Depends on how much Cherokee you really are .. and how long you've been doing regenerative farming on that land. It took me about 7 years to git rid of sand burrs on my property, but I've always tanned red 😁😁
Please put more info in the description about the content of the video: Name of who you are interviewing, their farm/ranch, location, links to their socials, etc.
Farm work in the Midwest. Milk cows, portable chickens, moving cattle cells, and raising produce. Sustainable food systems require labor. These are the new pioneers for such a time as this!
@@arnoldjohnson3317 in Oklahoma, we call that Ranching. He is raising cattle on ranch land not in a stockyard, hence he is ranching. Especially with rotational grazing, this is more akin to historical ranching practices
Hes got a very good processor lined up in Adair. Adair custom processing I drive my livestock nearly two hours because you have to trust the butcher. Joel has also got the processor to add a speacial process for grass finished or lighter carcass weight cattle
@naturalgramma7907 No his theory is based off of some research at OSU I believe. But it is that a lighter weight carcass does not have the appropriate time to Let reagamortis set in naturally before it goes into a cooler, So therefore, the aging process does not work as well and results in poorer quality beef than should be so the process is to store it at fifty degrees for a little bit longer before going into the cooler And rigor mortis should set in. Heavier carcasses take longer to cool down in the cooler so it works for them
@@OldPecanHomestead close! so we do 3 key things: 1) delay chill 2) tender hang (hang the carcass from the pelvis in a neutral position rather than from the achilles) 3) disinfect the carcass with food grade vinegar rather than petroleum based lactic acid or gmo mold manufactured citric acid Delay chilling is the big one that you are thinking of where we avoid cold shortening by hanging the carcass at 52 degrees until it fully enters into rigor before rolling it into the 35 degree cooler. It REALLY helps with meat tenderness and quality
@SmokeRiverRanch Yes I don't think either him or the processor had mentioned all the details to me but I'm going to have two steers that will be going to his butcher in June that I think will hang about 700lb I'm going to have him use this process. The processor did mention the vinegar solution and tmjoel did call it cold shortening
I don't want to be too pedantic about this, but the stock that formed the pineywoods came to North America a century before the pilgrims did. Enjoyed the video, please don't think I'm trying to start a debate about the pinewoods origin.
Good video. I liked you explanation of how the "take half leave half" guys are creating selective grazing which causes less desirable forages to take over.
@@SmokeRiverRanch I don't think you need to "total graze" every pass but probably should at least once a year. Greg Judy is working with tall fescue which can out compete most other things in his part of the country so he can get by selective grazing to some extent. Although I have seen his videos cutting brush🤫
@@practicalsheepman the fescue IS the less desirable forage that is taking over. I want more native prairie grasses and forbs etc to dilute out that endophyte load. You need REALLY adapted cattle to get them to non-selective graze all the fescue though
@@SmokeRiverRanch I'm in northern NY State and not in the "fescue belt". Tall fescue is not a threat of taking over because it isn't that competitive with bluegrass, orchardgrass, and white clover which are the predominate pasture species here. I sowed tall fescue in gateways and other high traffic areas because it can take a lot of trampling and come back. I find that once fescue gets some height to it, ,my sheep don't eat it unless they are at really high density. However, after it gets frosted in the fall, they seek it out. I think that alcholoids as well as it's coarse texture affect palatability here more than endophytes since we don't get that much heat in this part of the country. And yes, dilution is the solution when dealing with tall fescue.
Grazing the part of the farm that was resting all summer! Stock pike grazing! Jim Gerrish... Kick the hay habit Or Greg Judy books.. .. #naturalgramma #JimGerrish #gregjudy
Hello @habeebea I don't agree! Just start one footprint at a time! The man I interviewed doesn't even have a RU-vid channel! #ampgrazing can scaled up or down! Check out our shorts @ #NaturalGramma Our #aluminumchickentractor @ NaturalGramma.com
Glad to see people moving towards more practical grazing practices. I was moving to do a bunch of that before I sold out and just shoe horses now. Located in Vinita
The dude explained it…………herd behavior, resistance to illness/parasites, and then breed his cows with new genetics he wants with these genetics as the base. He’s building a herd with rancher selected genetics, well done.
