Slowly, I am making progress through my family photos. There is one album among them that belonged to Ella Byrd Brown as a teen. It has some pretty amazing photos. I think I need to get through it first in case there is anyone, still alive, who remembers any of these people. This album has notes and pictures drawn onto some of the photos, which is an interesting look into her life. The first photo I’m going to share has this written on the back:
“Class in ’24 Mrs. Eldred teacher”
written in childish handwriting I am not familiar with. I think it is Ella Byrd‘s, but her child style. Ella Byrd would have been about 11/12 in this photo. She is the tall girl, second from left. Her sister, MaryBrown (later Mcintyre) would have been around 6/7. I can’t tell if she appears in this photo. The girl in the front row, with the bob, and white collar, looking toward Ella Bryd, does resemble her.
Class in ’24 Mrs. Eldred teacher
I know, because of the 1920’s census, Ella Byrd and Mary’s Parents were still in Lassen County, California. But by 1924, I believe Sam had bought and moved our family to the Pony Hill Ranch in Indian Valley, Plumas County. The photos in this album tend to confirm that. However, since there are no buildings in the background, it is hard to say where this was taken.
I know many of the same families who lived in Indian Valley in 1924 are still there today. So readers, do any of these kids look familiar? Do you remember any tidbit about Mrs. Eldred?
I spent last Thursday driving around North Eastern California with my Dad. This is interesting because this is the first time we’ve done this in my adult life. The Brown side my my family has history in this area of California. Driving around this area prompted my Dad to tell some family lore, which I love. This got me thinking about all the pictures I inherited and how I need to continue to Throwback Thursday them before I lose all the people who have memories of this time.
On the back of this photo, in perfect script, are the names of these fine folk. They are family members of mine, one I actually met. Many of the people in this photo appear in other photos I have. Hopefully this winter I’ll post all the ones I can find. In the meantime please enjoy…
It’s that time of the year again! I’m finishing beef for you!
After much complaining and sulking on my part, my Parents have graciously given me our open heifers to sell as beef to you. These are the sisters of the animals we sell to commercial outlets, your Whole Foods, Costco and Raley’s. These heifers didn’t do their job, to get pregnant, so they now they get go to your freezer camp.
Herd-mates of your beef checking out Boo dog
I like to eat heifers because I think they are just a whisper sweeter. This is just personal opinion though. These full blooded black angus heifers are 24-30 months old and weigh around 1100-1200 pounds. I believe the best meat comes from beef animals this age, breed and gender.
This has where they are living, better view than your house, huh?
These beefs have enjoyed a grass diet, here on the ranches, their whole lives. Recently they have been enjoying their summer on clover and natural grasses in picturesque Indian Valley, California. They have received no antibiotics, added hormones, and our handling set up is based on Dr. Temple Grandin’s methods.
This year, I am offering both grass finished and grain finished animals. I know the popularity for totally grass-fed beef is growing, especially for people involved with CrossFit. If you want a grain finished beef (this is what my family eats), I plan to use a corn, oats, and barley with molasses mix. I plan on starting the finishing process this week, so if you are interested best let me know sooner than later. The beef should be ready for pick up in September.
Down to business. I charge you for the actual live animal. You will be the proud owner of a live heifer for a while. When the beef is “finished”, I will make an appointment with a mobile slaughter truck and have the beef killed here on our ranch. I am a big fan of this because the beef will not experience any stress, one second she’s hanging out with her cow friends, doing cow things, the next she’s not.
You will work with the Locker to order the cuts of beef you want. It’s my favorite part, a Foodies dream! You can choose your cuts, how many per package, ect. Please check out this link, it’s a great reference. The Locker will guide you through the cuts and make this experience educational.
My beef usually goes for around $2000-$2400 for a whole beef. However, most people don’t have room for a whole beef in their freezer, so I offer ½ and ¼ beefs as well. (The general rule is about 28 pounds of meat per cubic foot of freezer space.)
If you choose a half or quarter, you will split the cost of the whole beef. The prices fluctuates based on how you want your beef finished (grass is slightly more) and how much you get. A whole is slightly cheaper than a quarter because it’s less work for me to sell in bulk.
You will pay me and the Locker separately. The Locker charges an $125 kill/disposal fee per animal. This is for the death of the beef and the disposal of the inedible parts. Then they will charge you $1.20 per pound for the hanging weight to hang, cut, wrap and freeze your meat. If you split a beef, you will split the processing costs as well. I warn you, once you buy beef like this, it’s hard to go back! The frozen beef will last way over a year in your freezer.
