her pelvis and flank. We can’t see her udder but it is as correct as one could wish, tight and high. Her tail set is clean and straight off the top allowing for ease of calf delivery.

So, here is the why in what I see in this heifer:
Her neck is moderately long, which is an indicator of growth; she is clean and trim in the throat area; her loin and rump show to be long, wide, and level causing the animal to be long strong and flat in her back;
Extremely short-bodied and short- legged cattle are associated with excessive fat deposition and inefficient growth rates; Long-legged and long-bodied cattle are associated with late maturity and low-quality grades. This heifer is well proportioned.
She is of a dual purpose nature, so her round of beef should be deep and wide when viewed from the rear, with the widest portion being about midway between the tail head and hock;
The shoulder should be and is well-muscled, but free of coarseness; offspring with extremely heavy, open shoulders can cause calving difficulties, which none of her ancestry exhibits;
A beefy milking animal should be moderately trim in its rear flank, underline, and brisket, and carry minimal excessive waste; at the same time, the animal should show good depth of body, indicating body capacity and overall productiveness.
She has a wide, full heart girth, adequate spring of the fore-ribs, and a wide chest floor and chest indicating proper growth and function of her vital organs; an adequate width between front and hind legs also indicating good body capacity and muscling.
She has soundness of Feet and Legs. Visual appraisal of structural soundness is useful in evaluating longevity and productivity. For cattle to travel and remain sound during long productive lives, they must have correct conformation of feet and legs.

As a cow, this animal will deliver rich milk for her owner, enough to feed the human family and carry her calf as well. I expect you can see that her offspring of a bull calf will be productive as a beef steer and a heifer will develop similar traits as she. Falster Farm has the capacity to supply her genetics with credible predictability most anywhere on earth.

Now, she is for sale, and several others as well – as of this posting. Thank you for your interest, now you know to judge a cow for tenderness, longevity and reproductive capacity.

NOTES: I’m beholding to Kit Pharo of Pharo Cattle Company for codifying the points of selection of a good bull and adding the observation about the preputial in many breeding animals. Gerald Fry and Steve Campbell really opened my eyes to a more natural way to predict to genetic development in cattle through their referral of the “Milch Cow” that so wonderfully gives us signs and proportions of the well balanced milk and beef cow.

Place Your Deposit – Falling Star Beef Primal Cuts

Deposit – Falling Star Natural Beef


Primals of Beef SELECT FROM THE DROP DOWN MENU


Description:

PLACE YOUR DEPOSIT TO RESERVE Falster Farm on Pasture 365™ PRIMAL CUT BEEF. Pricing is per pound based on hanging weight.  Price is $5.25 / pound. Orders are reserved with a $250.00 deposit. 

Falster Farm on Pasture 365™ – Grass Fed, Clover finished Natural Beef

Our Primal Sides are priced per pound. We will bill you the difference upon delivery. This is a deposit only. Deposits are refundable minus a 5% transaction processing charge up until August 15th after which they become non-refundable deposits.

The average side will be about 280 lbs with a range from 240-350 lbs.  We try our best to accommodate size requests as closely as possible, but variability in the growing season means we cannot always match your request exactly . . . Please work with us, as we are delighted to work with you.

Some of the best tasting beef you’ll ever have!!! This is what great beef tastes like. No growth hormones, no nitrite preservatives, no crowded high stress feed lots, is it any wonder it tastes so great?

Please call Nancy at 903-629-3034 or Text 210.859.1465

Falster Farm A2A2 Beef Primal Cuts

Lets Review, there three components that make flavorful tender beef:

60% is GENETICS, 30% is the FARMING PRACTICE, and 10% is ANIMAL HANDLING in the final 24 hours before slaughter.You now know more than 99% of the buying public, including the big on-line marketers of beef.

Tender and Flavorful, the Classic Hereford Steer and Angus are our delights.

