In 2010 it was sourdough. This year itâ€™s meat.
My journey into the world of breadmaking resulted in a life of no bought bread, and I anticipate this yearâ€™s meat venture will do the same. In short, if we havenâ€™t raised or caught the meat ourselves, we wonâ€™t be eating it at home.
As those whoâ€™ve been here before already know, I was a vegetarian for seven years and now I am a free-range rare breed pig farmer along with my hypercompetent husband Stuart and three orsmkids. I was not a vegetarian because I thought humans shouldnâ€™t eat non-human animals. It was because I couldnâ€™t bear to be complicit in the realities of industrial meat farming – â€˜Concentrated Animal Feeding Operationsâ€™ or CAFOs, where animals are never given the opportunity to dig, scratch, munch on grass and otherwise express what Joel Salatin calls â€˜the pigness of the pigâ€™. I donâ€™t want to make animals suffer throughout their lives so that they can end up on our plates, and nor do I want to participate in the environmental degradation caused by intensive systems. So when I came back to meat, I stuck with ethically raised, until ultimately we decided to take our ethics and our advocacy to the next level by becoming producers ourselves.
So as smallholders, we are in the luxurious position of being able to raise our own animals as part of a healthy agroecological system, whereby some of them are for sale for the economic viability that allows us to live here, and some are for our own consumption. The pigs are our tractors, efficiently turning the soil in preparation for the next seasonâ€™s fodder crop (and for our expansive vegie garden), the sheep and cattle manage the grass growth and keep our paddocks healthy and safer from fires, and the chooks convert our kitchen scraps into a plentiful supply of eggs (and we eat the excess roosters).
On our 69 acres, weâ€™ll ultimately have about 10 rare breed Large Black sows, two boars and an ever-fluctuating number of weaners and growers, and then we also currently have a dozen Lowline Angus cattle and seven Lincoln sheep. The very awesome Ellie also just brought us about 100 rainbow trout fingerlings that weâ€™ve put in the Home Dam and are hoping wonâ€™t be eaten by cormorantsâ€¦ and then thereâ€™s the ever-expanding flock of heritage and common chooks.
We will, of course, be slaughtering pigs regularly as thatâ€™s our primary farming business, so I think there will be a ready supply of pork, both fresh and cured. However, we tend to serve lovely pork roasts only for gatherings here on the farm, and we eat mostly cured pork in small doses as a flavouring for otherwise vegetable-based meals, plus the occasional sausage. In short, just because weâ€™re pig farmers doesnâ€™t mean weâ€™ll be binging all year on pork.
Our aim is to slaughter about one cow per month and sell the meat locally, which will also mean weâ€™ll have access to beef when we want it, but Iâ€™m going to record our consumption and weâ€™re aiming to basically eat one cow this year.
With the sheep, we have one ram and four ewes, all of whom had their first lambs last winter. One had twins who died of exposure the first night and another was killed by either a fox or more likely, our dog Maya, who sadly had to be put down as she was a menace to small animals. 🙁 That left us with just two lambs, a ewe and a ram (which Stuart castrated so is now a wether). As our original ram is not the father of the ewe lamb, weâ€™re keeping her so weâ€™ll have one more breeder, leaving us with just the wether to eat. And so what might have been as many as five lambs to eat this year was reduced to one, and that is what weâ€™ll eat.
Itâ€™s these vagaries of supply that we lose touch with when our only connection to the meat we eat is through the butcher or the supermarket. Have you ever thought about how many lambs it took for your annual consumption of cutlets? Chicken thighs? Pork belly? And who eats all the parts you donâ€™t like or know how to cook? Iâ€™ll be in a much more knowledgeable position as the year progresses to tell you what a smallholder can produce for home consumption in a year, and also which cuts become the real treasures when theyâ€™re only enjoyed once or twice in the entire year.
Roast chicken used to be an annual event, not a weekly one. And thereâ€™s a good reason for it – itâ€™s bad maths (in both global and domestic economies) to eat too many chickens, and good maths to eat lots of eggs instead. We wonâ€™t be killing the goose, weâ€™ll be collecting the golden eggs. Only surplus roosters that grow from eggs hatched by the broody bantams will be eaten here on the farm, which means very little chicken in our diet. And when you think about how many lives we take for consumption, one cow goes a hell of a lot further than a chook.
An exciting aspect of this adventure is that Iâ€™ll be butchering whole carcasses myself with Stuartâ€™s help. I figure I need to so that I understand the cuts better before sending subsequent carcasses to the butcher with my cut sheet so we can have confidence in what we sell. I butchered our first pig last month and it was fascinating and extremely useful to understand more deeply how many pigs it takes to sustain a household of omnivores. Next up is a cow, which Iâ€™ve been sternly warned to have quartered at the abattoir to make it possible to handle!
In short, Iâ€™m hoping that through our year of what we propose will be a sustainable amount of meat eating in an ethical, smallholder system, weâ€™ll be able to demonstrate how much meat (and the diversity of cuts and animals) is sustainable for the planet and its many inhabitants. We expect to continue our habit of roughly 50% vegetarian dinners, and of course small portions of meat at omnivorous mealtimes. In fact weâ€™re starting the year with nothing but a slab of our bacon in the fridge as we wait for the next slaughter, so are looking at a purely vegetarian couple of weeks, which is fine with us, and a great season for divine salads full of nuts and berries!
But you donâ€™t have to live on the land to eat like you do. Hopefully this will be a model for city dwellers and country folk alike, because weâ€™re all living on the same planet. Hereâ€™s to a tasty 2013!
10 thoughts on “2013: Our Meat is Real”
Fascinating to see all this, less than 18 months after you started. Full marks. Our eating habits are roughly the same, but we depend on farmers’ markets and ethical butcheries for our meat, so it’s wonderful to see you doing it all yourselves. Hats off to you and I look forward to seeing how things develop.
Excellent Tammi, great photo! We are in a similar situation to you although our stock numbers are a little higher. Life/eating should be like this shouldn’t it? It just makes sense. Wishing you all the best for 2013.
Thanks, Jude! The bit that amazes me is how we’ve been able to do this much with me working full time. I look forward to doing even more when that changes! 🙂
Thanks, Jane! And yes, I wish everyone could enjoy this lifestyle – it’s so healthy & happy. We’re grateful we were able to make this move after long wishing for it. Lucky us, hey? 🙂
Congrats on achieving what you are setting out to do, realising your food and ecological philosophies. I wish more people would think about food the way you do, and either do the same or source their food from producers like yourselves. I’d be interested to see how you think this particular lifestyle is achievable for city folk, though, or what measures could be taken to provide city folk with genuine ethical food options? Do you think issues raised by particular lifestyles, for example the ethical dimension of agroecology, creates even greater (dialectical) tension between city and country?
Good on you, Tammi, you are such an inspiration and a great ambassador for the ethical food movement. I look forward to reading more about your meaty adventures.
I keep scrolling back up to the photo on your post, the look on your kids face is a crack-up.
I am most envious about your journey and sure as hell looking forward to following your adventure along the way. I hope you blog about it often. And while i can’t see myself living in a smallholder system like this i’m sure there will be elements of it that i can take and apply to my own way of life. Good luck, Tammi!
You disgust me.
Nothing ethical about killing and butchering animals.
Thanks for stopping by and sharing that with me, ‘cos I was wondering.