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.

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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

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
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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
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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.

Mini Jersey Bull – KNF BENNETT ORLANO

bennett_offeringDisplayed here for Pedigree and to purchase Frozen Semen purposes only: American Jersey Association.

Contact: Nancy 903.629.3034
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Jump to: Frozen Semen Offer

Calved 28 APR 2010 on Falster Farm by Artifical Insemination of  D Cornor Orlando and KNF standard pure bred Jersey POLLY. He stands 44″ at the hip. Dark coloring makes him most attractive. Geneticly docile.

Historical Notes on his background.

4/12/14 Sold to Dariy in CO for $5,000. Sorry I did.
4/7/14 CHAMPION for Fertility Testing $40 and Collection of 293 Straws on 1st pull. Quitman Animal for Trichonas Tests and health papers $86.00
1/15/14 Moved to the Lewis Place. He remains very easy handeling. He helped me catch up ARGYLE BARNEY for transportation. Finest bull to work with we have on the place.
11NOV11 Recieved the Herseys and the Jerseys to breed
1OCT11 Returned from Harris.
Rented to Andy & Rachell Harris to cover their three cows.
May 30, 2011 first live cover of Katherine Cow. He is very stable and intellegent. He lead the bull calves back and forth from the corrals to the

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.

Milk Fed Pig Report “Cochon de lait cru”

Along with the scientific and experiential fact that raw milk is an excellent health food for my family, I’ve also been using raw milk (JERSEY GIRLS dairy in Winnsboro Texas) to supplement our pig’s all-natural diet (“Cochon de lait cru”.) The cow is a ruminant animal, and as such converters grasses and fobs into a healthy meat and milk. Paris Reidhead in an exhaustive article titled CLA’s and Omega 3’s: Pastured Health Benefits Passed to Humans confirms and states succinctly what I (and our customers) have experienced over the last several years.

Milk from Grass Fed Cows has Hidden Benefits

Until recently, all of the experiments demonstrating the cancer – fighting properties of CLA have used SYNTHETIC CLA. To see whether the CLA that occurs naturally in cow’s milk has similar cancer – fighting properties, researchers recently compared the two. They fed one group of rats butter that was high in CLA (from raw cow’s milk) and fed another group of rats an equivalent amount of synthetic CLA. As one would expect, the natural CLA proved to be just as effective in blocking tumor growth as the man – made variety. (In both cases, cancer yield was reduced by about 50%.)

However, the rats eating the butter accumulated even more CLA in their tissues than the rats fed an equivalent amount of synthetic CLA. Researchers believe that the rats were converting another “good” fat found in the butter, trans-vaccenic acid or TVA, into CLA, providing a second helping of this cancer fighting fat.

So, here at Falster Farm, along with raising our pigs out in the pasture (I mean grass and clover fields – not a dirt lot) we also feed them grass fed raw dairy: milk, cheeses, whey, and yogurt, all of which is naturally rich in CLA’s and Omega 3’s plus other nutrients like lycine which pigs need as well as Vitamin A ( which only comes from animal sources by the way). We feed only Non-Soy, Non-GMO, Non-Medicated feed, rather, we feed all-natural peanut/forage based feed from TEXAS NATURAL FEED.

Traditionally pork raised in this manner by the French and Italian all-natural farmers is called “Cochon de lait cru” and stands alone from most other pork on the market in terms of delicate taste and supreme nutritional and health value.

Here we see one of Falster’s Red Wattle Sows with her Cochon de lait cru piglets coming in from the pastures to feed on raw dairy we collect from Jersey Girls dairy twice a week. The ducks along with the guineas hens are companions that eat up the insects and any other pest or parasite on the place. The pigs reciprocate by keeping the raccoon, possum and coyote bay.

As our many farm visitors attest, it’s a lovely and fascinating site to see the interaction of all the different species of animals. Because of this working relationship there are no flies to speak of and no smell of fecal matter or urine. The soil borne biological creatures literally consume the waste, converting it into rich beneficial humic-matter.

Over the Summer of 2013 we had 5 Interns from different parts of France it was a pleasant surprise to learn that what I thought was a new, if not novel idea of my grandmothers feeding her pigs milk was a gourmet practice in certain parts of France and Italy.  