Get a Quote From Falster Farm

So, let’s discuss the cuts of beef selection possibilities for your beeve.

Once the beeve is humanly dispatched it is cleaned and hangs in the chiller for a number of days. At our local USDA inspected abattoir in Mineola, Texas it may be as: Fresh, as few as 7 days, on average 10 days, and on special occasions 21 days. 

The carcass is allowed to rest in very carefully controlled conditions (cool temperatures, with relatively high humidity) for a period of time—occasionally several weeks.

Under such conditions, we allow enzymes to do their work inside the meat. Results are that we end up with a complexity of flavor — that just wasn’t there before. This increases the nutrient density and frankly, there’s no cooking method that can generate the depth of flavor of an aged piece of meat.

What happens is that enzymes in the meat’s muscle cells begin to break down the meat’s proteins, fats, and glycogen—a carbohydrate—into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging—the most important and flavorful one, in fact—is glutamate.

Then the carcass is ready to cut into divisions of “Cuts” — in our discussion we are looking at the Eight (8) “Primal Cuts of a beef”.

Here we see the interior of the carcass cut into the 8 traditional butcher cuts.

However the Primals can be further subdivided into Specialty Primals as shown here:

Primal beef cuts.

The Chuck: 1 and 2 is about 25% — The Rib: 3 is about 9% — The Loin:4 is about 19% — The Short Loin: 5 — The Rump: 6 is about 4% — The Round: 7 is about 24% — The Brisket: 8 is about 4% — The Plate: 9 is about 7% — The Flank: 10 is about 5% — The Front Shank: 11 is about 3%, The Hind Shank: 12 — is about 3%.

Now our carcass is ready to be further subdivided into “Retail Cuts”:

Still doing it the Old Way – Hand carved.

After we have the Primal Cuts of a beef, which are generally cut by knives and meat saw, we will further cut and scrape to the specification of the customer’s desired thickness and weight.

Hand Cut and using a band saw to make “Retail Cuts.”

This is accomplished using the band saw and a hand scraper.

In our Falster Farm on Pasture 365™ Falling Star beef brand beef, every attention is given to perfection.We recommend 1.5 to 2 inch steaks for best size to choose. At Falster Farm on Pasture 365™ the thickness of our Grass Raised and Clover Finished steak is not just about portion control. Without an adequately thick steak, it’s very difficult to get that perfect contrast between “exterior firm” and interior “melt in your mouth” goodness. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. Using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.
This does mean that each steak ends up weighing between 12 ounces and a pound—that’s big, even for someone with a healthy appetite for red meat. But remember this: It’s better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share.

One of the things that makes Falster Farm so different is that we oversee the process assuring our customer that:

  1. They get their meat that we delivered for them to the abattoir, and
  2. We are small enough to offer flexibility in all facets of the breeding, rearing, finishing and processing of a truly gourmet cut of beef.

How Can a Small Farmer Help

There have been so many “disasters” its hard for a small outfit like us to be of any real help; but, rather than stand by with our thumbs in pocket, being a spectator, we are doing this:

To the small town areas hit by Hurricane Harvey, Nancy and I have donated a fresh frozen 950# USDA Prime Quality Beef – giving it to those small local not-for-profit organizations that have been serving their communities for many years (often with little thanks) and know the local needs. Like us, they live where the “Rubber Meets the Road” in rural Texas.

So, after considerable prayer and discussion, here is what Nancy Gail and I could do . . . and wish to encourage our fellow farmers to do something of the same thing in principle: 1st off: gifting of a Prime Live Steer (Beeve) has been processed and is in the freezer at Mineola Packing in Mineola Texas as I write . . . to be carried to Victoria 10/17/17 – Perpetual Help Home (www.perpetualhelphome.org/). {This was accomplished 10/20/17} This gift is a freshly processed 950# Lowline Hereford x Angus cross steer.

KNF PRINCE RUPERT x Full Blood Red Angus Cows “on Pasture 365” days a year!

