Tag Archives: #grassfed #prierfarms #beef #pastureraised

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  • Tag Archives: "#grassfed #prierfarms #beef #pastureraised"

Chores

Not all chores are work with the right tools. We've been working hard to clean up the pasture removing big rocks and dead trees. But I must admit clearing the fields with the bobcat is more fun than work 😆
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Busted

The grass is sometimes greener on the other side. Seasonal feeding is upon us as the season's change, so do our feeding practices. Feeding the hay we put up this summer will soon be Our daily chore.
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Prier Homestead

Our roots run deep in our generational family farm. I love seeing pictures of the original homestead that once stood in what is now our prized 80-acre hayfield. The root cellar and well and our yearly visitors the Easter Lily’s planted by the family are all that remains.
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Our Grass Is Greener

It takes a lot of work to maintain the fields correctly. Yearly cutting back of undergrowth, replanting of natural grasses and fescue, and the prevention of soil erosion. We do all this for our girls because we all know if momma isn't happy, then ain't no one happy!
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Maintaining Standards

Maintaining standards is not only an annual thing around here but a daily goal. Everything we do is to provide a more quality product that benefits not only our customers but the environment as well.
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Bulls

Meet one of the new young unserviced bulls. Purchasing them this way prevents introducing possible infections into your herd. Beefmasters are known for their smaller heads and the ability to throw smaller calves.
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Seasonal 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.
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Farm 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…
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