tag:blogger.com,1999:blog-33197863847629396092024-03-13T23:37:23.319-07:00Life As A Polyface ApprenticeOne Year on Polyface... True EducationGrady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3319786384762939609.post-68014997715780041472013-07-27T08:51:00.001-07:002013-07-27T08:51:19.434-07:00We moved again!! If you found this page you are probably wondering what happened to the Phelans anyway??<br />
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Find us here:<br />
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<a href="http://www.thriftyfarmer.com/">www.thriftyfarmer.com</a><br />
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Sorry for the run around... it happens sometimes.<br />
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Thanks,<br />
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Grady PhelanGrady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com0tag:blogger.com,1999:blog-3319786384762939609.post-56396029897665117552009-12-05T21:07:00.000-08:002009-12-05T21:15:32.082-08:00Come See The Phelan Ranch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8dqDoM2SokY/Sxs94abvhAI/AAAAAAAAAQY/eYvHxZtvwjs/s1600-h/100_2201.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://2.bp.blogspot.com/_8dqDoM2SokY/Sxs94abvhAI/AAAAAAAAAQY/eYvHxZtvwjs/s400/100_2201.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5411987416593433602" /></a><br />Finally...<div><br /></div><div>I have finally made the time to create a Blog about my family's ranch in Oklahoma. I have been back since the middle of October and have established many enterprises and have already sold lots of product. I even have a restaurant serving my beef and lamb!!!</div><div><br /></div><div>This is exciting stuff and I want you to be a part of it so jump on over to the new Blog at:</div><div><br /></div><div><a href="http://phelanranchcompany.blogspot.com/">http://phelanranchcompany.blogspot.com</a></div><div><br /></div><div>Looking forward to your comments and questions.</div><div><br /></div><div>Your Farmer on a Ranch,</div><div><br /></div><div>Grady Phelan</div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com0tag:blogger.com,1999:blog-3319786384762939609.post-74004921202131530272009-10-06T06:50:00.000-07:002009-10-06T07:19:06.194-07:00My Time At Polyface Has EndedTo all that have been so curious about Polyface farm:<br /><br />September 30th ended my year long apprenticeship at Polyface. Now I have cast off into the world to start my own. My time at Polyface was unbelievable! I do believe I learned more in a year at Polyface then I did in 4 years of college (I still love you OSU cowboys). The Salatin's are a wonderful family and I look forward to knowing them the rest of my life. Polyface is the keel that keeps local farmers on course for sustainability and innovation. They will be my keel as I begin to serve my local community with Grass-based meats.<br /><br />As for this blog... It is finished.<br /><br />But... I will start a new blog as soon as possible about my farming and marketing experiences. Look for the link in a couple weeks on this blog. Those of you residing Oklahoma and North Texas in need for some fresh, local, grass-based meat and eggs shoot me an email sometime.<br /><br />Grady PhelanGrady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com1tag:blogger.com,1999:blog-3319786384762939609.post-48361367522921348252009-07-21T16:48:00.000-07:002009-07-21T17:32:15.177-07:00Polyface KnivesI have had a lot of inquiries about the kind of knives Polyface uses and how to keep them sharp. The knives come from Victorinox (same company that makes Swiss Army knives) and we sharpen them by hand with sharpening stones.<div><br /></div><div><br /></div><div><br /></div><div><b>Here is the link for Victorinox </b><a href="http://www.victorinox.ch/index.cfm?site=victorinox.ch&page=59&lang=E"><b>butchering knives</b></a><b>. Below I have listed the knives we use and their purpose during broiler processing.</b></div><div><br /></div><div>Butcher Knife (heavy stiff blade) --- Used for killing.</div><div><br /></div><div>Skinning/Lamb Skinning knives --- Used for cutting up processed chickens into pieces and parts.</div><div><br /></div><div><b>Here is the link for </b><a href="http://www.victorinox.ch/index.cfm?site=victorinox.ch&page=60&lang=E"><b>boning knives</b></a><b> that we use for evisceration.</b></div><div><br /></div><div>Any of the small straight narrow blades --- evisceration. </div><div><br /></div><div>The straight back wide knife --- cutting off feet.</div><div><br /></div><div>Narrow curved blade --- also used for cutting up processed chickens.</div><div><br /></div><div><br /></div><div><b>Sharpening</b></div><div>As for sharpening we just use a technique that Daniel has shown us. Any way will work and the internet is a great source for videos and articles explaining different techniques. I recommend getting a book or DVD or both and practicing. There is really no easy way that I know of.</div><div><br /></div><div><br /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com6tag:blogger.com,1999:blog-3319786384762939609.post-10245760609322822042009-07-16T16:40:00.000-07:002009-07-16T16:46:08.519-07:00Triple Yoke...er<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/Sl-7k0neLxI/AAAAAAAAAPc/sY6ZllmXrU8/s1600-h/100_3218.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/Sl-7k0neLxI/AAAAAAAAAPc/sY6ZllmXrU8/s400/100_3218.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5359208322868064018" /></a><br />Here is a picture of the triple york egg I had for breakfast back in like March. Just found the picture and wanted to share. Here on Polyface we have about 6000 laying hens and we eat the cracks. On this morning the egg I was going to eat was huge (more than 3oz) and when I broke it on the griddle I was pleasantly surprised.<div> </div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com3tag:blogger.com,1999:blog-3319786384762939609.post-52890049578261448902009-07-01T16:52:00.000-07:002009-07-01T18:01:33.680-07:00Best Way To Bleed A Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/Skv-IK8dlwI/AAAAAAAAAPU/XInjn4LOlhk/s1600-h/virginia+050.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/Skv-IK8dlwI/AAAAAAAAAPU/XInjn4LOlhk/s400/virginia+050.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353651998390327042" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In reference to killing broilers (or any chicken for that matter), Squaw Creek Ranch asked, "</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Now, what is "best" , as far as getting all the blood out, chop off their heads or cut the arteries?"</span></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Well... here are a few links about processing chickens, one of which is me killing a chicken.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.youtube.com/watch?v=k4P229ArpZA&feature=channel"><span class="Apple-style-span" style="font-size:medium;">Polyface Processing Overview</span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.youtube.com/watch?v=5pRXhY5LFCE&feature=channel"><span class="Apple-style-span" style="font-size:medium;">Me Bleeding Out a Chicken at Polyface.</span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.youtube.com/watch?v=C2sdqNaesfI&feature=channel"><span class="Apple-style-span" style="font-size:medium;">Joel Salatin Eviscerating a Chicken </span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.youtube.com/watch?v=w20ftpefyww&feature=channel"><span class="Apple-style-span" style="font-size:medium;">Daniel Salatin Cutting Up and Chicken</span></a></div><div><a href="http://www.youtube.com/watch?v=5pRXhY5LFCE&feature=channel"><span class="Apple-style-span" style="font-size:medium;"><br /></span></a><div><span class="Apple-style-span" style="font-size:medium;">David Schafer with </span><a href="http://www.featherman.net/"><span class="Apple-style-span" style="font-size:medium;">Featherman Equipment Company</span></a><span class="Apple-style-span" style="font-size:medium;"> sells poultry processing equipment and comes highly recommended by the Salatins. He came out to the farm and took pictures and video and then created these videos in order to help people learn how to process chickens. If you are ever in need of poultry processing equipment here is the company's contact information. </span></div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:Arial, Helvetica, sans-serif;font-size:-webkit-xxx-large;"><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">Featherman Equipment Co.</span></span></h3><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><strong style="color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">PO Box 62<br />Jamesport, MO 64648</span></span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><strong style="color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">(660) 684-6035</span></span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><strong style="color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:'lucida grande';"><a href="mailto:info@featherman.net" style="color: rgb(93, 58, 31); text-decoration: underline; "><span class="Apple-style-span" style="font-size:medium;">info@featherman.net</span></a></span></strong></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:'lucida grande', Helvetica, sans-serif;"><b><a href="http://www.featherman.net/"><span class="Apple-style-span" style="font-size:medium;">www.featherman.net</span></a></b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 8px; padding-bottom: 8px; padding-left: 12px; color: rgb(93, 58, 31); "><span class="Apple-style-span" style="font-family:Georgia, fantasy;font-size:130%;color:#000000;"><span class="Apple-style-span" style="font-size:16px;"><span class="Apple-style-span" style="font-family:'lucida grande', Helvetica, sans-serif;color:#5D3A1F;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><b><br /></b></span></span></span></span></p></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Jessica also asked, "</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Videos? I'd love to see them (The Pigs) moving about.