Welcome to the Official RU-vid Channel of Josh and Taylor Ayers.
Josh and his wife Taylor founded Ayers Valley Farm in 2017 while both working full time corporate jobs. Regardless of multiple occupations initially Josh and Taylor pushed ahead building their company, focusing on creating great tasting, high quality, transparently pasture raised meats.
Thorvin kelp is amazing We've used it for two years 33 percent Thorvin kelp 33 percent plain white salt 33 percent redmond 10 fine with garlic 2 small scoops of Purina mineral This mix has been a game changer for pink eye, foot problems and overall animal health. How have you liked the Thorvin so far?
I’ve been using 70% Sea90 and 30% kelp for 10 years. Best decision I’ve ever made on minerals. At a 50 x 50 mix they ate to much. Also put on pastures. Consumption is a lot less now.
Great suggestion. We have tried that in the past but what we ran into was the dry ice would get between the packages of meat and rub holes through the vacuum sealed packages. This lead to a lot of relaxed packages and replacements. So we decided to stick with the bottom for the dry ice with a paper barrier between it and the meat packages to eliminate the rubbing holes issue.
I'm pleased to see you doing this and will definitely look up the results as I bought from another ranch closer to where I live in Az and the box arrived with all the dry ice melted and most of the meat defrosted. Since the box arrived on a hot day and I wasn't home to bring it in immediately, I wrote to the company and they did replace the box however, this time I was home and the time it took to come to my house was still several days and again, all ice was melted and most of the chicken was no longer frozen albeit still chilled and part of the pkgs of hamb was defrosted as well. It made me not want to purchase this product anymore as it felt the boxing/insulation was not sufficient. Hope it works out!
Hey there! We have dialed in our dry ice usage for the most part. The only thing we cant protect against are delays beyond 1 day. We pack extra dry ice to account for 1 day delays and that covers us for 99% of our hot summertime shipments.
Not to be morbid or get too graphic, but how do they actually end the chicken's life? I've always heard stories of just chopping the head off and the body is still active but do they give them something to sedate them or fall asleep or is that may be bad for meat production later? I'm just curious.
I was wondering. In my area we really only get grass fed ground beef. Where does all the tri tip, ribs, and brisket go? I thought they would have all varieties grass fed, but nope. Just ground beef and riny sealed steaks.
I enjoyed the video and thought the cows watching him were fun and cute. I'm curious, what will you do if demand starts to out meet supply? Without going into a more commercialized method.
Awesome to hear! Our first option is to lease more pasture, after that its either sell our cow calf herd and replace with meat animals or buy more land.
That is a great question. We do our best not to raise hogs in the winter but if we do, they get hay to bed down in/snack on and still have their corn and soy free non GMO feed available at all times.
So reassuring! As I have found out through research what the Government is doing to our meats commercially with added mRNA, and much more. We will support you. I love your store on your property. It is so nice to be able go on Saturday 10-1:00. Taylor always helps me understand what to buy. Blessings to you both! Love the videos!! ❤
Thank you for these videos. How reassuring to see this. I would not get my meats anywhere else. I can trust you! The meats I have bought from you are outstandingly different from anything at Costco Kroger etc. The taste is far and above better then anything I have had. Tasty; tender! How wonderful your humane handling of your critters. Thank you! 😊
Interesting video about the process of raising your chickens. The cows that you featured on the last video will eventually graze on the ground where the Chicken tractors were? I heard several people mention the benefits of rotational grazing where you have both cows and chickens on the same pasture land.
GMOs aren't a source of dietary glyphosate because it's not applied at the end of the growing season but rather the start and middle. It is sometimes used on non-GMO crops to "dry down" and speed up maturity, so wheat is the number one crop for actual glyphosate in diet, though then it still isn't beyond what is safe for us to eat.
That is a great point, thats why it is important to partner with local farmers that you know and trust to raise needed grains with out glyphosate use. Regardless of what is deemed safe, we decided when starting Ayers Valley Farm to avoid glyphosate at all costs to ensure our customers glyphosate free meats. Thanks for stopping by with your knowledge!
Great video, and nice to see the pigs thriving in a natural environment. I learned something new in this video as to why they cut off the tails when the pigs are raised in large barns. That is a great point to not raise pigs in such large quantities commercially. New subscriber to the channel and appreciating the work that you do.
Did you butcher yet? What size were they? I usually butcher at 7 weeks. 9 weeks gave me 7 to 9 pound butcher weights and were hard to fit in the killing cones
Keep in mind we use corn and soy free feed, so our feed efficiency is a lot different than most wit soy and corn. They finished at an average 5.32lb carcass weight at 8.5 weeks. I believe that is around an average 7.6lb live bird weight at processing.
@@ayersvalleyfarm Thanks. That's why I was curious. I use a corn based ration. I'm considering switching to see the difference in quality and if you have the time I was curious of your feed consumption. I usually do 50 bird batches. I found when I go to 7 weeks 50 birds will consume 150 lbs. of started and 500 lbs. of grower. My average consumption is 13 lbs of feed per bird and gives me a finished average f 6.3 lbs. I use to go to 9 weeks but found it was more expensive. Those dang birds will consume another 500 lbs of feed in the last 2 weeks. Giving me an average consumption of 23 lbs of feed per bird but only takes the finish weight up to 8.5 average. Not only was the larger carcass more difficult for us to butcher but it actually cost an extra 6% per pound to raise them the extra 2 weeks? Thanks for your time. I subscribed and look forward to seeing more videos.
@@ayersvalleyfarm thanks for the info. I’ve been researching feed recipes and wanting to try the corn free option for a while, the problem is I’m north of Pittsburgh and it seems like the only suppliers I can find are in Ohio near you, Maryland or Virginia. Having to drive 4 hours for feed is the only thing holding me back.
@@ayersvalleyfarm My biggest concern with tarps is how long they'll last. I'd rather spend more at the start than to keep having to replace them, which is an issue I've seen others express
Can you tell me how many chickens you’ll put in each coup?..I appreciate your videos I have 12 Acres I want to run chickens on so your videos are an inspiration to me!!..I have worked in Commercial chicken houses & I can tell you those chickens want see the Sunlight from start to finish..It’s astonishingly different running them on grass & Most be don’t realize it
Any where from 75-85. We don’t like to go over that unless we plan on moving them twice a day in the last couple weeks before processing. It’s a difference that can be witnessed first hand, in person and in taste/quality!
Quite remarkable. For me. So far. You and Jordan Meyer. The only two presenters pronouncing paddock. As paddock. And not padeeek. And I watch ag programs by the numbers. Thank you.
Thank you for sharing. This world needs more people like you and Joel. It seems as though the 'old ways' of common sense practices are coming back around and becoming new again.
