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

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.

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.

KNF CHINA DOLL 1863

18 China Doll
CHINA DOLL

#18  KNF CHINA DOLL 1863 is a  beautiful pure bred miniature Registered Hereford Bred Heifer. Born 09JUN12 at Spring Round-up on 3/21/14 Very Calm in Shoot. Got new measurements. She was 41″ high and weighed 481#. Pregnant with a calf from KNF SIR TRISTAN.

She is the horned daughter of our long time favorite Dam LS MISS BOULDER 1863 x KNF CUBOLO. She carries the Falling Star Brand on her hip and is replacement heifer standard, the very basis of sustainable farming.

 

BEEF RECALL – again

Commercial Beef Recall
Commercial Beef Recall

 

February 8, 2014

ETexas stores added to list in beef recall: More than 15,800 pounds possibly infected with E coli

Several Tyler and East Texas grocery stores were included in an updated list from the U.S. Department of Agriculture’s Food Safety and Inspection Service of retail locations that received beef products possibly contaminated with E.coli.

PFP Enterprises of Fort Worth recalled approximately 15,865 pounds of beef products last week that possibly are contaminated with E.coli O103, E.coli O111, E coli 0121. E. coli 0145, E coli 026 and E. coli 045.

The U.S. Department of Agriculture’s Food Safety and Inspection Service stated Friday that it had reason to believe that several retail locations received the beef products recalled by the Texas-based company.

Stores in the Tyler and Longview area on the list included Wal-Mart, Brookshire’s, Super I Foods at 3828 Troup Highway and FRESH by Brookshire’s at 6991 Old Jacksonville Highway.

Rebecca Sanders, director of public relations for Brookshire Grocery Co, issued a statement Saturday acknowledging company stores including Brookshire’s, Super 1 Foods and FRESH by Brookshire’s were identified as those that had received some of the product, which was packed in December 2013.

 “All product involved in the voluntary recall has already passed the expiration date of Jan. 13, 2014, but BGC stores have been instructed to be sure there is no possibility of product in company stores,” Ms. Sanders said.

“BGC officials encourage any customers who may still have this product with UPC number 0085411300189 and “use by” date of 1/13/2014 to return it to their local store for a full refund,” Ms. Sanders said.

She added, “Consumer safety is of utmost importance to Brookshire Grocery Company and encourages any customer to return product to their local Brookshire Grocery Co. store if it is included in this recall.”