Monthly Archives: March 2018

With the warmer weather, the cattle enjoy spending time outdoors, rather than in the barn. We feed them our aromatic baleage in the bale ring. And then we unrolled a bale of bedding hay down the hill. The age-old quandry … Continue reading →

Hotel Vermont is now offering our porterhouse steak at their restaurant! You no longer need to know how to cook to enjoy our beef. Juniper Bar & Restaurant’s spring inspired dinner menu addition: bone in steak for two with salads, … Continue reading →

We just brought the cattle into the barn to weigh them and have a good look at their condition.   Great news!  The average yearling weight was 77 pounds over projections.  And no wonder, the baleage had a rich fermented smell, … Continue reading →