March

We are seeing moisture a little more frequently now as we move into spring and have hopes that we may be in a trend back to a kind of normal or at least average in terms of the weather.

Our beef business has been going well enough that we are current with the animals we have and are not able to process more for several months. The best approach would be to delay further slaughter until the second half of the grazing season to allow more growth on our younger animals and also to give them a chance to graze for most of the season, thus not only putting on weight, but increasing the level of Omega threes in the fat. Remember as we do this, that while we may run short of beef cuts for your orders, we are and will remain well stocked with first quality ground beef, all taken from animals maintained and grown on grass and forage. One year ago, we bought a small stock cow herd, essentially doubling the size of our herd of production females. This increase in finishing animals will begin to be ready in the second half of this year. We ask your patience in waiting for our expansion.

Also, on the pork side, we regret to report that we simply will not be able to supply Easter hams this year. We are sorry. Our restaurant trade, which buys ham all the time, has increased to the level that we simply have none to spare. As many of you are aware, we are in the midst of a serious expansion of our hog production, and we very much hope and plan that next year's Easter will be back to normal. Meanwhile, remember to ask for certain other beef or pork cuts that are also suitable for holiday meals. We have a good availability of pork loin now and some of the nicer beef roasting cuts.

Jim