MM Livestock Co

We are adding 40 head of Registered Aberdeen Angus Cows to our program. the beauty of this decision is we are keeping it in the family! My Cousin has the last of the cattle that carry the Genetics that my Grandfather was using until his death. We were able to secure bred cows with traceable Genetics that have an uninterrupted family ownership going back 80 + years. These girls are old timey cows topping out at 1200-1400lb. Not the little guys that are dominating todays market. The fact that these new cows have never seen grain and finish out at 18 to 22 months makes them pretty special. Combine that with the gene pool we already have in place and we have unbroken familial genetics that go back 140 years. There aren't very many operations that can back that claim. With our focus being traceability and superior Genetics it wonderful to be able to keep it in the family.

There are some regional differences in cut names as Shanen pointed out. Here on the West Coast we have Ranchera, Further east it's called flap, Out here its an O-Bone, there it's an arm Roast. Ribe-eyes are Spencers, And of course the California Coined Tri- Tip. That's sirloin Butt for you Easterners. Flat Irons are Center Chuck Hanging Tenders are Butchers Filet and the list goes on! No matter what part of the country you are in, those of us that raise Grass Fed meat for your table can and do provide you with Humanely Raised, Safe and delicious meats by any name. So check for a rancher close to you and order up some cowboy steaks, Coulotte, or london broil and tell all your friends to "Come a Hookin!" Meg

Hey gang. I've been getting a lot of calls asking how much you get from a steer. The actual weight will vary from animal to animal but the cuts don't change much. Here is a breakdown for you on the number of each item per steer. This is a Standard cut animal with 1" thick steaks. Special instructions will alter the numbers. 12T-Bone steaks, 14 Porterhouse steaks,12filet, 14 Top Sirloin Steaks, 12Sirloin Tip steaks,15 Top Round Steaks, 22 bottom round steaks, 23rib eye steaks,2 FLANK STEAKS, 2TRI TIP, 7 beef Ribs, 135 ground beef, 6 soup bones, 4rump roasts, 2 brisket, 14 chuck roasts, 4 o-bone roasts, 6 shoulder clod Roasts, 5 ranchera, 1 hanging Tender, 1 liver, 1 tongue, Hope this helps! meg

I just want to thank all of you that have rallied to support us. We are about half way to saving the home place and with your support it looks like we just might make it! Our CSA is really starting to take off and those of you that educated us about cowpooling have been a Godsend! We always offered quarters, sides, and whole animals, you folks that got friends and neighbors to go in with you are amazing. Our customers are very important to us and you are showing us daily how important we are to you. By purchasing larger quantities it's a win win. You pay less for top quality Verifiably safe meat and we hopefully get to keep the place where you can come and see how its done. Thank you all again for supporting us and keep up the good work! Without satisfied customers spreading the word we truly would be lost.

I had a gal join our CSA and she asked a question that needs to be addressed again. She asked how we prove that our meat is "Clean". I asked her to define what she meant by Clean ans she said,"Can you prove what they eat is safe?" Yes We Can! While we are waiting for final approval from Animal Welfare Approved and American Grass fed. We adhere to the USDA Natural Guidlines and our stock is certified under that umbrella. That means: Livestock receive a plant based diet free of animal by-products, genetically modified grains, hormones, and antibiotics. Since our Cattle and Sheep are grass fed they exceed the criteria set by the USDA. The pigs are on a certified Organic diet as well as being pasture raised. Same for the birds. I offered to let her come and review our test results if she liked. We test our water and our Pastures annually for the health of the land and the animals that graze it. She asked about corn and soy. We don't feed either grain to any of our stock because gen-mo disclosure is not mandatory and I'm not taking chances. We pay a bit extra to have our meat graded and tested. Our Food supply has been so severly adulterated that we feel we must be able to prove that our products are safe, free from additives, and grown the way Nature intended it to grow. It may take our animals a little longer to get to your plate but I think is worth the wait.

This is our second week at the new Sunday Farmers Market in Downtown Fallbrook. It's a new market and the folks there are Great! The Market Coordinator is an amazing lady and the vendors are the best! We all help each other! What a concept! If I want a dipping sauce for my samples, The strawberry lady says here you go! if the steak sandwich folks run out of steaks I give em what they need. If Terry wants a sauce for her killer salmon fajitas, baba foods has it! Everyone laughs and enjoys themselves so much! It's a real community Market. The customers are warm and friendly and it's just a great way to close a busy weekend.