The Freshness of Natural
For Steve and Tammy Alger, raising grass and grain fed chickens, sheep and goats is just a small part of their beautifully simple way of life. Steve and Tammy married 23 years ago, moved to Southwest Missouri from Illinois 15 years ago, and now have ten children together: Jennifer, Emily, Amanda, David, Joshua, Rebekah, Samara, James, Hannah and Paul (all are pictured above except David, Jennifer and Emily).
Charolais for Easy Keeping
Virgil Anderson came to Barry County, Mo., to raise Quarterhorses.
Fifteen years later, the hills of his 90-acre farm are dotted not with the equines he first envisioned, but with the white, sturdy bodies of Charolais cattle. The horse project just hadn’t worked out — his mares wouldn’t breed and the market was turning gloomy.
Fifteen years later, the hills of his 90-acre farm are dotted not with the equines he first envisioned, but with the white, sturdy bodies of Charolais cattle. The horse project just hadn’t worked out — his mares wouldn’t breed and the market was turning gloomy.
Fat in the Right Places
When the meat grader stamps a side of beef with a U.S. Department of Agriculture (USDA) quality grade, he is estimating its palatability. That stamp of approval on a Choice or Prime carcass predicts quality so that consumers have the confidence to pay more. Producers who sell in a value-based system also earn more. But how do the graders decide which stamp to use? What separates a Choice carcass from a Select?
Marketing a Breeding Program
Deciding to become a purebred producer can be an intensive and costly venture. It involves finding quality seedstock, developing a productive herd and of course, marketing cattle to their full potential. To be successful, producers should take advantage of the resources available through national and state breed associations.