In our opinion, this division of our farm is the very epitome of a sustainable agriculture.

Making a Pig & Pork Difference

The buying public seldom gets to meet the farmer of his food, and even more seldom have the opportunity of seeing the rearing conditions/environment his food is being reared in. The Falsters and their allied local farmer’s do all they can to encourage contact between the buying public and our species and produce; so they can see and enjoy the bio-diversity that promotes good health and great tastes.

In the rearing of Falling Star Brand pork the visiting customer can see our efforts at ensuring optimal living conditions for our animals. The scene below shows our young pigs being nourished on sweet grasses and red and white clovers on our Post Oak Savannah pastures. The pond affords lounging areas topped with shade provided by oak and sweet gum trees.

pig 1
Raw Milk Feeder for Falling Star Pigs

When consumers buy grocery store pork, they can be assured that that pork is nothing what so ever like Falster Farm’s Falling Star Brand pork. What is impressive about Falling Star Brand pigs is their gourmet taste, the result of feeding a special diet.

Factory Farms, are so unhealthy that their pigs must receive regular does of anti-biotic medications and growth hormones, which I believe are passed on to the consumer despite government approved labeling (who in their right mind can trust the government?) These big farms domicile the pig in a cage so small that the animal can hardly turn around, in an enclosed barn that stifles the olfactory.

Many Local Farms often feed large amounts of “good left over’s” and waste such as two day old bread store throw-away as well as GMO corn and wheat shorts on dirt lots.

Now, people who buy animal meat reared like this are free to do so. Bless there their hearts they have unconsciously made a decision to put their money into prescription drugs rather than quality food. Yes, we are what we eat, and eating meat is primal to the human need but eating cheap factory food is anti-primal, it is a major source contributing to the national obesity and health dysfunction.

Recognizing this, Nancy and I made the decision to rear a much better meat for our family and all those that are of like mind and consideration. Yes that means we are not feeding the world cheap nutrient worthless food. The Falster pork rearing protocol is almost unique. Read More about how we do it.

Nancy and I share this process with folks from around the world that come to intern on Falster Farm. These interns are mostly involved in the World Wide Opportunities on Organic Farms – WWOOF. It is an expense for us but we believe that the real hope for the planet isn’t some crap about a corporation doing “green” things; rather, real people learning and living how to implement sustainable farming practices that work in the real world, not on the TV advertisements.

 

 

 

Surprise, Surprise

There is a notion in reformed theology that a good cattleman is “thinking God’s thoughts after him.” And today was one of them – only it was a good cattlewoman: Nancy Gail Falster.

Spot trailing along web
On the Mini Cattle Trail

Nancy volunteered to come help me deliver and set up the big stock trailer so as to get the herd there at the Simonds Place accustomed to coming into the corral, passing by it and not hang back; so we could catch them up for moving back to Falster Farm. We drove in and I swung around, backed up, got the measurements fixed, disconnected pulled away 50-70 feet and I indicated for Nancy to start calling them up to the dairy feed she sprinkled in the feed bunkers.

To my surprise they all, except for one baby, dashed right by the trailer and into the corrals. Astonished I told Nancy to let that baby’s mama out and close the gate. Without asking way, she did it and we quickly fixed the gate to the load up end of the stock trailer. Then up comes one mama who had her calf in the catch pen, but she had lagged behind! So we had two mamas and one baby outside. No problem, we can come back and get um, I’m thinking.

Soon I attempted to pressure then into the trailer, they just went up, balked, turned back. After several attempts, Nancy said, “just watch this.” She jumped out of the corral and fetched the remaining 5 gal bucket of ration, grabbed up a feed trough – pulling it to the front of the 30′ trailer, poured ½ bucket in there, came off, snatched up one of them big ole green bushy weeds – tearing it right out of the ground – and started to whacking and yelling at those cows to load up. Surprised, they started to jump in – all but the bulls. I jumped up behind them, closed the inner doors, and commenced to pressure the bulls to load –up too. Seeing that the two of us was determine to take the cows, they jumped on board too. I closed the rear gate and we had them! Surprise, surprise! Everybody was surprised!

