The saying goes that feedlot cows only have one good day in their lives and home grown organic pasture fed cows only have one bad day.
One of our strategies for protein is to raise calves from our milking cows which we then grow out. The size we grow them out to depends on the pasture growing season and also what stages the stock numbers and replicating cycles are at. Its not always easy to get the timing right with impregnation particularly when I use a neighbour’s bull. If we process a calf small enough then we will do it all ourselves but once it gets too big we will call in a farm butcher.
Bindi is the largest that I have done and I am not sure that I would go much bigger.
Bindi dressed out at around 60 kgs and will give us about 150 meals for three people. We are hoping that this will last us five months until we will have the next calf ready to process.
I am planning on mating a cow every five months so that the cycle is complete and this strategy should keep us self-sufficient for beef.
Producing our own beef on our property reduces our environmental footprint in so many ways. The products that we yield from the cows means that we don’t buy from the store where all products have used and/or need fossil fuels to be there. We don’t need to drive to the store reducing fossil fuel use. We don’t feed grains to the cows eliminating the soil damage and pollution produced from grain agriculture. In the management of the cows we do a “holistic management/cell grazing” technique that sequesters carbon into the soil and all management builds soil and reduces soil erosion minimising impact downstream.
Each and every time I sit down to eat our home grown produce I am very appreciative of what I am eating and where it came from and give thanks,
©2016 Tom Kendall; diyfoodandhealth.com, incorporating Permaculture Research Institute Sunshine Coast, simplicity, permaculture, self reliance and homesteading, protein selfsuffiency .