#51 George Walker Multispecies Grazing in Minnesota
Ranching Reboot
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Do You Know Your Farmer?
We lock in our animals almost a year in advance. It's just a lot of management that i don't kn think get's talked about enough, cause i've the extra work. You get o nine dollars a pound for your beef or something. But if you're going to have a ribi i want a older animal. Iv personally, i think they taste ay better. We do once a month processing at our main butcher and so we'll bring in so many hogs and so many beef every month. And then what quality? Cause sometimes when i shouldn't say quality, but what age?
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