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

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

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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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

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®

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.

 

 

 

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.

Falster Farm Mud Oven Project

020314_1732_WOOFERMUDOV1.jpg

In building this prototype mud oven I (Bo Frick of Sweden) have basically been following the excellent instructions by Kiko Denzer in his “Build your own earth oven” book.

This oven is being built on wheels, to enable Falster Farm to show it in burning action at different markets, baking artisan breads, pizzas and all manner of gourmet foods.

I will here give you a resumé of the building process.

Step 1: Making a concrete slab and running two iron bars through it, this to enable future movement of the oven on and off the trailer. The slab was poured onto a round piece of plywood with a 5″ tall ring of wood, securing the slab. Chicken wire was added as reinforcement.
Step 2: Building a stonewall base that will house empty wine and beer bottles which will capture heat and hold it in suspension for the baking.

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The stones are layered with a lime mortar consisting of ¼ lime and ¾ play sand. The reason for not using concrete is that it doesn’t breathe. The lime/sand mortar becomes rock hard but allows the moisture to travel in and out of the oven, releasing the construction of stress.

 

 

Step 3: Insulating the core of the base.

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Clay was mixed with sand and sawdust producing a mushy

 

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mixture that, after drying; was light and an air-holding insulation material, with the bottles in it.

Step 4: Brick baking floor and the opening arch of the oven in place. 

 

 

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020314_1738_WOOFERMUDOV4.jpgStep 5: Making play sand “casting dome” that the clay layers will be resting against until completed when the sand is removed, creating the oven cavity.
Step 6: Laying the first dense clay layer that will exposed to the actual fire. This process had to be redone with cleaner clay, creating the right texture. The clay was mixed with sand and water and worked in a mixer.


Who said clay wasn’t fun!?

Step 7: Top plaster is applied of a clay/straw/water combination.

 

2012 - December 003 Step 8: The sand mold is removed leaving the Oven in a good smooth interior condition. It is much like the lost sand casting method. The moist sand once holds the clay “cob” in shape until such time as it is set-up. Then the sand is scooped out leaving the fire chamber.

 

oven_finished   The sand is all out now, a visual inspection assures the integrity of the fire chamber.

 

 

 

Step 9: Fire in the hole!
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The oven is being dried slowly with multiple small fires, this to minimize the amount and size of cracks.

Building the Clay Oven was fun and very fulfilling. When I get back home to Sweden, I will be using theis and so much more of what I have learned on Falster Farm in my business and farming ventures – new adventures!

Honey Bees in Water Meter?

Some folks over in Emory, Texas called the other day saying that Falster Farm had been recommended to them to remove a bunch of honey bees they had in a non-toxic way. After a few questions I agreed it was a case we could do the owners the honey bees and the Falster’s some good. Follwing is a photo journal of the event.

1_Water Meter
Just a regular looking water meter out by the road way. Perhaps you can see the comb showing at the edge of the inspection hole?
2_calm down
I want to calm myself down and make a reasonable presentation – so I put on Young Living Essential Oils “Calming”
2_light smoker
So, I’m calm and I light up my smoker with wood shaving from our farm.
4-Working_smoak
Once I get her light up, a steady smoke is going on. I will lay this smoke on the colony, not blow um up with it. Very Gentle Action.
5_bee_vac
Her you see my home made Bee Vac, this will gently gatjer them up into the basket.
6_opening Meter Cover
Taking my hive tool I slowly open the meter cover to expose them. It is raining and over cast – not a good day to work bees.
7_give a touch of smoak
I lay the smoke on them and they gentle right down.
8_looks good
Looks like we have a good buch of bees and a good bit of stored honey.
9_pretty honeybee comb
I can see this is a new coloney cause the comb is all bright and clean.
10_bee vac
Now I take the vac and gently suck them up. The queen was not seen, The colony went a good ways bac into the ground – very unusal.
11_bee vac more
Not knowing the disposition of the colony and the rain I suited up with gloves, veil, and heavy clothing.
12_more in the back
The bees were so calm, from the influence of the Young Living Oils, I took my gloves off and was very comfortable.

   

Bees Captured and boxing um up.
Captured bees will be added to a weaker colony.
Photo168
I lay a piece of thin paper over the exixting colon and st an empty box over that. I pour the captured ferel bees into the top and cover it. Let it stand for a few days as the two cononeys cut the paper and unite.
Photo169
The honey bees have cut their way through the paper shield over the following weeks and are now united withou a squable.

 I don’t recomend working honey bees on over cast days, but I’ve learned that if you cover yourself (your scent) with the Young Living ‘Calming” esential oil it will help out a lot.