|
Dear John,
What a beautiful spring it has been! Unfortunately, it
has not been as wet on the western slope, as it has
been on the
eastern slope this spring.
During April and May, Keith, Tyler and I have
spent many days working on our irrigation systems,
improving the water delivery systems to our finishing
pastures. These improvements will increase
the efficiency of our water usage. They will also
ensure that we have green pastures, to
produce high quality grass finished beef for you.
John Weibel
Grazing and the "Greenhouse Effect"
|
 |
|
Grassland soils are a tremendous
reservoir for the
storage of carbon. Think of them as
"carbon sinks". The top meter of soil worldwide
contains almost double the amount of carbon
contained in vegetation and the atmosphere.
Total organic carbon is twice as
abundant in prairie
soil as in forest soil. In grassland ecosystems, more
than 90% of the organic matter produced is found
in the roots, while more than half of the organic
matter in a forest ecosystem is above-ground.
Grasses and legumes use atmospheric carbon as
building blocks for plant tissue. The unutilized and
decomposed plant tissue is returned to the soil and
becomes part of the carbon pool. This process helps
reduce carbon dioxide levels in the atmosphere and
reduces the "greenhouse effect".
Grassland ecosystems store significantly more soil
carbon than conventional cropland areas do. Soil
organic matter levels of 2-4% are
considered normal in row crop systems, where as
10%+ can be achieved and sustained in
grasslands. An increase of 1% in soil organic
matter per acre, would sequester an additional 8
metric tonnes of CO2. A world wide increase of 1.6%
in soil organic matter, in the 8.6% of the worlds
surface that is farmed, could sequester the extra 100
ppm of CO2, in the upper atmosphere
(Acres USA June 2007, p 20). Converting row crops
used to feed livestock to grasslands would be an
easy step in sequestering carbon.
The agriculture sector may be capable of quickly
reversing the
buildup of carbon dioxide in the atmosphere. You
can help bring about this change, by switching from
grain finished beef to grass finished
beef.
|
Flatiron Steak
|
|
|
The Flatiron Steak has been
developed by the
research teams of University of Nebraska and the
University of Florida. It has been gaining popularity
with restaurants across the United States. The
National Cattlemen's Beef Association funded
research to make this tasty, tender economical steak
available to us today.
The Flatiron Steak comes from the
blade chuck roast.
The blade chuck consists of three distinct types of
meat, two of which are steaks normally sold at a
premium- one of which is the Flatiron steak and is
considered by many as the finest cut of beef
available.
We now have limited quantities of this fine steak
available for $11.95/lb
|
What Our Customers Say
|
|
|
"Due to the beautiful weather
yesterday, we were
finally able to break out
our BBQ and have our first grilled burgers with our
meat from Rockin J
Cattle. Wow, were they delicious! We have
previously bought organic meat
from the store, but Rockin J's meat tastes much
better. The only way we
know how to describe the flavor is that it is stronger
and more beefy. The
meat was delivered to our doorstep, was packaged
beautifully, and was priced
competitively. All we had to do was email John, and
he did the rest. The
service was prompt and friendly, with no pushy
salespeople. We know that
the grass-fed beef from Rockin J is healthy for us and
it tastes absolutely
delicious!
Thanks for the wonderful beef,"
Bill & Shareen Rucci
Fort Collins, Colorado
|
|
New Logo
|
|
|
|
Tell us what you think.
|
Now at Freshies, in Steamboat!
|
