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
Connecting farmers with customers who care
where their meat, poultry and cheese comes from. Send us a message
Send us an Email
Call
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.

Beef sold, new calves started

Farmer's Pal We just sold the 2 steer that have been on pasture and heard that the government is allowing grazing of the conservation reserve due to the drought, so 4 young calves have joined us for the coming winter. The forage is deep between the trees in the creekbed and they should enjoy themselves... if only we had volunteers to work on the fences...

Custom Meat

There has been a lot of confusion about how "custom" farmers work. We don't know in advance accurate hanging weights of animals or customer cut choices... cut choice is up to the buyer, the customer pays the processor separately. We would need additional licensing to sell processed meat even if we weren't the processor, and that's not what we do... We aren't selling meat, we sell animals and cows are sold by the whole, half or quarter. Pigs are sold by the half. When the coyotes did not eat all of our birds, poultry was sold by the whole, but could be processed into quarters if the customer wanted. If you want Alan to deliver it when it is done, he just asks for the check for the processing part before he picks it up (made out to the processor), and some gas reimbursement if the drive is longer than the average. We don't sell farther than 100 miles from the farm, and rarely more than 25 miles away. The processing cost and hanging weight of the animal are unknown at the time we take it to the butcher. When they process it, they weigh it and charge for the cutting/grinding/packaging/whatever. You need to call them to give them your order when we bring them the animal and to find out your cost. Then when they tell us how heavy the animal was, we ask $3.50 per pound hanging weight 1/4. (This is lighter than the live weight but heavier than the de-boned weight.) The picture previously posted of Alan and the calf is the calf that became the bull that became the steer that will feed 4 families. It had a good life enjoying room to run and fresh well and creek water and a varied pasture (exercise and diet lead to healthier animals with leaner meat and more omega 3 fatty acids naturally). Not sure if the calf in the picture or it's nursemate was the sire of the Indian Summer heifer we have now. We had the calf's mother supply milk to an adoptee and did not castrate either before the next cow was conceived... Like I said a good life for an animal on the farm. That is what our farm is about... raising our own children and letting the animals that provide us food have a good life and raise young of their own. There is no better teacher than nature, and we adults are still learning too. If you have questions, please post them and sorry if there is a delay in the response... life happens.

beef going, going... get it before it's gone

Beef: $3.50 per pound plus processing (varies by cut and processor) One steer sold, another still available, sold by 1/2 or quarter (or join others to get 2 x 1/8, etc.), taking to processor 7/25 and aging at least 2 weeks. The available steer is now 18 months and probably close to 1000 lbs for the whole animal (see Alan carrying it when it was younger). Won't know the exact current weight until the butcher weighs it...

We are trying a new Processor: Mattieson's - call for cut options and costs after confirmation of availability (563)659-8409. example: October 20, 2011 - Como Processing 531 lb. steer (132.75 lbs. per ¼ @ $3.50/lb) bill emailed 11/17/11 ¼ $465 to farmer + processing ranged $110-$160 depending on cuts requested

questions

Hello,
We have stopped doing produce and never did dairy, but if you are interested in natural meats, look no further. We don't sell retail and you won't see us at a farmer's market except to buy supplies for the family table. Our blog is http://anonymousfarm.org/ where you can learn more. We also blog on local harvest and recently listed on homegrowncow.com... but not sure if that model will work for us. We have pork and beef in freezer quantity only. No pesticides, fungicides or antibiotics on fields or feeds. Child friendly, doctor approved, family farming for the family. We don't regularly do farm tours, but Muller Lane Farms is highly recommended in Rock Falls if you are looking for heritaqge farm tours. We also don't always have time to answer email, so don't be offended f it takes days or weeks to get a response some seasons. Alan is my husband and he can answer farm questions at 815-721-XXXX. I will answer emails here.
-Risha


On Fri, Jan 20, 2012 at 7:40 PM, wrote:

-------------------------------------------------------------------
What follows is a comment from a member of the viewing public who
visited your listing in the LocalHarvest Web site.
(http://www.localharvest.org/anonymous-farm-M22149)
-------------------------------------------------------------------

To: anonymousfarm@gmail.com
From:XXXXXXXXXXXXXXXXXXXXXXX

Hi. I live in Sterling and am looking up organic farms in the area with hopes of purchase of dairy, meat, and produce. I'm having trouble finding more information online about your farm. Can you send me more information via email, or can I visit your farm for more information? Are you at the Sterling Downtown Farmer's Market?
Thank you,
Anita JOhnson

Cow? questions from a potential customer

Thank you for your interest, we do have cow and pig for sale, and are willing to discount the quoted beef price.
Unfortunately our Highland herd is just starting and will not be available for meat sales for over a year. We have a remaining Jersey that is 20 months old and approximately 1000 lbs live weight. We would like to find customers for the entire cow before taking it to a butcher though. Processing is a separate fee from the cow sales. The local processors wrap in paper, not plastic. So in answer to your questions:
vacuumed packed? No

How many months along are your cows when slaughtered?
Depends on when we get enough customers.

