[FIG-ALL] Fwd: Local Beef

[Daniel Barclay and Marjorie Allison]

> Dear Friends,
>
> I am now taking orders for our planned butcher date of February 3,  
> 2010.  We will have two, fourth generation, all natural Black Angus  
> steers available for 2010.  These steers were born, raised, and  
> finished on our small farm west of Macomb.  These steers have had  
> no contact with antibiotics, growth hormones, or pesticides, and  
> are grass finished.
>
> We moved our ranch operation this year.  We had an opportunity to  
> purchase 30 acres, a home, and barn on West Adams Road.  This  
> property offers a larger fenced pasture and closer location to  
> town.  As it turned out, we are located directly across from Bare  
> Foot Gardens; a thriving Community Supported Agriculture venture.   
> It has proven to be a great move.
>
> I am taking the steers to the locker on February 3rd, so orders  
> should be ready approximately two weeks later.  You pay the locker  
> their fee when you pick up your beef.  As for the price of the  
> beef, I’m doing things a little different this year.  I will be  
> charging by the hanging weight which comes directly from the  
> locker.  The price per pound in hanging weight will be $3.15 a lb.  
> Depending on your individual processing, this will put the finished  
> product in the neighborhood of $4 to 5 a pound.  Remember, this  
> includes steaks, roasts, and quality that can’t be found in your  
> local store.
> Please place your order as a ½ or ¼ side of beef.  In speaking with  
> the locker, they are not able to customize 1/8 of a side of beef,  
> so it is suggested that two families or individuals split a ¼ and  
> coordinate regarding the processing.  I hope this does not cause  
> any inconvenience.
>
> Thanks for partnering with us as we try and provide quality Black  
> Angus beef, which is locally raised and free of hormones and  
> antibiotics.  Please call or write with any questions.
>
> Tye and Jill Adair
> 309-836-2971
> tfadair at liberty.edu
>

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