Abundant Pastures Ranch (FAQ)
1. When is meat available?
  We try our best to have meat available for our customers 12 months of the year, we typically have more available in the months of June, July, Aug,
Sept. but can offer some meat in the other months depending on the growth of the cattle.

2. What is hanging weight?
  Hanging weight is the weight of the animal after it is killed and gutted. It is typically 50 to 60 percent of the live weight of the animal.
3. What is the butchering procedure, and how is the meat packaged?
  Our butcher is Adams Meats who is a smaller family owned business located in Pella Wisconsin. Animals are typically slaughtered on a Tuesday, and later in the week the customer will receive from us the hanging weight and the amount owed on the animal, deducting any deposit that has been made. The customer then calls Mr. Bob Adams at 715-754-5136 and gives their custom butchering instructions. Mr. Adams is an experienced butcher and is always helpful in giving butchering advice. You can make decisions such as how thick you want your steaks, how much hamburger per package, size of roasts, stew beef, whether you want beef ribs, etc…  the meat is hung and dry aged for 12 to 14 days, and is then available for pick up.
4. What do your beef quarters consist of?
  Our quarters are split quarters, equally divided from the front and rear of the animals, so that everyone getting a quarter gets the same cuts. Please be advised that those that order quarters are more limited in their butchering instructions, as it has to be cut the same as the other person purchasing a quarter. Often Mr. Adams can match you with someone that wants similar cuts. Also, if you can get a friend to order a quarter with you, you can have more customized butchering.
5. What kind of cows do you raise?
   We have selected Scottish Highlanders as our brood cows for our grass fed beef. We also use Jersey/Holstein crosses and have found that they produce a very desirable product also. We select medium frame cattle that finish well on grass. The Scottish highlander cattle are very resistant to the cold in northern Wisconsin and also are very fly resistant due to the long forelock and coats they have.
6. Do you use herbicides or insecticides on your pastures?
  We use no herbicides or insecticides on our pastures. We practice Management Intensive Grazing (MIG) which helps us to control weeds naturally. Basically, we try to move the cattle every one to three days to mimic nature, and to allow the grass over 30 days rest between every grazing period. This involves using portable electric fencing and providing water in every new paddock. While this is very labor intensive for us, it increases the impact that the manure has on the pasture, it increases the grass production, which in turn helps eliminate weed growth. When the cows graze in very heavy density for a short period of time and then the grass is allowed to rest a long period of time, this helps produce lush, healthy pastures. This also helps our clover to abound in our pastures, which is a natural producer of nitrogen.
7. What do you feed your cows other than grass?
  We feed hay in the winter, most of it cut off of our pastures. Occasionally we supplement with extra hay from a local farmer. We also feed trace minerals, which are natural minerals, salt, etc… that cows need to remain healthy. We use salt extracted from Redmund mine in Utah, this is natural sea salt from ancient seas and was sealed in the earth from volcanic activity long ago. the salt is pure and has over seventeen beneficial nutrients and trace minerals in it that have not been contaminated because they were sealed tightly by the lava. We feel this is a better supplement than what others use because it is pure and natural and our research shows that cows not only love it, but that it increases their health and reduces the need for any other suppliments. Other than that, we feed our cows nothing else. No corn, no grain, no steroids, no nothing.
8. Is your farm environmentally friendly?
  Short answer, yes. We use perennial pastures, instead of planting every year. This is a great protection against soil erosion. Many grassfed beef producers do plant annual crops, because the cows can put on weight faster with some annuals. Our cows drink well water instead of pond water, which increases our cow’s health. Finally, we sell only locally, we do not ship meat. Our butcher is 4 miles away from our farm. The typical grocery store cows have probably traveled over 1,500 miles before he is picked up by the consumer. That same consumer has cows within 30 miles of his house that could and should have been bought locally.
9. How does finishing on grass affect the taste of the meat?
  The taste of the beef is superior, and the hamburger especially is superior to feed lot hamburger. Because the beef is so much leaner, it does need to be cooked shorter amounts of time, as overcooked lean meat will be tough. Cooked correctly, our beef is healthy, lean, tender, and delicious. We hear this from our customers, the great majority of whom are repeat customers and are excited about our healthy, natural, grass-fed beef.
10. How soon do I have to order to reserve my meat?
  As soon as we have beef available I usually put it on the website or Facebook