Asparagus – Bacon – BBQ – Hamburgers They all have one thing in common, Dung and a lot of it! Some consume dung while others produce dung. Composting on the cheap, a crash course
A new or existing asparagus garden requires lots of well composted dung added to the soil to produce a bumper crop of everyone’s favorite vegetable, Asparagus. Asparagus Plant Once For Years Of Fine Dining Without amending your asparagus garden soil with a lot of well composted dung, your asparagus garden will never produce a really healthy, bumper crop of those tender sweet tasting little ‘asparagus’ spears. From planting to first harvest will take three (3) years of (TLC) Tender Loving Care and feeding your asparagus garden a lot of dung in the process.
Timing is everything. From birth to market day. A longhorn calf will take three (3) years or more of TLC, all the while converting a lot of pasture grass, hay, corn, calf creep feed and range cubes for added protein to dung before it get’s to that magic weight of 1,200 or so pounds. Grin .. It takes a lot of time, feed and effort to grow a BBQ steak or hamburger, pork sausage (hotdog) or chicken for your BBQ grill. A pig takes 6 to 8 months from birth to achieve 280 to 300 pounds which is the common market weight for a pig. Even those cute little hot wings or eggs for your breakfast table will take 6 or 7 months from hatching to market or egg production. Growing poultry, pork or beef to fill your freezer is not ‘Fast Food’.
When calculating the weight of your feeder cow or pig, a good rule of thumb is a calf or pig will, if provide a proper daily ration of quality feed, will gain on average 1 1/4 to if your lucky, 1 1/2 pounds of weight gain daily. Hence a 6 month old calf or pig can be expected to weigh 225 – 250 pounds plus it’s weight at birth.
Pigs are commonly processed for table meat at 280 to 300 pounds of weight and beef feeder cows normally weigh about 1,200 pounds when they are processed for your freezer and table meat.
Chickens will start laying eggs at 24 to 26 weeks of age and in general will lay 1 egg every 27 or so hours for about 2 years. After that egg production will quickly taper off. That’s when you should start processing poor or non layers for your table and freezer.
Don’t go postal and scream at the butcher that is processing your feeder cow/pig for your freezer when he tells you your big fat 1,200 pound cow has a hanging weight of less than 800 pounds. Or that your 300 pound feeder pigs hanging weight is 180 pounds.
Where Did That 400 Pounds Of Cow Go? You can expect to loose very close to 40 percent of the live weight in fat and the bits and pieces normally not returned to the owner. Things like head, tail, hide, feet, tongue and other internal organs that most Americans don’t want to eat.
Prepare a list of all the parts you want back and give this list to your butcher. Parts like tongue and cow tail, commonly called ox tail is good used in soups, stews and chili. Kidneys and cow tongue are great to use in making meat and vegetable pies (beef or pork pot pies). Do a search for meat pie recipes, there are many ways to use these cow and pig parts. At the very least you can cut them into large bite size bits, boil them until tender and feed them and the water you cooked the cow/pig parts in to your dog, cat, pig or chickens. If you don’t eat liver, feed that to your pets, pig and chickens as well.
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