We have four (4) more Prime quality steers we’d like to process if we had the resources, and that’s what I’d like you to do with this post, ask that you help me with those resources for processing, OR get together with your local farmer to do the same.

Below is the result, but let me show you specifically what  the process looks like:

Note the USDA stamp of approval on the superlative fat casing of this Falling Star Rib Eye Primal.
Still doing it the Old Way – Hand carved with Butcher’s Saw and knife.
Raw end view of a rack of hand cut Falling Star “Bone In Rib Eye” – USDA Prime cut.

Yes sir, I inspect the processing personally on most all of our customers beeves because:

  1. I want to ensure its hand cut – the old way – quality control; and,
  2. I want to make sure the customer gets Falster Farm on Pasture 365™ beef, know what I mean?

I photographed this Tomahawk (Bone-In Rib eye) Steak so we could look at the internal marbling and thus the meat’s tenderness grade. We obtain this level of quality because we make every effort to make the means necessary for that wonderful animal to reach it’s full genetic potential on peaceful pastures 365 days a year.

The ladies wrap and put our Falling Star Brand label in place.

The cuts are wrapped in butcher paper for this shipment to the coastal Hurricane workers and hapless – the beef will be consumed immediately and desperately – at once, so I’m not going to the expense of a vacuum packing each piece, or the premium ground chuck.

I’m there in person at Mineola Packing also because I have a passion about wanting to make sure they wrap my beef, not someone else’s. Really its like surgery. I’m the nurse in pre-op just making sure we got the right details. I frequently give a cash tip for the attention to detail they give my beef.

Never any hormones, antibiotics, or grain (all of  which is carcinogenic to the consumer.) The Falster promise is that the quality goes in before the label goes on.

Now the beef will go into their big walk-in freezer where it will hold at sub-zero for pick up and delivery to South Texas – I was hoping the Gilmer Texas Builders Association would deliver it, but that didn’t work out. So I packed out Friday the 20th for Victoria. It was 394 miles down and 400 back.

Nancy and I are humbled to be able to of help in this small way. Those ladies and a daughter that helped me unload were so kind. They also fixed me a fresh cup of coffee before I turned my Dodge Hemi back north.

Dear friend, we have four more beves that are ready to butcher. We could sure use a buyer’s help with these next beeves to ship. If you are wanting to participate directly we will link you to an organization that will make the tax-deductible financials work for us both. Please call Nancy at 903.629.3034 or email *protected email*77

What do I look for in a herd bull . . . ?

111515_1507_ForSaleFals2.pngI believe that many breeders make the mistake of thinking that every bull calf born out of good parents will make a quality herd sire. That swapping their bull calf for another’s bull calf will fix or ensure genetic diversity. Make no mistake about it; there are a lot of other characteristics to consider when choosing a prospective herd sire than just having a different bull. Falster Farm doesn’t select our Mini Bull herd sires on their draw in show ring or if someone will trade us their bull calf for one of ours. After the show ring, most animals are unfit for real ranch and a farm breeding life, not by genetics necessarily, but by rearing on high powered forced gains by grain! Fact: he will be short lived, short winded, and if taken off grain, a serious loss of virility ensues. Same for the female show cow. Show animals are a great way to downgrade your herd’s virility and sustainability (proven in my experience.)

Let’s Look um Over . . . What should you look for?

First place to look: A Breeders Reputation is the basis of our cattle ranching heritage. It’s your 1st assurance of quality, and ethics of the breeder, you should consider his guarantees – if any. The STUD BOOK of any registry is only reliable if the governing membership enforces the rules of the organization, and the members adhere

America's #1 Pasture Monthly.
Falster featured in America’s #1 Pasture Monthly.

to those standards. Now, I’m going to make a course statement in a minute about show cattle but it wasn’t always a case of grain fed stock vs. pature finished beef as the driving force for the associations. Be that as it may, the breed association is the basis for the quality and reliability of the pure bred seed stock.

