What You Are Getting When You Buy Beef From Falster

Buying & Pricing:

We sell our beef cows & steers Live Weight or Hanging weight. Live Weight is when you pick up from us the (usually) calf to finish out your self and the Hanging Weight is when we carry it to the processor (abattoir) for you. Live Weight is $3.00 per pound, F.O.B. our corrals, Hanging Weight is $5.00 on the rail. The Hanging Weight purchase includes a complementary delivery to Coke, Mineola or Sulfur Springs, Texas).

You a invited to come and personally select select the beeve. Karl or a Top Hand, will escort you through the pastures and offer an interesting and informative consult about the Falster method of rearing quality beef cattle.

Sides, 1/2’s and Quarters:

A hanging side is one half of one beef divided lengthwise, fully dressed and hanging in the cooler. A hanging side is ready to

Still doing it the Old Way – Hand carved.

be cut into your favorite cuts. Before the side is cut we recommend it hang in the cooler for a minimum of 7 – 10 days. This allows natural enzymes to further tenderize the meat for your enjoyment. This is a very important part of preparing quality meat. Most of the commercial beef sold in large grocery chains is cut into smaller pieces immediately after slaughter and shipped in boxes to where it is processed. The commercial beef industry regards the shipping time of “boxed” meat to be sufficient in replacing the age old practice of “hanging” in the cooler. It simply does not produce the same result. Additionally the commercial ground beef you buy will be from a whole host of different cows thrown in the “tub” and mixed.

Finished and Ready Buy

It takes us about 2 years to get a steer to maturity – pretty slow process – that animal will have had the time to fully develop the marbling many of our customers are seeking. That said; with us, the size of the animal is going to be regulated by the breed as well as age. We call that size Frame Size. All our beef cattle are from pure breed small to medium frame Hereford or Red Angus stock. So, you can tell us the approximate amount of beef you wish to put in the freezer and we can select to fill your personal desire.

Our larger sides of beef will weigh between 180 and 225 lbs. You can buy as many sides as you wish and you can specify a smaller or larger side (smaller or larger steer.) The only difference you will notice between small and large sides is in the size of the steaks and roasts. If you are interested in less than one side we suggest you find a friend who would like their meat cut in a similar way as yours, purchase one side for both of you and you will each effectively end up with a “quarter” beef.

One side provides you with; one hind quarter (the round), one front quarter (the chuck), one flank, one tenderloin and one complete rib. Our price for one hanging side is based on the hanging weight.  That price per pound  is currently $5.25. Obviously, a 200 lb. side would cost you 200 x the price per pound (hanging weight).

Cost to custom cut and wrap or vacuum pack into retail cuts is additional. Currently you can figure on 90 cents for freezer wrap and $1.15 for vacuum packing (per pound.).  It is important to remember that if you request mostly boneless cuts you may lose up to 30% of the total weight.

The abattoir you select will provide you with a cut sheet so you can specify how you would like your meat cut. Also; from our experience, we can  provide you with a description of the cut options and we will gladly go over these options with you over the phone to help meet your family’s needs. You will specify the types and size of roasts (bone in or boneless) you prefer. Whether you want your hamburger in 1, 2 or 3 lb packages or some of each. You will choose between having your tenderloin cut into filet mignon accompanied by New York strips or leave the tenderloin in and cut T-bones and Delmonico steaks. Will you want standing rib roasts or rib steaks or some of each? Will you want sirloin steaks and flank steaks or would you prefer to have it ground to make terrific hamburger? Stew meat, liver, brisket and even dog bones – these are all choices we will be happy to help you with.

CALL NOW WITH QUESTIONS AND ORDERS
903-629-3034

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

2017 Hog Inventory Offer

Falling Star Red Wattle hogs.

[Print a PDF version]

Good Morning Y’all — I want to show you our current “Cochon de lait cru” (pigs raised on raw milk) so you can take advantage of our Boutique Spring 2017 offering. We are a Family Farm that serves a sophisticated and often specialized clientele.

EXECUTIVE SUMMARY:

  • Selling price is $3.00 per lbs. live weight, f.o.b Wood County, Texas. You may buy whole or part, or cut in “primal cuts” to receive our guarantee.
  • This is prime – red meat pork. Hand fed twice daily on raw milk, whey and cheese trimmings; Texas Natural Feed (no-soy, no-GMO) feed; while out on pasture 365 days a year.