Almost ready heifers! Yum!
Before I breakdown the ballpark costs for you I want to talk about something important (in case you didn’t read the PDF I linked above). My beef averages around 1200 pounds when it is slaughtered. After it is slaughtered, the blood, organs and head will be removed, leaving about 62% of the original body weight. This is called the “hanging or rail weight”. After that, your carcass will age, losing another 21% of weight. This is the industry standard. Because most people don’t see this process, sometimes they think they are going to get 1200 pounds of meat and are very surprised when they end up with about 600 lbs of packaged, frozen beef.
So let’s ballpark price and amount for a half of a beef shall we?
Let’s say you want a half of an 1200 pound grain fed beef. That’s $1000 for the beef. Now you want to have it killed. That is half of $125, ($62.5). So far you’re committed for $1062.50. And you have 372 pounds of beef that needs to be cut and wrapped. You pay the $1.20 per pound to do that, adding another $446.40 to the $1062.50, you already accrued. You have a grand total of $1,508.90 invested in 295 pound of premium beef. This gives you an average of about $5.11 per pound for beef where you know how the beef lived, how the beef was treated and how the beef died.
Please check out https://www.beefresearch.org/ for more
I know this seems overwhelming. But it’s not once you get going. I strive to make this as fun and educational as possible. I will help you with recipes for unfamiliar cuts you will receive, you can come visit you beef before it’s death, in short, I want you to be as involved as you feel comfortable because I believe that should be a right.
Please email me at MegRBrown@gmail.com if you have any questions, comments or concerns. Thank you!
Agriculture loves to put an opinionated woman in her place. My friend Abbi said it best, “the Goldilocks mentality… be strong but not too strong. Be smart but not too smart”. If we step outside our allotted roles we become fair game for attacks and put downs. This does serve a purpose though, it keeps us in our place, it keeps us subservient and quiet.
Gender roles, patriarchy and sexism are still very much alive and well within agriculture. We still perpetuate them, we still are guided by them, we still adhere to them. I was reminded of this when I was tagged in the comments section of a status update from the California CattleWomen’s Facebook page. The post was a variation of the “Why We Don’t March” status update that floats around rural Facebook every time a women’s march is organized (fun fact: women were not even allowed in FFA until 1969).
Before I delve into why this is an issue, I’d like to post the groups mission statement. I believe it’s important to know the mission of a group. It is as follows: “Because California is the world leader in food production, the most productive agriculture region on earth and because; the production of Beef Cattle is California’s fifth largest commodity, we, the California CattleWomen will focus on promoting a better understanding to consumers as to where their food originates; the quality controls used towards its safety; the impact the Beef Industry has on the economy of California; and the overall, far-reaching contributions the Beef Industry has to society as a whole.”
The post from the California CattleWomen
This is problematic when a public group representing agriculture would post such a divisive, tone-deaf and antiquated status update. Obviously, it’s an attempt to silence consumers who speak up when something is wrong, by women who often have a family name or land that affords them some protection from the wrongs. It also perpetuates the rural/urban divide, which is something agriculture has been struggling with for a long time.
I know many agriculture groups are struggling with membership. This is perhaps a major reason why. All women in agriculture are not going to have the same experiences. A greenhand young woman will not be treated the same as the fifth generation rancher. Women who are brave enough to point out how we can be better by marching, or protesting are not our enemy. Offering support to the younger, more progressive generation will encourage us to join these groups. It will bring new life blood. Alienating us will only continue to spell the inevitable, slow, death march of these groups.
The cattle industry desperately needs some good PR. We really need consumers to see cattlepeople in a better light. We have lab meat, environmental issues and a whole slew of other controversies where we NEED the public’s support. Posting something that attacks the dominate grocery shopper (women) is not a smart marketing tactic.
Maya Angelou said: “When someone shows you who they are, believe themthe first time“. It is so easy to find farmers and rancher insulting our non agriculture peers on social media, it’s like we forget the public can see it. Then we wonder why we are not communicating well with our consumers, why they don’t listen to us. We get upset when they call us uneducated or ignorant. You know what? I think they are just listening to Ms. Angelou; we are showing the public who we are, and are being treated accordingly.
I know the women who run these accounts have attended and even been panelist and presenter at many conferences teaching us ‘to reach beyond the agriculture choir,’ just like me. I learned alienating our consumer on public accounts was a bad idea, even on personal accounts. I just feel at some point we need to admit we’re not really trying to win consumers over, we’re not trying to learn from them. No, we want them to know how much better we are because of our lifestyle. Again, not promoting betting understanding to our consumer.
