Currently, we are running three Beefmaster bulls and one Brown Swiss bull. Throughout our years of experimenting, we have learned that crossbreeding is better, in our opinion. Crossing the Brown Swiss with Beefmaster brings excellent color and good milking ability without doing anything to the meat quality. The key to productive cows is milking ability. We raise all our replacement heifers, and we purchase only young un-serviced bulls so to prevent any transmitting of disease into the herd. Until we process our steers for selling under our label, they never leave the farm. We take our steers to Horrmann Meat Co. in Fair Grove, MO. The processing plant has its USDA approval, American Grassfed Association approval along with approval by Animal Welfare.
Making the comparison of our beef to the price of Factory Farmed beef in every supermarket around the world, some people are not willing to pay the price for 100% grass-fed meat. These two are meats do not compare when the whole picture comes to light.
80% of all antibiotics used, are used on animals that are Factory Farmed, this is harmful to everyone even if you don't consume the meat from these animals. The overuse of antibiotics leads to antibiotic-resistant bacteria; these "superbugs" are rendering our antibiotics ineffective in treating disease in humans. The unsanitary conditions of these Factory Farms make medicines a daily thing and without them the animals would die due to the conditions. Factory Farming is not only harmful to our planet but is killing off surrounding communities and family farms.
While family farms are starting to make a comeback so are the towns that inhabitant them. When family farms are present, you see higher employment rates, more locally owned businesses, paved sidewalks, parks and more civic participation.
By green farming, we are lessening our carbon footprint and enhancing the wildlife around us by being a good conservator of our land and water supply. I honestly feel that no one is a better conservator of the earth than the landowner himself or herself. We take great pride in our beef and have a deep-rooted love for this land.
Ken Prier
PRIER FARMS continued from page 20
in his heart. Mike then changed the subject and said, “You boys must have been cold last night since it was around zero. How about a snort”? Mike then reached over and removed one of the two large mouthed mason jars that contained a clear liquid that had been sitting on the table. Mike then opened the jar and handed it to me. I could smell the strong odor of alcohol and knew it had to be moonshine. Not wanting to offend Mike, I took a very small sip, which felt like I was drinking liquid fire as I tried to swallow it.
Mike started to laugh as he noticed the funny look on my face and acknowledged that “It had a bit of a kick to it” as he took a big drink. Mike then told me that he does not get many visitors and that I was always welcome to stop by if we were ever found ourselves this far out in the mountains again. He then reached over and shook my hand as I thanked him for his courtesy. I exited the cabin and walked back to my truck, where my friends were anxiously awaiting my return.
As I left and relayed the story to my friends, I could not help but think about Mike. While he was living a life that had to be hard at times, he seemed so at peace and so happy, which he displayed with his big smile, even though he was missing most of his teeth. Mike seemed so content just living in the mountains, living off the land, living by his own rules. Mike had all he needed, and it did not include television, a cell phone, Internet or even a bathroom. As I got further away from the cabin, it seemed clear that Mike had found something in these mountains that many of us never find.
Daniel F. Nash
Satori Adventures
and Expeditions
882 Crestwood
Nixa, Mo.USA 65714
417-844-5834