Some interesting comments and some interesting advice too. I appreciate the feedback. I wasn't seeking that, but some good ideas came out of that posting. Thanks! FYI, I was hoping somebody would take me up on the 500 or so pounds along with several of their friends or relatives. Now, altho the animal is four or five years old, I'm gonna have some of it cut into roasts with the balance being ground beef. I'm also gonna accept people who'll only want $50 or $100 worth, but gonna charge them $3.00 a pound. Also, fyi this beef is totally organic. It was raised entirely without any antibiotics or any vaccinations at all. Born and raised here on this tiny farm. It is grass-fed. To my understanding that usually results in a bit leaner beef and can also be a bit tougher. The most recent one I had processed ran about 90% lean according to the butcher. And, as to why I'm doing this is because of out DROUGHT! It is super serious here. NO pasture! NO hay! Some farmers haven't harvested their corn, probably because the cost of harvest would be greater than the 15-20 bushel per acre (my estimate) yield. Lots of unharvested milo/grain sorghum for the same reason too. As to my hay, I think I put up about 60 round bales last year. This year I made four. I see NO probabilities of more hay this summer. My draft horses are about to break a leg by stepping in the cracks in the ground (just kidding, I hope). kelly
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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