Freezer update for Wednesday May 20th 2020

We brought in a cow last Friday to finally get some beef back in stock. By Saturday the freezer was already looking sad. It was crazy busy as everyone waited to show up when beef was back in stock. Luckily we have another cow going shortly so we should be ok for the next little while.

Pork continues to be well stocked, although it is from our partner farm and not our pigs. The good needs is that means pork is 20% off and it is available.

Chicken is going to be this week! When I met Christy to pick it up. She explained that she meant “I’m going to start processing chickens this week. You can’t have any till next week. Ugh! We still have guinea hen and rabbit a plenty right now so we’ll be fine till next week when chicken shows back up. When it does, they will be whole chickens only for a while.

Milk is well stocked. A little less raw this week than last week, but we actually had 1.5 gallons left over from last week so we had more than we needed.

Goat was supposed to come in this week. But your farmer is a forgetful idiot and forgot to get it when he was at the farm picking up the milk. It will be next week.

Lastly, some of the freezer pics look a bit dark. I was in a terrible hurry and didn’t turn on the lights in the store to take the pics. Thought they’d be ok. Didn’t realize till now they weren’t. There is more product in their than it looks.

Beef freezer, left side
There is more product than it looks. The pic is just dark.
beef freezer with stock shown
I turned the light on for this one
chicken freezer
Lots of feet came in this week. All you chicken feet users will be happy.
egg cooler
milk cooler full
We got in more of the yummy goat cheese from Cooterville. The last sold out quickly.
milk cooler right side
pork freezer stocked up
pork freezer right side
This is another one of those dark pics. There is more there than it looks like.
premium left side
Plenty of BBQ, pasta, and beef ribs
premium right side
Still plenty of seafood
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Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

A little cuteness to lighten your COVID mood

Out latest piglets are growing well. One of our customers is raising them this time so I’m getting update emails from him, which are awesome. They made me smile. I hope they make you smile.

piglets nursing from their mom
Piglets nursing from their mom
Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Beef, its (going to be) whats for dinner

Just got word from our processor. We WILL have beef in the store on Friday. I’m going to go pick it up and we’ll be able to get it put away prior to opening on Friday so for those of you who are waiting to see if beef shows, it will be there.

See you Friday (and Saturday)

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Freezer updates as of 13 May 2020

As before. Here is the short summary:

We are OUT of beef. There is some ox tail and some osso bucco. That is it. However we SHOULD pick up our next cow on Friday so we should be fully stocked then.

Pork was just picked up, just over 400 lbs of cuts which is the equivalent of about 2 big hogs. This is from our friendly farmer we sourced from, which we spoke about before. Also, the processor has now informed us that we won’t be able to process any more hogs (after the two I just dropped off Monday) till OCTOBER! Argh!! We are going to have to be really nice to our friendly farmer to keep us in pork till we can get to the processor this fall. Things are REALLY getting crazy.

Chicken is still missing but we have more rabbit and guinea hen in the freezer. Christy said another couple of weeks till we get chicken again.

Milk is still flowing like normal. In fact we have more milk this week than I’ve ever seen.

Goat meat should be coming back in next week. It just wasn’t quite ready to load on the trailer this week. Barely missed. it.

Now for pics of what this week looks like. First, the pics of our trailer freezers this week. They were as full as I’ve ever seen them. I had to play Jenga to get everything to fit, which is unusual.

cooler full of farm goods
Sorry it is blurry. I didn’t realize till I was posting this. Basically it is slam full o fpork, with milk and eggs stuffed in every crack of space
cooler full of farm goods
Milk two rows deep, plus eggs wherever I can squeeze them. And some raw butter
cooler full of farm goods
More pork, and more cream. Plus CHORIZO!
Milk for one week
This is the most milk I’ve ever brought back at once. And we’ll still run out.

Now for our freezers. This is stocked (thanks Jeanette!) and as you’ll see it today when we open.

Beef freezer empty

As I said, the beef freezer is empty. Friday should be stuffed full again.