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">" Must be her lucky day. Here is a video I took back in the spring of a group of pigs immediately after I moved them into a new pasture. Notice the grazing.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div></div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzBXnJjfQw8Do8CtIxFY8B8aiHGXt8QMQsrwrgCaR37VyvCMskYzhuCSbbNtgMu59ct5b1B3qmDgRNmvCl4UQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><div><br /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com6tag:blogger.com,1999:blog-3319786384762939609.post-37774852631218484282009-06-23T16:58:00.000-07:002009-06-25T18:21:09.071-07:00Pig Update<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8dqDoM2SokY/SkF2O6a20RI/AAAAAAAAAPE/pUEgDavHydc/s1600-h/100_3213.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8dqDoM2SokY/SkF2O-PKGEI/AAAAAAAAAO8/cdWP35WqSqk/s1600-h/DSC_0588.jpg"></a><br />When I was a small child I asked my father one day, "Dad, can I have a pig?" <div><br /></div><div>He questioned, "Son, you can barely wake up in time to get ready for school, how would you ever be able to wake up early enough to take care of the pig before school?"</div><div><br /></div><div>To which I retorted, "I don't wake up early because I don't have a pig."</div><div><br /></div><div>The logic was simple enough for me, but needless to say, I never got my pig. Well Dad, I've got more pigs than I ever dreamed and I am able to wake up early to care for them. If you haven't ever experienced caring for a pig, I highly recommend getting one (or 10) and find the joy I have in them. Here on Polyface I have become the "Pigboy" (much like a cowboy... no horse).</div><div><br /></div><div>Anyway, here is a little update on the pigs and Lunch Box, the lead pig.</div><div><br /></div><div>Currently on the farm we have ~155 pigs. They range in size from 30 lbs to 300 lbs and are mostly out on pasture or in the woods (save for the little new pigs and the "about-to-be-butchered" pigs). We run males and females together (males are castrated) and keep them in bunches of 15-50. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://1.bp.blogspot.com/_8dqDoM2SokY/SkF2O6a20RI/AAAAAAAAAPE/pUEgDavHydc/s400/100_3213.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350687830865006866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 360px; height: 270px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Pigs in the Beaver Pond Pasture. Notice the grazing?</span></div><div><br /></div><div><br /></div><div>Polyface is doing something this year that is Brand new with the pig enterprise. We have put 100 pigs on actual pasture. I say "actual pasture" because it isn't grass in the woods like the beaver pond pigs above, but rather grass in an open field that, until this summer, was grazed by the cattle. We have two herds of 50 on 1/2 acre paddocks and we move them about once every 5-10 days. Movement depends on the age of the pig and amount of feed consumption. They have all-you-can-eat access to the normal Polyface pig ration (Corn, Soy beans, Oats, Diatomaceous Earth, and Fertril Nutri-Balancers swine mix) and large quantities of lush, tall, jungle-like pasture. The clover is thick the fescue is tall and the alfalfa is blooming. When we move them they don't head to the newly filled feeder. Instead the put their heads to the ground like cattle and graze their way to the feeder. It's UNREAL and BREATHTAKING. Probably should be on the 1000 things to see before you die... maybe.</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/SkF3oritFwI/AAAAAAAAAPM/KgEC9I4uztc/s1600-h/virginia+011.jpg"><img src="http://3.bp.blogspot.com/_8dqDoM2SokY/SkF3oritFwI/AAAAAAAAAPM/KgEC9I4uztc/s400/virginia+011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350689373059618562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 360px; height: 270px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Pasture difference on day of move. WOW. Fencing is only a single strand of 12 1/2 gauge Aluminum electric fence.</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://1.bp.blogspot.com/_8dqDoM2SokY/SkF2O-PKGEI/AAAAAAAAAO8/cdWP35WqSqk/s400/DSC_0588.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350687831889680450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 360px; height: 237px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Same pasture after a few days.</span></div><div><br /></div><div><br /></div><div>Lunch Box is part of one of these 2 herds on pasture. We put her with the newest/smallest pigs to act as a mother with good habits. When I enter their pasture I usually began calling for her. In no time she finds me for a good rub down and scratch. Then something unbelievable happens. Once I start scratching her, all the other little pigs lose their fear for me and allow me to pet them. Its unreal. The day I turned them in with her they had a huge flight zone, but now they aren't afraid and usually like to nibble on my feet. Displacement in pigs has risen to the top on my list of desired qualities.</div><div><br /></div><div>By the way...</div><div><br /></div><div>Pork is the most consumed meat in the world. Believe it or not.</div><div><br /></div><div>Here is a link to a video Nightline did with Joel and Steve Ellis (founder of Chipotle).</div><div><br /></div><div><a href="http://abcnews.go.com/video/playerIndex?id=7857921">http://abcnews.go.com/video/playerIndex?id=7857921<br /></a></div><div><br /></div><div>Enjoy!!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com8tag:blogger.com,1999:blog-3319786384762939609.post-81521271589013173132009-05-20T17:53:00.000-07:002009-05-20T18:17:07.470-07:00New Photos From David Schafer<div>So I finally have a little breathing time to get some photos up on the Blog. I hope you enjoy!!<br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/ShSnlMGoHKI/AAAAAAAAAO0/HlTx-mIcW2Q/s1600-h/DSC_0682.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/ShSnlMGoHKI/AAAAAAAAAO0/HlTx-mIcW2Q/s400/DSC_0682.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075715686898850" /><br /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline; ">Andrew and I going to look at the pigs.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/ShSnD6cF2II/AAAAAAAAAOs/ERXhzaBTLUM/s1600-h/DSC_0675.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 238px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/ShSnD6cF2II/AAAAAAAAAOs/ERXhzaBTLUM/s400/DSC_0675.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075144009406594" /><br /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline; "><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Andrew also doubles as a dumbbell.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8dqDoM2SokY/ShSnD3N0xHI/AAAAAAAAAOk/VSCBc4Llsx0/s1600-h/DSC_0673.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 238px;" src="http://2.bp.blogspot.com/_8dqDoM2SokY/ShSnD3N0xHI/AAAAAAAAAOk/VSCBc4Llsx0/s400/DSC_0673.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075143144260722" /><br /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;">He was holding onto a stick... the stick broke.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8dqDoM2SokY/ShSnDkUvCBI/AAAAAAAAAOc/9AlArR0EYpo/s1600-h/DSC_0594.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 238px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/ShSnDkUvCBI/AAAAAAAAAOc/9AlArR0EYpo/s400/DSC_0594.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075138072971282" /><br /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline; "><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Here is a shot of the electric fence in the pig pasture. We actually have pigs on pasture (not just woods).</span></span></div><div style="text-align: center;"><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8dqDoM2SokY/ShSnDkO4TLI/AAAAAAAAAOU/HQZswulxZNk/s1600-h/DSC_0592.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 238px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/ShSnDkO4TLI/AAAAAAAAAOU/HQZswulxZNk/s400/DSC_0592.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075138048412850" /><br /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline; "><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Here is the shade-mobile we use with the pigs on pasture.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8dqDoM2SokY/ShSnDQRUZ1I/AAAAAAAAAOM/o5-lrmyPDHw/s1600-h/DSC_0589.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 238px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/ShSnDQRUZ1I/AAAAAAAAAOM/o5-lrmyPDHw/s400/DSC_0589.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338075132689934162" /><br /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;">More pigs on pasture... you can see in the background the wooden gates we use between paddocks. We tried electric gates but the pigs didn't want to cross the ground where the gates were after we had opened it.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; text-decoration: underline;"><br /></span></div><div style="text-align: center;"><br /></div><br /><div><br /></div></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com3tag:blogger.com,1999:blog-3319786384762939609.post-29352366625948115522009-05-13T17:41:00.000-07:002009-05-13T18:43:07.059-07:00BUSY TIMESorry I haven't been keeping you all up to date on Polyface. I have several photos in my camera... where ever it has been lain down... and when I find it I will post them.<div><br /></div><div>Here are a few updates:</div><div><br /></div><div>We are butchering birds!!! Today we butchered 700 broilers. I usually gut birds but not today. Today I did the killing. I never thought I could say that I killed 700 animals in one day, but now I can. Emotionally it doesn't bother me. Maybe if I get some time I'll write an essay about why it doesn't.