Here's the Beef...

So I'm helping my darling husband out...He/we have taken on a whole different endeavor of selling a cow a little differently.  Normally we sell them in quarters, halves & whole cows (rarely).  This time we butchered a whole cow and are selling it in cuts that people want.

Ever wanted to know how much freezer space a whole cow takes up??  A LOT!!!

Now, about our cows, you've met Ginger.  Yeah, well, she's come and gone.  But we buy our cows about 1 year old or so and we set them out to pasture.  Then they get to about the size we want them, we finish them with corn, hay & gluten.  Gluten is a corn byproduct...not the stuff that people are allergic to, but something that's apart of corn when it's broken down for other things.  Cows think it's candy and eat it like crazy.  Gives 'em the chubs.

So here's the deal...would you like to buy some beef?!?! Below I'm gonna list the cuts & the per pound pricing.  Then you can fb, call me or nate or contact me any other way and you can get some BEEEEEF!!!

Ok, here we go...
- Round Steak- $6.50/lb
-T-Bone Steak- $10/lb
-Ribeye Steak- $10.90/lb
-Rolled Rump Roast- $6/lb
-Chuck Roast- $6.40/lb
-Sirloin Tip Roast- $7/lb
-Arm Roast- $6.50/lb
-Short Ribs- $4/lb
-Stew Meat- $6.70/lb
-Beef for Swissing- $5.50/lb
-Brisket- $7.50/lb
-Flank- $7.50/lb
-Skirt Steak- $7/lb
-Filet- $17/lb
-Ground Beef- $4/lb (we have over 100lb of this so buy as much as you want!)

**Prices set off of USDA weekly beef retail activity & a trip to wal-mart to see their prices.  These prices are good for this cow. They may change when next cow is butchered**

If you are interested in any of the organ meat (i get queezy thinking about it) -- heart, liver, tongue, oxtail -- let me know and we can chat about it.

Otherwise, look forward to hearing from your,
Sincerely,
Mrs. Lindsay Wineinger
Director of Sales at N. Wineinger Farms :)

Mooooving on up...Welcome to my Farm

This weekend was monumental for us!  We have been waiting for this moment in our family since a few months after we were married.

WE STARTED OUR FARM! Yes, we have/had chickens, and dogs, and cats, and fish (not terribly farmy), but now

Introducing....

GINGER
   ** moooooooooooo**

Nathan's parents got us a cow for Christmas...or money for a cow I should say.  So this weekend, we went to the sale barn, Ruthie and my first time ever.  Have you ever been to a sale barn?!?!  Here... let me show you...

Ok, so see the door on the right...the guy opens it up and there are cows (not so patiently) waiting behind and then they walked out to the center mostly freaked out by the guy at the door, but they go where they are supposed to.  Then, the guy on the left and the guy on the right kind of poke them a little so that people can see them from every angle.  They are looking for how their weight is distributed, making sure all their legs are good (you dont want a bad leg on an animal that has to hold up about 1,200 lb of meat), and the color to determine their breed.  Then the auctioneers there in the center start the bidding.  The one on the right will say, "These lovely ladies have had two rounds of shots, and are primped and ready to go," or "These strapin' boys have both rounds, are de-wormed and cut.  They were grain raised on *fill in the name of the farm here.*"  If you don't know what cut means, think of the difference between a guy and a girl, and well...if you don't get it... ask Nathan.  :)

Then the other autioneer just start rambling like auctioneers do and then soon he yells sold and then the search begins on trying to figure out who bought them...it was usually this row of old guys down in front gossiping like giddy school girls oogling over the big ones and hurrying up the process over the small ones.  I thought this was crazy!  They would get like, 20 head of cattle in there and the cows would somehow move...not sure, but then the bidding would start and the Carharts would go crazy!  I really wanted to get one of the pretty ones...Nathan said they were herefords... the black and white ones...Ends up they are milk cows and take a long time to fatten and not what we want... but they were so much cuter.  Nathan's dad ended up bidding and getting these three here.  A red, a chocolate, and a black one.  And of course I'm gonna choose the red... :)

So here is timid Red Angus, Ginger.  She hasn't met me yet.  We will become good friends, I'm sure.   Don't worry, I am not scared to name and eat her.  I think it's so important to value and appreciate the food that God prepared for us!

Although we probably wont be eating Ginger.  Our goal is to sell her and then by two and then raise those and sell them, and then buy four...grow like that...

So come June, fire up the grill!  We've got a cow just for you!  She will be tasty and home-grown!  Remember, a happy cow is a TASTY cow!  mmmm prime rib....  are you hungry yet...