I shed some Baybee Tears saying goodbye to "MFS Baybee Tears". She has a new home with a nice family.

The annual Western Harvest Showcase Sale went well in Ellensburg last weekend. The Matheson Farms calves sold well and went to three states: Washington, Oregon, and Utah. Most will be youth projects. The cattle sale featured 32 lots of elite Simmental and Sim Angus genetics from Washington and Oregon.

Thank you to the consignors, buyers and especially the members who worked so hard to make the sale a success!

MFS Serena 33Y drew a great deal of attention at the sale. She went to Oregon.

Share on Facebook

This calf MFS Goldmaster 9Y was the Reserve Grand Champion bull!

MFS Goldmaster 9Y of Matheson Farms was Reserve Grand Champion Bull at the Puyallup Fair 2011. Pictured left to right are Judge Greg McCurry from Sedgwick, KS, Dave Wilson handling the calf, and Washington Jr. Simmental Queen Trista Peterson.

Goldmaster’s half sister MFS Serena 33Y, a March calf,  was the Calf Champion. She sells in the Oct 1 Western Harvest Showcase Sale in Ellensburg. Together, they won Best Pair of Calves.

MFS Serena 33Y of Matheson Farms was the heifer Calf Champion at the Puyallup Fair 2011

Share on Facebook

Matheson Farms

In Phase One, our Sustainable Living Education Center will focus on three areas: 1) Sustainable Agriculture 2) Sustainable Living (including personal development, group facilitation, and sustainable communities) and 3) a special program entitled “Ag, Arts, and the Environment” which will use film, art, and story-telling to explore the environment, educate the public, and document innovative and sustainable practices.

Phase One will be accomplished by seminars, events, classes – online and on site, and tours.

In Phase Two, physical infrastructure will be developed for events, internships, and more on the ground teaching (livestock and gardens). Additional information and event schedules will be coming soon!

Visit the New Website

Share on Facebook

Paul Mobley

Our film company Raincrow Film  is featuring nationally acclaimed photographer Paul Mobley in our recent educational video, “Holistic Management for the People“.

We have had many exceptional interviews with dedicated folks trying to make a positive difference on their land and in the world. Last spring we interviewed Brian Marshall, a rancher and Holistic Management educator from Guyra, Australia. He gave such a wonderful interview (and we love his accent) that we’ve been working on short clips to help educate the public on what exactly Holistic Management is. In this segment, we wanted to focus on a primary facet of this system—people and community. Brian’s words reveal the both global and community oriented nature of Holistic Management perfectly. We needed images that could convey that same essence, and we found it in spades in Paul Mobley’s book, American Farmer.

Paul captures perfectly both the resolve and empathy we have come to appreciate in those farmers and neighbors that we have worked with so closely.  Please enjoy these stunning photographs and Brian’s comments on people, their land and Holistic Management.

Share on Facebook

Purebred Heifer MFS Serena 33Y

Matheson Farms will have several consignments in the 2011 Western Harvest Showcase Sale to be held on October 1, 2011 near Ellenburg, WA.  The annual sale is sponsored by the Washington Simmental Association.

We will have three open heifers and two club calves (steers). Matheson Farms will also provide the donation heifer. Proceeds will benefit the Junior programs and the 2011 Field Day.

MFS Precious Jade 20Y

MFS Baybee Tears 32Y

Sim Angus Steer MFS Black Jack 5Y

High Indexing Purebred Donation Heifer MFS Catherine 2Y

Catalogs will be available at a later date. Please contact us  for details.

Share on Facebook

Grass fed beef has become more popular as health and environmental awareness increase. Not long ago, the only way to have it was to buy a half or whole beef and put it in the freezer. Now, grass fed products may be found in restaurants, online, and in some grocery stores.

It is important to understand that grass fed differs from the traditional grain finished beef found in the store. Grass fed animals have been finished on a forage diet – primarily grass and sometimes supplemented with hay or silage in the non-growing season. Grain finished animals are fed large quantities of grain products and are often housed in confinement or feedlots. Some producers advertise that their animals are fed “natural grains”. Grain is still grain and not grass! Consuming large amounts of grain will make them grow and put on fat, but it can be harmful to the cattle. It is not a natural diet for them. The environmental factors are also of concern. When managed properly, an animal grazing in a field will help the environment while a feedlot may create a myriad of environmental problems.

Grass fed animals are not as fat compared to grain finished beef cattle. This is great for the consumer from a health standpoint, but less fat also means less tenderness. Therefore, grass fed beef will need to hang (age) longer. It has a slightly different (but good) flavor and should be prepared in a way to maximize tenderness. Grass fed beef is also juicier. When you empty the fry pan, you will see water, not grease. Once you’ve eaten properly prepared grass fed beef, you may have trouble going back to the traditional fatty kind.

