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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
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In This Issue |
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Grazing and the "Greenhouse Effect"
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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.
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Flatiron Steak
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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
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What Our Customers Say
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"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
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New Logo
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Tell us what you think.
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Now at Freshies, in Steamboat!
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