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Leading the cattle to a new pasture.
Packing the corn silage.
This man brought 2 calves to the hoof trimmer, he drove 1,5 hour to get here.
The Food Lockers in Deer Trail
Feeding the cows with a truck at Bijou Dairy.
Some of the bisons.
Here we made the dough for the pretzels that we planned to make. We had to knead the dough by hand for about ten minutes until all the ingredients were incorporated evenly. Since we used farm fresh eggs and materials from the local store, we made the dough completely out of scratch.
Mowing grass silage, which will be stored for cow feed.
Bringing the dairy cows from the pasture to the barn for milking.
I am going to take you through the process of hoof trimming. Here you can see the empty hoof trimming stand.
Bringing our cows in so we can spray them for lice and flies and then branding our calves.
After the dough was kneaded completely we started rolling the dough out so that it was thin enough that we could shape it easily.
In most paces the land for cattle is large and spread out. As you can see here, there is alot of room for the cattle to move around
Mowing from another angle, this mower has a conditioner that way the grass dries faster and keeps better quality.
One of the milking preparations putting a milk filter in the machine.
This is a cow in the trimming stand.
All 26 of our cows in the lane where we can split the cows and the calves.
Since the dough was rolled out thinly we started to make the pretzel shape. We made about ten pretzels.
All of our cows split off from the calves are ready to be pushed through the other lane where we can spray them as they go through.
Tractor with rake, this rake puts the grass in a windrow as you will see in the next picture.
One of the milking preparations putting a milk filter in the machine.
This cow was crippling. It became clear that it had to do with an Infectious disease. The best cure for this is using medication directly on the hoof and covered with bandage.
Here were the pretzels before we put them in the water. These are what the shape of the pretzels look like.
Tedding the grass, with a tedder you basically spread the grass and turn it over. that way it dries much faster.
Attach the milkhose to the filter.
This is the claw before trimming. Before you trim the cow you must take good notice of the way the cow walks. Also the color difference is a good indicator of any infection.
Pushing the last of one group of our cows through the lane so my uncle can spray them.
The next step after we made the shape was to boil the pretzels so that the shape would hold and that the dough would be completely cooked.
All of our calves split off and in a holding pen waiting to be pushed through the lane to the branding table.
As you can see in the background in this picture, the fences buffalo have are extensively tall and made with thicker wire because of how strong these animals are. Here we see a bull calf on the farm.
As you can see all the grass is windrowed. These lines are much easier to pick up with the loader wagon.
Turn on the milking equipment.
He is now putting the hose through his nose down to his stomach
We boiled the pretzels for about five minutes apiece and then took them out and put them on a baking sheet.
More of our calves waiting.
This is about how large the buffalo get before slaughter. They produce large amounts of meat, but are expensive to feed and healthier than beef, therefore the meat costs more.
The loader wagon pick up the windrows of grass and transports them from the field to the farm.
Putting the milkhose in the tank that way the milk flows into the tank.
Get ready for the milking process.
He is blowing into the tube to get the lubricant to go through.
After the pretzels were boiled completely, we put them on a baking sheet and added seasoning on top of them. We added salt, pepper, and even a little bit of cinnamon. We then put them in the oven for about 15 minutes until the outsides got hard and crunchy but the insides were still soft.
When the cattle first arrive at the slaughter house they are placed in a line within panels in order to wait for slaughter. Each animal is slaughtered and sliced once at a time.
Making it the right temperature.
Loading from a closer angle the tractor drives over the windrows made by the rake and the wagon loads them.
Making the floor wet makes it easier to keep the parlour clean while milking.
Get some concentrate for the horses so they can eat during the milking process.
We decided to makme cinnamon raisin bread. The first step was to make the dough out of scratch. We put all the ingredients together and then proceeded to knead the dough until it was completely incorporated.
After using a captive bolt slaughter gun (used to knock out the cattle) the cattle are strung up by their feet and bled out in order to keep the meat quality high.
The combine is unloading the wheat that it cut. It hold approximately 250 bushels of wheat in its bin.
Leading the horse to the milking parlour.
Feeding cows pellets in the parlour, which gives us the possibility to feed every cow individually. Also the cows will go to the parlour faster because they enjoy eating them.
One of our cows walking through the lane getting sprayed.
Before we put the raisins on the bread we had to boil them so that they were moist and cooked.
Here you can see the steer being hung to be bled out
The combine is dumping the last load of wheat onto the truck. This was the last field for the year.
Clean the udder
Horse in the milking parlour.
After the raisins were done boiling we dumped all the water out of the pot.
My cousin pushing a calf through the lane and into the branding tale.
Once the animal and muscle is free of blood, the animal is then skinned to begin getting portioned out.
The combine is just finishing up a field. This is my own farm ground.
Before the milk claw gets attached the first milk is manually removed in order to checks the cows health and ensure the milk quality.
Before milking the horse I see if there's enough food for the horse.
After the water was completely drained out of the pan, we dumped the raisins into the strainer and ran cold water over them.
Here you can see the intestines and the stomach of the steer. These are taken out of the body cavity in order to obtain the meat.
