My answer? "It's in my freezer."
Half a beef - 419 pounds' worth - is now packed into my downstairs chest freezer. It's been packaged as hamburger, roasts, steaks, ribs and brisket.
Additional beef went to our daughter's house in Topeka. (Brent is still working on his last installment of County Line beef.) It's also filling freezers for three other families.
No, it's not certified organic. It's not totally grass-fed. But I know exactly how the animal was cared for because I helped take care of it.
The story ends on a dinner plate.
|This beef was star of the plate in a Farmer's Market Salad.|
I can't believe it, but I found photos - albeit not very good ones - of both the calves that ended up in our freezer. They were No. 3033 ...
grain, hay and silage.
|This shows the silage being fed via the feed truck being augered into the feed bunks.|
No. 3033 and 3069 were among the "girls" who stayed on the County Line to join the cow-calf operation.
Last April (2014), they had "visits" with the bulls. Then, in May, they went with the other heifers - and a bull - to spend another summer in the pasture.
On a cold and snowy day, March 1, 2015, we hooked up the trailer ...
On April 1, about a month later, Randy brought home the custom-packaged beef. The two 1,400-pound cows yielded 1,714 pounds of processed beef, which went to five families, three getting half a beef and two getting a quarter.
So, where's the beef? It's in our freezer and on our dinner plates. But it's a story that's a long time in the making.