</div><div><br /></div><div>Lunch Box is making a great lead pig and has endeared herself the the farm.</div><div><br /></div><div>We have lots of pig on pasture... so actually on grass at a rental farm. They love it and graze like you wouldn't believe.</div><div><br /></div><div>My parents are coming to see me this weekend for my birthday on Sunday!!!</div><div><br /></div><div><br /></div><div><br /></div><div>I'll try and update soon...</div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com6tag:blogger.com,1999:blog-3319786384762939609.post-61751555771655829412009-04-23T15:03:00.000-07:002009-04-23T15:06:55.926-07:00USA Today ArticleAn article on Polyface ran yesterday in USA Today for Earth Day and I wanted to share it with everyone. Great article about us and I even got a quote in. There is a Video on the same page that is pretty rockin' (I'm in it briefly watering the field shelters, but no talking... I'll leave that to the pros.)<div><br /></div><div><a href="http://www.usatoday.com/news/nation/environment/2009-04-21-polyface-farms_N.htm">http://www.usatoday.com/news/nation/environment/2009-04-21-polyface-farms_N.htm<br /></a></div><div><br /></div><div>Enjoy!!</div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com3tag:blogger.com,1999:blog-3319786384762939609.post-50044211747431859182009-04-11T14:49:00.000-07:002009-04-11T15:18:47.734-07:00Broilers are IN THE FIELD!!!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SeETP_bYzqI/AAAAAAAAAM0/WNcbYSShr2M/s400/100_3132.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557399973908130" /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Hello chicky...</span></div><div><br />Three weeks ago we received our first set of broiler chicks (cornish cross). On Wednesday of this week they all went to the field. The season is here and there is no turning back!!<div><br /></div><div>All-in-all we put 2,945 broilers in field shelters. I was very surprised how big they were at 3 weeks old. The difference between cornish cross and Rhode Island Red chicks is incredible. At 3 weeks of age the Reds were half the size of the cornish cross. I guess that is why we eat cornish crosses and not Reds. Joel calls them "High Octane race car birds," thats why we feed them "High Octane Fuel."</div><div><br /></div><div>Here are some pics of the first batch of broilers in our brooder. I'll try and get out to the field and get some pics of them in the field shelters.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SeETQFZLqxI/AAAAAAAAANE/rjdo7Iz1lzM/s400/100_3135.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557401575271186" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here I am... chick in hand... goofy smile on face...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SeETQZ62ImI/AAAAAAAAANM/fxoJPWfsSDo/s400/100_3140.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557407085175394" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Daniel on Left... Matt on right... They were dunking the beaks of the new chicks. Sometimes when they come in they are a little groggy and dipping their beaks helps bring them out of it.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"> </span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://2.bp.blogspot.com/_8dqDoM2SokY/SeETQJdChRI/AAAAAAAAAM8/qkuj5hdNch8/s400/100_3134.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557402665190674" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">This is one of 6 propane hovers that warm the chicks.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SeETsWd-JCI/AAAAAAAAANU/zhTWc3CGp-Q/s400/100_3143.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557887195096098" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here is one of the 1 gallon waters we use for the first few days. I forgot to photograph the main watering system which is a tube with water nipples. They use the nipple most of the time.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SeETsdSvIMI/AAAAAAAAANc/Cb78Mf1_8eQ/s400/100_3142.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557889027023042" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">We feed 2 ways for the first week. One way is in this tray that they climb into.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SeETsmGjtEI/AAAAAAAAANk/CgwCZaZX_94/s400/100_3138.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323557891391861826" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">The other way is via trough. As you can see they prefer the tray for now. Soon they will be bellied up to the troughs filling their crops.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;">Five weeks from Wednesday we will be butchering. If you are interested in ordering fresh chickens for pick-up on farm, check out the website and give us a call. </div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com9tag:blogger.com,1999:blog-3319786384762939609.post-45919185497282605742009-04-02T16:43:00.000-07:002009-04-02T18:44:01.297-07:00Pasturing Pigs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8dqDoM2SokY/SdVOSzcu1FI/AAAAAAAAAMc/Zmwwe5HNq5E/s1600-h/100_3152.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SdVOSzcu1FI/AAAAAAAAAMc/Zmwwe5HNq5E/s400/100_3152.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5320244619763438674" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Yorkshire on the move.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;">Now that spring is here and summer short to follow, my mind buzzes about pigs on pasture. One of my newer duties here on the farm is to look after all the pigs... all 191 of them (this number is of course always changing). For the most part we are currently on hold for turning pigs out on pasture. Many of the hogs are currently pig-aerating and many of the young pigs are living in the barn and hoop-houses. These groups are on deck and warming up, waiting for the the grass to get a head of steam before they're put to the plate and allowed to swing for the fence. All the groups are waiting... all but one.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">The Pine Glen Group</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">February 20th we took a group of 38 pigs out to a brand new pine glen. I call it a pine glen instead of Joel's term "acorn glen" because this particular glen has very few oaks and lots of pines, so by overwhelming majority it becomes a pine glen. Anyway... I have been keeping track of feed consumption since the 20th and I want to share with you what I have found. Get excited... I know I am.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I want to compare with you two groups of pigs. One group, which we shall call the "West" group is composed of 20 pigs and has been keep in the barn all winter. They arrived in the fall and we're too small to go to pasture, then winter came and we brought all the pigs down, so... The other group, which we shall call the "Pine Glen" group, is 38 strong, arrived in the fall also, were to small to put out to pasture, winter came, same story... until February 20th when they went to the new pine glen.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Except for the differences in living space, the groups have been treated almost the same. Both have a waterer that allows free access to as much water as each pig wants, 24/7. Both have a self-feeder that allows free access to as much of the pig feed ration as each pig wants, 24/7. I give the West group about a bale of hay (small square) a day for eating and bedding, but I give no such amenity to the Pine Glen group. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I went back to my data of feed and began counting how many days it took each group to empty a one ton pig feeder. It took BOTH groups the SAME amount of time to finish the SAME amount of feed even though the Pine Glen group has TWICE as many pigs as the West Group!!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">Moral of the story...</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pigs are able to find at least half of their food when they are allowed to forage. Even though the Pine Glen group had free access to the feeder, just like the West group, they chose to root up food, graze, scavenge, and forage for at least half their diet!! This isn't really scientific data, but it is definitely eye opening data to say the least. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">When we let livestock express themselves fully, they thrive. Pigs have a God given talent (or naturally selected variation for those evolutionists out there) for foraging and the moment we allow them to express it, they impress us. </div><div style="text-align: left;"> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SdVoyB_VYBI/AAAAAAAAAMk/g-ytieuZ2FU/s400/100_3149.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5320273743544934418" /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Doesn't look like there is much to eat... but then again I'm not a pig.</span></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com6tag:blogger.com,1999:blog-3319786384762939609.post-26034393064906884362009-03-18T16:19:00.000-07:002009-03-25T19:22:42.923-07:00Another Good Question...<div>Sorry its been so long... the farm is getting busier by the day and we have started working a little after supper, so my time at the computer is getting more and more limited. Here is the blog I promised Kim.