We just had a steer and 3 pigs butchered. This was our first attempt at raising piglets, but we hope to raise more in the Spring and potentially get a breeding sow. Contact us for a list of available meat and pricing.
We have been milking in the new parlor for nearly a year and the improvement in our cows' health and our health is immense! The cows get to lie on the soft a cushy bedded pack out of the snow, sleet and wind, they have a nice feeding alley so they don't have to fight to compete for food and they aren't stuck in the poorly ventilated tie stall barn for several hours every milking. Similarly we can milk 80 cows in just about an hour, prep time is about a 1/2 hour and clean-up is less than an hour, which allows Ben to get caught up on all the extra daily chores. We also don't miss all the bending and crouching that we used to do in the old barn or the awful smell of the ammonia filled air in that barn when you pack 60+ cows and calves into a poorly ventilated space. We are extremely grateful for the lifestyle we can now lead!
There may be debt, a 24/7 job and daily struggles, but life is good!