Beef freezer empty
There is some osso bucco left and some oxtail
Chicken freezer with everything but chicken
Chicken freezer with everything but chicken

There was some personnel issue at the creamery and we only get our normal flavors like chocolate, strawberry, etc. We got those by the case but not the one off flavors we needed. We are still in good shape on ice cream though. Guinea hens and rabbit are well stocked.

Egg cooler fully stocked
Egg cooler fully stocked

We received our full order of eggs and we have a few left over from last week so we are in good shape. Goat cheese, lard, etc are all in good shape as well.

Milk cooler full
Milk cooler full
Milk cooler full
Full on this side too
Pork cooler well stocked
Thanks to our friend, we are able to have some pork again
Not everything is fully stocked
Not everything is fully stocked

But we are able to get pork from him sooner than with our hogs and we can order more with greater frequency so that makes life a little easier.

All except beef is well stocked
All except beef is well stocked
Seafood is still in good shape
Seafood is still in good shape
Sausage freezer
Chorizo is back!

Again, we are supposed to pick up beef this Friday so if you are hankering for a steak, make sure you stop by Friday or Saturday. I’ll also post as soon as I know if I can pick up Friday morning so everyone who wants to come Friday can do so.

Thanks again for everyone’s patience.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Product update as of 6 May 2020

We were able to get some good product this week, with updates on lots of items. The short summary is:

Beef is almost gone but a cow is going to the processor this Friday. Back next Friday 15 May.

Our first pork from a friends farm hit the store this week. The label of Ninja Cow 2 didn’t happen due to a mixup, but fortunately they also didn’t put our logo on the package like they normally do. So any pork with no Ninja Cow Logo is the pork NOT from our farm. This pork will be discounted 20% off of our normal pricing to reflect it’s origin.

Ninja Cow farm logo
Our now somewhat famous logo

Milk came in like normal and we are fully stocked for the week.

We did not receive any chicken this week, and I didn’t even ask when it was going to be available. Maybe next week? Maybe after? Who knows at this point. The cool spring hurts the chicken growth so tell me when the weather will turn warm and I’ll tell you when the chicken will be here. We did receive in guinea hen though which Christy says cooks exactly like chicken and she said she prefers it over chicken. We’ll be carrying whole guinea hen till the chicken is completely restocked.

Due to a mixup we didn’t order any rabbit this week. More next week for sure.

We aren’t the only ones out of product though. Wendy’s, who gets their meat from commercial large processors is having trouble getting beef into their restaurants, with 20% of them taking beef completely off the menu. Yikes!

End of quick summary

We made our normal Tuesday run to get product. Getting pork, cheese, milk, ice cream, etc this week. This was our first week getting pork from somebody else’s farm so that caused a bit of extra visitation at the processor but everyone there is super nice so that’s more fun than a chore. I did something that I don’t normally do this week. We had all three freezers on the trailer full so I took pics of the freezers loaded so you get an idea of what has come into the store this week.

Farm product in a trailer mounted freezer
Pork in the boxes, along with cream and cheese from Cooterville Farm (New item!)
Farm product in a trailer mounted freezer
Our raw and non-raw milk fills one entire freezer. This is double stacked two deep
Farm product in a trailer mounted freezer
Eggs, ice cream, and hiding below the ice cream, guinea hens
Farm product in a trailer mounted freezer
We brought in over 30 pints of ice cream this week. Someone has a sweet tooth

Some of you may have noticed that these are pictures of freezers. Especially that the milk rides in a freezer. You may be thinking to yourself, “Self, if he is putting milk in the freezer, isn’t it freezing it and messing it up?”

The answer is no. Some of the product is frozen when we get it, some of it is refrigerated. By using freezers, we are able to keep the frozen product frozen, but the items like milk are not in the freezers long enough to freeze. It would take many hours to freeze all that milk, maybe even most of a day. My route is setup such that I am only on the road for a few hours. If I have to go all the way to Acre Station (5 hour day), I pick up milk on the way back. In fact, milk is always my last stop, which means the milk is only in the freezer for 45 mins to an hour (depending on if I stop for lunch or not).

