One pound 100% grass-fed beef One cup cheese Three slices of bacon 1/4 cup onion Two tbs Aioli Non-stick cooking spray Shot glass Cupcake pan Preheat oven at 400 Spray pan. Chop bacon. Mix ingredients. Use shot glass to make perfect sized burger bite, place into cupcake tray. Add cheese to top. Bake for 15…
Read morePasture Rotation
Pasture rotation is at the core of our farm practices and key to providing quality beef. Benefits of pasture rotation; >Reduces soil erosion >limits the compaction of soil >less wasted forage >Allows pasture to regenerate >Promotes healthy soil and pasture >Reduces weed growth >Prevents overgrowth
Read moreSeasonal Feeding
Seasonal feeding and calving season go hand in hand around here. It makes keeping an eye on the girls a little bit easier, since we’re feeding the hay we harvested every two to three days. We all love seeing the little calves running through the fields and momma in the distance keeping a watchful eye.
Read more If haven’t checked out our Instagram yet, this is absolutely the time of year to do it. It’s calving season here at the farm and you don’t want to miss all the cuteness.
Read moreNew Squeeze Chute
We decided it was finally time to upgrade the squeeze chute that was purchased in the mid 1960s and until recently was still in use. Last year we made improvements on the old chute putting in a new floor and side panels even added handles for easy access. Even with all that being said, it…
Read moreRoaring River
We have been blessed with having some of the cleanest fresh spring fed water in the state of Missouri. Lately, we have experienced some heavy rains which has flooded the river that cuts our property in half. We take our stewardship of this waterway seriously and work to protect the natural inhabitants and preserve the…
Read moreFarm to table.
Next to a mouthwatering beef roast, brisket is one of my favorite dishes to cook. I submerged the brisket in bbq sauce, with chopped onions and green and red peppers, set the oven to 250. The key to a mouthwatering brisket that falls off your fork, low and slow. The longer you cook the brisket…
Read moreHay For Days
We have gotten two cuts in this season and all before July! Now with the barns full we are stacking these beauties outside so the real question is...do we do a third cut?
Read moreMemories
This barn was built in the 1930s by Marion Prier and his brothers. I put tin on the barn, which was originally red in the 70s in hopes of preserving the barn for future generations. Sadly, this was not meant to be and the barn burnt completely down in the mid 1990s. It’s funny how…
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