More Family than we could have dreamed for...

The Berkshire-cross pigs are growing fat, who wants to fill their freezers? 

Anonymous Farm Highlands

Anonymous Farm's First purebred Highland Heifer, Hay Nonny Nonny(pictured when she was only a week old in 2014 with Dam: Thistle Farm Snookie).

Has a purebred full brother born 2015 that was kept intact though not registered if someone wants to buy a bull calf for future breeding.

And 2 half brothers born in 2014. The purebred is named Beef and the Mixed one is named mixed and is a dairy cross that towers over the purebreds. These boys will need to find a few freezers to call home soon.

And a half sister.

Animal: Anon Lulu Fuzzy
Birth Date: 04/27/2015  Color: Red  Type: Fullblood , Heiffer Sire: ND Tagradh
Dam: Thistle Farm TillyJane

- See more at: http://www.choosemyplate.gov/tools-supertracker#sthash.iBimnX0t.dpuf

This is a good site for tracking diet.

Heritage info on Highland Cattle

pork 2013

Ready to take the piggies to the butcher. Keeping a few sows, the boar and the piglets... but there are plenty ready to go. We are using the IOWA processor we used last year, Mattiesens. We were very pleased with both their quality and their cost. We are charging $3 a pound hanging weight and the processing cost is added on depending on your choice of cuts. Sold in half or whole animal only - partner up if you don't have a freezer big enough. Click on cut list  for ideas. 

Email Risha or Call Alan with order.

Piglets sunning themselves-

Re: Need up to 2000lbs round flat & 1000lbs. flap meat. Portion therof ok...

We don't sell that way. Custom orders of quarter cows or pigs cut custom for the family seasonally only are offered. We are a family farm for family consumption, seasonally filling freezers. Sorry.

On Sep 7, 2012 6:00 PM, "Home Grown Cow" <info@homegrowncow.com> wrote:

Home Grown Cow
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We have a customer who may be interested in purchasing the following items from your farm:

500lbs. of natural (free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats), boneless round flat and 250lbs. of natural flap meat - per week for the next 4 weeks.