Sad day...

Our newest ewe, Lamby Gaga, who was the last one to lamb, had a single lamb this morning that did not survive.  We do not know whether it was still born, or just didn't get started.  It was an unusually large lamb, so that might have played a part in it.  The sad fact is that during lambing season, the shepherd needs to camp out in the barn to aid in the birthing process.  Gaga is recovering well, and should be back out with the goats in a week or so.

2nd Lambs of the year.

Hannah had her twin lambs, one day after Sally had her twins.  Both of these are ewe lambs, and are also healthy and happy.  The weather has turned cold, so we will wait for a couple of weeks before we turn them out.  Lambing is done until maybe March. 

1st Lambs of the Year

Our ewe "Sally Pearl" gave birth last night to twin lambs.  The lambs are Suffolk/Dorsett crosses, one femal and one male.  They seem healthy and vigorous, and are mostly white in color.  I am used to Suffolk lambs being born solid black, which caught me off guard.  Our other two ewes are nearing the end of their pregnancies (one soon one later) and we will post when they give birth.

August/September

The heat has been deadly this summer.  90+ degrees for 2 months straight.  Got hired at Springfield High School as the new Agriculture teacher the first week of August.  It has been an uphill battle ever since.  Finished my Master degree in Agriculture in July, and we welcomed our daughter into the world 3 days later.  Busy summer and fall.

Updates.

Our update for July includes a thumbs up on the quality of our beef we delivered.  Mater's degree thesis is completed, comprehensive exam is taken, and I will find out this week if I passed.  I had two research posters accepted to the 2010 ACTER conference in Vegas, so I might get a vacation.  The biggest news on the farm is the birth of our daughter M.  She is beautiful, and we look forward to introducing her to all the animals (and pets).

Delivering the lastest beef.

The latest butchered beef will be delivered in a couple weeks to it's new owners.  They will enjoy a fantastically tender freezer full of steaks and ground beef.  Enjoy.

All Natural Beef. Local Sales only.

Thank you for your interest in Silvey Family Farms all natural beef. All natural refers to the lack of hormones and antibiotics used in the raising of the animal. Silvey Family Farms uses husbandry practices that promote low stress and a healthier animal. We have been primarily a pure bred and full-blood Gelbvieh cattle breeder, having 20 years experience with raising Gelbvieh beef. Recently we have begun a venture into “Balancer” cattle. This “Balancer” consists of a Gelbvieh/Angus cross-bred animal, which is bred for its lean Gelbvieh beef with a hint of Angus marbling. The beef is still very lean, but is also extremely tender (lean beef can be tough and chewy).


The carcass is aged in a freezer for 21 days before the butcher process can be finished. Once the carcass has been properly aged, the meat is cut up into steaks, roasts and ground beef. Silvey Family Farms will then deliver the meat from the processor to your front door, hassle free. The meat is priced per pound of “hanging weight”, and is offered by the quarter, half, or whole carcass. Hanging weight is the weight of the animal prior to the butcher process, and is usually 60% of the live weight. Typical weights are whole: 600 lb., half: 300 lb., and quarter: 150 lb.
Please email for current pricing and packages.