September 2020 – What can I say, it’s been one for the record books. September started off with dry easterly winds along with some dry lightning. Major forest fires began to the west of us (about 30 miles) and then multiple places in the forests east of Willamette Valley (again about 30 miles east of us). More than 1 million acres have burned and the fire season is not over.
We were never threatened by fire like so many of those in our state and in California to the south, but the skies were filled with smoke that was off the air quality index charts. We couldn’t see more than 50 ft from the house and our lungs began to burn within minutes of stepping outside. I was worried about the animals, but there was not much we could do except try to give them clean water, reduce their need to move or exercise, and keep them in the barn where ash wasn’t falling on them. It felt so apocalyptic, especially when considering all that has been going on this year (coronavirus, race riots, hurricanes, and a bitterly divided political system in the US). We also lost power for a few days as the power companies tried to keep the electrical lines from starting more fires. We found that the generators we purchased after our big snow storm in 2018 worked very well to keep the animals watered, the refrigerator and freezers humming, and Peter was even able to watch a bit of television. (I did miss the times without the generator though, when we used lanterns to see, the wood stove to cook, and our time together reading and playing games.)
Luckily, late in the month we finally got our first rainfall – over 2 inches – and the smoke has mostly cleared out of our area, the pastures are greening up, and everyone is happier, including the animals. Most of the harvesting in the garden has been accomplished and a bed with winter crops has been planted.
Also, we were able to bring home the meat that was butchered. We were a bit concerned because the butcher was evacuated due to fire just after our steers were cut and wrapped. Luckily, the wildfire didn’t approach too closely and we were able to bring home our beef and lamb. Three beef halves have been sold and there are 3 halves left for sale. Again, we will sell a half or a quarter for $4 per pound hanging weight. (The remaining half hanging weights are: 312#, 310# and 310#)
Each half contains approximately:
10 Chuck Roasts, 5 O-Bone Roasts, 1 Round Roast, 3 Sirloin Tip Roasts, 2 Cross Rib Roasts, 2 Briskets, 9 Round Steaks, 7 Rib Steaks, 2 Tenderloins, 1 Tri Tip, 3 London Broils, 9 T Bone Steaks, 4 Chuck Steaks, 2 Skirt Steaks, 6 Sirloin Steaks, 1 Flank Steak, 3 Neck Bones, 4 Osso Bucco, 3 Short Ribs, 7 Stew Meat, and 75 # Ground Beef
We have grilled our first sirloin steaks from this bunch and oh my, it was wonderful – tender and flavorful!
Also for sale are 5 butchered lambs with a hanging weight of 40-52 pounds; available by the half or whole for $4.50 per pound of hanging weight.
If you are not in the market for a freezer full of beef or lamb, we will also sell by the cut. Check out our product listing for prices. Just let us know what you want and how we can get it to you.