When did we start HoWa Farms?
HoWa Farms is a combined effort between neighbors that began working together in 2007. Our goal was and continues to be bringing delicious, nutritious grass fed beef to customers who appreciate access to locally and humanely raised beef.
How many cattle do you raise on average?
We are currently raising 500 head of certified, registered black angus cattle, all in different stages of growth and age.
What different kinds of grasses are used throughout the year?
HoWa Farms grows a variety of high protein grasses, including coastal bermuda, tifton and callie bermuda. We supplement with seasonal grasses throughout the year, such as oats, rye, millet and sourgham.
What kinds of grazing methods are used?
HoWa Farms follows sustainable agricultural practices. Our cattle are rotated on an ongoing basis to ensure that they are eating the best, most highly nutritious grass available while also sustaining the land for future grass growth.
How many cows do you produce annually?
Our goal for 2010 is to harvest a minimum of 80 cows. We do have the capacity to increase this based on consumer demand.
Are we certified organic?
No we are not certified organic. We practice organic principles as much as possible. We use mowing methods for controlling weeds and do not use any pesticides. On occasion we use selected herbicides to spot spray by hand problem areas, only if absolutely necessary to preserve and protect the overall health of the pasture. This is done on a minimal basis and often not done at all.
HoWa Farms practices green, eco friendly farming techniques that minimizes our carbon foot print in the environment. All of our cattle are free-ranged on our pastures and treated humanely. We provide our product to our local economy to reduce the use of energy inputs, such as gasoline, diesel fuel, equipment and processing plant pollution normally found in main stream commercial production farms.How many pounds of beef and what cuts are included in a quarter of a cow?
A quarter of a cow usually has a hanging weight in range of 110-150 pounds. Take home meat is usually 35% less than the hanging weight due to aging and processing of the beef.