December News
12/3/2009 2:46pm
Youngblood Grassfed Farm News
It seems a farm is not bound by time. What I mean by that is Friday never comes and the 5 o'clock whistle never blows. The farm seems to be a perpetual machine. I find comfort in that, most of the time!! Yet this Thanksgiving, we spent time with family and friends, camped at deer camp and even went on a date! We still had chores to do and animals to move, but took more time off than usual. Truly a blessing but now we are back on track.
December Delivery Days
I will deliver to Texarkana on Tuesday, December 15 5:00-6:00 p.m.
I will deliver to Mena on Wednesday, December 16 5:00-5:45 p.m.
December Specials:
Ground Beef: $3.50/lb. Beef Breakfast Sausage: $4.50/lb.
New York Strip Steak: $9.50/lb.
We currently have New York Strip Steaks, Minuted Steaks, Chuck Roasts, Boneless Beef Tips, Beef Breakfast Sausage, Ground Beef and Meaty Soup Bones. But we need the room for.............................
ON THE WAY
Coming in January: Fresh PORK and BEEF as well as some NEW products:
Fully cooked, msg-free, natural casings and ingredients:
***Bratwurst, Link Sausages
***Franks (hot dogs)
***Salami and Bologna
***Smoked Summer Sausage
We are using a new processor that is able to provide what many customers have been asking for: MSG-free mixes, no nitrites or nitrates as preservatives in the sausages. It is a longer trip and a little higher fees, yet we feel the product value will increase, so therefore worth the effort.
So in January, we will be stocked back with PORK chops, sausage, bacon, pork roasts, pork steaks. Also BEEF Tenderloin, Rib-eyes, T-bones, etc.
Extension of the Farm
We thrive on new information, skills and knowledge. We are constantly searching for ways to improve our farm, animals and products. One way to do this is through seminars or conferences. Andy has attended 2 of these events. They were invaluable, yet not steadily within our reach. We have started a business; an extension of what we already do as a means for farmers like us to more easily gain the knowledge and skills we need. We started GRASS-CLASS. Check it out, pass it along and let us know what you think about it.
Blessings from ALL of us!! Thank you for letting us do what we love to do.
It seems a farm is not bound by time. What I mean by that is Friday never comes and the 5 o'clock whistle never blows. The farm seems to be a perpetual machine. I find comfort in that, most of the time!! Yet this Thanksgiving, we spent time with family and friends, camped at deer camp and even went on a date! We still had chores to do and animals to move, but took more time off than usual. Truly a blessing but now we are back on track.
December Delivery Days
I will deliver to Texarkana on Tuesday, December 15 5:00-6:00 p.m.
I will deliver to Mena on Wednesday, December 16 5:00-5:45 p.m.
December Specials:
Ground Beef: $3.50/lb. Beef Breakfast Sausage: $4.50/lb.
New York Strip Steak: $9.50/lb.
We currently have New York Strip Steaks, Minuted Steaks, Chuck Roasts, Boneless Beef Tips, Beef Breakfast Sausage, Ground Beef and Meaty Soup Bones. But we need the room for.............................
ON THE WAY
Coming in January: Fresh PORK and BEEF as well as some NEW products:
Fully cooked, msg-free, natural casings and ingredients:
***Bratwurst, Link Sausages
***Franks (hot dogs)
***Salami and Bologna
***Smoked Summer Sausage
We are using a new processor that is able to provide what many customers have been asking for: MSG-free mixes, no nitrites or nitrates as preservatives in the sausages. It is a longer trip and a little higher fees, yet we feel the product value will increase, so therefore worth the effort.
So in January, we will be stocked back with PORK chops, sausage, bacon, pork roasts, pork steaks. Also BEEF Tenderloin, Rib-eyes, T-bones, etc.
Extension of the Farm
We thrive on new information, skills and knowledge. We are constantly searching for ways to improve our farm, animals and products. One way to do this is through seminars or conferences. Andy has attended 2 of these events. They were invaluable, yet not steadily within our reach. We have started a business; an extension of what we already do as a means for farmers like us to more easily gain the knowledge and skills we need. We started GRASS-CLASS. Check it out, pass it along and let us know what you think about it.
Blessings from ALL of us!! Thank you for letting us do what we love to do.
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