</div><div><br /></div>The other day Kim commented on my post about raw milk. In that comment she asked what seems to be a common question among visitors here at the farm. Here is her comment:<div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">I have been looking for a source of raw milk to make butter, cheese etc. Many of the farmers around here do not sell it. At polyface to they grain anything? Are the chickens, pigs, cows exclusively on pasture? -Kim</span></span></span><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px;font-family:'Trebuchet MS';font-size:12px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-weight: bold;">MILK</span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span" style="font-size: medium;">As for not finding and source of raw milk thats too bad. I would wager a bet that the reason why many of the farmers around you do not sell it is because it is highly illegal in most states. Kim may already know this but the government has decided to protect you from the life giving, nutrient rich, immune boosting, great tasting, super safe, local, unpasteurized, unhomogenized, drink of God, RAW MILK. Thats right, you can go to jail, they can seize your product and equipment, and they can shut you down from making food for your wonderful and knowledgeable customers. In some states its actually illegal to press a glass of raw milk to your lips and drink it, let alone sell it. </span></span><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">Anyway</span></span>...</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">To address the grain question...</span></div><div><br /></div><div>Here on Polyface, the philosophy is to allow animals to express themselves to the fullest. We look at what an animal is designed to do and go from there. Here is a breakdown of that thought process for cattle, pigs, and chickens.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Cattle</span></div><div><br /></div><div>Cattle are herbivores and ruminants. They are designed to eat plant material (mostly grasses) and with the help of millions of microorganisms break it down into digestible materials. They are not designed to eat massive quantities of corn (or any grain for that matter) or meat products or chicken manure (yes that's what I said and some people feed it to cattle). They may get the occasional mouthful of a seed head, but not lbs and lbs of grain. (If you are interested in why its bad for cattle to eat grain, ask and I'll blog and link about it.) So here on Polyface, our cattle are grazed exclusively on pasture. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Pigs and Chickens<span class="Apple-style-span" style="font-weight: normal; "></span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; ">Pigs and Chickens are omnivores just like you and I. They were designed to eat all types of food: plant and animal. Most people think of grain when the question "What do pigs and chickens eat?" pops into their head. Unfortunately this is not the right train of thought. They eat so much more than just grains. If you are one of these people, next time you should think "They eat: grain, grass (and other plants), roots, bugs, flesh (scavenged or killed), nuts, and anything else you may eat. So here on Polyface we allow these animals to collects what they need from the pasture and then supplement them with a grain based ration. </span></span></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com4tag:blogger.com,1999:blog-3319786384762939609.post-43465018247798129872009-03-12T18:22:00.000-07:002009-03-12T19:30:23.526-07:00Raw Milk... YUM<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8dqDoM2SokY/SbnDjVMrcwI/AAAAAAAAAMM/9OGQ0INtw94/s1600-h/100_3124.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SbnDjVMrcwI/AAAAAAAAAMM/9OGQ0INtw94/s400/100_3124.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312492247213372162" /></a><br /><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Pre-Raw Milk</span></span></div><div><br /></div><div>I never drank much milk growing up, only in the occasional bowl of cold cereal. Even when eating cereal, milk was only a medium to help advance raisin bran down the trap. Milk didn't seem to be a big part of life... or food. I remember drinking milk out of the cardboard containers at school, but as soon as they had apple juice as a choice, milk lost. My intake was probably around a cup a day or less. I bet Mom would know. If a cup a day is accurate, then it took 16 days to drink one gallon.<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Raw Milk Begins </span></span></div><div><br /></div><div>As soon as I came to Polyface, raw milk was on the radar. I had never learned about the difference between raw and pasteurized until I moved out here. I don't even think I knew that people drank raw milk. (one more example of how far my generation has disconnected from our food and its sources.) Anyway, Matt was very informative of the "<a href="http://www.realmilk.com/">Real Milk</a>" movement with the <a href="http://www.westonaprice.org/">Weston A. Price Foundation.</a> I was able to get my hands on some (not telling how... sorry crazy food police bureaucrats) and began to drink it everyday. The taste was incredible and I started craving milk. I have NEVER craved milk. </div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Closer to Addiction?</span></span></div><div style="text-align: center;"><br /></div><div>Now I drink at least a quart of grass-fed raw milk a day. Usually I drink it with breakfast, but here lately I have been drinking a glass before bed. So, now that I love milk (because its raw) and I drink a quart a day, it only takes four days to go through a gallon. On Sunday mornings I make homemade pancakes so all-in-all I go through about 2 gallons a week... all by myself. I have almost stopped drinking Mountain Dew (now only 12 ounces, once a week) and I only crave it when I'm in town and see a convenient store. I never crave it on the farm and I think the raw milk plays a big role in curbing of soda addiction.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SbnDjQLmThI/AAAAAAAAAMU/LXG6tRA78KM/s400/100_3126.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312492245866663442" /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Pancake Recipe</span></span></div><div><br /></div><div>I mentioned pancakes above... here is my recipe. The cakes are dense and filling. They stick with you longer than most pancakes and go great with natural maple syrup. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Ingredients</span>:</div><div><br /></div><div>3 cups grass-fed raw milk (I bet normal milk will do but...)</div><div>2 cups whole flour (don't use bleached or enriched... not good)</div><div>2 large eggs (from pastured hens if possible)</div><div>1 teaspoon baking powder (Not Soda... Powder)</div><div>1 table spoons lard (self rendered from hog fat) </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Instructions</span>:</div><div><br /></div><div>1. Mix milk and whole flour.</div><div>2. Beat in eggs and stir in baking powder and let set.</div><div>3. Heat skillet to medium and add lard to coat pan.</div><div>4. Pour 1/2 cup of batter into skillet and cook till bubbles raise in pancake.</div><div>5. Flip.</div><div>6. Finish cooking... add butter... add maple syrup... </div><div>7. Add fork in hand and smile on face. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Makes enough for 2 hungry apprentices.</span></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com7tag:blogger.com,1999:blog-3319786384762939609.post-92208062177735085892009-02-26T16:41:00.000-08:002009-02-26T18:00:23.954-08:00More Field Tripping...The other apprentice here at Polyface, Andy, is headed back home this Monday. To celebrate his time here we took him out to dinner. (Teresa has been cooking all his favorite meals this week also, so this is the best week of food so far!!) On Sunday, we went to Staunton Grocery for dinner and The Split Banana for dessert... even though we had dessert at the restaurant. <div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.stauntongrocery.com/"><span class="Apple-style-span" style="font-size: x-large;">Staunton Grocery</span></a></span></div><div><br /></div><div><a href="http://www.stauntongrocery.com/">Staunton Grocery</a> is a high end restaurant in downtown Staunton that serves all local food. They currently do not serve any Polyface food, but this is not because they do not like our products. From what I hear from some inside patrons, the restaurant focuses of supporting those farms that are small and/or starting. Since Polyface has grown enough, the restaurant decided to support others which would allow for their growth. I think its a great idea. What a mission... helping small farms to grow. </div><div><br /></div><div>The food was wonderful!! I started with a Sea Scallop, followed by a Lamb dish, ending with Carrot Cake. I had a Pilsner with dinner from Germany?? I can't remember every detail but you get the hint... delicious. Other entrées included pork and fettucini with goat cheese.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.thesplitbanana.com/"><span class="Apple-style-span" style="font-size: x-large;">The Split Banana</span></a></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><a href="http://www.thesplitbanana.com/">The Split Banana</a> is an ice cream parlor also located downtown near Staunton Grocery. It has become a favorite for the Salatins and all other ice cream lovers at the farm... Andy being one of them. I'm not really fond of ice cream, but I do like a good shake and they can make one of those. Being a big fan of Milk, I got a Cream flavored shake. Ingredients: Two scoops of Cream Ice Cream, and whole milk... yummmmm. (Not Raw Milk... thats illegal silly... thanks again USDA for saving my life. What would we do without the government saving us all day. I guess we would probably THRIVE. Can you smell the sarcasm?)</div><div><br /></div><div>Anyway... here I am with my shake. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SadGElLMD_I/AAAAAAAAAL8/B0wcMPtSZRY/s400/100_3107.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307287730391879666" /><br /></div><div>And here is a picture of the rest of the gang. Thanks for the nice evening everyone!!</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SadGEjxIm9I/AAAAAAAAAME/kIUhvAJMV7A/s400/100_3110.