Farm product in the display freezer
Seafood is fully stocked again

Jeanette and her family went to meet our seafood provider. With the restaurants shut down, they aren’t coming to Raleigh as often so it took us a few weeks to get another order. As hoped, we did get some big beautiful scallops along with lots more shrimp. You can see that pizza dough and pasta are also fully stocked. The pizza dough flew off the shelves after Jeanette brought it in.

Farm product in the display freezer
Ribs and pasta in the premium freezer

We are fully stocked on BBQ again. And we hav some beef ribs left. All the premium steaks are gone at this point but they will be back next week.

Farm product in the display freezer
Pork before Jeanette restocked from our latest pig

We still have a good bit of pork leftover, including bacon, from our regular pigs. Jeanette will be restocking the pork chops, Boston butts, etc. from our latest pig today.

Farm product in the display freezer
Other side of the pork freezer
Farm product in the display freezer
Milk, cheese, cream, etc are all fully stocked
Farm product in the display freezer
We have two brand new goat cheeses from Cooterville Farm. A buffalo ranch and a herb cheese. Both are REALLY good. These are a new item.
Farm product in the display freezer
Eggs are stocked to capacity

We did not run out of eggs last week with our normal order, and I picked up an additional 10 dozen this week beyond our normal order so we should be in great shape on eggs this week.

Farm product in the display freezer
Guinea hens are in stock, as long as they last

Jeanette was in the process of stocking this freezer when I took this. The ice cream will be fully stocked when you get here Wednesday. She selected some new flavors, one of which is banana pudding. According to Spork, who couldn’t resist, it is quite tasty. I have the Corona 15 (instead of the freshman 15) waist line currently so I abstained. It looks like we do have one rabbit left that I didn’t notice before so there is rabbit too.

Farm product in the display freezer

The beef freezer is getting kinda sad. Hamburger is gone. Most steaks are gone although I think some sirloins are still on hand. People seem afraid of the large sirloin steak. They don’t realize that there are two steaks in one package. And if that is still too big, you can always cut the steak in half and have four steaks from one package.

We also had a number of people come in and get Osso Bucco last week after I mentioned it. Good for you! It is a great, inexpensive cut, and we still have some left. In case you didn’t have any good recipes, I’m linking a recipe that Lucy wrote a few years ago.

farm fresh beef in the freezer, mostly empty though

Again we are dropping off our next cow this Friday, and picking up next Friday so we should be fully stocked on beef by next week.

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Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Pics of the freezers again, as of this morning

Things continue to be dynamic. Jeanette had a fairly epic day on Wednesday with a lot of product going out of the store. With that said, there is still quite a bit left and more to come.

We have a cow going to the processor this coming Friday, a week from today. We have pork from the processor Tuesday and Wednesday (two trips this week for me). We hope with sunnier weather to have more eggs consistently, especially with the pullets starting to lay. And of course our dairy farm continues to crank out milk and butter as fast as they can. If we don’t have what you need today or tomorrow, tell the girls working the store to put you down in the book and we can call you when it comes in.

beef freezer

Beef continues to dwindle down as our demand is outpacing our supply. However steaks, hamburgers, roasts, etc are still available. Looks like we won’t make it till the next cow is brought back but as of now, we have beef.

Chicken freezer

The chicken freezer continues to be sad. We are well stocked on ice cream. We have feet and some necks. And you can see the rabbit. Next week we’ll be getting guinea hen so expect some poultry in here starting Wednesday.

eggs and lard

We have eggs still, maybe enough to make it through till next week. Although my daughter is baking cakes so that will burn through a few dozen so who knows. Butter, lard, cheese, are all in good shape.

Our freezer of premium cuts, seafood, and pasta are in pretty good shape. Shrimp remain and we hopefully have them and scallops coming next week. Pasta is in great shape. Steaks are getting pretty thin but I think I saw some ribeyes left.

Cheese is well stocked. We just received a new supply. Raw goat milk, and pasteurized milk are still in supply. There is even some chocolate milk left!

The pork freezer is getting thin, but we should be getting some more pork Tuesday AND Wednesday of this coming week. This will be the Ninja Cow Farm #2 pork, from another farm here in NC. These hogs will not be the same quality as our pork, and will be discounted because of that. But at least it is better than a freezer with cob webs in it.

