Important Master's Ranch Update
The Master’s Ranch/Sunrise Pastures21st November 2010"I think our governments will remain virtuous for many centuries as long as they are chiefly agricultural; and this will be as long as there shall be vacant lands in any part of America. When they get piled upon one another in large cities as in Europe, they will become corrupt as in Europe." --Thomas Jefferson to James Madison, 1787. Papers 12:442 The last delivery of meat and other items to St Louis went great on Monday. As usual everyone was on time or early. There is no doubt I have the most considerate customers and they say such nice things as well. J To clarify on changes of the meat situation: I’m no longer going to deliver meat; it is just too heavy and too time consuming (it takes all day for a St Louis delivery).However, I find that people are so appreciative of clean, healthy grassfinished beef that, after Monday’s experience, I realized I just can’t drop something I believe in (raising healthy animals and producing clean meat) for good. So, I’ll have to make it more convenient and financially sustainable for me, which means less convenient for you. I can no longer afford to offer USDA inspected packaged meat. The butcher plant is too far away and the processing costs are nearly double of the custom exempt plant. Additionally, another trip over to pick up the meat, haul it home, put it in the freezer, then pull it back out to divide into individual orders then haul again to ship or deliver. Without my sons helping me do the lifting, it couldn’t be done. So, the new plan is to only offer quarter (split side), half, and whole beeves processed at our much closer custom-exempt plant in Marceline. King’s Processing is a 2nd generation family-owned operation which still offers very reasonable processing costs. (see write up below) What does this mean to you? You, or you and a friend must purchase at least ¼ of a beef and you can have it processed however you like. It’s yours to do with as you please. You can grind it all (very good, but pricey burger), or pull out some roasts, ribeyes, fillets, and briskets and grind the rest. Or maybe you want some stew meat or cubed tenderized round steak (aka minute steaks). You can have the whole ribeye roast deboned and in one huge roast for a party or have the fillet whole, so you can make Beef Wellington or slice them to whatever thickness you feel like. Maybe you like sirloins. It’s your choice. All custom-exempt butcher shoppes are inspected by the state health department, but do not pay to have a USDA inspector on staff. On the reverse side – if you wanted all briskets – can’t do it --or all fillets or ribeyes – can’t do that either. So there are limitations by offering only in this manner. What about that great all natural sausage? No more. Unless I can prepare a proprietary blend of salt, pepper, and sage that is pleasing to most and convince King’s to use it, there won’t be anymore. King’s uses only powder blends with MSG, nitrate, and nitrites. You are welcome to order it, but do ask and know what you are having put into your meat. The cost: Whole Beef = $2.45/lb hanging weight – For example if the hanging weight is 600 lbs (this is very top end for a grassfed) you pay $2.45 times 600 lbs = $1470. This includes your basic processing (having burger patties made costs 30 cents a lb extra), but does not include shipping. Approximate take home weight is 375 lbs but depends on how much deboning you have done) Half Beef = $2.65/lb hanging weight – For example if the half hanging weight is 300 lbs you pay $2.65/lb times 300 lbs = $795. Again, includes basic processing, but no shipping. App take home weight is 186 lbs depending on processing choices. Split half beef (1/4) - $3.00/lb hanging weight – For example if the split side weights 150 lbs you pay $3.00/lb times 150 = $450. Includes basic processing, but no shipping. App take home weight is 93 lbs depending on processing choices. If you want the whole beef price but can only use half, find a friend and go in together and you’ll both get the whole carcass price. Saves you both money. Remember hanging weights can vary from 400 lbs to 650 lbs. So always budget for the higher end. There may be some question as to why I’m selling you a part of a live animal – it’s the law. We must do it this way or the meat must be labeled USDA. I can sell you ¼ of a live animal, but cannot sell you the packaged meat from ¼ of that same animal without the USDA label. You see, it is not a food safety issue –it’s government intervention of your food choices. From what I hear coming on, it’s going to become harder and harder to purchase wholesome food from your neighbor or even to raise it yourself. I’ll try to keep track of what’s coming down the pike and post updates on the The Master’s Ranch Facebook page. Shipping:I don’t mind shipping when the weather is cold and it’s 1 or 2 days Fedex ground or express. Over 2 days needs to go Express and that gets pricey. But you pay the shipping so it’d be your choice. I won’t package anything over 50 lbs in one box. Ground shipping is not insured against loss for any reason, but we’ve never lost one yet. So if you want to upgrade to Express which will accept loss, then let me know. Typical ground shipping is going to vary