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Jules Feeney at “Montana’s Best Meats” cutting room with Wayne Worley, manager

Entry two

February 3, 2010

                                                                                                            By, Jules Feeney

As the days progress everything begins to flow more easily. We wake up; we do early morning chores; feeding chickens and moving horses and cows. Lately, I have taken charge of the chickens and ducks; refilling their food and water pails. When I’m finished feeding the chickens and ducks and Mrs. Jenny with the cows we head in for breakfast.

When breakfast is finished we Mark, Kiril and sometimes Riley and I drive down to the hay barn before feeding the cattle located on the lower fields. I have taken to driving the little white manual pickup truck that distributes the feed. When I return from this I usually assist Jenny with the grooming and milking of the dairy cows.

Only this morning I woke up at around five O’clock, did the early morning chores and hit the road; our destination, the butcher. Only 45 minutes later we were there. I was not sure how I would react to the slaughtering of cows, but I managed. What I did realize was that these cows have only been bred to be beef cows so they have been treated as such. This learning experience has been one of the best because I now know the way in which the beef is treated in its last minutes.

The ranch continues to be a constant flow of learning and experience that never stops.