March | 2018 | one_local

There is much in vogue these days. One arena that certainly is not, however, is Biblical knowledge. It is a well documented fact that we current Americans are the most Biblically illiterate generations ever in our history.

Whether one believes the Bible is the inspired Word of God or not is a mute point. It is still the best selling book in the world. More civilizations have been influenced by it than any other writing. Spend some time reading it, and try to deny it does not see into the ‘heart’ of man better than anything else written—ever. Want a starter? Here are a few quotes from the book of Proverbs:

The fear of the Lord is the beginning of knowledge. Prov. 1:7
For the Lord gives wisdom. Prov. 2:6
From His mouth come knowledge and understanding. Prov. 2:6
Happy is the man who finds wisdom. Prov. 3:13
The Lord by wisdom founded the earth. Prov. 3:19
Put perverse lips far from you. Prov. 4:24
Ponder the path of your feet. Prov. 4:26
He who walks with integrity walks securely. Prov. 10:9
The hypocrite with his mouth destroys his neighbor. Prov. 11:9
…he who hates correction is stupid. Prov. 12:1
The righteous man regards the life of his animal. But the tender mercies of the wicked are cruel. Prov. 12:10

These keen human insights go straight to the heart of man, like it or not, and they were gleaned from just the first twelve Proverbs! A man, or woman, cannot hide themselves when reading from this book. The words shine straight through us as if we were a little piece of glass from front to back. It is sobering, and beautiful.

So what does all this have to do with eating meat? Just this, it is our own sin that caused the killing and eating of animals. Our ‘original sin.’ That is, the very first sin committed in the Garden of Eden by Adam and Eve. When they disobeyed God and ate “of the tree of the knowledge of good and evil”, God said,”…for in the day that you eat of it you shall surely die.”

Adam and Eve were forced to leave the Garden. It was because of God’s love for us they had to leave. They were not to be trusted again, and God did not want mankind to be eternally dead by eating from the Tree of Life. This would have kept mankind forever in our sin. So, because of love, He sent us away. Yet, He clothed us before we left (another act of His great love for us). How did He clothe us? “…the Lord God made tunics of skin, and clothed them.”

That was the first shedding of blood—for our sake, for our benefit. Blood represents life. Animals were killed for our sake; Jesus Christ died for our sake. This is all accepted by faith for those that believe. The same faith that is exercised every time we drive a car, sit on a chair, eat at a restaurant, put money in the bank, get married…and on, and on. We do all these things out of faith. Think about it.

Ever since that fateful day meat has been a regular diet of mankind, and their skins were our clothing.

Here at the farm, steers are raised for beef. These animals are very well kept. This takes much time, effort and money. They have a good life. All except for one day. It is very hard on us when that day arrives. The quiet of the woods offer sweet consolation to a sad heart when the cattle are hauled off. It is the hardest part of this work. Reread the last quote in the above list again, for it is our guiding light.

Here is a thought to those who question why we eat meat. Who would be willing to keep the loads of animals that sustain us just to feed and clean up after them all the twenty to thirty years they live?

This is why this farming family says grace every night. We are very well aware of the sacrifice the steers have to make for our good. And we are especially thankful for the sacrifice our Lord Jesus made for us on the Cross.

Happy Blessed Easter.

Know the farmer. Know the farm.

Homemade is best!

The righteous man regards the life of his animal. Proverbs 12:10

The animals are well-cared for. This takes time, effort and money.

It was apparent there was some reason family members were not purchasing the good beef that has been raised here on the farm. A Bible verse came to mind that helped explain it, “A prophet is not without honor except in his own town, among his relatives and in his own home.” Mark 6:4.

That explained it. Really, it was a good question though. Growing up on a cow/calf operation on a farm as a youth did not teach much about growing good beef cows. Or did it? The training of our minds has been such that if one does not have a degree in a subject, or years of work in it, how could anything be known on any subject? Years ago that learning was called the ‘school of hard knocks’. Learn by doing, by asking good questions, and reading good material. Learning from those who have walked the long path we newbies have just started on. Learning from trial and error.

Reading, asking questions, visiting other farmers, going to feed stores and touring a processing plant was begun months before the steers arrived. We toured Joel Salatin’s farm, Polyface Farm, in Swoope, Virginia. Purchased several of his books: Folks, this ain’t normal , Salad Bar Beef; and The Marvelous Pigness of Pigs , to name a few. We toured T & E Meats in Harrisonburg, VA. We visited farms and spoke with beef farmers. We spoke with feed store owners about types of feed and how much to give. Finally, we purchased quality miniature beef from a reputable farm and breeder, Bryan Hill Farm in Broadway, VA. That maiden year then became trial and error as the first steers were unloaded onto our green pastures.

The steers were quality miniature Herefords purchased from a reputable breeder.

There were buyers for all the beef, and it was exciting hearing the feed back come in. We knew it was good, and now so did our customers! We are now finishing our second round of hand-raised beef. These, we feel, will finish out as nicely as the first ones. It is satisfying work.

These steers are finishing out very nicely.

So it was exciting when the inquiry came from a family member for a roast. The freezer is cooling a lot of empty space right now because thirteen months have passed since those first beef cows were processed. Yet, there was a nice-looking bone-in roast remaining, weighing around three pounds.

With bated breath we awaited the remarks from this tough family customer. A text came through with this photo and remarks:

The flavor not only was good. It was the meat, it was tender, creamy, almost buttery.

We consider this compliment better than one that could be given from the Queen of England herself! (No offense to the Queen, please.)

Some of our previous blog posts you are sure to enjoy about the cows: “Meet the Farmer & the Farm”, Aug 14, 2016; “The Steers are Gone”, Jan 4, 2017; “Feedback has Come”, Mar 5, 2017.

We all have begun as a newbie at some point or another. Keep on keeping on, do the due diligence, follow your gut and heart, and love what you do! Happy farming to you!

Know the farm, know the farmer.

Homemade is best.