from 65 cents/lb to 1.00/lb or more. Just depends on the size of package. Usually, the smaller the package the more it is per pound. If you want to come up for a visit and pick up your meat, we’d be thrilled to have you stop in and share a meal and we can give a quick tour if you have time. Split the costs with a friend if you have a pickup, van, or some sort of SUV. I’ve hauled 3 whole beeves in my short bed pickup before, but that’s a stretch, but if you can put some of it the back seat or have an 8 foot bed that’d work. Having a camper shell provides another level of protection. It costs me $100 in fuel right now to make the round trip to/from St Louis. PLEASE NOTE: if you don’t let me know that you want to be notified of any availability of beef, then I won’t bother you again with e-mails. You must send me your e-mail if you want to stay on the list. None of this information will be on the website, so e-mailing is the only way to check in with new info thought I’ve set up a facebook account entitled “The Master’s Ranch” so you can find more information there. Be sure and click “Like” to receive updates and featured recipes and what is happening on the ranch. There is no longer any ordering or other information concerning meat purchases on the www.sunrisepastures.com website. But don’t forget to stop on there for our great wool products! There is also a facebook page for Sunrise Pastures with more photos of items. Thank you so much for your continued patronage and if you are interested in receiving e-mails about current availability don’t forget to send me your e-mail address. Any questions- e-mail anytime! Have a wonderful Thanksgiving!Blessings,auna PS – I have two (already sold) beeves currently on waitlist for the end of December, after dry age hanging time, they’ll be ready for pickup or shipping mid-January, unless someone cancels and I can squeeze in earlier though this is not likely. Deer season really puts a jam into the system for a couple of months. A Short news brief about King Processing in Marceline, MO
The Master’s Ranch19554 Fort RoadLaclede, MO email@example.com
|November 12, 2010 |
Page: 12 King Processing & Catering L.L.C. "For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future.
|Jeremiah 29:11 This is the word of God that has guided Rob King, owner of King Processing & Catering L.L.C., to find his calling in this second generation family owned business located on the east edge of Marceline. "Finding that calling from God helps to create an atmosphere of success, and makes that extra work all worthwhile," states Rob. That love of the business and desire to do the best you can with what God has provided for you helps the Kings strive to be the choice for all your processing and catering needs. Today, Connie and Rob King are continuing the proud tradition of superb customer service Dick and Joann King established 30 years ago. Trust is an important part of any business, and the Kings customers know that you can trust them to process your meat the way you want it. They will cut and package to your orders and age your beef from 21 to 28 days per your specifications. With Thanksgiving and Christmas fast approaching, whether you're planning to provide holiday meals or would like to have them fully catered, your best bet is to pay a visit to King Processing and Catering. King's carries a variety of selections of beef cut to your desired thickness, or you could try something from their smokehouse: turkey, ham, bacon, pork loins or summer sausage. Hunters who have relied upon them to process the venison they have dressed in the field will tell you how convenient it is to have King's skin, process, and package your kill so it's ready for cooking or freezer storage. The price for skinning and processing a deer hasn't gone up; it's $70 just like last year. During opening weekend, King Processing will be open from 8 a.m. to 8 p.m. on Saturday, November 13th and 11 a.m. to 7 p.m. on Sunday November 14th. The following week, hours will be from 8 a.m. to 6:30 p.m. Monday through Friday; then 8 a.m. to 6 p.m. Saturday November 20th and noon to 5 p.m. on Sunday November 21st. (After deer season, King's will return to their normal working hours: 8 a.m. to noon and 1 to 5 p.m. Monday thru Friday (closed 11:45 to 1:15 Wednesdays) and Saturdays 8 a.m. to noon.) Besides offering the freshest meats around, King Processing and Catering has largely done something your local retail grocer hasn't: King's has held the line on prices throughout the recession. Breakfast sausage from King's is still $1.65 a pound; jalapeno and cheese summer sausage is still $3 a pound; jalapeno deer stix are still $3 a pound; and jerky is still just $4 a pound. King Processing is your professional processing stop in Marceline. You can always trust Kings to do their very best to please you. A Christian who is doing what he feels he was called to do and that means better service for you. King's are a proud participant in the Share The Harvest Program to help feed the needy. King Processing & Catering LLC 33181 Hwy. WW Marceline (660) 376-2640 |
Pictured above are employees of King Processing and Catering LLC. From (l to r)Kenny Matchett, Ben Reid, Rob King, Owner, Vivian Dunn, Mary Louware.
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