Well, yesterday I picked up the last fifty broiler chicks of the season. I think just about all of those fifty are sold, but if anyone is interested in any let me know and we'll see what we can do. These fifty will be butchered on about October 15 of this year.
I had to run to the grocery store earlier today to pick up some much needed food staples. It is amazing how much bread a family of eight goes through once you're packing lunches for six of them five days a week. It was encouraging though to realize that I didn't really need any meat or veggies while I was there because we've been eating what we can produce here. I must confess that I did buy some Johnsonville Brats because my dad is coming over this weekend to help me tear down the "junk" barn. I know they are made of junk meat probably from Smithfield (Lord forgive me), but I do love me a bratwurst. I could have used some ground beef too, but I absolutely refuse to buy Cargill ground beef so I passed, and I'll just have to wait until I can get to the meat market to get some.
Charlotte and Curly, our two pigs, are growing well and are as mischievous as ever. I've been wondering how much they weigh, because we are aiming to have them butchered at around 225 to 250 pounds. I did a little research and found a formula for calculating the weight. All you do is measure the length of the pig from the crown of the head (between the ears) to the base of the tail. Then take a girth measurement around her chest just behind the front legs. The formula is: WEIGHT= (LENGTH X GIRTH X GIRTH) / 400. Charlotte measured 43" long x 36" girth or approximately 139lbs. Curly was 45" x 37, or 154lbs. I'll check them out here in another month and see how they are. Right now I need to decide where I am having them butchered and the logistics of that whole process.
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