A new item that we have is beef tenderloin. This is a piece of meat that retains its tenderness regardless of the age of the animal. And boy is it good! Tenderloins are boneless meat with some fat that cooks up to yummy tastiness! Because it was the first time for me to try it, I didn’t take any pics of the beef tenderloin.
These images are from a venison tenderloin that one of my hunters got this year. It is shorter than our beef tenderloins. The process and the result is the same for both animals. I put the tenderloin on a cookie cooling rack and then set the rack and the meat in a 13x9in pan with a touch of water covering the bottom.
I slit the fat so that as it cooked it wouldn’t pull the meat into a half circle. Then I put it in a preheated 400F oven and baked it uncovered for (30-)45 min. Next I checked it. A oven thermometer would be the best way, but not having that, I cut into the meat to see how rare it still was. I needed to cook it for another 15 minutes to get it to medium to well-done.
After I took it out, I let it sit under loose aluminum foil for 10 minutes. and then cut it. (See the pic at the top.) The result was a wonderfully roasted piece of meat. The fat when sliced with the meat adds to the loveliness. And making something so easy to cook that tastes so good – Wow! It is no wonder that tenderloins are considered a delicacy! Ours are $20/lb. and weigh 2.22-3.27 lbs.
On our farm some things happen year round and some things just happen seasonally. On the meat side, we raise beef, pork, and goat, and collect eggs year round. On the veggie side we have our perennials that come up on their own each year – rhubarb, horseradish, asparagus, scallions, mint, oregano, chives. Then in the spring and summer of each year we raise meat chickens and plant annual veggies.
These spring and summer doings have started!
Our first batch of meat birds, 50 of them, arrived last week in the cold. They have done well in the brooder and will move to the pasture in another couple of weeks. They will be large enough to process and eat in mid-June.
On the veggie side, peas, spinach, carrots, and Swiss chard are out of the ground. We have planted red and yellow onions, tatsoi, beets, bull’s blood beet greens, carrots, and lettuce. Potatoes should go in the ground in the next week or two. By mid-May to late May we will plant the warm weather, frost-intolerant crops – beans, corn, squash, basil.
A lot can happen between now and the veggie harvest (and between now and when we process chickens, too) – too much rain or sun, not enough weeding or mulching, predators, like rabbits, woodchucks, or deer. But we have started and gotten things in the ground. Now to work and watch…We will keep you posted!
Savannah, a red Boer meat goat, recently freshened (gave birth) to a buck and doe kid. The buck looks brown and cuddly. The doe has the brown face and white body of traditional Boer goats. She also has a white spot on her nose.
Early one morning we found the kids curled up together in basin. Good spot to sleep and cozy up together.
Pigs like to eat and given the opportunity will spill their feed on the ground. This leads to the feed being wasted. To reduce how much is wasted, someone designed this feeder. We put feed in the top. The back lid keeps the feed from getting wet. When the pig wants to eat, it comes to the front, lifts the lid with its snout, reaches in and eat what it wants. This method keeps the feed contained, reduces feed wasted, and lets the pigs eat what they want. Creative tool!
The Bros purchased a boar and sow late last year. The sow, Maple, came bred. When it looked like she might be ready to give birth, we moved her into the barn. And waited. And waited. Finally, in late January on a Saturday night, she pushed a piglet out. After several hours with nothing else coming, one of the bros reached inside and was able to pull a second one out. And then she pushed a third one out by herself.
She took to mothering, letting them nurse, making a nest in the hay for them to cozy into, and keeping an eye on what they are up to. They have been growing, like they should.
3 piglets is a very small litter, even for a first time mom. 9-16 would be a more common size. But they all survived. And 100% survival rate is excellent.