The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 3,600 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 6 years to get that many views.
Click here to see the complete report.
You would have thought that since I produce the finest quality mutton and lamb that I would be pretty familiar with the above rule of thumb. You would have thought…
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Even when things are crazy and your system is compromised by something like the snow It’s reasuring to recognise that the focus on quality pays off even now.
With all the snow all the sheep have come inside so they are not grazing the wildflower pastures at present. However, because all my conserved forage (hay and haylage) is from wildflower grasslands they are still getting great nutrition and their meat is still infused with the wild herb flavour. Sticking to a positive system seems to always lead to a positive feedback.
Been bloggin light for a few months with a new baby girl (Erin Grace) arrived, the BBC good food show (where we sold out of mutton) and the rest.
Expect more regular updates from now on.
I’ve just come back from a very helpful “meet the Cheff” event run by HEFF.
Part of the event was a butchery demonstration by a master butcher. I’ve cut up plenty of meat but this guy was really good.
The thing is he was cutting up half a lamb that was bought at a livestock market – so it was a commercial lamb, bred for production not for flavour.
We used to produce commercial lamb and were part of the EBLEX better returns programme. Basically we were producing lean meat as cheaply as possible that tasted like cardboard.
Part of this agricultural revolution also did for the rare breeds as they had a higher fat content for finished beasts. But as we know the fat is where the flavour and the nutrition is.
Something the butcher said really struck with me: “new regulations meant we had to pay to dispose of the fat we trimmed off the joints so we worked with EBLEX to design animals with less fat on”
When the motivation for producing food is not nutrition or flavour but fat disposal regulations quantity and shape the result is not good food.
With food you reap what you sow!
Having just attended our first food festival it’s good to reflect on the show.
We had loads of helpers from the family from my 7 and a half month pregnant wife to my mum and dad.
Friday was really quiet for all the stall holders, with many complaining about a lack of coverage in the press leading up to the event. Saturday and Sunday saved us really and, being local, it was a great shop window for us. I’ve already had several enquiries and orders.
If anything it underlined my belief in producer integrity over organised branding. Everyone who bought from us could ask us anything they wanted about our products, and we also encourage people to visit the farm if they can. What better recommendation is there than that?
We were next to Top Barn in the food tent. They are pioneering Care Farming and show how local businesses can make a real difference in the community. Why not visit their harvest shop.