They Make A Living On Less Than 70 Acres
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“If it weren’t for Joel Salatin (www.polyfacefarms.com), I’d be working in town. Thanks to him, my family and I are making a living on less than 70 acres. We produce raw milk and market it locally following Salatin’s model of holistic management and relationship marketing to consumers and restaurants.
“In his writing and in his speeches, he emphasizes getting rid of the middle man and selling direct to the end users. That’s what we do on our farm, and we are selling our milk for $10 per gallon while conventional milk goes for $1 per gallon.
“Using Salatin’s ideas, we started out selling at a farmer’s market. We also followed his belief that quality must always improve. It is why we just bought a new chilling tank. It gets the fresh milk down to 37 degrees within 30 min. of milking. Then the milk is kept refrigerated until it is delivered.
“As we built our customer base, we were able to move away from the farmer’s market. A lot of our new business today is by word of mouth. If someone drinks our milk, they are hooked. They tell us they won’t drink milk if they can’t get ours. They are vocal about it to others, too.
“As Salatin also recommends, we are diversified, selling beef and lamb, as well as milk. If we have more milk than customers, the excess goes to our calves. This allows us to raise better heifers and bigger beef, which we sell to end users as well.
“We also market lamb. Everything is processed at a USDA inspected plant, so we can sell by the piece as well as by bulk.
“We do a lot of cross selling as milk customers pick up meat from our freezers when they pick up their milk.
“We are open to customer inspection anytime, 6 days a week. That’s the best way for customers to be sure our products are up to their standards.
“If you want to do what we do, just do it. We need more small farms, not more big ones.
“The rules we follow include: debt is the enemy; love what you do if you want customers to appreciate it; and be open and transparent to your customers.
“We’ve worked with both Joel Salatin and Charlotte Smith (Vol. 42, No. 4). She is really good, and he is amazing. They can help.”
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They Make A Living On Less Than 70 Acres SPECIALTY/SERVICES “If it weren’t for Joel Salatin www polyfacefarms com I’d be working in town Thanks to him my family and I are making a living on less than 70 acres We produce raw milk and market it locally following Salatin’s model of holistic management and relationship marketing to consumers and restaurants “In his writing and in his speeches he emphasizes getting rid of the middle man and selling direct to the end users That’s what we do on our farm and we are selling our milk for $10 per gallon while conventional milk goes for $1 per gallon “Using Salatin’s ideas we started out selling at a farmer’s market We also followed his belief that quality must always improve It is why we just bought a new chilling tank It gets the fresh milk down to 37 degrees within 30 min of milking Then the milk is kept refrigerated until it is delivered “As we built our customer base we were able to move away from the farmer’s market A lot of our new business today is by word of mouth If someone drinks our milk they are hooked They tell us they won’t drink milk if they can’t get ours They are vocal about it to others too “As Salatin also recommends we are diversified selling beef and lamb as well as milk If we have more milk than customers the excess goes to our calves This allows us to raise better heifers and bigger beef which we sell to end users as well “We also market lamb Everything is processed at a USDA inspected plant so we can sell by the piece as well as by bulk “We do a lot of cross selling as milk customers pick up meat from our freezers when they pick up their milk “We are open to customer inspection anytime 6 days a week That’s the best way for customers to be sure our products are up to their standards “If you want to do what we do just do it We need more small farms not more big ones “The rules we follow include: debt is the enemy; love what you do if you want customers to appreciate it; and be open and transparent to your customers “We’ve worked with both Joel Salatin and Charlotte Smith Vol 42 No 4 She is really good and he is amazing They can help ”
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