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

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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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

Dairy – KNF SEF, Daughter of Logan

Dairy - KNF SEF, Daughter of Logan Pedigree PictureFor Sale at $4,000

Her sire was KNF BENNETT ORLANDO, pure bred miniature Jersey Herd Sire born on Falster Farm of Artifical Breeding between a Frozen Semen from a pure breed Miniature Jersey Bull (Bob Honey) and a standard pure bred Jersey certified organic dairy Standard Jersey Cow.

Her Dam was a Hersey cow, cross between mini Hereford KNF GENERAL STAN WATIE and Katy a Standard Jersey cow I purchased from the Promise Land Herd south of San Antonio.

KNF SEF was calved on 160SEP 2012, stands 42″ at the hip, is a super mama cow. She is trained to milk by hand or surge belly machine. A most impressive proven miniature Jersey cow, very femine and easy to get along with. She has a nice firm udder.  She is pastured exposed and can be confirmed pregnant or not.

Contact: Nancy 903.629.3034
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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®

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..