MM Livestock Co

Sorry I haven't posted in a while. I've been trying to get cows tested so we can move them, working to save the home place, plus the daily routine of checking livestock and rotating pastures. Dealing with the loss of a good friend(more on that later). We are custom harvesting 2 steers for our cowpoolers on Tuesday so if anyone wants to see how it's done be here by 10. We've been having a blast at the Markets as well. Saturday in Temecula is always fun, even in the rain. but if a more laid back market is your thing come see us on Sundays in Fallbrook from 11-3 we're always cooking up something, and John the hotdog Guy has at least 1 kind of our sausage each week. Tony's there with his killer Hummus and the cake lady's stuff is to die for! Teri will be back next week with her fish and don't forget the honey gal! Let's see what else? Oh, the Velociraptor (aka Gracie) had her pups! 6 little BC babies! 4 girls 2 boys. All are spoken for but 2. She's one heck of a young dog and daddy is probably the 2nd most Talented cowdog I know. Grace is back to work and motherhood seems to have given her focus. She's settling in to the stockdog routine nicely and will likely start trialling next spring. Thanks again for all of your support. I'll post more regularly I promise! Meg

We have been offering Grass Fed Ranched Bison for a while now. (You can't call em wild if they're behind fences! Besides that the wild ones are protected.) and there are some tricks to preparing it and not having Rubber Bands! 1. Bison is extremely lean and if over cooked is tough. Buy yourself a good meat thermometer and never cook steaks over medium rare. 2. Roasts need moist heat, slow ovens, or braising to be tender. 3. Start Steaks Frozen, this seals in the juices and helps maintain tenderness and only adds a few minutes to the total cooking time. 4. Don't fiddle with it! Put it on and leave it alone until it need to be turned. 5. Let it Rest. Wait 5- 10 minutes after cooking it for the juices to re distribute You'll be much happier for it! And finally, Bison cooks Much faster than beef so keep an eye on those steaks! Here's Donny's almost infamous recipe for Buffalo strip steaks. Paint steaks with Olive oil and sprinkle with Sea Salt, Cracked Black Pepper, a little Granulated Garlic and Cumin. Put on a Hot Grill 4-6 min. Flip and repeat. Use a Meat Thermometer and remove when steaks reach an internal temp of 135f. tent with foil and let rest 5-10 minutes. Carry over will bring the internal temperature of the meat up 7-10 Degrees and the juices will redistribute through the steak. Your steak should be a beautiful medium rare and tender. Enjoy!

We have been truly blessed. My friend Lou Files brought a couple to my place in need of a place to park their motorhome for a few days. They have jumped in with both feet to help take some of the workload off of the rest of us. My hay is in the barn the day it gets here, all the little "fix its" are being tended to, and all my dogs got a bath! With 4 working BC's an Akbash an Aussie and assorted Farm Mutts that was a chore! I've asked them to stay the winter and they have agreed. ( I hope they decide this needs to be there base of operations for their Mission Work) So the next time you visit say Hello to William and Candy, they were brought to us when we need them the most and are fast becoming indespensable members of our Home Farm Family! A big bonus is Will is as big a Dutch Oven junkie as I am so we'll be testing lots of new recipes before the competition season starts next year! We'll pass along some of our favorites. I'll be moving cows next week and will keep you all posted as to how that goes. Take care and Happy Holidays!

This year we played it smart and had our customers pre-order their holiday Turkeys. Mr. Morales suggested that we take our numbers from last year and double them. By mid September we knew we had under estimated how popular they would be. He raised just enough for our pre order and CSA. We do have birds available for Christmas as well as a few Ducks and Geese. Again these are by pre-order only. It takes about 18 weeks for the birds to reach maturity so I apologise in advance if we can't meet the demand.

I apologise for taking so long to post but we've been frantically fighting to save the home place, taking care of all the stock on multiple leases, trying to get hogs moved down from up north, and in the midst of all that we didd an interview with our local ABC affiliate on the merits of cowpooling. The story aired last nite but you can see it on line. I can't think of a better way to show folks what we do here and stop detractors in their tracks. We are still here, Still working hard for our customers and friends, and thanking you all every day for the love and support you all give us. We are planning a thank you party for our supporters after the first of the year so you can see first hand what your purchases are saving for future generations of producers. Thank you all so much. We truly wouldn't be here without you! Meg