Big Beef Producers- They don't care about you. They care about the bottom line, their shareholders, and mass producing as much meat as they can.
Small Farms- They are pushed aside as radicals by the above, and their methods ridiculed as expensive and inefficient
God- Created us all perfectly, man, flora and fauna alike.
Me- I believe that God created perfection, and man does it's best daily to screw it up.
What does this have to do with auctions? For another time in my life, things are coming together nicely. At our farm www.OhioPorkandPoultry.com, we raise Heritage breed Tamworth pigs and Freedom Ranger meat Chicken. We raise all of our meat naturally with no antibiotics, no hormones, nothing. When we have them processed, we don't add fat or water for weight. What results is the freshest, tastiest meat product you can buy. Again, what does that have to do with auctions? People have gotten used to buying what they need for dinner when they need it at the grocery store. They don't want to have the storage necessary to buy a whole side of beef, pork or 10 chickens at a time. I had an epiphany the other day about how I could have an impact and bring my auction goers fresh healthy superior tasting premium meat products.
So, I got licensing from the State, and starting at our March 1, 2014 Auction, we will be auctioning off premium pork and premium beef by the package. Bacon, Ham, Sausage, chops, steaks, ground beef, roasts, all in small enough packages for you to come back next time after the taste knocks your socks off.
The beef that we will be marketing comes from a neighboring farm in Coshocton County Ohio, all naturally raised, no additives. The Bulls are 100% Angus, the mama's are Hereford and Charolais, resulting in the cow you see above, a baldy.
This is the beef I feed my family. One thing you will notice when cooking any of our meat products, is the lack of shrinkage, which means you get more meat per lb than store bought. Water weight that you pay for, fat that you pay for.... the water steams away and fat greases up. In fact, I have had to put lard in my sausage at time when I have the heat too high.
Til Next time,
Shawn J. Dostie, Auctioneer
"The Friendly Auctioneer"
Licensed and Bonded in Favor of The State of Ohio