Posts Tagged ‘farm raise beef’

Calving Season

Tuesday, 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

Recent Rains

Monday, January 25th, 2010
Cliff

Cliff

Perry Farm has recently experienced a large amount of rain. Our Troutman farm received over 3 inches this past weekend and everything is soaked to the bone.

The rain was needed, but unwelcome by many, as it has been several weeks since the last precipitation. The unfortunate side has been the accompanying high winds. Trees become easily uprooted by the wind due to rain soaked ground offering only minor resistance to the gale force winds. We were spared of any damage to our farm so far this season.

Trees are extremely valuable property on Perry Farm, as they provide the energy to heat our home and water. As a carpenter by trade, I installed an exterior wood heating system when building our home. This highly effective system enables us to stay warm all winter and heat our water year round, with minimal use of electricity. The downside is cutting and handling the firewood.

Our cattle are healthy and living well with our neighbor’s llamas. Llamas are well known for their arrogant demeanor, which can be useful as a guardian. Llamas will acclimate themselves to the herd and take on a protectors role and provide safety for the calves. Dogs, coyotes and even humans must beware of the aggressive and dangerous habits of the llamas.

Our other neighbor’s herd has produced 2 calves recently. The first little Holstein is so attractive he has been named Cliff. Cliff has recently been seen rambunctiously frolicking through its pasture, carefree and full of life. Recently as the herd fed on their rations, Cliff climbed into the feeder bale of hay and was obviously the “King of the Hill” or at least the hay bale for a few minutes.

Obviously calves live a carefree and stress free life; much can be learned from the actions of the young at heart.

www.PerryFarmsGrassFedBeef.com

Best Meatloaf Recipe Ingredients

Monday, January 25th, 2010

Ingredients:

• 1 pound ground beef

• 1/2 pound ground pork

• 1/2 pound ground veal

• 1/2 cup celery, finely chopped

• 1/4 cup green bell pepper, finely chopped

• 1/2 cup fine bread crumbs

• 1/2 cup chopped parsley

• 1 tablespoon dried basil

• 1 large egg

• 1 and 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 6 slices peppered bacon slices

 

Best Meatloaf Directions

Turn oven on to 350 degrees.

Combine all ingredients, except bacon, in a large mixing bowl.  Use your hands to mix the ingredients well.  Only mix until all ingredients are evenly distribute or your meatloaf may become too dense.

Line a pie plate or baking sheet that has sides with foil and spoon the meatloaf mixture onto the foil.  Shape into a loaf and cover with the peppered bacon slices.

Bake for approximately 1 and 1/2 hours.  You should cook your meatloaf to an internal temperature of 170 degrees.

You may choose to serve the meatloaf with just the bacon on top or you may want to try this mushroom sauce for the meatloaf recipe.  You can make it while the meatloaf is cooking.

www.tastymeatloafrecipes.com

www.PerryFarmsGrassFedBeef.com