Unless you are fortunate to have a grocery store or CSA that carries grass fed beef, you will need to buy in bulk. A half or even a quarter is a large amount of beef. The small self-defrosting freezer attached to your fridge won’t work for this purpose. That means investing in an appropriately sized freezer and laying out a fair amount of cash at once. You will also need to estimate how much your family might consume over the year ahead. If you have questions on that, the beef producer can help you decide. Also, bear in mind that the beef may only be available at certain times of the year and you may need to get on the reservation list early.

Grass fed beef is not all alike. There’s a huge difference between an 18-24 month old beef steer/heifer versus the thin old dairy cow down the road. In addition to age and breed, what they eat and how they are raised makes a difference. Animals moved to new pasture every couple days or so are going to be healthier and fleshier than ones turned loose in a single pasture for a long period of time. The problem with the latter is that the animals can pick and choose in the beginning, but eventually the good grasses are gone and the over-ripe plants, weeds, or very little will be left. Consequently, the animals’ condition suffers by the end of their stay.

How do you find what you are looking for? A search online may reveal some sources in your local area. Check out the farm websites and see what kind of practices are used on their farm. Word of mouth is a good way to hear about good producers or bad ones! Classified ads are an excellent place to look, but be sure to ask questions before you buy. Here are some points to clarify:

Are they grass fed?
Have they or will they be fed grain?
Do you feed antibiotics or give them hormones?
Is the beef USDA inspected? (It may not have to be if purchased in bulk, but some people prefer the added safety factor.)
Where will it be processed?
What weight is the price based on?
Is processing – slaughter, cutting, and wrapping included in the price?
How long does the beef hang? Grass fed beef should age for 2-3 weeks.
Can I choose the cuts or do you?
How is it wrapped?
When will it be available?
Do I need to make a deposit to be on the list?

Once you’ve made your decision to buy grass fed beef, be assured that you’ve made a healthy choice in choosing better beef.

Sandra M. Matheson, DVM is a rancher, holistic management educator, and retired veterinarian. Learn more about [http://www.mathesonfarms.com/posts-and-comments/storing-your-grass-fed-beef/]grass fed beef and find [http://sustainableagresource.com/]innovative resources
to help ranchers and farmers take a holistic approach to sustainable agriculture.

Article Source: [http://EzineArticles.com/?Grass-Fed-Beef---Buyers-Guide-to-Choosing-Better-Beef&id=6177381] Grass Fed Beef – Buyer’s Guide to Choosing Better Beef

Share on Facebook

The Washington Simmental Association held a field day in May, 2011. Mr. Carlos Guerra of La Muneca Cattle Co. in Texas was our featured speaker. The lesson I took home from his presentation was that if we want to sell our cattle, we must actively promote them and keep promoting them. My favorite quote from Mr. Guerra was:

No See, No Tell, No Sell!

This got me thinking about effective marketing practices. A rancher can produce the best livestock on the planet, but it does little good if no one knows they exist! Promotion means getting them seen. This can be accomplished several ways. For marketing of your livestock — the eight ways to effective promotion are listed below:

1.  Exhibit your livestock through the show circuit. Either show your own animals or sell to juniors who are active in the show ring. If you want to attract young showmen, actively support junior activities through prizes, support money, or event sponsorship.

2.  Hold a field day or other event on your place and have your livestock on display. This requires the host to clean things up, prep the cattle, and provide excellent hospitality. Don’t make the event all about your operation. Provide an educational speaker and other activities to entice people to attend.

3.  Display your livestock at outside activities such as breed sales or other field events. Again, the cattle must be prepped – clipped, worked with, and in good condition.

4.  If you have some expertise, become a speaker or judge. Not only do the livestock have to be seen, but so do you!

5.  If you don’t want to speak to the public, write for a newsletter, magazine, or blog. Be sure to include your contact information and/or a link to your website.

6.  Be active in your state breed association and other related groups. This will keep you up to date in the industry and promote your operation indirectly. It benefits the organization as well. An organization is only as good as its best members.

7.  Network and build relationships. People aren’t just buying cattle. They are buying your program and you. I am much more likely to buy from someone I know, admire, and trust than from a stranger. I am also more likely to recommend them to others.

8.  Develop an internet presence. In this day and age, if someone wants to find you or check you out, they go to the internet. An eye-catching, user-friendly, and search engine optimized website will make a world of difference in your visibility and sales. If you don’t feel comfortable doing this on your own, find some help.

Marketing doesn’t happen unless you actively engage in the process and keep doing it. It also doesn’t happen overnight. It requires time, energy, resources, and commitment. Develop a marketing plan. Work with your family and employees to brainstorm ways to promote your cattle program. For marketing of your livestock — the eight ways to effective promotion can help you reap bountiful rewards.

