Out of T-bones and Bacon, Again???!!!!! :)
Cattle and sheep have their young once a year. Sheep are day-length sensitive. In this they are like deer and many other wild animals that only have young once spring has come so there is plenty of feed, and the weather is milder. Cattle can calve at any time of the year, but it still takes nine months before the calf is born, then the calf has to grow. Most calves are one year to eighteen months old when they are processed for beef.
This means if you like your meat to have been grown in a healthy outdoor environment in sunshine, instead of in a crowded, artificially lighted building, you will have to face the fact that supply and demand may make some of your favorite cuts of meat unavailable before the next years’ calf or lamb crop is grown.
We are aware this is very inconvenient, and it is tempting to fill in the gaps with industrially raised meat grown in unsanitary and inhumane conditions. The quality of life for these animals is not healthy for them or us.
So what is the solution?
One option would be to consider how much meat you need for the year and buy accordingly, in the appropriate season for prime availability. This doesn’t work for everyone, as it requires a deep freeze, space, large amount of money up front, and the hardest to come by…FORETHOUGHT!
Another option is to be willing to eat different cuts of meat. Our bacon, steaks, pork chops, and lamb chops sell out almost as soon as we get them in. And I totally get that, they taste super good! But what do we do with the rest of the cuts? A pig isn’t only bacon and pork chops….there’s roasts, sausage, hocks, ect…and the cow provides roasts, soup bones, and hamburger. Same with the lamb. (Not to mention the tongue and LIVER!!!) J….Kidding aside, our organ meats are great and a clean source of nutrients.
Hopefully this helps explain why we are often out of a popular cut of meat. If we can help you with your food supply, let us know. We are happy to consider an option that would work better for you.