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307287730014165970" /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com2tag:blogger.com,1999:blog-3319786384762939609.post-47152689196480622222009-02-16T16:58:00.000-08:002009-02-16T17:54:19.857-08:00Field Trip<span class="Apple-tab-span" style="white-space:pre"> </span>Sunday is the only day that full-time apprentices here on Polyface get time off. We do chores in the morning and evening, but the rest of the day is freed up for us to run errands, work on personal projects, read, or just rest. Since Sundays follow Saturdays and Saturday is filled with projects and customer service, Sunday is a nice follow-up for a week of work and a day of sells. Brings it all full circle. Usually I go to church at the Hebron Presbyterian Church in the forenoon and do some shopping in the afternoon. Not this sunday... this sunday involved a little local history.<div style="text-align: center;"><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="white-space: pre;">Below is a picture... guess where?</span></div><div><span class="Apple-style-span" style="white-space: pre;"><br /></span></div><div><span class="Apple-style-span" style="white-space: pre;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SZoYK5gtFYI/AAAAAAAAALs/fTJlZaqY2rs/s400/100_3084.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5303578086697932162" /></span></div><div><br /></div><div style="text-align: center;">Think 5000 acre farm.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Think wonderful garden and gardener.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Think 200 years ago.</div><div style="text-align: center;"> </div><div style="text-align: center;">Think Thomas Jefferson.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You guessed it... Monticello.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Monticello</span></span></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>This Sunday I went to Monticello, the home of Thomas Jefferson. I had no idea that Jefferson was such an agrarian. He said that every farmer should be trying to create a plant that will help better feed mankind. Of course he did not use genetic engineering, but instead used cross breeding techniques to try and develop this wonder plant. He never created that plant and died broke with a debt of about 2 million today dollars. His family had to sell off his possessions, including his slaves, in order to match the debt.<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>One of the stories I learned about really put into perspective life in the early 1800s. One of his slave families, the Fossets, was split-up at his death. Mr. Fosset was one of the blacksmiths on the farm and his wife was the head cook. In his will Jefferson freed Mr. Fosset but not his family which includes 10 children. Fosset was able to free his wife and several of the children though not all of them. I couldn't imagine going through that kind of strife.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>I'll leave you with a picture of me behind the house at Monticello. The one handed handstand has become my way of posing for picture in front of famous places. <br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SZoYK_0UeeI/AAAAAAAAAL0/BP5qETMlliU/s400/100_3086.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5303578088390818274" /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com6tag:blogger.com,1999:blog-3319786384762939609.post-73012765746820388252009-02-07T18:05:00.000-08:002009-02-07T19:12:40.972-08:00Lunch Box: Potential Lead Pig<span class="Apple-style-span" style="font-weight: bold;">Introducing Lunch Box</span><span class="Apple-tab-span" style="white-space:pre"> </span><div><span class="Apple-tab-span" style="white-space:pre"> </span>In October when I first arrived, Andy took me with him to move a set of our pastured pigs. We went to the farthest pig pasture, The Mountain Pig Pasture, and were set on moving the pigs to a new paddock and filling their bulk/self feeder. Everything went as planned and the pigs looked great, but one caught my eye. She walked right up to me and beckoned to be rubbed on. I succumb to the urge to scratch her and friendship was made. Ever since then she has been the friendliest animal on the farm. <div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 348px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SY5LKn0av4I/AAAAAAAAALc/DTIjKAXzeVA/s400/IMG_7236.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5300256457321267074" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here she is... and what a lady!</span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Why Lunch Box?<span class="Apple-style-span" style="font-weight: normal; "></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-tab-span" style="white-space:pre"> </span>This may be a little morbid, but I'm not so sure. The name Lunch Box came to my head for two reasons. One, she is pretty rectangular. Her body looks like a box with legs. Two, what better to have for lunch than pork? I know, I know, but remember kids don't become attached to something that you will eat later. Or if you're like me understand that livestock are here for us to eat, but only after we have provided a wonderful respected life. I think a big step toward reality is that idea. Its silly not to look at livestock for what they are... a blessing God gave us to nourish our bodies. So, I reckon naming them that way helps.</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">What is a Lead Pig?<span class="Apple-style-span" style="font-weight: normal; "></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-tab-span" style="white-space:pre"> </span>Lead pigs are a new idea here at Polyface. If you keep up with Polyface you may remember Doc, the lead steer. His job was to help lead a new herd of cattle during moving time everyday. Whoever was moving the cattle would call them and Doc would know the routine and others would follow. We don't usually need a Lead Pig when moving pigs from on paddock to another, but it would help to have one when herding them up to the pig pastures in the spring, or down to the barn in the fall.</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">In Steps Lunch Box<span class="Apple-style-span" style="font-weight: normal; "></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-tab-span" style="white-space:pre"> </span>This fall while bringing in the pigs for the winter, I noticed something special. When we brought down Lunch Box's group (remember they were the farthest from the barn) she lead the way. Of all the pig herding we did, her group was by far the easiest to bring down. Even though pigs get a bad rap, they are actually very smart and clean animals. Focusing on the smart characteristic for a minute, what about using Lunch Box as our lead pig? We have toss it around during supper and I think we might try in come spring. I hope we do. Her mer presence with a group of pigs seems to make them more calm and willing to follow instructions. If we do it I'll let you know. Hopefully I'll get some photos.</span></span></div><div><br /></div><div> <br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "> </span></span></div></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com0tag:blogger.com,1999:blog-3319786384762939609.post-29230085127054181342009-02-05T16:19:00.000-08:002009-02-05T17:36:23.246-08:00Hare PenAfter posting about the Rabbits and Chickens, questions were asked about the processing and grazing of rabbits. Below this post is the processing post and to make good on my promise here is one about grazing rabbits.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Natural Food</span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>One of the problems with rabbits is providing "natural" food. Most rabbit production models use a pellet feed of some kind. While this is sufficient for nutrition, it fails to provide what I think is a very important aspect for all livestock, normal eating habits. What I mean by normal eating habits, or mastication, is the act of actually obtaining the food. For an animal to be able to express itself to the fullest, and therefore providing the healthiest, tastiest meat possible, it needs to be able to live to life that nature intended. <span class="Apple-tab-span" style="white-space:pre"></span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>For example here on the farm we are always talking about chickens and their ability to express their chickeness. Chickens are omnivores by nature, so when you read that a chicken has been "vegetarian fed,"<span class="Apple-tab-span" style="white-space:pre"> </span>to me that is horrible. As Matt has said numerous times to customers, "There is nothing more unnatural than a vegetarian fed chicken. Chicken are designed to eat plants and animals, and when you take away the animals, something is wrong with the system. A vegetarian fed chicken can only occur in confinement. If they aren't confined, then they are eating some sort of animal product, i.e. insects."<span class="Apple-tab-span" style="white-space:pre"></span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Back to rabbits. Rabbits are herbivores. They don't have a rumen like cattle and sheep. Instead they preform Coprophagia which is the act of eating their feces. Now before you get grossed out and never want to eat rabbit meat again or for the first time, let me explain. Its really not that disgusting. After a rabbits eats, its food (vegetation) is broken down into simple sugars through bacterial fermentation. Since a rabbit does not have a rumen, this takes place in the hindgut or cecum. At this point the feces still has vital minerals and nutrients that the rabbit needs so they eat this "first feces" (cecotropes) straight from their anus. This happens several hours after ingesting there food. Once these cecotropes have passed through a second time, the rabbit allows its feces to fall, in our case, to the chickens underneath... waiting eagerly.