Lau Family Farm, LLC grass-fed meats available on February 21
Lori Anne Lau
LAU FAMILY FARM, LLC
Grass-Fed and Finished * No Antibiotics * No Hormone Implants
We are planning to meet our Logan area customers at Crumb Brothers Bakery (approx 300 S and 300 W) on February 21 from 9 to 10:30 am. Our second stop will be at Old Town Pocatello’s Office at 420 N Main, Pocatello, from 1:30 to 2 pm. The final stop will be at DC Natural Foods (159 S Corner Street, Idaho Falls) from 4 to 5 pm.
Our next delivery to Salt Lake City and Ogden will be on March 14th.
· February Special-save an extra 5% when you try one of our three revised beef bundles (Bit of Everything, Slow Cooking and Grill Lovers). (see below for revised contents).
§ We have been selling out of ground beef each month, so getting your order in sooner than later is often helpful.
· We have some whole and half racks of lamb, and extra thick loin chops as well as tender and tasty New York strip, rib eye and tenderloin beef steaks.
§ We have gift certificates available, for an amount of your choosing!
§ We have 4 beef bundles and 3 lamb bundles available currently. We keep selling out of ground beef, and in order to maintain the value of the entire animal, we need to sell more non-ground beef parts of the beef animal, so we’re tweaking the bundles a bit and we’ll see how they are received (see below).
§ We have several types of lamb sausages available-lamb and apple, garlic and rosemary, merguez and Italian lamb with sun dried tomato as well as lamb salami. We have uncased packages of many of the lamb sausage varieties for those who are trying to avoid pork.
§ We also have beef andouille, beef bratwurst and beef sweet Italian sausages.
§ We have quite a few lamb hearts, kidneys and livers available. We have a good supply of beef fat at the moment.
Revised Bit of Everything bundle- Approx $180 after 10% discount
2 lbs Grilling Steaks (New York Strip, T-bone, or Rib Eye) (approx 1.75 to 2.5 lbs)
1-3 Oven Roasts (Top Sirloin, Sirloin Tip, London Broil or Tri-Tip) approx 4 to 5 lbs
1-3 Slow Cooking Roast (Chuck Roast, Eye of Round, or Brisket) approx 4 to 5 lb
3-4 lb Marinating/Moderately Tender Steaks (Petite Sirloin, Top Sirloin, Flank, Skirt, Ranch, Chuck, or Cube Steaks)
1-3 lbs Convenience Cuts or Bone-in Cuts (Stew Cubes, Kabob Cubes, Boneless Short Ribs or Steak (stir fry) Strips, Meaty Soup Bones aka sliced shanks or Ribs)
10 pkgs Ground Beef (Ten approx 1 lb packages of our standard 90% lean burger, or patties) approx 9 to 11 lbs.
Revised Slow Cooking Bundle-Approx $100 after 10% discount
1-3 Slow Cooking Roasts (Chuck Roast, Eye of Round or Brisket) approx 4 to 5 lbs
3-4 lb Marinating/Moderately Tender Steaks (Petite Sirloin, Top Sirloin, Flank, Skirt, Ranch, Chuck, or Cube Steaks)
2 pkgs Convenience Cuts or Bone-in Cuts (Stew Cubes, Kabob Cubes, Boneless Short Ribs or Steak (stir-fry) Strips, Meaty Soup Bones, Ribs) approx 1.8 to 2.2 lbs
5 pkgs Ground Beef (Five approx 1 lb packages of our standard 90% lean burger) approx 9 to 11 lbs.
Revised Grill Lovers Bundle-Approx 115 after 10% discount
2 lbs Grilling Steaks (New York Strip, T-bone, or Rib Eye) (approx 1.75 to 2.5 lbs)
1-2.5 lbs Steaks (Flank, Skirt, Hanging Tender, Flat Iron or Top Sirloin steaks)
1-3 Oven Roasts (Top Siroloin, Sirloin Tip, London Broil, or Tri-Tip) approx 4 to 5 lbs
5 pkgs Ground Beef (Five approx 1 lb packages of our standard 90% lean burger or patties) approx 9 to 11 lbs.