The sausage freezer is stocked deeper than it looks. We have back stock of sausage so expect it to stay like this for some time.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

A quick update with good news about our processor

A few posts back, I told you that someone at our beef processor had tested positive for COVID-19. They isolated that person quickly and sent them home. They then tested everyone in the building.

Big smile

I checked back with the owner as soon as the results came back. Only that one person has the virus and everyone else was clean. They are not back to normal there yet, but they are slowly getting there. All indication are that we will be getting our cow processed this month on schedule. That is fantastic news and I just wanted to share it with everyone.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Inventory update as of Tuesday 28 April

Today I made my normal Tuesday loop of Eastern NC to pick up product for the store.

Christy, our chicken farmer, had a Monday today. The truck wouldn’t start. The battery wouldn’t take a charge. The hog wouldn’t get on the trailer. Everything went wrong. Fortunately, I’d forgotten to pay her last week when I picked up so when she got out the truck over an hour late for our meeting, I reminded her that I was a deadbeat customer and had no room to talk (I’d paid her in full for both as soon as I saw her invoice this morning.)

It is all good natured and we do a lot of business together. I was happy to wait for her as she bends over backwards for us routinely.

The only chicken we received this week was a few packs (the last packs!) of ground chicken. We are still waiting on the first birds to be ready to harvest. Maybe next week. Maybe the week after. Depends on weather and whatnot. We did receive a good amount of rabbit and lots of ice cream. Christy also told me that she had lots of guinea hen in the freezer available, and that she actually preferred it to chicken. She said most people don’t think about guinea but maybe we should try it? I told her to be ready for an order next week. For those who are missing our chicken, expect guinea hen in good supply next week. The cooking and eating are nearly identical, except you get more white meat than on a comparable chicken. Poultry is going to be back on the menu next week!

While I was waiting on Christy, I inquired with our pork processor if any of our pork might be ready to pickup. Please? Maybe? Fingers crossed? Brooke said not only was some ready, ALL of it was ready. This is the pork I dropped off a few weeks ago after getting it from the processor down East. I didn’t think it would be ready yet so this was a great surprise.

I was able to pick up dinner sausages, breakfast links, BBQ, and I don’t know what else. It was about 600 lbs of pork so what would normally be two months worth of sausage. It’ll probably last till next week with what is going on currently.

I then went to visit our dairy farm and had a good visit with the lady who runs that. We received our full complement of milk, yogurt, butter, etc like clockwork. She’s amazing. I don’t tell her that enough. Have I mentioned how much I love our farmers and people we work with? They are all busting their humps to get us product so you can buy it.

Case of honey
Speaking of farmers that I love

When I got back to the store, I found a box of honey from our hives, all bottled, labeled, and ready to go. Jennifer had been by and it looks like the first honey harvest has already happened. That is awesome because with the allergies blowing around in the wind, we could all use a little local honey.

All of the below pics are prior to Jeanette restocking Wednesday before the store opens. All the product I brought home, except for the milk, is still in the stock room and not in these pics.

Onto our remaining stock.

Ice cream and feet.
Ice cream and feet. Breakfast of champions

The chicken freezer continues to be sad. We did restock on ice cream so at least we can starve to death happy and fat. Expect a big load of guinea next week.

Full load of eggs

We received our full order of eggs this week. Some may be a bit smaller than normal since some of these are from first time layers but I’d rather have smaller eggs than no eggs. Combine this with the other egg produces we have delivering on Wednesday and we should be good on eggs this week.

Beef freezer half full of beef

We put 800 lbs of beef in the freezer last Friday. There are already holes in the freezer where things are getting thin. We can only get so much, so fast, so this will have to last till the 14th when we drop off our next cow.

On a postive note, the test results came back from our processor where they had the COVID-19 scare. Only one worker had the virus and he’s quarantined. Everyone else is clean. The whole place is likely being doused with enough commercial cleaner to float a battleship and we should be in business for our next cow. Phew!

Beef freezer
Full fridge of milk

One thing we are getting like clock work is our normal supply of milk. In fact we are getting more pasteurized milk than ever so we should be in good shape on milk, both raw and not.

Don’t eyeball the yogurt (Jessie!) that is ordered for a customer.