    Personal deliver whole hog to Chef Customer.
  • Processed in Wood County under USDA inspection and guaranteed to be our Falling Star Brand animal delivered to your door.

WHY BUY FROM FALSTER FARM:

There are many factors contributing to meat quality: Diet, Genetics, and the environs animals are reared in: concrete, dirt, or pasture.

Diet: the factory farm (commodity hogs) usually on concrete and most of the dirt farms feed a high protein (around 22-24%) GMO feed. The reason for this is that 1.) high protein feed is mostly what is available at the feed store; 2.) the growth is faster with more muscle and less fat (both  intermuscular and back fat). However, If you feed a lower protein diet of 10 or 12 percent protein (sweet feed and slop) the hog will put on less muscle and more fat.
What is preferred is a balance between the high fat and low fat hog. We are a boutique farm feeding a special no-soy, non GMO 16 percent protein which works well with our breed of hog. Coupled with our raw milk and cheeses, this gives us just about the right amount of fat both in the muscle and on the back. Commodity hogs run between 1/2 inch and 1/4 inch of back fat. Our hogs run between 3/4 and 1 inch of back fat. Also, with Falster Farm hogs, you get a good amount of delicious intramuscular fat. This gives you similar flavor and the tenderness you enjoy in a really good steak.
Secondly, you need good genetics for meat quality. As most of you know the Berkshire is known for meat quality. This is because the fat has not been bred out of this breed as bad as most other breeds. The same is true of the Red Wattle. Another genetic trait that both breeds share is, the meat is at a near neutral ph. This trait effects the meats ability to retain water in the muscle better than supermarket pork. That why I say: “Falster Farm meat is juicy, not juiced.” Which would you prefer, meat or water?
Third the environment in which the animal is raised determines how much exercise and stress the animal is exposed to. Just like with people, to little exercise or to much stress can effect the muscles of the animal and also the meat quality. It is our belief that exercise and sunshine allows more oxygen in the blood to travel throughout the meat of the Falster Farm hog which provides meat with more redness in color and delicious flavor.

Now, let’s look at what we have available for you today:

Falster “Falling Star” Red Wattle Hog

We have two (2) Red Wattle hogs that weigh 740 – 750 lbs.: “Pickles” and “Blondie”. These girls have excellent bacon roasts etc. “Cochon de lait cru”

Processing: must be killed, skinned and split (halved) head and organ meats bagged separately. May be further cut into Primal’s. No retail cuts are available to receive our guarantee.

“Bee Gee” Falster Falling Star Berkshire Gilt.

Weighing 245 lbs. “Bee Gee” is the quintessential Berkshire beauty. With the added value of “Cochon de lait cru”, she is the gourmet delight.

Processing: May be scalded and scraped (skin on), whole or split. Head on or separate, the organ meats are boxed separately.

Our guarantee is that you buy our live, hand raised pig, and that pig is USDA processed, then if you like, the finished pork can be delivered by our personal truck or free pick-up in Mineola, Texas.

Falster Farm on Pasture 365

Karl or Nancy Falster
2112 CR-4778
Winnsboro, Texas 75494
903.629.3034
210.737.4527

Pasture-Raised Heritage Pork from Our Farm to You

Chef Nick's Speciality Bord at Hibuscus Resturant in Dallas.
Chef Nick’s Speciality Board at Hibuscus Resturant in Dallas.

Pasture-Raised, Antibiotic and Hormone-Free; no soy, no GMO: Berkshire and Large Black / Red Waddle – Cross Pork raised by Falster Farm on Pasture 365™ near Winnsboro, TX. A Certified Wholistic™ East Texas small family farm.

The richness and texture of Falster’s Falling Star Brand pork is highly sought after by our gourmet customers and restaurant chefs in Dallas. Unlike commercial pork, Falster Paleo hogs are internally marbled with a meat that is naturally delicious, tender and darker in color. Hand fed twice a day with real raw milk, this yields a very contented hog with great intramuscular marbling, a rich flavor unmatched by any other method of swine production . . . it is my grandpa’s way, the old Normandy French way. The chefs say, “Falster pork is juicy, not juiced.”

