I'm with ya Steve. We are trying to do our part with the education. We have a niche market. Not only do we raise them naturally, rotationally graze, nothing in confinement. Our pigs and chickens, egg layers as well as our broilers are outside on grass 24/7, we also have chosen specific breeds that thrive with this model and also are known for exceptional taste. All our breeds are recognized by the American livestock breeds conservancy as some level of endangered. Many of them are also recognized by slow food USA in the "Arc of Taste". In the arc of taste are red wattle pork, st croix and Tunis sheep, bourbon red turkey, and the American buff goose. We raise all of these as well as the red poll beef. The industry would have you believe that beef is beef, pork is pork, that way the only thing you should consider is price. Industry wins at this every time. My question is, when you go into a restaurant and order fish, do you say just bring me some fish? We all know salmon is different than cod. Ok off my soap box too Steve
Yes, it is halved while hanging. A stainless meat saw is used. It can be a hand saw, or in larger shops it can be an electric bandsaw that has a counter weight lift assist system.
All of our stuff is done under state inspected processing. So we can sell to anybody, within the state.