News
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Have you been apart of this huge heat wave the last 2 weeks? We have been in the midst of it! I think we are all finally adjusting a little bit to it and simply trying to get things done...
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It is definitely smoker/grilling season around here! One of my favorite go to meals is a spatchcocked chicken on the smoker because it only takes a couple hours.
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I had to share this picture because this is a mother-daughter duo with their babies, and I just think it’s a cool picture!
These are 2 of our full Beefmaster cows, now if you don’t know what a Beefmaster is, don’t worry, neither did before marrying Cameron.
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I have acquired the new opinion that Chicken Leg Quarters are absolutely the best part of the chicken!
There is something about leaving the legs attached to the thighs that make them both superior! Maybe it is my imagination? You will have to try it and let me know! -
When we first looked into this venture, I learned about the typical commercial way of processing chickens and let’s just say it was less then appealing. So, when I started looking for a USDA Inspected facility for our chickens, I had some very specific questions about their process that I wanted to make sure they followed.