Disposition is a very important trait that I look for. Ninety-nine percent of the time, if the mother cow has a good disposition, so will the calf. I won’t even consider a calf for a herd sire if he is constantly bouncing off the fence and

Horn Weights
Buyers looking over Horn Weights on yearling Mini Hereford Bull KNF CIBOLO

trying to crawl under the gate every time he is brought into the corral pens. Besides that, his mother won’t stay long with that kind of attitude (thus the importance of data base selection records.) My Herd Bulls are not to be feared, but, respected and enjoyed. Even though they are short (just tipping the end of the ear), I train the horns to curve down, they are powerful animals, and they must to have a good disposition. Again, disposition is bred into an animal and is a very important trait when choosing a herd sire prospect. If you can’t work with him, he can hurt you and your stock.

Masculine traits are very important. I want a bull calf that looks like a bull calf and acts like a bull calf. I want to look in his face and know I am looking at a bull. As I observe him out in the pasture, I want to see him following after cows that are in heat. I want to see him butting heads with other calves and

Mini Bull Yearling PRINCE RUPERT
Yearling Mini Bull PRINCE RUPERT

generally acting like a young boy. It’s just like watching boys grow up. They are rolling around, getting dirty, and acting tough and chasing girls even though at the time they wouldn’t know what to do if they caught one. These are early masculine traits that can be observed and noted at an early age. They must be there if he is to be a working Herd Bull. AND here’s one reason why: I’ve had more than one big Brangus bull jump over our fence and try to breed a miniature cow in heat. The herd bull must protect / defend his herd from intruders as well as service them. This is a must with me. I’ve had my bull Dagmar hold off three different bulls over a three year period . . . once he went two days sparing with a Beef Master before I knew the brute was in our pasture. Dagmar’s face was looking like a beaten prize fighter but his momma cows were not damaged, and he healed up soon enough. His get are with us today, and we love um. The winners are seed stock, the loosers taste great. Both have the very best life that can be had living on the land with excellent pasyurage and clean water and minerals.

Physical Conformation too; a good disposition, masculine traits, and a good sire and dam are things you would want in a herd sire prospect of any breed. When I look for a Miniature Registered Hereford or Mini Jersey herd sire prospect, I look for the traits that made our cattle what they are. An overall view of this calf would show me a clean underline with a tight sheath and navel. The testicular development would be normal and adequate with both testicles down and of equal size. A straight top line, adequate length, beefy broad hips, but not overly muscled, small to medium ears and showing good horn growth for his age. I want to see a calf that is healthy and his general appearance is attractive. I’m looking for length of loin and a medium and balanced skeletal structure. A youngster < 14 months will not have the big neck, but the hair should show curly density and the scrotal sac should too. An 18 month old prospect should be showing size in the neck and very curly neck and forehead hair. His sack should look like a ping pong paddle when viewed from the rear. The older he gets the more distance from the body (heat) it should descend. 

From conception to birth and from weaning to yearling, he is a herd sire prospect. But, somewhere along the way, I have to make a decision. Do I have a bull that represents the Miniature Hereford or Jersey breed of cattle and can he pass on the traditional traits to future generations? Is he going to fulfill the breeding plan of our Falster farm? Do I like him? Does my wife want to keep him? Her sense of judgment is very intuitive and I rely on it to “feel” things that are relationship orientated, feelings that I often over look.

My grandpa taught me that the bull was ½ the value of the entire herd. I won’t tell you that story here, but; I’ve learned to be very critical when it comes to choosing herd sire prospects. Unless a bull calf surpasses his sire, that bull ought to be in a pet steer or on some discriminating dining table. A quality herd sire is an expensive, but the most important investment you can make in the cattle business. Anytime you breed undesirable traits you are multiplying those bad traits many times over and polluting future generations. One year of poorly selected breeding can take several years to correct.

