This page will tell you all about our beef and pork that we raise and have available. Our cows are grass/hay fed. Many of them get milk until about a year since we have milk cows and always have extra milk. Many of our steers that we use for beef are jerseys. We have customers who prefer this meat and think it is better. We also have jersey/angus crosses as well.



We start each calf off on a bottle and then slowly start them on hay. When you buy beef from us, you can be sure of what you are getting. A healthy, well fed lovingly raised product. We currently have jersey steers that will be available in October 2008. They are usually spoken for well in advance, so if you are interested, please contact us.



These next 3 pictures are of our first beef calf, Buttermilk. We grew TOO attached to her as you will see in the pictures. My son would sit on her, try to ride her, put hats on her and take her picture!! Buttermilk was half Santa Gertrudis. Her mother is a honey colored jersey and the bull was a dark, dark reddish brown, and look at her coloring!! :)


This next one is T-Bone. It was so hard for us to take Buttermilk to the butchers, that we now name them for what they will become. T-Bone is a steer that is half angus and half jersey.


This is Sir Loin Of Beef. We get jersey bull calves from a local dairy. We get them usually when they are a day old or less.


This is Porter House. He was born on the fourth of July!! He was very small and weak. We had to feed him with a real baby bottle as he was not able to eat from the larger calf nipple. The first day, we had to use a syringe and force the milk in his mouth. We expected to find him dead the next morning. God is good. He pulled through.


All of our calves are bottle fed to start with. This gets them used to us as Mama and less stressed. It lets us handle them and be around them a lot to watch for any signs of sickness. Here is one of T-Bone getting his bottle. Many times we get in their pen to feed them. This can be a very interesting time. They know that you are the object responsible for giving them milk. When they look for milk from a cow, they bump them and they do it pretty hard. Well, if you get in the pen, watch out as you are fair game. You get bumped and prodded in some awkward spots. One day, I walk across the pasture to check on the babies. They were laying down in the tall grass and I couldn't see them. When I got over there, they all 3 got up. Two of them followed me back across the pasture bumping me in the behind all the way. I know the neighbors were probably watching and laughing. =)


Most of our hay comes from our own farm. The land was organic when we moved in and we have not put any chemicals on it at all.








We had not eaten pork for several years, because of what we read. My husband decided that if we raised our own, we would eat it. The first pig we raised was one my son raised to sell at the fair. He did a great job. He would take his pig on walks every day using a cane to steer it. As the fair got closer, he would walk it twice a day as they like the pigs to be mean and lean. We had a lot of fun watching him. He would let the pig out and it would take off with our dog right on it's heels. Then after a bit, it would slow down and let my son catch up. He would take it back through the woods on trails. The pig's name was Houdini. He EARNED that name. We will be writing about that story in our "Tails" From The Farm section, but have not gotten that far yet. Here are a couple of pictures of Houdini. The last one is where we are trying to coax him into the stock trailer to go to the fair. The first several times we loaded pigs it was a character building exercise for us. =) We soon learned to think before hand on where we put the pigs and how close we could get a trailer up to it. There is the tail of the flying pigs, but that too will have to wait to be written in our "Tails" From The Farm.



This picture is of two that we raised. We hear many wonderful comments about the meat. We usually have pigs ready for the butcher in December. I love this picture because it looks the one is smiling. These last pictures have been from our old farm. We have raised them on this farm as well. The pen is partially in the woods. We heard that one of the things that really helps the taste of pork is acorns. The children who live next door, made sure that the pigs got them.


Here are two piggies we raised. As you can tell we also name our pigs for the food they will become.





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All writing and photography on Amazing Graze Farm is Copyright © 2005-2008 by Marci Blubaugh All rights reserved.