What do your cattle eat and for how long (After they are weaned do they eat corn their whole life then switch to pure grass at the end or pure grass the whole time)?
They drink their mothers milk until weaned, then are pasture or hay fed. The only grain they may get is for purposes of getting them to come when they are called.

Do you use hormone or antibiotics on your cattle?
No hormones, only antibiotics or other medications if clearly indicated, not as a feed additive. The jersey for sale has never needed treatment. She was not even vaccinated, as she was born on our farm and has not been in contact with any sick animal or injured.

Hope that answers your questions,

Risha (Alan's wife)

Our family of 7 live on the farm with a conservation reserve outside our door. Berkshire cross heritage pigs, (last 2 jersy steers, one cross holstein, and now 2 highland heiffers...) cattle plus miscellaneous poultry free range on our pastures and enjoy organic exempt corn and other feeds grown on site. What we cannot provide is purchased locally without pesticides or antibiotics whenever possible. Meat is processed locally by state inspected butchers. Local delivery can be arranged or you can pick up at the processor.

Custom cut and processed to customer's specifications. Separate processing charge based on cuts or desired preparation. Price varies based on actual weight and processing order... Typically: T-Bone Steaks, Rib Eye Steaks, Sirloin Steaks, Round Steaks, Chuck Roasts, Shoulder Roasts, Rump Roasts, Sirloin Tips, Stew Meats, Short Ribs, Ground Beef

Highland cattle are extremely hardy and will graze on grass that other cattle pass by. They produce a lean beef that is lower in cholesterol than fattier meat. Highland cattle herds were officially established in 1884, making it the oldest registered breed of cattle. This breed originally comes from the Scottish Highlands, where the rugged conditions contributed to making it a very hardy, adaptable animal.

Read more: Highland Cattle Facts | eHow.com http://www.ehow.com/about_6699110_highland-cattle.html#ixzz1iA9fuB00

farm history

From: Elwood (Woody) Herr elwoodherr7@gmail.com Risha, found your pictures of the 2011 snow while looking up the place the house where I was born. The farm was in my family from 1929 until it was sold in 1993. I now live in TN with my wife Brenda. I lived there until 1977 and then my sister, Deloris Meiners, lived there until we sold the farm. Looks like it is being well taken care of. --------------------------------------- The Jacobs built our farm house in the 1860s. (written in the cement in the attic... the addition is the main home, the kitchen came first). Jenny and Mark Clay were the owners between 1993 and 2007 and made many improvements and changes before we started here... Thanks to everyone who helped make the farm what it is today!

Indian Summer

Today Alan went out to check on the water for the animals and called the whole family out to greet our new calf! The Cow that gave birth was just a calf nursing on the old Milk Cow, Nosey, spring 2010. Nosey passed away last winter, leaving her bull-calf... Now a new calf has been born. The unseasonably warm weather lead us to name the new little heifer "Indian" and her mother "Summer"... the first names for our cattle since we lost Nosey. We can't be sure if she is Nosey's grand-daughter... since there were 2 bull calves roaming in the field... And when we get the profits from the steer we just sold, we plan on investing in a Highland calf or cow-calf pair to adjust our growing herd's genetics... Such wonderful lessons we learn on the farm!

Baby Heifer born on Anonymous Farm, November, 2011.

turkeys

 

 

 

Winter 2011 farm sales offerrings

Pork available, currently at the processor. We do not expose our animals to hormones or offer feed laced with antibiotics or other agrichemicals.
We will schedule the next beef and pork for processing whenever I can talk Alan into it and they are "big enough". Let us know what you want us to grow and if you will have time instead of money to contribute (cooperative gardening, animal chores and fence repair are always welcome)...

We sell meat by the whole half or quarter animal (depending on the size of the animal - whole chicken, half pig or quarter cow for instance) and you choose and pay for the processing separately, Galloways will be the default processor if no other request is made by the time the animal is ready. Alan and I do often deliver locally. To contact him call or text him at 815-721-5483 or email anonymousfarm@gmail.com. Calls are answered quickest, so if you email and don't hear a reply soon, please call or text.

2010 prices on prior blog, subject to change, tips allowed.

Happy Winter.

-Risha (& Alan and the kids)

2nd quarterly Anonymous Farm mailing... Fall 2010

Next Tuesday is the end of the playtime for 4 of our piggies. Call Alan if you are interested at 815-721-5483. We are taking requests for brats, breakfast sausage, and piggy quarters processed to your specifications by Galloways in Como, IL (@ 815-626-0305). We do not expose our animals to hormones or offer feed laced with antibiotics or other agrichemicals.

We will schedule the steers for processing whenever I can talk Alan into it and they are "big enough".
If you want beef next Spring Alan estimates quarters of grassfed yearling steers will be 175-225 lbs... http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2059/F-3401web.pdf estimates average whole beef hanging weight at 600 lbs.
If you want less than that amount, talk Alan into processing sooner (smaller) or find a friend or 3 to share a quarter with. Younger animals are more tender, and those fed young grass in Spring are supposed to be best.
If you want in on next year's garden, let us know what you want us to grow and if you will have time instead of money to contribute (cooperative gardening and fence repair are always welcome)...