Nancy figured the mama (with the baby on board) would follow the trailer home, and she did. With Nancy riding on the tail end of the trailer that mama hung right in there as we slowly eased on back to the Falster corrals. The other mama followed her calf off into the woods – I’ll get her next time I hope.

I am rearranging the herds into breeding groups for 2014 Spring calves.  Cibolo and his Herd will replace Stan and Rupert there on the Simonds place. Rupert will be getting his own herd now and occupy the King Place. Of course Stan will get a few more to service in his herd this year, but I’ll keep him close, here on Falster..

Sharing the Falster’s Farm Table

Sharing is Farm Caring – Sustainable Farming at its core.

Visitors to our Sustainable Farm in East Texas will frequently set at our dining room table. Of course we share our meals, planning session, entertain prospective buyers of our mini cattle, gourmet beef, gourmet pork and poultry – all raised on pasture and most of them finished on clover at our table .  .  . Folks get to know their farmer in no better way.

When we set down together, our visitors are impressed by the uniqueness of the table top – it is covered with paintings of our most beloved animals from the past:

buyers - consultationThis Canadian couple came to partake of our On-Farm-Consulting Services. Our Bio-Dynamic farming practices attract folks from all over the country and numerous visitors on the WWOOF program. Here is a good view of our table depicting several of our animal friends. Animal welfare is a big component of our farm/ranch. Our mini Hereford beef cattle, mini Jersey dairy cows, pigs, chickens and ducks, are all treated with respect and live in as low stress environment as can possibly be provided.

On our table or board we can see our Coat of Arms center stage, and each place has a painting of one of our beloved animal friends (personalities) of past years.

 My Current Falster Coat of Arms:

In the center of the table is the Farmer Falster version of my family coat of arms – the Ancient Arms of Falster as we know it is the gold chevrons below the lion in red.

Table Falster Coat of Arms
The Warrior Farmer Falster Coat of Arms

Now, in heraldry the custom was to treat/make a depiction of a man’s honor in battle on a emblazoned crest or shied – a standard.

In my personal life history: After serving in combat in Viet Nam as a US Marine (Scout Warrior with 1/!), awarded several medals for valor, I started a franchise company called Falster Knives – thus the sword.

My people come from a Danish Island named Falster Island – thus the Viking Helm.

Our efforts at farming here in Texas respect the values of the past in order to preserve the prospects of the future – thus the Valhalla type style in the lettering.

Let’s look now at those animals we honor on this broad board:

Table Falster - Paint Horse KNF FOLGER
FOLGER – One Hot Cup of Coffee under saddle

Falster’s Paint Cow Pony FOLGER:

FOLGER and his ½ brother RAZ-MA-TAZ served as my cow horses and saddle mount in reenactment parades around South Texas for many years. FOLGER is a two blue eyed registered paint gelding. He is Nancy’s horse and wants to do more work than we have for him to do now.

I say that because of the injuries I have to my bones and joins over the years of rough cowboy work on the farm.

To offset that loss of flexibility, we tried to find a suitable working dog. that would afford good companion as well as herding style.

Table Falster American Farm Collie BELL
American Farm Collie BELL

The most beautiful dog to possess those attributes was our American Farm Collie – BELLE.

Willie has put in a good day's work
Border Collie KNF WILFORD von FALSTER “Willie”

She was everything one could want in a slow moving working dog, including a loving and respectful family dog. Like RAZ-MA-TAZ she has gone on to be with the Creator, and we have her replacement with us today: KNF WOLFORD VON FALSTER – our pure blood Border Collie “Willie” shown here resting after a hard day’s work herding cows out to their Summer quarters. He is assertive almost beyond compare and lives to be at my side, or on a long outreach to fetch up our mini cattle, pigs, chickens, ducks or any thing I send him to fetch..

So what are these cows that need herding?

At the Master’s end of the table resides a portrait of the world renowned miniature Hereford herd sire KNF CIBOLO.

Miniature Herd Sire KNF CIBOLO
Miniature Herd Sire KNF CIBOLO

At my Ladies end of the board sets Nancy Gail Faster and her place s held by very 1st dairy cow and the foundation of our mini Jersey dairy line – her name was ANNAKNF ANNE.