Pork freezer looking kinda empty

This picture doesn’t include any of the pork I just picked up. But we are out of butts and most pork chops. We do have a pig at the processor right now and I expect to get those cuts next Tuesday when I make next week’s run.

More sad pork freezer

The right side of the pork freezer is looking sadder than the left. Again, this is all before being restocked.

Sausages in the freezer

This freezer will be fully stocked when Jeanette restocks. The locopops are also fresh and just picked up so bring your kids, we have fresh snacks for them.

premium cuts of beef and pasta

Our premium cuts freezer is still fairly well stocked. As is the pasta. We just restocked it and we are already ready for another order.

shrimp in the freezer

Our shrimp is about 1/2 way gone from the initial order from a few weeks ago. We have scallops coming next week I think. Might be time to get some shrimp coming too.

All in all, we are in about as good of shape as we can be considering what is going on. It seems that the world has gone crazy again and that grocery stores are getting wiped out again since Tyson foods President said to expect supply disruptions. I just had a state wide broadcast of a farmer trying to get rid of 4000 piglets because he had nowhere to take them and another farmer I met today was telling me of a friend who had long abandoned hog houses that people were trying to rent just to have somewhere to put their hogs because they cannot get them processed.

I thought maybe we were getting on the backside of this thing. Looks like there are more bumps in the road coming. Rest assured, we are doing all we can to keep things sane and normal here in our store.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

New pork source for our farm

Traditionally we’ve only sourced our protein from one source. Beef and pork from Ninja Cow Farm, chicken, rabbit, quail, etc from Brittany Ridge Farm, goat from Cooterville Farm. Things like that. But with the times we are living in, we are having to do things we’ve never done before.

Momma pig, in labor

I called this week to schedule another couple of hogs for the processor. I’m already using a processor that is hours away due to farming details that you don’t want to hear. Well when I asked if I could get in Monday, like this coming Monday, I was told I could bring two hogs, only two, on May 11th! And the next hogs would be June. Yikes! We need pork now, not a month from now.

And even if we scraped by from now till May 11th, it would not work to have no pork till June after those two hogs.

And we are getting short on hogs, period. Like, we don’t have enough to process and put in the freezers so we are going to run out no matter what.

So with all that in mind, I reached out to a farmer I know to see if he had any hogs he was willing to sell.

“I just dropped one off at the processor this week. Do you want him?”


So that is the good news. Pork will be here shortly.

The bad news is, these are more conventional hogs. They are farm raised, local, all that stuff. But they have a diet of corn, not a diet of produce like our hogs here on this farm. That means the meat is going to be different that what we normally sell. They will be labeled under our farm name because we are buying them as live hogs going forward. I’m not sure how I’ll label them. Ninja Cow #2? Ninja Cow Emergency Backup Meat? I don’t know. I’ll come up with something so you can tell them apart. I’ll be able to tell them apart just looking at them.

Because they are more conventionally raised, we are going to just discount them from our normal prices to offset the difference in meat quality. That is probably more than you want to know but we don’t want two sets of items in the point of sale system. It would make checking out a nightmare. So we’ll just ring up pork chops and pork chops and put these new cuts down as on sale.

We are still working on producing more pork here. I found an old customer who purchased breeding stock from me a while back who is now breeding his own piglets. I just bought out his recent litter to give us more pigs going forward. I’m also working some other angles to get us back into higher production on pork here on our farm. In the meanwhile, we’ll bring in this other pork to fill some holes in the freezers till things level out.

One day old

As always, we are keeping you abreast and fully informed. I know some of you won’t want only our pork and I sincerely appreciate that, really. We are doing the best we can with what we have. If we have a price difference, and an availability difference, maybe some others will pick the lesser priced pork which will make our limited pork more available for those the choose it.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Good news and really bad news

Today was going to be touch and go on our getting our beef back in time. If we didn’t get it before open today, we were going to close the store. That is how barren our shelves are right now. No sense having you good people come out only to be disappointed. Things were tense and the processor has been having a crazy time of it trying to get through everyone’s needs. I called at 0700 this morning.

“Please answer, please answer, please..”


