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Our family farming history began with my great-great-... (nine generations ago) grandfather Johannes. He, his wife and three children left Saxony, Germany, on April 20, 1734, aboard the ship St. Andrew, mastered by Capt. John Stedman. They landed at Philadelphia on Sept. 22 and eventually settled our family’s first "New World" farm near Society Run in Frederick Township, Montgomery County, Pa., in 1743. Pig farming was our family’s specialty until the mid 1950s. A lot has changed since then. Our BQA cow–calf operation includes 100% grass-fed registered Red Angus, Hereford and purebred Beefalo; 30 to 35 pastured Duroc and Spot pigs; 100 Freedom Ranger broilers; and 90 Golden Comet and Buff Orpington layers. We organically maintain 80 acres, comprising 15 acres in rotational pastures, 15 acres in tillable cropland, and alfalfa/mixed grass hay on the balance. We have never used chemical pesticides or herbicides on our pastures or hay fields. We are not a "certified" organic farming operation, but we prefer the natural/organic approach to help promote sustainability.
11:15 IS RIGHT ON THE MARK! THANK YOU!!!!
If your not "One of the so called SHeeP in this world", and your not ashamed of how your raising your cattle, why not tell all of us who you are? "Anonymous" seem's to be a WOLF in SHeeP's clothing, does it not?
My point is the people buying the premium cuts have more money than most of us and are starting to influence the industy with their buying choices, Why do you think MacD's now offers certifide Angus burgers. People want added assurance above goverment inspectors.