Tag Archives: Cattle ranch

Wordless Wednesday: Golden Eagle

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Wordless Wednesday: I Got Poison Oak For This Picture

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Wordless Wednesday: A Beef Harvest

WARNING!  This might be considered by some to be gross, inappropriate, or tragic, but I think it is extremely important share the how’s, what’s and why’s of our food. If you have any questions about anything you see please ask – I love to share about the ranch.

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I got some feedback from the California Beef Industry that apparently my blog is offensive. To be honest I’m pretty upset about it.  Jake Dewey from Chico Locker and Sausage called me this morning to say a representative from the California Beef Council called Chico Locker to make sure they knew about it. I’m upset because the CBC couldn’t contact me directly.  I’ve known many of the people that are on that council for years.  I’m upset because I caused Chico Locker drama.  I’m upset my own industry can’t talk to me.  I’m upset they feel like we must hide a major part of our industry.

My intent with this photo essay is to share my life on a commercial cattle ranch. I feel like most of us are so far removed from our ag roots, and that makes me sad. I hope to offer a glimpse of what less than 2% of our population does for a living.  Ag is not pretty.  It is not easy. Agriculture – is dirty, hot, cold, bloody, messy, hard – I have no wish to sugar coat it for my readers.  I want to you to know what it is really like, I want to provide transparency. And I’m heartbroken my OWN industry doesn’t want me to.

That being said, this slaughter is CUSTOM EXEMPT. That means it will not be in the retail market place. This beef is for my family’s consumption and no one else’s.  The reason we choose to slaughter our beef in this fashion is that I think it is better for my animals. It’s less stressful for them.  We don’t have to take them anywhere, they can stay in the environment they are used to.  Again the health, safety and welfare of my animals in the most important thing to us – and the California Beef Council should recognize that on ranch customer harvest plays a part of that. If you look farther back in this blog you will find a prior posting (https://megraeb.wordpress.com/2011/04/18/inside-gasp-cargill/) that shows how beef that goes into the retail market is processed.

I received an e-mail from the California Beef Council after I twittered them the following:

“MegRaeB: hey did you guys have a problem with my blog yesterday? I just got a call from the Locker that you guys contacted them.”

This is the response:

Hi Megan,  I want to apologize how this has spiraled. I didn’t mean to ruffle feathers with anyone. I was forwarded your blog by another organization that saw your twitter message directing your followers to your blog about slaughter. I would like to make the point clear that we are not trying to sensor personal blogs, Twitter or Facebook messages. If that’s the way it came across, I apologize. My concern is that pictures like the ones posted would turn people away from eating beef, or meat in general. Yes, consumers are too far removed from agriculture and our practices and it’s our duty to try and connect the consumer to modern production. However, I do think there may be a better way to convey to consumers how on-farm slaughter occurs, and a better explanation of custom slaughter versus federally inspected slaughter facilities, etc. It’s also important to get the message out to the consumer that as an industry, our collective goal is to produce wholesome, safe beef using the best science and technology available. Research has shown that consumers are concerned about food safety, more than animal handling and environmental issues. The pictures are not only graphic to a consumer, but they also don’t explain the science-based practices and regulations that the industry follows – and the millions of dollars we spend each year to produce safe beef – All of these messages have proven to resonate very well with consumers. Again, I want to apologize if it looks like we have an issue with the post. I’m just concerned about the message consumers will get from the pictures. As an industry representative, I have to be prepared for any possible feedback from consumers, media or other beef producers that might read the blog. I do want to applaud your outreach efforts, I believe we need more producers like yourself doing that. Instead of taking your blog down, why don’t you add a line about “This is how we do in on-farm, to learn about federally-inspected facilities, visit explorebeef.org.”   Please call me if you want to talk about this. I don’t have your phone number. Shannon  Shannon Kelley Public Relations Coordinator

You can tell they didn’t read my blog before they e-mailed me. Bums me out. Like I said before I’ve already posted links to retail harvest, I’ve addressed the science and technology that they industry uses. You can see that sort of information of the website they recommend going to – explorebeef.org. I’m very active on both my facebook and twitter explaining modern beef practices. But how often does a consumer get to see a custom exempt harvest?  Never.  You know what? I’m not sorry I posted these pictures and I’m not changing anything. Shannon – next time we do a custom exempt harvest why don’t you come watch, come talk to me, I would love to explain to you that consumers want transparency, they don’t like it when we hide things from them. And there are many stories in agriculture – not just the shinny, pretty, edited ones on explorebeef.org.

Oh and P.S. I already had explorebeef.org linked to blog. Again might want to read a blog before you attack it. Thanks!

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Being bled out.

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Attaching her to the kill truck so he can process her.

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The skinning process.

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Removing the legs so he can hang her.

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Opening the chest so he can remove the guts.

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Notice how the carcass never touches the ground?

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The guts coming out.

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Liver flukes, a common parasite in natural and organic beef.

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Guts removed, skinning almost done.

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Sawing the beef into halves.

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Now it will be loaded into his refrigerated truck. It will be transfered into the locker where it will hang for a couple of weeks. It will then be cut, packaged and frozen.

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The skinned skull, people want them for projects and landscaping.

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UPDATE: because several people did ask for more information I’m updating this blog by adding some videos. Again if you think you are going to be upset – don’t watch.

http://youtu.be/wzIE_t8JPsg

http://youtu.be/OtIPD_6WeOc

http://youtu.be/Kl1uOnX-l5k

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