John was able to open the road into the meadow farm recently, which is a first for late January. He’s enjoying being able to drive out to feed the mother cows, instead of snow machining. It is however, a indicator of just how little snow we have on the ground. Looking at the government sites that track precipitation it looks like our part of the world is between 84 and 88% of normal precipitation. I must say, I for one, was pleased the ground hog said we’d have 6 more weeks of winter. I hope that we’ll get some moisture out of the deal. We have pretty much no snow here at the house and as a consequence the animals are in dealing with mud much earlier than normal. The lack of snow also increases the odds that the crown of our pasture plants will be damaged by trampling or by grazing. The crown is the portion of the plant that survives from year to year and it is where the buds for this year’s growth are being formed in anticipation of spring.
Some of our neighbors are worried about how the grain they planted last fall is doing. Fall planted wheat typically sprouts and then sits protected under the snow until spring when it is ready to take advantage of the spring weather, and thus it is mature in late summer instead of early fall. The lack of snow pack, and the occasional sub zero temperatures we’ve had, may result in some of the fields having to be replanted to spring wheat. I wonder if there will be sufficient soil moisture to grow a spring planted crop of grain or anything else.
John got some good shots of an eagle and the super heavy hoar frost so I’ve attached them here. The last photo is from a week or so ago and shows how little snow we have…the cows are not complaining about getting to graze a bit more and eat less hay.
John and I were both greatly distressed by the death of one of our 1.5 year old meat steers. We determined he was seriously ill, and in need of medical attention, during one of the sub zero periods last month. We were able to get him separated and doctored as the vet recommended but after a week or so of treatment he succumbed. The vet wanted us to try to warm the animal during the most severe weather, and Becca had a great idea. (We all thought putting a 600 lb plus steer in the kitchen was not a viable option). Since we don’t really have a warm enclosed barn we put the steer in our stock trailer and parked it, and him. in our friend’s warm mechanic shop. Getting to hang out at 45 to 50 degree vs. the 10 degrees or so outside seemed to help for a bit. Whenever we lose an animal we feel so terribly. I suppose the only good that comes from it is the reflection and thinking about what signs of illness we might have missed earlier on, or how we could have done something to change the outcome. We can only resolve to be better at our animal husbandry in the future, and to learn from this situation.
John continues to do wonderfully after his hip replacement. He is very much enjoying being pain free (at least in that hip) and has started tackling a number of projects that were put off for too long. I have enjoyed the slowdown in our delivery schedule that happens this time of year, and the freedom to focus on other project. It is a luxury to have more freedom in my weekly duties when every Thursday-Saturday isn’t consumed by preparing for and going to market/deliveries. I indulged my love of books and read a ton last week, as well as finally getting my pantry area whipped into shape, and cooking a bunch. I feel like I’m significantly ahead of my personal norm in getting all the end of the year, and tax, book keep accomplished. .
The kids are doing well. Becca will be busy for a couple more weeks with basketball games in Preston on Saturday, as well as cheerleading practices and performances. I can’t wait for her pre-algebra class to move on from it’s current unit on mark-up and discounts and percents in general since I can’t seem to explain it in the way she says her teacher does and going the rounds every night is getting old. Tom is anxiously awaiting the day that he can take his driver’s license test-mid Feb. It is scary that at not yet 15.5 he’ll be allowed to drive alone during the day. He’s pretty conservative so he’ll be okay but some of his friends being on the road alone is concerning…
Thank you for your support!
Lau Family Farm, LLC
Grass Fed Beef, Lamb & Wool...A Natural Choice
PO Box 337
Soda Springs, ID 83276
208-709-4981 (cell)
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