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Think about rabbits in the wild for a minute. How are they obtaining food? By grazing! If you take that idea and and use your imagination, something like the hare pen will appear. Below are some pictures of a Polyface Hare Pen. We just took these pics a few days ago so there is no rabbit inside, but I hope it will give you an idea of what we do. Hopefully in the spring I'll get pictures of working hare pens.</div><div> <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SYuQJO-bKdI/AAAAAAAAALE/NP3frOKHVG0/s400/IMG_7243.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5299487874844666322" /><div style="text-align: center;"><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-style: italic;">Here I am pulling the hare pen. Its light enough to just lift and pull without a </span><span class="Apple-style-span" style="font-style: italic;">dolly like we use for broiler pens. Its also much smaller than a broiler pen. If you look close you can see a feed trough on the right. We do still feed them alfalfa pellets while in the Hare Pen, but feed consumption plummets when they can graze.</span> <span class="Apple-style-span" style="font-style: italic; ">You may also notice there is no waterer? Usually there would be a bucket with a drip drinker.</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYuQJaH5JVI/AAAAAAAAALM/dpUPBv5dGpQ/s400/IMG_7246.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5299487877837170002" /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">One of the pieces of tin lifts off to provide easy access for grabbing bunnies. This is important since we only graze fryers for 6 weeks. This is the time from weaning (6 weeks old) to butchering (12 weeks old). </span></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 286px; height: 360px;" src="http://2.bp.blogspot.com/_8dqDoM2SokY/SYuQJVkfuGI/AAAAAAAAALU/yvCxmIjVt6g/s400/IMG_7249.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5299487876614961250" /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here is the slatted floor. This allows for grazing without escape from digging.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;">Thanks again to Rachel for all the pictures.</div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com11tag:blogger.com,1999:blog-3319786384762939609.post-88861223810349747422009-01-31T17:52:00.000-08:002009-02-02T18:12:38.347-08:00Butchering RabbitsSo about two weeks ago Matt and I butchered several rabbits and we have been really busy here lately that I haven't allotted an of my down time to blogging. Tonight I decided was long enough to wait, so here are some pictures and a little but of the procedure. Any questions?... Feel free to ask.<span class="Apple-style-span" style="font-weight: bold; "></span><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; ">The Deciding Factor:</span><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-weight: normal;">After we wean bunnies from their mother (6 weeks), we allow them to reach 4-5 lbs (12 weeks) before making the decision to butcher or keep for breeding stock. To eliminate breeding full brothers and sisters, we only keep either bucks or does from a working doe. We don't always keep every buck or every doe from a litter. Only if they're awesome like doe #14 and buck #4 (who multiply like... rabbits?) do we keep all does. We seldom keep all bucks from a litter. If they aren't kept, they're butchered.</span><br /></span></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">The Capture:</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-weight: normal;">The hunt is simple... put bunny into crate from hutch. Its best to carry them like a mother cat carries her kittens, by grabbing a handful of skin on the back of their neck. Be careful of their kicking feet and sharp claws. My war wounds (scratches and one bite) just healed up.</span><br /></span></div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUDgYnGHdI/AAAAAAAAAIs/gteu8MNT4hE/s400/IMG_7177.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297644391568383442" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Two bunnies ready to be butchered.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">The Kill:</span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Once your are prepared to butcher... burnt peace offering, say prayer, deep breath, or whatever it takes for you to be mentally ready to kill such an awesome creature (I usually just jump right in), grab to fryer (terminology helps desensitize the act) in your non-dominate hand by grasping right in front of the hind legs. This is different than the description of carrying mentioned above (see picture below). In your dominate hand grab a heavy stick or metal pipe about 18 inches long. Give to fryer a good blow to the back of the head, right above the ears. This will instantly knock-out the fryer and allow you to hang it up by both feet and slit it's carotid arteries. The fryer will then bleed out and basically die in its sleep. In my opinion the most humane way to kill.</div><div> <br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYUKJ3eFUgI/AAAAAAAAAI0/pAyDi8JckwQ/s400/IMG_7217.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297651701296484866" /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here I am right before "The Kill." Notice the holding technique.</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYULLj4ye7I/AAAAAAAAAI8/MX4yfHSUEbM/s400/IMG_7225.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297652829911153586" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here the fryer bleeds out. We catch the blood in a bucket.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">Skinning 'em out:</span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Once you get them hung up and bleed out, it's time to skin 'em. We start with the hind legs and pull the skin down over their bodies like a shirt over their head. Once we cut the front feet off, the head comes next. We try to cut the head off at the same cut used to bleed them out. <br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUQJB1fT1I/AAAAAAAAAJE/Pyp9bbVzx7w/s400/IMG_7147.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297658283968909138" /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Matt and I skinning fryers. Rope and a clothes line post is all you need to hang them.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUQJMgzGcI/AAAAAAAAAJM/RnN7JvbrQwY/s400/IMG_7155.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297658286834915778" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">Cutting the tail off.</span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><img src="http://1.bp.blogspot.com/_8dqDoM2SokY/SYUQJR9s-VI/AAAAAAAAAJU/1Dhp5HEg_J8/s400/IMG_7163.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297658288298326354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 360px; border-width: initial; border-color: initial; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">Notice how the skin is in one piece. Just like a shirt over its head. </span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">I'm pulling out the front feet to cut them off.</span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "><img src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYUQJXVzeEI/AAAAAAAAAJc/hgr9q2CqBEI/s400/IMG_7186.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297658289741592642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 360px; border-width: initial; border-color: initial; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">Here Matt cuts off the head. Notice how he holds the ears and pulls down.</span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">This allows him to cut against something firm, not limp and dangerous.</span></div><div style="text-align: center; "><br /></div><div style="text-align: left; "><span class="Apple-style-span" style="font-weight: bold; ">Evisceration:</span></div><div style="text-align: left; "><span class="Apple-tab-span" style="white-space: pre; "> </span>One you have the skin off, its time to eviscerate. If you have ever butchered a deer, the process is exactly the same... only scaled way down. Be careful not to get any urine or manure on the carcass. If you do just wash it off... no big deal to me, but for customers you need to keep them as clean as possible. We keep the liver to sell with the carcass. The only difficult task is removing the gall bladder. Its hard to get a hold of, but unlike a chicken, it won't bust easily. I tried to bust one and its rather strong. Make sure to go past the diaphragm and remove the heart and lungs. </div><div style="text-align: left; "><br /></div><div style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SYUV8ij3QOI/AAAAAAAAAJk/Ntdi2ppXojU/s400/IMG_7187.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297664666484818146" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Starting the cut into the cavity. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Use your fingers to protect the guts from puncture and cut up.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYUV83Qdc5I/AAAAAAAAAJs/CcVsmzbI42Q/s400/IMG_7191.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297664672040579986" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">The inside of a healthy fryer can be a awesome sight.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SYUV8-4dSGI/AAAAAAAAAJ0/TnpJdXtHacQ/s400/IMG_7199.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297664674087389282" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Pinching the gall bladder off. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Don't worry about busting it... just grip and pull.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">Clean Up and Cool Down:</span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Once we have eviscerated, we cut off their hind feet. wash the carcass with cool water, and then place them in a tank of cool water while we butcher the others. This allows for quick cooling and hydration. It also keeps the flies away from the meat. Once we are done butchering, we pack the carcass (with liver in body cavity) in plastic bags and freeze them. