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Celebrating 10 Years

written by

Anonymous

posted on

August 14, 2020

Thanks for joining us! We'll update this blog with a new video each week as we continue to celebrate 10 years of positive change at Riemer Family Farm!

Video 5: Moving Forward Together

Hear the moving words that our next generation of food producers, land stewards, and community members have to share with you in our final video.

Key Points from the video

** We are proud to be stewarding the land, and doing the right thing.

** Our goal now is to change the world, through our regenerative practices.

** You too can help bring change, by connecting and building your local community, and by voting with your fork.

** Every farm, small business, and person matters.


Read a written transcript of this video here.

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Video 4: For the Love of Animals

Come join the Riemer family in the pasture for a closer look at everyone's favorite - the animals!

Key Points from the Video

*Our pastures support many kinds of animals - cattle, sheep, chickens, turkeys, pigs, etc. 

*We don't have to use chemicals to keep weeds out of our pasture - the animals do it for us

*Every time we go into the pasture there's something new

*The whole family helps on the farm - Elli with the sheep, Kalena with the pigs, Caroline with the cats and kittens.

Read a written transcript of this video here.

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Video 3: Planting Diversity

What would you say if Bryce said that beef is just a byproduct of our farm? See what he means and how the diverse plants in our fields come together to help build healthy soil and produce incredible, nutrient dense beef in the video below.

Key Points from the Video

* Our pastures are home to over 18 different plant species!

* Diverse plants have different root structures that allow the plants to uptake different nutrients, resulting in a nutritionally complete diet for the animals.

* We make hay off of our own pastures to feed our cattle and sheep throughout the winter months to keep them 100% grass-fed year-round

* Monocrops require chemical and synthetic inputs to keep the crop healthy, however, the diversity of the plants in our pasture keeps everything healthy on its own - no chemicals needed!

* The diverse plants are home to many different insects, birds, bees, and butterflies

Read a written transcript of the video here.

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Video 2: Better Soils, Better Beef 

Take a look at how soil management over the last 10 years has improved not only the pasture and soil health, but the flavor and quality of the beef you eat, too.

Key Points from the Video

* Grazing stimulates root growth, which feeds the soil and breaks up compaction.

* Having healthy soils helps to protect the pastures from extreme rain or drought

* Worms, insects, and microbes are essential to soil health.

* Rotational grazing on our farm has improved the microbiology in our soils and improved the structure, which both help to produce more nutrient dense forage, and therefore, more nutrient dense beef and other meat products

* Diversity in our pastures over the last decade has helped improved the soils, too, as different plants have different root structures that can make different nutrients available to the plants and animals

Read a written transcript from this video here.

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Video 1: Introducing Change for the Better

Enjoy a brief introduction with Jen and Bryce below, before we head to the pastures in the coming weeks to see the incredible proof that the meat you eat is helping to make some positively wonderful change in the world.

Read a written transcript from this video here.

July 2020.

It almost slipped by, but we stopped and realized that this month marks our farm's 10 year anniversary.

While Bryce's father and grandfather before him started and continued the original beef herd in 1927, it's been 10 years since Bryce and Jen took over the farm and turned it into what we now know as Riemer Family Farm.

We wanted to take the time to stop and share a reflection of the last decade with you. While it seems like a trivial event in these current times, we still wanted to stop and share, because this special anniversary is not a celebration of us. Rather, it is a celebration of all of us and the community and positive change that we have all come together to create.

It's a story of hope, change, taking chances, overcoming incredible challenges, and beating the odds. In these most trying times, we figured that was exactly the kind of story that we all would like to hear. 

Thank you, again. We'll have more next week. Message me at riemerfamilyfarm1927@gmail.com or comment below with any questions you would like us to answer. Thanks!

More from the blog

Preventing Soil Erosion with Grass-fed Beef

Better food starts with better soil. As President Franklin D. Roosevelt famously said, "The nation that destroys its soil, destroys itself." He couldn't be more right. That's why we choose to manage our pastures in a way that protects, enhances, and builds soil. Because if we lose the soil, we lose our ability to grow food.

Which Ground Beef is Best for Me?

Ground beef is always a go-to-favorite for busy midweek meals. Spaghetti, tacos, burgers, sloppy joe, casserole....there are so many things you can make with a good ground beef! But which ground beef should you use? We offer 4 different varieties of ground beef with the addition of our NEW Ground Chuck/Sirloin! So what's the difference between them all? 1. Ground Beef (85% lean) - Traditional ground trim. Flavorful. Classic. Less lean, more moist.  2. Ground Round (90% lean) - Ground from the round portion of the beef. Lean and well rounded flavor.  3. Power Grind Ground Beef (10% liver/90% ground beef) - Traditional 85% lean ground beef ground into a 90/10 ratio with liver for an added nutrition boost with the same fantastic flavor!  4. Ground Chuck/Sirloin (50/50 ratio) - ​A 50/50 ratio of ground chuck and sirloin; both tender, flavorful cuts, and simply delicious! The most flavorful. All of them are perfect for your family's favorite ground beef dishes. Because the ground round is a little leaner, you may need to add some extra water or fat to it when cooking, but otherwise, they cook similarly. We wanted to see if there was any major taste difference between them, so Anastasia cooked up all 4 separately (unseasoned) and subjected us all to a blind taste test. The results were an overwhelming - "It's all delicious!", but 7/8 voted that our ground chuck/sirloin was their favorite. It was ever so slightly more tender and more flavorful than the other grinds, indicative of its higher quality. The one other vote was for our Power Grind Ground Beef. The person who preferred the power grind ground beef in the blind taste test ALSO happens to have anemia (iron deficiency) and since liver is one of the best sources of iron, it's no surprise that their body knew exactly what it needed - more iron! It was pretty cool to see the results, and it's worth noting that nobody could tell which ground beef was the Power Grind because it really does taste like ground beef...just with an extra nutritional boost to it. Take note - your body will thank you! So which ground beef do you prefer? Try our Ground Chuck/Sirloin for yourself.

How to Cook a Whole Chicken

Your whole chickens sound amazing, but I’m just not quite sure how to cook one. I’ve never done something like that before! Listen, you’re not alone. I had never cooked a whole chicken before moving to the farm, either, but it turns out to be much easier than you think!