We sell meat by the whole half or quarter animal (depending on the size of the animal - whole chicken, half pig/goat or quarter cow for instance) and you choose and pay for the processing separately, Galloway will be the default processor if no other request is made by the time the animal is ready. Alan and I do often deliver locally. To contact him call or text him at 815-721-5483 or reply to this email. Calls are answered quickest, so if you email and don't hear a reply soon, please call or text.

2010 prices based on hanging weights (subject to change):
Pork: $2 per pound plus processing (varies by cut and processor)
Chicken: $10 each (processing and local delivery included) frozen
Beef: $3.50 per pound plus processing (varies by cut and processor)
Goat: labor plus processing only
produce: labor only
Duck Eggs: labor only


You can see what we've put on the web about our farm at the following sites:
http://www.localharvest.org/farms/M22149?ul
http://anonymousfarm.com/
http://www.farmfoody.org/profile/show/1778.html
http://www.anonymousfarm.org/ (blog)

Happy Fall.

-Risha (& Alan and the kids)

Newest farmer arrived 7/21/2010. She won't be able to help with chores for quite some time...

Hi all,

Let's call this our new quarterly Anonymous Farm mailing...
(wish me luck for keeping up on these)
Summer 2010

We have (we think) sold out on our first harvest of beef. A few have already pre-ordered... but we are taking requests for future orders. We took our first small steer to Galloway Meats & Poultry in Como, IL @ 815-626-0305. He was grass-fed (and more free-range than I intended) which translates to lower in fat and higher omega-3 fatty acids. We do not expose our animals to hormones or offer feed laced with agrichemicals. We will schedule the other 4 calves for processing whenever I can talk Alan into it and they are "big enough". If we don't get pre-orders, I'm considering decreasing or eliminating the herd. It was no fun chasing escaped calves 8 months pregnant while all the boys were at boy scout camp.

If you want beef next Spring Alan estimates quarters of grassfed yearling steers will be 175-225 lbs... http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2059/F-3401web.pdf estimates average whole beef hanging weight at 600 lbs.
If you want less than that amount, talk Alan into processing sooner (smaller) or find a friend or 3 to share a quarter with. Younger animals are more tender, and those fed young grass in Spring are supposed to be best.

If you want produce, the mullberries are currently pick-your-own or tell us how much you want and when you want it. We can try to get the kids to pick the best for you. If you want in on next year's garden, let us know what you want us to grow and if you will have time instead of money to contribute (cooperative gardening and fence repair are always welcome)...

We sell meat by the whole half or quarter animal (depending on the size of the animal - whole chicken, half pig/goat or quarter cow for instance) and you choose and pay for the processing separately, Galloway will be the default processor if no other request is made by the time the animal is ready. Alan and I do often deliver locally. To contact him call or text him at 815-721-5483 or reply to this email. Calls are answered quickest, so if you email and don't hear a reply soon, please call or text.

2010 prices based on hanging weights (subject to change):
Pork: $2 per pound plus processing (varies by cut and processor)
Chicken: $10 each (processing and local delivery included) frozen
Beef: $3.50 per pound plus processing (varies by cut and processor)
Goat: labor plus processing only
produce: labor only
Duck Eggs: labor only

Unfortunately, we learned that Galloway's isn't able to process specialty items such as the tripe that was requested by one of our customers.

The only processor I have found that is licenced to do tripe is in Chicago and transporting a steer that far and increased processing costs may be more than is feasable but research can be done on cost estimates and other options if requested.
GRANT PARK PACKING CO., INC.
842 W. Lake Street
Chicago, IL 60607-1720
Phone: 312/421-4096
Fax: 312/421-1484

The only other local processor we have tried does not list tripe as something they can do.
JOHNSON'S PROCESSING PLANT
Lou Adolph
201 IL Rt 40 East
Chadwick, IL 61014
Phone: 815-684-5183
Fax: 815-684-5002
louandcarole@hotmail.com

You can see what we've put on the web about our farm at the following sites:
http://www.localharvest.org/farms/M22149?ul
http://anonymousfarm.com/
http://www.farmfoody.org/profile/show/1778.html
http://www.anonymousfarm.org/ (blog)

Happy Summer.

-Risha

PS If you want to be taken off our list or have a differrent address used, write us.
Post PS Feel free to share our links or Muller Lane farm links with friends looking for local healthy choices, but remember quantities and farm hands are limited ;) !

Appendix:
http://sevensons.net/shop/cart.php?m=product_list&c=14
$5-6/Lb grass fed beef in smaller quantities from Indiana incl. processing.
$5-6/Lb 8 month free range pork (=$310-$350/half pig)
$15 / free range chicken

http://www.dewigmeats.com/freezerbeef.html link to beef cuts, 1/2=300-350 lbs
non-grassfed, hormones & chemicals used, sold by half animal at $2.50/lb

http://walnut4meat.com/id5.html
plus processing: $2.90/Lb: beef (avg 160# 1/4, avg processing additional $100), $1.15/Lb Pork (avg 100# 1/2, avg processing additional $100),$2.90/Lb chicken (20#/4bird min.)

http://www.helpwithcooking.com/food-storage/freezing-meat.html