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUYSoD1V9I/AAAAAAAAAKE/eOVbYh1Lln8/s400/IMG_7210.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297667244941465554" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Nice hind quarters after feet have been removed.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Makes you wanna slap your daddy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUYShzpXfI/AAAAAAAAAJ8/g2yYLCcMHK0/s400/IMG_7208.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297667243262959090" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Here Matt washes the fryer with clean water.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 240px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SYUYSyEUjnI/AAAAAAAAAKM/7wDrd3bmny8/s400/IMG_7213.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297667247627865714" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Cooling down in the tank. Notice the liver below the carcasses.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I hope this brings you closer to understanding Polyface's butchering process. It's really simple and only requires a sharp knife and some practice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Thanks again to Rachel for all the photos.</div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com20tag:blogger.com,1999:blog-3319786384762939609.post-34595432740572931042009-01-17T19:05:00.000-08:002009-01-17T19:27:13.678-08:00Pictures from today... More Skating<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 300px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SXKdNhX9ajI/AAAAAAAAAIU/yEFCWyI3DlA/s400/061.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465367736478258" /><div style="text-align: center;">Here I am pulling Travis and Andrew Salatin on the frozen pond out by the sales building. The knee pads are very important... Look below to see why.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8dqDoM2SokY/SXKdai9UFCI/AAAAAAAAAIc/kPcz8veBw4w/s1600-h/062.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 241px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SXKdai9UFCI/AAAAAAAAAIc/kPcz8veBw4w/s400/062.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465591499887650" /></a><div><div style="text-align: center;"><br /></div><div style="text-align: center;">I would run along the ice at a high rate of speed, then glide down on my knees as the boys slide past me. As you can see Andrew is really enjoying himself.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8dqDoM2SokY/SXKdNSun5_I/AAAAAAAAAIM/75AoCfQ9uFQ/s1600-h/029.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 360px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SXKdNSun5_I/AAAAAAAAAIM/75AoCfQ9uFQ/s400/029.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465363805005810" /></a><div style="text-align: center;">Andy (other apprentice) and I standing on the ice getting ready to start our hockey game. If you look behind me you can see the new hoop-house we are building. I really enjoy doing construction work and this project has been really fun.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 264px;" src="http://1.bp.blogspot.com/_8dqDoM2SokY/SXKdNQ0vAaI/AAAAAAAAAH8/yX5j0G71e-Q/s400/015.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465363293766050" /></div><div style="text-align: center;">Bring It On!! Though this is a pose... I was a pretty intense goalie. Notice the gear: one home-made hockey stick (thanks to Andy), two knee pads found on the back porch, and one little league version baseball glove (came in useful).</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 255px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SXKdNV4JPnI/AAAAAAAAAIE/js9u42K_AJ0/s400/020.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465364650245746" /></div><div style="text-align: center;">Another pose... still intense.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 227px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SXKdNCoHSTI/AAAAAAAAAH0/cZ8o8bOWzcw/s400/010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292465359482734898" /><div style="text-align: center;">Here is most of the group. Like I said yesterday only a few with skates but still loads of fun.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Thanks Rachel for taking all the pictures!!</div><br /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com1tag:blogger.com,1999:blog-3319786384762939609.post-14084664691891397572009-01-16T17:56:00.000-08:002009-01-16T18:13:57.489-08:00Cold Enough...The current temperature is 10 degrees (F) here on the farm. Its cold, but...<div><br /></div><div>I like the cold! I know, I know. Who really enjoys the cold. Well I must confess, I wouldn't like just sitting out in the cold doing nothing, but cold weather allows for certain activities that can only be done in the cold. It allows for snow, which allows for skiing, snowball fights, snowmen, sledding, etc. Today that activity was ice skating on one of the ponds. We don't have any snow for sledding but since the temperature plummeted to well below zero last night and the low tonight is -6 degrees (F), ice skating is very possible. </div><div><br /></div><div>This morning after chores we began to discuss what we were going to do on such a cold day. Not much was on the agenda so after breakfast we all went to the pond nearest to the house. Daniel and Rachel both had skates on by the time I got out there and were skating around. Daniel had some hockey sticks and Andy and I made a wooden puck (which worked awesome I might add) and the games began. There were only 3 pairs of skates so most of us were just sliding around in our boots attempting to pass and shoot the puck. After Daniel got tired and had to go back to his house for lunch, I borrowed his skates and played a short game with everyone that was left. I think if I would have grown up in a cold weather climate where hockey was part of everyday life, I would have loved it. I probably would have went pro... right?</div><div><br /></div><div>Anyway, today was a fun play day on the ice with the whole bunch. Just goes to show you that life on the farm can be a lot of work, but life on the farm can also present itself with a lot of fun. A kind of fun that can only exist on the farm... "The Good Life."</div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com2tag:blogger.com,1999:blog-3319786384762939609.post-53996978675184440512009-01-05T14:43:00.000-08:002009-01-14T14:59:29.268-08:00Rabbits and Layers<span class="Apple-tab-span" style="white-space:pre"> </span>One of the great things about being an apprentice on Polyface is the realization that opportunities for food production are ENDLESS!! Now don't run out and buy 1000 cows and expect to have money just rolling in, but people need to eat and some if not all of Polyface's production models are simple enough for anyone to take on. I've been watching the rabbit production model for the past few weeks and I have no doubt that rabbits could provide a nice side income for someone wanting to produce healthy, tasty meat. Rabbits alone could work but rabbits plus laying chickens equals great success.<div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://4.bp.blogspot.com/_8dqDoM2SokY/SW08z18xINI/AAAAAAAAAHs/hIW2y7G6RRo/s400/100_2164.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290951998583152850" /><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Let me explain...</div><div style="text-align: center;"><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Rabbit meat is highly sought after by restaurants and many people. Here at Polyface we cannot produce enough to keep up with the demand. Currently we are not selling any rabbit meat to restaurants or through our buying club. At least one restaurant asks our delivery driver weekly if we have any rabbits or if we will anytime soon, and our buying club customers ask the same questions. You might say to yourself (as I have many times), "I don't know anyone or any restaurant the eats or serves rabbit meat." Here's why... because they don't have a source or producer to get it from. I'm starting to believe that many restaurants and costumers would love and may in fact prefer rabbit over many other meats.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>During the summer we try and get the rabbits out to pasture in the "Hare Pens" and if not in the hare pens they get some sort of fresh green clipping. When they aren't out on pasture during the summer (and winter for that matter) they are kept in one of the hoop-houses in 2ft x 3ft x 4ft hutches. They are feed alfalfa pellets while in the hutches and watered via spigots that fill from tubes hooked into one central bucket (for 10-15 hutches). Chores for the rabbits take minutes to complete and they reproduce quickly. Gestation is only 28 days and litters contain up to 11 bunnies. Lots of meat... FAST.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://3.bp.blogspot.com/_8dqDoM2SokY/SW08z0dUiXI/AAAAAAAAAHk/-uxKnt3EYPA/s400/100_2165.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290951998182820210" /><div><span class="Apple-tab-span" style="white-space:pre"> </span>Adding chickens is the logical next step. If you raise the rabbit hutches off the ground so they are easy to feed/water/check then they are also high enough for their manure to fall down below the hutch. Without chickens it can pile up and reek of ammonia. With chickens however, their manure disappears. The chickens scratch trough the manure and eat anything nutritious and the rest gets spread throughout the wood chips and saw dust used as bedding. So even without providing more income with the eggs they lay, chickens act as sanitizers for the rabbits. This is what I call a WIN-WIN situation.