by Mark & Jill Baker | Aug 4, 2009 | Green
ANNOUNCING OUR NEWEST PRODUCT We’ve wanted to add grass-fed beef to our product list for some time and have finally found our beef. One of our neighbors has co-oped with us to make this possible. These animals are Holstein steers, rotationally grazed through a...
by Mark & Jill Baker | Aug 3, 2009 | Butchering, Chickens, Education, Learn how to butcher
Chicken Processing in Northern Michigan Our shop is one of a small handful of MDA approved chicken processing facilities in northern Michigan. MDA certification allows us to process and sell our own birds. However, we can not process your birds for you to sell at...
by Mark & Jill Baker | Jul 28, 2009 | Green
back fatWe had the opportunity to process a Mangalitsa this past week. The meat was good–tasted comparable to a mature standard hog though this one was immature. What was impressive was the fat. Mangalitsas are, of course, prized for their fat, but until...
by Mark & Jill Baker | Jul 26, 2009 | Butchering, Green, Home Schooling
Home School Lessons from the Butcher Shop Education is part of daily life here. For example, Monday we were processing chickens. Sam got bored and curious at his station and started to dissect a chicken head. He brought it in to show me what he thought was the...
by Mark & Jill Baker | Jul 24, 2009 | Green
We were enjoying some sun after a rainy day and visited with the pigs. They’ve got a nice, big, “new’ feeder, so we wanted to see how they were doing with it. If burying one’s face in the “plate” is good, these guys are set! ...