Using these guidelines, I, and you will have chosen consistently excellent herd sire prospects. I will closely observe him through weaning and on to breeding age. He will be weighed at weaning and at yearling age. His scrotal measurements will be taken and recorded. At breeding age he will he bred to a good set of heifers, and his production record will have begun. Hopefully, I have made the right choice, and I will have a great Miniature Hereford herd sire.

Karl Emmett Falster, Sr.

Capt. Karl is a lifelong student of Southern Agricultural principals of small family farm sustainability. He and his wife Nancy own and farm Falster Farm on Pasture 365™ in Wood County Texas. He reguarly does consultation services. A former United States Marine, Falster is the CEO of a non-profit organization that teaches Veterans to Farm: WARRIORS THAT FARM®

Mini Cattle with a Dual Purpose

In the development of the Falster Farm mini cattle herd, we found that we wanted to make available a more dual purpose breed (from our existing stock) and prove that the breeding our pure bred Mini Hereford Herd Sire(s) on ANY cow would generate:

Mini Cattle of a Dual Purpose Nature from Falster Farm
Mini Cattle of a Dual Purpose Nature from Falster Farm CLICK HERE TO VIEW THE SLIDES

 

 

 

 

 

 

•A more Thrifty Cow,
•A greater possibility for beef on an otherwise rangy carcuss, and
•Possibly sweeter milk (higher butter fat) on an otherwise hard to mike cow
•A real friendly attractive cow, easy to love

So take a look at this short presentation on Falster Farm’s CERTIFED WHOLISTIC efforts — if you like what you see, would you please leave a comment, rate, or like it?

2013 ORGANIC INTERNS ARRIVING

Brage (Bo) Frick of Sweden

As we ended 2012 and started 2013 we have started several projects by the advent and aid of interns and WOOFERS literally from around the world.

1st project is a clay baking oven that was built by Brage (Bo) Frick of Sweden. You can view his project details at: Bo’s Clay Oven.

This hand built clay oven yields marvelous artisanal breads and pizza as well as cooks full meals in a fraction of the time – with such flavor that must be tasted to fully appreciate.

Built from scratch, we plan to have the oven in service at the Winnsboro Farmers Market this Spring in the Winnsboro City Park. In addition to the building of Bo’s Oven he has be an assistant to Chef Nancy on several special chef jobs in East Texas. Bo’s plans are to return to Sweden and enter business for himself as a speciality street-vender in Stockholm.

Bo has a master’s degree in agronomy and has used his time on Falster Farm to actually implement in practice many of the technical theories he learned in university. I believe he discovered that in practice of sustainable agriculture some of the modern notions don’t have much bottom to um. He got to learn how to care and ride a horse as well as build livestock shelters that birth pigs and chickens.

Additionally, he wielded sections of steel and sheet metal on the main barn converting it from a hay barn to a good size shop and headquarters. He exhibits good leadership skills and ran the re-fencing efforts over on the Creed place, a leased property for the Falster Miniature Hereford herd.

 

    Mohamed Jan Jalloh of Free Town Sierra Leon Africa

On Spring break from EARTH University in Costa Rica where he studies for a degree in Agricultural Engineering, Mohamed learned about both diesel and gasoline tractors and how to drive them (even into fence posts.) He too got to burn in some of the class room studies in real time farming, learning about cattle pig and chicken care.

Each individual on Falster Farm gets to work on a project that is somewhat of their design or implementation. For the 1st time we had bailed up 17 2000# rounds of “Inon and Clay” peas as hight protein silage. We need a means of feeding it and our dry hay to the 2012 crop of steers and heifers. Mohamed built a special setup outside the corrals to house the hay and allow the steers and heifers exclusive access to it. Naturally we call this place Mohamed’s hay pen.

He also did a good bit of painting and field fence restoration while with us. He plans on returning to his native West Africa and help local farmers implement sustainable protocols and engineering there.