Capt. Karl personally delivers whole hog to Paleo Customer.
Capt. Karl personally delivers whole hog to ship to New York

Contact: Nancy 903.629.3034
Jump to DIRECTIONS

You will find our pork so good; it was the featured main course in New York City cooking show (Spring of 2015) at the James Beard Foundation.

Our pigs are reared in the peaceful harmony of Falster Farm, located on the Post Oak Savannah mid-way between Quitman and Winnsboro just off SH-37. It’s in this setting that our pastured raised and clover finished beef and pork are carefully raised and daily tended. It’s this low stress environment which naturally produces the best meat possible, in the Old French style.

We will deliver the hog to a meat processing plant for your benefit.

The pork is sold by hanging weight — with live weight being approximately 250-300 lbs and hanging weight being approximately 185-225 lbs

Whole or half hog is $5.50/lb (live weight.) Cutting and wrapped is done to your

Outdoor Rotisserie, just a Great Time.
Outdoor Rotisserie, just a Great Time.

 

specifications, then it is ready for your freezer.

We also sell different cuts packaged and sold by the lbs. Some of our cuts and prices are listed below: (subject to availability) Please call Nancy at 903-629-3034.

Ground Pork – $8.25
Summer Sausage – $15.00 /lb
Pork chops, cutlets, ribs and hams – $10.00/lb

Falling Star Meats
Falling Star Meats

Bacon (Sliced, cured) – $13.75/lb
Shoulder Roast – $9.75/lb

Contact: Nancy 903.629.3034
Jump to DIRECTIONS
Also please visit our website for more photos and info about our farm at: www.falsterfarm.com

Falster Pigs on thier Pond
Falster Pigs on thier Pond

HEALTHY ANIMALS – NO ANTIBIOTICS, NATURAL SLOW GROWTH – NO GROWTH STIMULATING HORMONES, GRASS BORN REARED and FINISHED – NO FEEDLOT
CHEMICAL FREE – NO HERBICIDES, PESTICIDES, SYNTHETIC FERTILIZERS ALL, NO POISONS — CERTIFIED WHOLISTIC, ALL NATURAL – NO PRESERVATIVES

We invite your visit and appreciate to opportunity to share our farm produce with you.

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?

Lesser Jersey SHOTZIE

Shown here: It’s a 30 lbs. heifer born to SHOTZE the mini Jersey Cow on 25 SEP 2015.Mini Jersey SHOTZIE collage

For Sale $5000 SHOTZIE is a beautiful young proven Mid Size (Lesser Jersey) mama cow born on Falster Farm, 27 JAN 2012. She has been on lush pasturage all her life. 45” tall at the hip, she is milked easily by hand and or machine. Her 1st calf (2014) was a heifer (1445 HEART HEAD) that has passed the selection process and is available as a pasture exposed virgin heifer now. SHOTZIE has given us another heifer calf on the ground (KNF ROSIE) now under our observation of growth and development.

SHOTZIE is the daughter of the KNF BENNETT ORLANDO our former Mini Jersey Herd Sire that sold to certified dairy in the Rocky Mountains of Colorado, to down size a dairy herd there, and the beautiful Mini Jersey TRACY KATHRINE. Both parents are registered with the American Miniature Jersey Association of Nebraska.

SHOTZIE with 2015 heifer calf ROSIE
SHOTZIE with 2015 heifer calf ROSIE

The observations of SHOTZIE over her months of development are that she is an upper mid herd member of the dairy herd, ranked #3 in the pecking order in our herd of 7. She is an experienced and excellent mothering cow with good milk and longevity of milking. She strongly prefers to be in the herd and not alone, therefore it is recommended she be purchased with her offspring or added to an existing herd of cattle. She should readily fit in and flourish.

 

The Homestead Cow

The Family Cow Development

Most of the customers that come to Falster Farm are looking for a cow that they can work with in the development of their own small  – family farm. Sustainability is a aspect of their desire although often subliminal. At the turn of the century we started developing the Hersey Line of cross bred cows: Jersey Cow bred by a Mini Hereford Bull.

The project has come into bloom now and we have a enough calves on the ground in the 3rd generation to get a look at what the effect will be:

If you are looking for a dual purpose breed these charming mid size to mini cows may be your answer.
Perhaps if you have a question I could answer it in another Post. Ask away my friend.