March 2nd, 2010
Good News! We have another calf, our second this season. It is rewarding to see new life, and on the farm, new life is frequent. I often wonder what it would be like to not witness new life. Many children and adults living in cities, have never witnessed the birth of calf, or any animal, it is a sight to behold.
More Good News! Our association with the Mooresville Meat Center has grown and become favorable for both businesses. Jason is a pleasure to work with and we are proud to be a supplier of Grass Fed Angus Beef for them.
BTW, we share the same webmaster 
Our website has been updated. We have family packs of beef for sale. Check out our Order page for more info.
Snow again today, but I’m confident it will not last, no snowmen for the kids this time. The temperature is too warm in March for snow to sustain or accumulate and after this long cold winter, I’m glad.
Spring IS on its way, the calendar told me so.
Jeff Davies
Perry Farms
Tags: farm raise beef, grass fed, grass fed beef, grass fed beef nc, grass fed beef steaks, grass fed cattle, grass fed meats, natural meat, nc beef cattle, nc farm raised beef, nc grass fed beef, nc grassfed beef, perry farms grass fed beef, Steak Sales
Posted in Perry Farms News 2010 | No Comments »
March 2nd, 2010
Ingredients
- 1 beef round (sirloin) tip roast (about 3 to 4 pounds)
- Ancho Rub:
- 2 tablespoons ground ancho chili powder
- 1 tablespoon minced garlic
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
- Salt
Instructions
- Heat oven to 325°F.
- Combine Ancho Rub ingredients in small bowl.
- Reserve 2 tablespoons rub for potatoes.
- Press remaining rub mixture evenly onto beef roast.
- Place roast on rack in shallow roasting pan.
- Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
- Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil.
- Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly.
- Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour.
- Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
- Carve beef roast into thin slices; serve with potatoes.
- Season beef and potatoes with salt, as desired.
www.beefitswhatsfordinner.com
www.PerryFarmsGrassFedBeef.com
Tags: grass fed beef, grass fed beef nc, grass fed beef steaks, grass fed cattle, grass fed meats, nc beef cattle, nc farm raised beef, nc farms, nc grass fed beef, nc grassfed beef, Paleolithic, Steak Sales
Posted in Beef Recipes | No Comments »
March 2nd, 2010
Even with the best of intentions situations exist where the calving season gets to be longer than ever intended. Conditions that result in poorer body condition at calving and breeding can lead to delayed return to estrus and a long calving season the following year. The calving seasons could get long rather abruptly due to disease outbreak or bull infertility or gradually get longer and longer over several years. Sometimes heifer development or young cow nutrition shortfalls create the problem.
Whatever the cause, long calving seasons reduce weaning weights and increase variation in those weights. To determine the best route back to a tighter calving season, it helps to review the influence of days postpartum and body condition on when cows might be expected to begin cycling again after calving.
In a 60-day breeding season, a cow that was bred on the last day of this year’s breeding season will only be 22 days postpartum at the start of the next year’s breeding season. In contrast, a cow bred on the first day of this year’s breeding season will be 82 days postpartum at the start of next year’s breeding season.
Data from over 3000 Kansas cows (Figure 1), predicts that approximately 70% of cows that are 81 to 90 days postpartum would be cycling at the beginning of the breeding season and less than 10% would be cycling when less than 30 days postpartum. If a 90-day breeding season is allowed, then the last cow to be bred is just one week from calving at the start of next year’s breeding season. If she is in good condition this cow may have one and possibly two opportunities to conceive before the end of a 90- day breeding season.
Source: www.cattlenetwork.com
www.PerryFarmsGrassFedBeef.com
Tags: all natural beef, angus beef, angus beef nc, Calving, farm raise beef, grass fed angus beef, grass fed beef cooking tips, grass fed beef nc, grass fed beef steaks, grass fed cattle, grass fed meats, nc beef, nc beef cattle, nc farm raised beef
Posted in Agriculture News 2010 | No Comments »