ANNA was the most theatrical cow one could ever meet. There simply is not enough space in this missive to tell all the tails that come to mind with most of these creatures, but ANNA is perhaps to most cunning, and comical of the lot.

Of course we have had goats, and lots of them of several wonderful breeds but the smartest and most charming was a cross between a Lamancha and a Pigmy Goat – named Bar-B-Que. BARBE was a show goat – not a powder puff show goat but a showboat show goat that loved to travel – especially to the “old folks” homes around San Antonio.

Pigmy Goat "BAR B QUE"
Pigmy Goat “BAR B QUE”

On the farm Barbie was a rough and tumble little fella trying to hold his own amongst a large company of larger animals.

But upon entering the foyer of a building he became the persona of a gentleman goat. Riding up and down the elevator, waiting respectfully outside the patient’s room, jumping up on their bed when called – you name it, that goat could do it!

Gustav the Barn Cat
The Lion at Falster Farm – Miss Col. Gustav Hoffman

Well Now, what farm would be complete without a dynamic barn cat – Col. Gustav Hoffman. I was the Commander of the Sons of Confederate Veterans Camp in New Braunfels, Texas at the time Nancy came home with this little kitten she had picked up on a street corner, downtown San Antonio. A 16 -17 year old intern (Kenny Morris) with us at the time identified the kitten’s sex as a male, stating emphatically, “I know these things.” Thus the name. A month or two later, he was to taken and be “fixed”, but he turned out to be a he! The moniker took and she is Gustav to this day.

 

One of our many Ducks
Duc Duck

DUC DUCK is just one of the numerous ducks we have enjoyed over the years – this on lived (by dodging the coyotes, raccoons, opossums and the like) much longer than any other duck we have had. Each evening her would come up from the pond and sleep with the pigs. I think they enjoyed his company a good bit. Then come morning, he’d waddle back out to the pasture and eat grass, then go take a dip in the pond. What a wonderful life.

Bared Roak Rooster
Bared Rock Rooster  Stone Wall Jackson

 

STONEWALL JACKSON was Nancy’s pet rooster – a barred rock that would follow her around the farm and jump up and set on her arm chair. When she prayed out loud – at the conclusion of evoking the Deity, STONWALL would crow a joyous AMEN.

Honestly, with wonderful farm animals like these, we want to celebrate their remembrances as parts in our lives.

At times, when I travel by a factory farm I wonder if the corporate officers of that place give a damn or not about their livestock crammed in those small pens, packed on that feed lot. When I think of the shallowness of the farmers raising genetically modified malnourishing grains, I wonder if they knowingly care that what they are doing is destroying our earth, our farms, our farm animals, our families, our friends.

Well, here is my last offering, the beautiful little artist that painted these magnificent creatures for Falster Farm – Mrs. York Midge Iguchie.

The Artist on Falster Farm
Marge Iguchie – The Artist in our lives

 

Fini – Karl E. Falster, Sr.

 

Not so Chicken Little – Part 1

All Natural Raising of meat birds (chickens) was a long time desire for my dear mother Reba Sue Bockman (she remaried after my daddy’s death. She used to tell me of a French TV Program that she saw where the French farmers raised their meat chickens on open pasture. I can recall setting at her breakfast table laughing about how to make it happen: did they round um up every evening to keep the coyote off; did they have a fence around them – you know, how did they do that? A few chickens out on pasture was one thing, but hundreds; now that posed a challenge to my thinking and design mind.

It was not until I married my long tall Texas redhead Nancy Gail that we really got serious about raising those open range meat chickens . . . enjoyed that taste so good and are so healthy for me. Yes there is a constant battle with the preditors, but the results of our success are noticeable in this here short clip . . . FALSTER FARM Red Ranger Broilers raised on pasture, finished on clover!

watch?v=TbqyAemRlno&feature=colike

If you listen real close you can hear one of our Red Wattle hogs grunt in the background as it enjoys the rich clover as well. Raising livestock this way enriches their life experience and builds our soils to a self sustaining fertility level.

Next time we will discuss the power of Bio Dynamic choices in our farming practice.