Thank goodness! I explained that I was checking to see if my cow was ready. Before I tell you the answer, let me explain. The processor and I aren’t friends from way back. We didn’t got to different schools together. He’s not my cousin. We don’t hang out after work. But I’ve been taking cows to him for years, once a month, like clock work. I also try to be people’s favorite customer. I don’t want to ask for more than can be delivered. I don’t whine we they can’t do what I wanted. I don’t loose my mind when something goes wrong. I tell them I’m disappointed, but I appreciate their efforts, and move forward. We have a good relationship.

“Uh, it isn’t ready yet, but I’m getting your cow cut first in line. I’ll have you ready before we shut down today.”

Yes!! First in line. Not only will we get it back today, we’ll have it in time to get stocked and ready to open at 2pm! We had a great looking cow dropped off, and now I’m getting it back on time. We are good to go and it is going to be another beautiful day at Ninja Cow Farm. Woo hoo!

That is the good news.

“I gotta get yours done, because we are shutting down early.”

“Why are you shutting down early?”

“This damn thing going around. We had someone test positive.”

Wait, what?!

Our processor, where we get all of our beef processed, had someone test positive on the cut floor for the corona virus. Insert foul language here.

We’ve already spent considerable time going through this internally, so rather than rehash it here. I’m going to give you all the summary.

  1. The person who tested positive was on the cut floor. Our cow was not on the cut floor prior to that person going home.
  2. All the people in close contact with that person had already been sent home.
  3. The sanitize the crap out of the cut floor between animals.
  4. The owner himself cut our cow this morning, not one of the regular line workers.
  5. According to the CDC, there is no evidence to support the transmission of COVID-19 via food either via packaging, take out orders (this is why we can all still get takeout) etc.
  6. The USDA inspector was onsite (I know him too) and while I was there I talked to him. He wasn’t worried at all.

With all that said, here is what Ninja Cow Farm is doing.

I handled all the meat from their freezer with gloves and an N95 mask (I’m not bragging, it was covered in all kinds of gunk from being left in the shop for who knows how long. Remember when they were just stupid masks and not a critical item?)

When I got home, we mobilized a team of people to handle the intake of the meat.

Jeanette, the Mrs, and I devised a plan on what we’d do. We tasked Jeanette’s son Cody to bring in the meat one tub at a time, into a clearing area in the stock room.

One tub at a time, and one package at a time, the girls took each package of meat and wiped it down with a solution of bleach per the CDC’s guidelines.

Each package was thoroughly wiped down and then allowed to dry for at least one minute, also per the CDCs guidelines.

Then Jeanette would take the now clean tub into the store and stock everything in the freezer.

So your meat has come from an inspected facility, cut by the owner himself, cleaned in bleach (the packaging, not the meat itself), and frozen. And the CDC says you can’t get it from warm food handed to you in a box from Bojangles. I think we’ve done all that we can.

With that said, some of you may not feel comfortable. Some may want to switch to MREs from the fallout shelter. My asparagus is coming up. Maybe some of you want to start living out of your gardens. Whatever you want to do is fine by us. But as we’ve always done, we are being transparent about what we do, where your food comes from, and how it is handled. As for this month’s cow, I think it is handled. Next month, I have no idea. I assume the processor will be shut down for 14 days before everyone is allowed back to work. We have a cow scheduled to be dropped off in, you guessed it, 14 days. That means that best case scenario, we’ll be dropping a cow off on day 1 of them being back to work. When everyone is out of practice and the whole system will be messed up. Whatever mess that might be, that isn’t even taking into account the massive backlog that will be waiting when they do return to work. From all the farmers who were scheduled to take animals over the next 14 days. Remember, it takes about 90 days to get on the schedule with the processor.

And while we are all worrying about ourselves (me included in this), let’s remember that our processor is a family run business and they are about to go at least two weeks with no revenue. And their employees are all about to be sent home for two weeks. The average employee at a meat packing plant doesn’t have two weeks of funds in the bank.

Looks like COVID-19 just hit a little closer to home.

So like I said, good news, and really bad news. But we’ll keep doing what we do and being here for you, and keeping you in the loop.

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Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.