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Monthly ArchiveNovember 2008

Dairy Cattle saboranch on 09 Nov 2008

Our Newest Landy Calf

Sabo’s Ladine, our newest heifer calf fathered by New Zealand grassfed Jersey bull Beldene Dukes Landy. Ladine was born October 26, 2008.  She will stay with her mother, Lena, until she is at least 6 months old, and will continue to nurse once daily until we dry up Lena in preparation for her next calf, when Ladine is 10 months old.

Photo: Steve Simpson

Sustainable Agriculture saboranch on 08 Nov 2008

Curious Teenagers!

Some of the Sabo yearlings exploring a beautiful table set in preparation for the new “Zone 4″ magazine photo shoot. “Cinnamon”, the horned Jersey steer, nearly pulled off the tablecloth (and everything else!), as he tried tasting this new addition to his pasture.

Jenny Sabo will be writing an column for this new magazine titled “You Are What You Eat”. The column will explore the connections between healthy soil, healthy foods, and human and livestock health, all in relation to growing food in USDA Zone 4 of the northern Rocky Mountain states.

Once we usurped the yearlings’ table, the Sabos (Kiril, Jenny, Mark and Riley) and several other families sat down for a real autumn feast, all produced here on the ranch (except the wheat).


100% Grassfed Beef Chili

Lacto-Fermented crackers, from Cherilyn DeVries

“Goatzarella” Cheese, from Rae Orhai

Sauteed Kale and Chard Salad with Cherry Tomatoes

Challa Bread with fresh Raw Grassfed Butter

Lacto-Fermented Corn Relish

Fresh Creamy Grassfed Raw Milk

Photo: Steve Simpson

Grass Fed Beef Sales saboranch on 07 Nov 2008

Sabo Ranch 100% Grassfed Beef – Products and Philosophies

Jenny and Mark Sabo have made a commitment to make healthy, grassfed meats and other foods available to families who care deeply about the foods they eat, and the health of the animals and land that produced those foods.

Sabo Grassfed Beef and Pastured Pork available for sale at the Ranch, Bozeman Winter Farmers Market (Jan-June 2009), Bozeman’s Bogert Park Farmers Market(June-Sept 2009).  Contact us for autumn sales venues.

Grassfed Beef Burger: $5.00/lb, Pastured Pork Sausage: $6.00/lb, Sabo “Ranch Dogs” sausages $7.50/lb.     1/4 and 1/2 Grassfed Beef carcasses available, limited availability.  $5.00/lb boxed and frozen.

Grassfed Meats CSA: January-June 2009.  SOLD OUT.  July-December 2009, still available.  10 lbs. frozen grassfed meats/month, delivered once monthly.   $420.00 total ($7.00/lb). (All Prices subject to change without notice) 

Grassfed Meats CSA includes, Sabo Ranch grassfed Beef burger and steaks, Sabo “Ranch Dogs” (beef/pork sausages with organic spices and sea salt, no nitrates or MSG), Sabo Ranch Pastured Pork breakfast sausage (organic spices, no MSG or nitrates), 13 Mile Farm organic grassfed Lamb, assorted cuts.

Gourmet Beef that is produced here on our ranch is 100% grassfed on fields that are not sprayed with toxic chemicals. Grains of any kind are never given. Our animals spend their lives in the company of other cattle of varying ages, learning to eat a broad variety of beneficial plants at their mothers’ sides until they are ready to be weaned at 9 months of age.

Pastured Pork is raised here on local barley or certified organic whole grain hog feed (call for current practices and availability).  Pigs are enclosed in movable pens that are moved frequently on pasture, or work to transform winter cattle bedding to compost, with garden greens and grassfed milk to supplement their grain ration.  Limited availability, order ahead!

Our cattle are never enclosed in feedlots, which often require the use of backgrounding antibiotics. Our cattle also grow naturally without the need for growth enhancing hormones.

In addition to summer grasses and winter hay, we (free choice) feed our cattle a custom mineral mixture we mix ourselves, kelp meal for trace minerals, and probiotic yeasts and organic apple cider vinegar for improved digestion and health.

Any animal which does get sick receives appropriate medications, and if it receives antibiotics it is removed from our regular meat program.

Jenny and Mark Sabo have also committed to improving our lands for our resident wildlife.

  • - We use “Predator Friendly” management techniques for our poultry, changing our poultry management when necessary, rather than killing racoons, skunks, badgers, coyotes, and raptors which prey upon our birds
  • - We cycle our grasses across the ranch, keeping all forage fresh and palatable for cattle and wildlife
  • - We preserve natural cover for wildlife during breeding and wintering seasons, for both land and in-stream animals
  • - We use no toxic chemicals which might negatively impact wildlife
  • - We reserve standing dead timber for wild birds to use.

Off Grid Lliving saboranch on 07 Nov 2008

Sabo Home View

The Sabo home is shown off gird and insulated with straw bales.

In the foreground at right is our self-ventilating chicken/greenhouse, also insulated with straw bales on the north half. Winter ventilation is achieved with 60′ long “earth tubes”, buried below frost line in front of the greenhouse. In cold weather, these tubes bring in pre-heated air, which escapes passively through an upper window of the chicken house.

This passive airflow keeps the air for both plants and laying hens fresh all winter. The greenhouse feeds us year round, with tomatoes and peppers in summer and salad greens all winter, staying 30-50deg F warmer than outside temperatures in winter.

Center foreground (the dark space under the little green roof) shows our winter milking stanchion. The space is fenced in winter and filled with clean organic straw daily, for a peaceful, warm space during winter winds.

We compost all chicken bedding (autumn leaves, straw, and wood shavings), and the cows’ straw bedding in the pile next to the chicken house, using it one year later on our fields and our home vegetable garden.

Photo: Steve Simpson

Dairy Cattle saboranch on 07 Nov 2008

Easy Milking in the Field

One of the benefits of gentle grassfed, hand milked, dairy cows is the simplicity of our daily milking routine. I filter the milk as soon as it comes out of the cow, then carry it back to the house, transfer the fresh raw milk into glass jars, and finally cool the jars of milk in a sink full of cold water.

Photo: Steve Simpson

Dairy Cattle saboranch on 07 Nov 2008

Milking Toffee

I have taught all my Jersey-cross dairy cows to be milked anywhere I can tie them up, which greatly simplifies milking during their daily moves on pasture during the growing season.

Here, I’m milking our Angus/Guernsey/Jersey 5 year old cow “Toffee”, who gives about 1-1/2 to 2 gallons of creamy milk a day on a once-a-day millking. Her month-old red calf, sired by our Devon Bull “Abel” is in the background.

All our dairy calves nurse throughout the 9-10 month lactation period. After birth, they live full time with their mothers for the first month or so, then progressively less time over a 24 hour period as their digestive systems (and their appetites for milk) improve.

This gives them daily access to all the health promoting benefits of fresh, raw milk from their own mothers until their immune and digestive systems are mature enough to keep them healthy on their own.

Photo: Steve Simpson

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