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.

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

Pastured Beef “RETAIL CUTS” Yield Considerations

Typically you buy the animal direct from us by simply making a deposit. The price of $5.25 per lbs. (hanging weight) includes all fees associated with getting the beef into Primals. The above retail cuts are ordered from the Locker Plant and at an additional cost for processing.  You can click the link below to start that process. Thank You for doing so.

I AM INDEBTED TO:
Article By: Barbara Bowman, Published by: Gourmet Sleuth, Last Updated: 06/25/2014; AND,
Article By: DANILO ALFARO, Published by The Spruce, Last Updated 02/15/17

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.

Miniature Jersey Bred Heifer – PUFFY BLOWFISH

Full Blood Miniature Jersey KNF SEV gave birth to a charming little (25 lbs.) heifer calf on April 26, 2016. Below is a photo of the hours of that birth. Birthing on deep grass and clover, she has the very best environmental and stress-less conditions for a healthy, secure and loving upbringing. The mama cow teaches and nourishes the calf to thrive on the rolling Post Oak savannah of Falster Farm on Pasture 365 days a year.

My comments in her file are:

“12/2/17 4 ml LONGRANGE, MULTIMIN, BOVASHIELD (calf hood injections)
6/2017 Pasture Exposed to T197.
24 OCT 16 Weaned, excellent vigor and friendliness, should be just like her mama.
1 OCT 16 Ran her and other calves through to tag and deworm. Lots of personality, a good thinker.
23APR16 Found her alone in Far South Pasture – had moved herd to Hay Meadow the evening before. SEF jumped the fence to return to her. I separated them – putting calf in hall next to the BUTTERMILK pony. Very feminine, deer like, very assertive nursing and active.”

PUFFY TODAY:

February 2018 finds PUFFY safe in calf, about 4 months pregnant, friendly and awaiting a family farm to start her career as a moderate to heavy milker, standing only some 40″ tall at the hip when fully mature. She has an excellent tight udder, her pelt is golden in color and she is very gentle. Because of her size and deportment she is thrifty and clean . . . perfect for the small farmstead.

A Note About Our Practice:

Our pastures have been free of toxic sprays and chemical fertilizers since 2005 when we bought the place. Our passion is “Raising Food Fit To Eat” — growing nutrient dense beef, dairy and poultry products. We manage our pastures using management intensive grazing practices, never in confinement, never SOY or GMO or HORMONES.

Our animal nutrition is supported with Redmond natural minerals and organic alfalfa. Parasite control is accomplished using diatomaceous earth in the minerals as well as apple cider vinegar in the drinking water. Antibiotics or hormones are never used.

We welcome your inquiry: 903-629-3034 (home) or 210.859.1465 (text).

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