Sandra M. Matheson, DVM is a rancher, holistic management educator, and retired veterinarian. [http://sustainableagresource.com/]Innovative resources are available to help ranchers and farmers take a [http://mathesonfarms.com/services/]holistic approach to sustainable agriculture.

Article Source: [http://EzineArticles.com/?Marketing-of-Your-Livestock---The-Eight-Ways-to-Effective-Promotion&id=6362282] Marketing of Your Livestock – The Eight Ways to Effective Promotion

Share on Facebook

The Art and Science of Success

My section includes steps for achieving one’s “holisticgoal” – the blueprint for the future you wish to create and sustain. It is based on my experience, many lessons learned over the years, and the principles of Holistic Management, a decision-making framework that has been life changing for me. Whether you own a farm or live in the city, this book has something to help you succeed – whatever your definition of success is!

Many thanks to Matt Morris for providing me the opportunity to co-author this amazing book.

The book normally retails for $21.95 plus S&H, but for a limited time may be purchased for $19.95 plus S&H on this website.  270 pages

For more information visit http://www.createthefutureyoudesire.com/ or click below to purchase.



Share on Facebook

The tasty Grass Fed Tri Tip Steak is small in size, but big in tenderness and flavor!

It’s a triangular section of meat where the sirloin meets the round and flank.This cut has a reputation of being great for grilling. The excellent marbling adds to the flavor. It is very tender and best cooked to no more than medium.  Marinating is suggested it if you wish to cook it longer.

However, it’s not just for grilling anymore! Thanks to a serving suggestion from one of my favorite customers, John, the Tri Tip may find popularity at a different meal: breakfast!

John’s Recipe (slighly embellished):

Soak frozen steak (still in the vacuum sealed  package) in warm water for 5 min. Place a fry pan with a splash of olive oil on the burner and heat to medium or medium high.  Season steak and sear on both sides. Turn down the heat to medium low and cover.  After three or four minutes turn the steak over and add free range eggs.  Cover and cook until eggs are done.  Serve with fresh local fruit, hashbrowns, sourdough bread. Eat and enjoy!

Our Tri Tip steaks are 4-7 oz. in size and sell  for $10.99/lb.

Email us at info@mathesonfarms.com with any questions or to arrange for purchase of our Tri Tip  or other grass fed beef steaks.

Be sure to “Tri” it for breakfast!

Share on Facebook

Packaging of the meat makes a difference on freezer life. Your grass fed beef should be either double wrapped in butcher paper with at least one layer coated, or vacuum packed in heavy plastic. Wrapping in thin plastic or single layer paper will lead to premature freezer burn. One thing to remember is that the surface of the beef will lose it’s bright red color over time from exposure to air and light. This is not often not noticable in the grocery store meat because chemicals are sometimes added to prevent the color change. When your beef is wrapped in paper, you won’t notice it until you thaw it and open the package. When the beef is vacuum packed in clear plastic, the change is obvious. It may be disconcerting, but the color change is harmless.

Your grass fed beef needs to be stored safely in an appropriate freezer. The first consideration is that it will likely be a large quantity of meat. The small freezer attached to your refrigerator is not large enough. Also, these freezers are self-defrosting. The frequent change in temperature may cause the meat to deteriorate long before it’s time.  Instead, purchase or borrow a chest or upright deep freeze. I have found beef to store safely and with little or no quality loss for at least two years in an appropriate deep freeze.

Which is better? Chest or upright freezer? As long as it is functioning normally, either one will keep your meat deep frozen, safe, and for a long time. It is easier to sort and find things in an upright freezer, but the chest freezer may have less temperature fluctuation each time you open and close it. If given a choice, I’d take the upright. I’ve been known to lose things in the deep chest freezer.

Choose a freezer that is more than large enough for your needs. A jam packed freezer is difficult to navigate and won’t stay as cold as one with some breathing room. You can save money by purchasing a used freezer, but test it to see if it works before you take it home. A new freezer may provide more years of useful service.

Monitor the temperature frequently. I recently discovered that the inexpensive wireless thermometers work well and decrease the need to open the freezer. If you have more than one freezer, don’t try to use multiple wireless thermometers. They will either read only the strongest signal or cancel each other out.

Finally, have a backup power source for your freezer. It is very disheartening to lose a whole freezer full of meat because of a power outage.  A gas generator or a battery back up can fill the bill. If you do have a power outage and don’t have back up power, do not be tempted to open the freezer to check the meat! It will stay cold much longer if the freezer is not opened.

If you plan ahead and carefully choose the most appropriate freezer for your needs, you will be able to enjoy grass fed beef for many years.

Share on Facebook