The industry is at a tipping point. If our groups and leaders stepped up and lead by example, I know we could create some positive change. We either need to become serious, follow our mission statements, and stop attacking the hand the pays us or realize life as we know it, is going to change. Here is my call to action, let’s be better. Let’s stop putting down our consumers for things they are passionate about. Let’s gently remind (call out) our ranching peers to do the same. When we see industry groups setting poor examples by posting tasteless, hurtful things, let’s ask them to learn from their mistakes and stop. Our way of life simply depends on it.
Over the past two years our ranch has been involved with two fires. In 2017, the Cherokee Fire burned our ranch destroying homes, trees, barns, out buildings, water infrastructure, fences and corrals. It caused almost $4 million in damage to our home ranch. The Camp Fire happened in 2018. Although we were spared from flames damaging our property, the evacuations, water infrastructure damage, smoke damage and stress to ourselves and animals is still causing major problems.
The home ranch still burning the morning after the Cherokee Fire.
Living through several natural disasters I’ve become accustom to answering questions about what we do, as cattle people, to mitigate damage from fire. For six generations my family has lived in this area, running cattle with little change. Fire has always been part of our plan, however the past few years it seems like it has been excessively different.
In honor of Earth Day, I’d like to show you one big benefit of grazing cattle; fire fuel load reduction.
The two photos below were taken one year apart. The top photo was our ranch un-grazed spring of 2018. The Cherokee Fire destroyed all of our fences so we were not able to run cattle on this side of the ranch during the winter of 2018 like we normally would. The result was grass that almost grew taller than I. The fuel load was massive and we were so scared we were going to burn up, again.
The second photo shows what healthy grazing looks like. The grass is managed and healthy (as are the cattle). The cattle also release nutrients back into the soil with the poo and provide us with food and fiber. Cattle play an important role in fire prevention in our area.
As we enter the 2019 fire season, I’d like you remind you, your local neighborhood cattle are working hard to mitigate potential damage around our communities. They are doing this without using pesticide, electricity, loud mowers or fossil fuel, just a four chambered stomach. Help support them by having a lovely hamburger or steak for dinner this week?
This recipe is one that has always existed for me. My Mom got the recipe from her ex boyfriend’s Mom before I was born. It was a staple growing up. It was made for every ranch work day. Quite frankly, I take this dish for granted. I didn’t realize just how deeply satisfying and delicious it was until college, when my friends would beg me to take them to my Parent’s with me for lunch. For a while we called these Todd’s beans because my friend Todd talked about them so much when we were in college.
This recipe is just a suggestion. You can add things, like jalapeños or bay leaves or not. It really depends on your personal preference. My Mom generally doesn’t put peppers in hers, whereas I go crazy and use chicken stock, bay leaves and jalapeño in mine. It’s important to not salt this dish until the end because the cured pork already has a lot of salt.
Cranberry beans are my favorite bean.
1 ham hock (or meaty ham bone or ham shank if you want a less meaty batch of beans)
1 pound cranberry beans (I think cranberry beans are a must have here, they are a really great bean!)
1 (or 2) minced jalapeños (optional)
1 onion, chopped
3 cloves garlic, smashed (optional)
1 or two bay leaves (optional)
Water or chicken stock
Salt and pepper to taste
Soak beans overnight, drain and rinse. Place beans in large stock pot or crockpot; add all ingredients and water or broth to cover. Turn heat to high, watch closely, when it starts to boil, place lid on pot and turn temperature to simmer. Simmer for several hours or until beans are cooked and meat has fallen off the ham hock. Use slotted spoon to remove bones and any undesirable parts from ham hock. Then taste, add salt if needed or more pepper, depends on your tastes.
Cleaning the ham hock is a crappy job, lots of little bones and stuff to get out.
This makes incredible leftovers too! It also freezes well. Try with it with Mexican cheese and tortillas, it’ll rock your world!
2 days agoby megraebI just want to acknowledge my butcher. This man I respect tremendously. When he gives me feedback, I listen and implement it. He has knowledge and skill I could only dream to have. If you get the chance please support and give credit to your local butchers and meat cutters. They are the unsung hero’s of the meat industry. #ag#thankabutcher#hardwork#art#thankyou#ThatsMyMeatForTheNextYear#grewit
3 weeks agoby megraebCalifornia is an amazing state. We have ocean, we have forests, we have mountains, we have lush fertile valleys, we have desert. I saw everything but ocean today. #california#diversity#love