When Dave and I started our operation we had no idea how long it would take us to reach certain goals. But, we at least had a vision to guide us through much of the briars and brush that was obscuring much of our path.
We knew we wanted to raise buffalo as natural and wild as possible. We didn't want to raise them like cattle, we didn't want to supplement their diets with grains, and we wanted to provide an environment that mimicked their ancestral lands as closely as possible.
We also wanted to honor the buffaloes throughout life. Their history, their heritage, and their purposes.
In doing that, I wanted field harvests, where they were dispatched in their habitat without stress and fear. Where they dropped without ever knowing anything was a threat, and they were at peace the moment they were harvested.
It isn't like that when you round them up, load them on a trailer, and then haul them to a processor. But, to sell retail cuts, we have to jump through certain hoops and abide by a lot of regulations set by the USDA and FSIS. This greatly hindered the process of reaching the field harvest goal.
Yesterday was our first field harvest, and another goal was achieved. And I will never (my mom always warned me to 'never say never')...I mean EVER go back to putting our animals through a roundup and load-up situation for harvesting.
I am so happy to announce that going forward, Buffalo Ridge Farm is a true pasture-to-plate, field-to-freezer, full-service ranch.
Our goals are still primarily on conservation and preservation of the species as natural and honest as we can provide with limited land. But our secondary goal is directly attached to that first goal. To produce truly healthy buffalo meat, we have to raise healthy buffalo.
The first three harvests slated for 2024 are pre-orders (which are sold out). Going forward, our State and/or USDA-inspected retail sales will resume as culls are identified. *Our harvests are set around the need for population control of the herd so that we ensure the quality and quantity of grazeable forage. Keeping them "fat and fluffy" is a balance between the land and our husbandry skills. So we don't pre-set harvest dates.
We're adding the option of primal blend ground to our ground meat retail store so that our customers can reap the highest rewards from our all-natural meats. Because, if you're like me, you want the healthiest selections, but personally I just can't eat organ meats. The texture is so different to me, it isn't palatable. My dad loved liver and onions, and many of my friends enjoy it as well. I've always wanted to eat it, but I'm weird!
We'll also be introducing a new pricing menu for our customers in the coming weeks, one designed to make purchasing much easier. So, stay tuned! In the meantime, thank you for following along on our journey of raising America's Keystone Mammal - The American Buffalo. I hope my blogs and updates are informative and provide some entertainment as well as knowledge about these amazing creatures.
Happy New Year, may 2024 be filled with good health, happy hearts, and full blessings!
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