The apiary is back! After being wiped out in the dreadful extended winter of 2018, we started 5 new colonies in the spring and have discovered that 4 of them have not only survived but are bustling with life. So we anticipate a wonderful honey harvest at the end of June or early July.
Shares (by percentage) in a Dexter cow are now for sale, which will be harvested in December. It is entirely grass-fed, not grain finished, has never been given any hormones, antibiotics or supplements, and has spent her entire life on farms in Craig County and Catawba, Virginia.
With exception of the organ meat, the animal will be processed for steakburger. Price to St Gall Farm is $2.00 per lb. hanging weight, which I estimate to be to be about 400 lbs. (to be determined precisely at slaughter). The hanging weight is the carcass after skinning and evisceration; the carcass will convert after butchering to about 240 lbs. of burger. Your net burger is the percentage of the hanging weigh that you purchased applied to the total amount of burger produced.
The cow will be processed at Hunter’s Burden in Ironto. The processing fee is $.90 per pound of the hanging weight for vacuum packed, but only $.50 per pound for tube packaging such as breakfast sausage is sold in. You must inform Hunter’s Burden in advance of your preference and make arrangements to pick up the finished steakburger in Ironto and pay the remaining costs.
Illustration: Using the above estimates, if you buy 20% of the hanging weight at 80 lbs., you will make a deposit of $48, and pay the remaining $112 at slaughter (for a total of $160) to St. Gall Farm. You then pay $40 to the Hunter’s Burden for processing and tube packaging. Your total cost is thus $200. You net 48 lbs. of packaged, grass-fed naturally raised steakburger for a little over $4/lb.
You must make a non-refundable 30% deposit to St. Gall Farm with balance due as reckoned on the day of slaughter. To place an order, contact Paul Hinlicky at St. Gall Farm at email@example.com or 540.384.6069.
"Rose" because the meat is pink, not white, and it is pink because the veal is raised naturally to 8 or 9 months by its own mother in the field also eating spring grasses. Available in June