</div><div><br /></div><div> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://2.bp.blogspot.com/_8dqDoM2SokY/SW07nR5tebI/AAAAAAAAAHc/kUBpJa0Injc/s400/100_2141.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290950683236596146" /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com13tag:blogger.com,1999:blog-3319786384762939609.post-51081624677374451312008-12-19T18:09:00.000-08:002008-12-19T18:50:00.020-08:00Question #1 (Thank you Tracy!)Man have I been busy!!!<div><br /></div><div>Sorry I haven't written anything in over a month. I went home for Thanksgiving and when I got back it was right at the start of the last Polyface buying club delivery of the year and it was a BIG one. The last delivery went out today. Let me tell you, HUGE weight has been lifted. Anyway... enough about me, on to the first question!!</div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-weight: bold;">Question #1</span></span></div><div><br /></div><div>A couple weeks ago <a href="http://www.blogger.com/profile/00337693304549137625">Tracy</a> asked:</div><div><br /></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(51, 51, 153);">Well, from reading your blog and viewing your photos (both here and your other blog) I'm almost a little disappointed in the Polyface model. I mean, it seems like it has grown to be so huge now (in numbers of animals) that it has become just another 'industrial' model. Perhaps a better model, for sure, but still an industrial model. I afraid it will lose the mission he originally had for it, and lose the whole "family farm" type of atmosphere. Do you feel that way at all -- being there in person and able to see it at work?</span></span></span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:medium;">Great question... here's my answer:</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">The Polyface model is definitely not anything close to an industrial model... not even close. I'm guessing that you saw the pictures of the chickens in the hoop houses and thought... thats not right! If that was the case let me explain my pictures. Those were taken in early March when I came for my checkout/interview for becoming an apprentice on Polyface. The chickens were still in the hoop houses because it was still too cold for them outside. Polyface only keeps their chickens inside during the winter months and I must say that the chickens would much rather be inside the hoop house where it's warm than outside in the rain, snow, cold, wind, etc. Once it warms up the birds go outside on fresh grass and are moved to fresh grass every couple days.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">As far as the number of animals go, Polyface is growing, but Joel knows better than to increase the stocking rate beyond that of what the farm can handle. We will only keep increasing animal numbers as we keep increasing the amount of land Polyface uses through leases. Which brings me to the part about the farm having a "Family Farm Atmosphere."</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">Fear not... this is most definitely a farm with much family atmosphere. Joel and Daniel work in tandem to keep things running. I think its safe to say that Daniel is the Operations Manager where as Joel is the CEO. Both of their wife's, Teresa and Sheri, are very involved with marketing, accounting, etc. Not to mention their help on the farm and in the kitchen feeding the MANY mouths that need food. They are the ultimate farmer of strong men and we are VERY glad to have them around taking care of us. Without them... crash and burn. The longer I'm here, the more I feel like part of the family.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">Polyface has also extended their training from apprentices and interns out to families. On one of Polyface's rental farms, Joel has enacted a former apprentice to train a couple to eventually take over operations. Polyface has essential started planting families in farms with a great model to follow. I don't see how you could get anymore "Family" than that of any farm.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px;">So, have no fear about Polyface turning into a big industrial mess... It won't happen. He is a little bit from the <a href="http://www.polyfacefarms.com/">Polyface website</a>:</span></div><div><br /></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(51, 0, 153);">Today the farm arguably represents America’s premier non-industrial food production oasis. Believing that the Creator’s design is still the best pattern for the biological world, the Salatin family invites like-minded folks to join in the farm’s mission: to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.</span></span></span></span><br /></span></div><div><br /></div><div>I hope this answers your question. Thank you so much for asking!!</div><div><br /></div><div>And remember... If anyone has a question about me, the farm, pluto... just ask in the comment box. Thanks.</div><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px;font-family:arial;font-size:12px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px;font-family:arial;font-size:12px;"><br /></span></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com10tag:blogger.com,1999:blog-3319786384762939609.post-3390026092093631972008-11-15T15:05:00.000-08:002008-11-15T17:32:12.965-08:00New Cattle and RAIN!!Over the past few days the Salatins have been buying weaned calves to replenish Polyface's stock. We send about 7 to the slaughterhouse that is partially owned by the Salatins every two weeks. Yesterday we received 25 calves and today we received 50. We also had about one and a half inches of rain fall over the same two days. <div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Moral of the story... If you need rain, plan on working cattle in the corral and the rain will come and make everything sloppy.</span><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">New Calf Protocol (How do you prefer your tail pulled?)</span></span></div><div><br /></div><div>I had always wondered what Polyface's protocol was for receiving new cattle and after the last two days I have a pretty good idea. Both sets of cattle came from local cow/calf operations. In fact the first 25 came from the neighbor bordering the south side of the home property. The others came from about 30 minutes away in Stuarts Draft. </div><div><br /></div><div>(It was nice to get local calves since local is a huge word around here. I heard somewhere that the average steak travels 1100 miles from birth-to-grill or womb-to-tomb, so its nice to think that some of the meat I will eat here on the farm walked everywhere but to the butcher.)</div><div><br /></div><div>Anyway... Once the calves were sorted off their mothers and/or put into the corral, we had a series of tasks for each calf before turning them out onto fresh pasture. Here at Polyface we run both steer and heifers. (We have some cows that produce calves every year also, but to keep up with the beef demand they started buying calves and finishing them on grass.) One task involves putting each calf on a set of scales to get there weight. Then we run each calf into a head gate that holds them still so we can put in new Polyface ear-tags. Both the bulls and heifers are pretty easy up until this point, the only difference being that we still need to castrate the bull calves into steers. The heifers are turned loose to hang out in the coral, but the bulls are held a little longer by the head gate and a human (I had the lions share this week, but its wasn't to many). Try and imagine this... I stood on the fence straddling the bull, both feet about belly high on the bull, facing toward his hind end. This allowed me to pull on his tail and sit on his back while either Daniel or Joel did the castrating. This worked pretty well under the circumstances and we only had a few that really fought what we were doing. Once you get their tail pulled over there back, they calm down quite a bit. In between bulls I would just climb up into the barn, over the chute and cattle to wait till the next calf. This put me out of sight and allowed for easy access when I was needed to pull tail.</div><div><br /></div><div>I keep saying calf but I think a different word needs to be used because some of these "calves" weighed in at over 600 lbs. One in particular weighed 712 lbs. Surprisingly enough, he didn't fight as much as he could have. I guess you could say he stood there and took it like a man... or a lesser of a man now? </div><div><br /></div><div>This way of working new calves was a little new to me. I'm used to having the calf either at the end of a rope pulled by a horse and cowboy, or in a head-gate with a squeeze chute. This is how I've always castrated and tagged cattle growing up. I can say that I prefer roping over all, and the squeeze chute is next followed by this new method. With that said, I also respect the way Polyface does it. All the infrastructure was low cost (home-made head gate with home-milled lumber and posts for the corral) and we got the job done right. It's not worth doing unless you do it right.</div><div><br /><div><br /></div><div> </div></div></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com2tag:blogger.com,1999:blog-3319786384762939609.post-24275784752362975882008-11-14T17:14:00.000-08:002008-11-14T17:20:16.657-08:00Any Questions?It dawned on me today that there may be questions from people who visit my blog about what I'm doing. If you are one of those visitors and have a question for me just add it in the comment section of this or any of my previous blogs. <div><br /></div><div>I would feel like I'm actually telling people what they want to know about the work I do on Polyface. Needless to say I am not the spokesperson for Polyface, but I can give insight from the inside looking out.</div><div><br /></div><div>"There are no stupid questions."</div><div><br /></div><div><br /></div>Grady Phelanhttp://www.blogger.com/profile/04236758444221525158noreply@blogger.com3