Cow 78 has just walked into the new slice of lucerne. There’s no back fencing here so the white post has no wire on it. It will be picked up and stored on the side when I’m done taking photographs. The untouched lucerne is on the left, the eaten end trodden-on part is on theLire la suite "All day long I chew and moo"

Our goal on the farm is rather simple: feed people with great-tasting beef. We found the breed we liked the best for flavor and bought a herd of Salers. We’re very happy with them. But we started with Mirandaise: Back then the plan was to buy a herd of Gascons. That’s why the cowshed inLire la suite "Bye bye Mirandaise"

A grasspunk borrows his wife’s fancy DSLR camera and takes photos of… grass. This is the Florida paddock. It has been resting six weeks so far. There’s a whole lot of ryegrass here that has shot up this spring. There are what look to be three or four different grasses in the photo below. There’sLire la suite "A tour of some wild grass"

Lots of cow butts in the Emerson lucerne paddock. Little G-Unit is one now and filling out. We want to keep her for the cow herd since her mother is Big Cow and is still producing at seventeen years of age. G-Unit looked scrawny at 12 months but is now looking much meatier at 14.Lire la suite "Cows and Lucerne in Emerson"

While waiting for the first saleable meat to finish we wanted to try out the local butcher to see if he would work out for us. We also have four children and are totally fed up with paying for beef at the supermarket when we have health and flavor walking around the fields. So weLire la suite "The local butcher and a 14 month old bull carcass"

If you are a cat, you get very good at finding spots that are sheltered from the wind yet get full sun. Ideally the surface is comfortable, too. Grey the barn cat has developed the habit of sleeping in the tractor seat. The only problem is this seat is becoming popular and good spots areLire la suite "Barn cat skillz"

One of the discussion groups I follow was sent this BBC news item on a French butcher who thinks English beef is the best. It was interesting enough albeit with a couple of errors, but I was curious what was behind this item. It was this book: It turns out there’s a Parisian butcher byLire la suite "The BBC’s spin on grass-fed beef"

After those wordy posts, here are some photos. Firstly, that mystery legume is in flower. I need to find a few minutes to go searching through the plant identification sites to figure it out. My guess is some form of wild pea. Some of the fescue left standing has gone to seed. The cows willLire la suite "Less talk, more photos of grass"

Here on the farm we produce beef raised and finished on grass, and as you can expect some of the most influential books for us are those that deal with grass. Pasture-finishing has a different set of challenges than grain-finishing, so there are plenty of things to learn. One of those books is Allan Nation’sLire la suite "Anibal Pordomingo and grass-fed beef"

We needed a name for the farm site that represents what we do: create tasty beef raised on grass pasture and plenty of time. The old site name was cool, but wobbly.com doesn’t tell you much about us. Wobbly was the name of an old motorbike of mine, and it would have been perfect ifLire la suite "We are now grasspunk.com"