Meat Processing, Pasture Raised Beef, Soil Management

Meeting Summary:

HIGHLANDER CHAMPIONS RAISED AT BLACKWATCH FARM

By Sherry Russell

WEATHERSFIELD, VT -Frank Manafort turned to farming as a hobby, a weekend pastime and form of relaxation from his demanding Connecticut construction business. As he led a group on a tour of his farm in Weathersfield, Vermont April 24, the pride in what he has accomplished, and his attention to details in raising high quality Highland beef animals was evident.

Black Watch Farms is comprised of 235 acres that was mostly wooded, with 88 acres now converted to pasture. Manafort said if he had it to do over, he would have bought open land. His first challenge was to clear some pastures, and he relied on local consulting forester Steve Kraft to help plan his clearcut.

A local construction company, owned by Don Gurney, helped him lay out drainage tiles. They left about half the stumps in the ground, Manafort said, and limed and fertilized then seeded with a pasture mix. He recently purchased a Brilliant no till seeder. "We use rye to get it jump started," Manafort said, and applies manure on a regular basis.

What started as a weekend getaway and hunting lodge has turned into a showcase farm. Manafort also noted that he worked with the Audobon Society to create a heron rookery and has stocked a pond with 300 trout, to help attract the herons. His appreciation for nature has now extended into animal husbandry on a large scale. DRIVE TO COMPETE

The decision to raise high quality breeding stock and become active in showing around the country was an easy transition for Manafort, who had recently retired from another hobby as a racecar driver. He earned a national championship racing Legend cars in 1996, and was ready to take up something less demanding, but that still satisfied his drive to compete.

Some of the trophies that hang on his office wall include a Grand Champion Female at the 2001 AHCA Denver National Show, a National Show Champion in the Intermediate Yearling Heifer class and others. For showing, he relies on the experience of Pam Ainsworth of Bradford and Chris Markwell of Woodstock.

The herd is now at 75 head, and Kurt Twombley of Weatherfield serves as the farm's herd manager. The majority are registered Highlanders, but Manafort has recently started some cross-breeding of Hereford-Angus crosses (Black Baldies), implanting embryos in his Highland cows to produce meat with more marbling.

"I'm having some fun with this," Manafort said, experimenting to produce an ideal meat that consumers want. Highland beef tends to be about 90 percent lean. The animals are taken to Moore Beef in St. Johnsbury for cutting and wrapping into retail packages with a farm label. The meat is sold as "all natural", and grass fed. They also feed round bales and supplement with grain to the show animals. The grain is a corn, oats and18 percent grain, which they mix in a cement mixer.

Most of the herd calves in the spring months of May and June, but a string of 11 show animals are bred to calve in January and February. There is a scale at the farm, and Twombley said they aim for a 900 pound animal at one year.

THE HIGHLAND BEEF BREED

Manafort was prompted to raise Scotch Highlanders because the breed is docile, easy to show, are natural foragers and good at reclaiming pasture. He started his herd with three cows purchased from neighbor Ken Bishop.

"The market is going crazy for this beef," Manafort said. "People want a healthier meat." He is also selling animals for breeding stock and working to develop a reputation as having high quality animals. "Three years ago, I bought a long legged bull, DH from Drover Hill Farm in Pennsylvania. He has more height and length," and is siring bigger calves than is typical for the breed.

The dams are noted for good conceptions, easy calving, and longevity, breeding up to 17 years or more. Their long, shaggy outer coat covers a thick inner coat, so they do well in northern climates without any housing.

There is a website with information about the Highland Cattle breed, at http://www.highlandcattle.org/. A fall show will be held in Springfield, Massachusetts, at "The Big E", sponsored by the Northeast Highland Cattle Association. Manafort said last October there were more than 180 animals at this show.

He also took part last year in a show in Denver, where he said there were more than 6,000 head sold at auction, and the average price was $1,900. "There were a lot of first time buyers there," he said, as interest is growing in this breed.

OVERVIEW OF MEAT REGS

Sam Comstock, an Extension beef specialist, was on hand to speak to the group about meat regulations that affect farmers. He gave an overview of several workshops that were presented this spring in conjunction with the Vermont Department of Agriculture, and said resource books were compiled that are now available for livestock producers who want more information.

Comstock explained that "custom slaughter" is a term that means the farmer has sold a live animal and the meat is not USDA inspected. If selling "freezer" meat, the sale is made based on live weight. Expect to pay about 35 cents per pound for slaughter of custom meat, he said.

For inspected slaughter and selling retail cuts of meat, the price goes up to about 45 cents per pound, or more with shrink wrap, and there may be a "drop fee" as well. Anyone who is selling retail meat has to pay an annual retail license fee, and the meat has to be stored separate from the living quarters.

Another set of regulations apply to retail labeling, and labels must be approved by the USDA. Or, another option, is to use a slaughterhouse label. Comstock said any claims such as "grass fed" or "natural" have to be approved. Further claims can more easily be made with a brochure, and can help to educate the consumers about cuts, freezing temperatures and your own farm, Comstock noted.

Also on hand at this gathering was Vermont Pasture Network Coordinator Gwyneth Harris, who works with the Vermont Grass Farmers Association. She said more than 30 farm workshops are scheduled for this year.

Anyone who would like more information and to participate in VGFA activities can reach her at the UVM Center for Sustainable Agriculture, Agricultural Engineering Building, 63 Carrigan Drive Burlington, VT 05405, 802-656-3834 (phone), by email: gwyneth.harris@uvm.edu, and at this web site: http://www.uvm.edu/~susagctr.

After the discussion and farm tour, the group gathered in the Manaforts' kitchen where his wife, Liz, served a meal that included their own meatballs, with ground pork added to the lean beef. As newcomers to the farming business, this couple have jumped in with inspiring enthusiasm and are eager to share with others what they have accomplished.