Cleaning the weaning bucket.
Once all the grass is loader in the pile, we put plastic over so the grass is protected from weather. This is also better for the fermentation A process in which the bacteria convert the grass sugar to acids. Which will make it impossible for mold to damage the feed quality.
The next step is to attach the milking claw in this picture I am putting vacuum on the claw.
Banding one of our December bull calves. When this process is complete the bull calf becomes a steer.
Here was the amount of raisins that we used for the bread after they were fully cooked.
The butchers knives are extremely sharp and they move quickly as they cut the inedible extras off the carcass.
Cleaning the teats because we don't want to have mud or manure in the milk.
Attach the milking claw, now the milk gets flows trough the whole machine and the filter into the milk tank which I showed you earlier.
Putting new reed on a roof is a lot of work, a major disadvantage of this great isolating roofing material.
Vaccinating one of our calves.
After the dough was made we had to roll it out into an oval shape so that we could sprinkle it with cinnamon and raisins.
For the chocolate chips we measure out and mix in the sugar, brown sugar and wet ingredients.
In order to finish cleaning the carcass, the head is cut off and select pieces of meat (such as the cheeks and tongue) go to customers who are more into specialty foods.
Once the cow is done milking and is all healthy she is ready to go out of the parlour. But before that we put on some protective fluid on the udders.
Putting a tag in the ear of one of our calves so we know who it belongs to.
These are the ingredients that we are going to use next. Sugar and cinnamon
After the carcass is cleaned, excess blood and potential contents from the intestines are washed off.
Grab the milkmachine.
All of our branding irons in the branding pot.
We are preparing to brand. We are getting the vacines ready for the calfs and warming up the branding iron.
I sprinkled the sugar, cinnamon, and raisins over the bread. We then proceeded to roll the bread very tight so that none of the ingredients would fall out. After it was rolled completely we pinched the ends closed.
This is the cleaned carcass which is known as ‘naked’ because the hide and organs are no longer attached.
Milking.
My uncle branding one of our calves with a hot branding iron.
We then put the dough into the pan so that we could cook it in the oven.
Here you can see the freezer and cooler.The meat is left here to hang and cure for a certain amount of days depending on the size and breed of animal.
Waiting for the moment when the horse gives no milk anymore.
smoke coming from the branding iron.
We are seperating the calfs from the cows so that we can take them and brand them without the mother cows getting in the way.
This is the final result of the cinnamon raisin bread. We put cinnamon on top of the bread and it was finally finished!
The half carcasses are split up even more and a band saw is used to cut the meat into even slices.
Milking.
The first part of my grandpa's brand being placed on the side of the calf.
We have now moved the calfs into what we call the tub. We will shut the gate behind them and then put them into the shoot where we will brand them.
This is what the bread looked like while it was cooking in the oven.
Here you can see other pieces of the cow, such as the chuck being cut into smaller chunks in order to be fed into the meat grinder, which produces ground hamburger
Milking.
My cousin's cow waiting for her calf to be let out of the branding table.
Letting one of the claves out of the branding table after being branded.
Milking close up.
Here is where the calf will be caught and then tipped sideways. After that they will be vacinated, branded, and banded if it is a bull calf.
The calf out of the branding table and back with her mother.
The different cuts of meat, at our local locker, then go into individual coolers which contain what a person orders.
Milking close up.
After milking I prepare the milk machine for the cleaning process.
The making of ‘riperkrite tsiis’, their specialty
Bring the milk to the room where it will be prepared to sell in the store's.
Before I can go in the room I need to cover my hair.
In this picture I will be showing how the typical American taco is made. The ingredients that I will be using are: vegetable oil, different types of seasoning, meat from one of my friends beef that was butchered at our locker, and tortillas. Later to finish the meal I will top it will cheese, salsa, and lettuce.
In the room we filter the milk.
This is the ground beef that I will be using for the taco meat. This meat came from a cow that was raised on a farm in Deer Trail. The cow was butchered at the Deer Trail Locker. There were multiple different cuts that came from this cow and this is the cut that I used for tacos.
Filtering the milk.
The next step is to cook the ground beef. I defrosted the meat in the microwave for a few minutes until it was thaw mostly. I then put the meat in a pan. The heat was on medium so that it wouldn't cook too fast and burn.
Filtering the milk.
The meat is completely cooked. To make tacos have that good flavor and perfect seasoning, I had to add some seasoning. The seasoning gives it more flavor and makes the meat taste better. I add seasoning salt, taco seasoning and water so that it mixes throughout the meat completely. I then let the meat simmer. After that the meat is completely done and ready to eat.
The next step to tacos is to have something to put the meat in. Some people use taco shells, but I think they taste better with a tortilla that is fried in oil. I bought these tortillas at our local general store located in Byers, Colorado.
To fry the tortillas I had to put about 1/3 cup of oil in the bottom of a frying pan. I turned the heat on high so that the oil would get to the point where it was about to boil. Once the oil starts to have bubbles forming on the bottom of the pan it is ready to put one tortilla in it.
Let the foal with his mother.
Once the oil is hot enough I put one tortilla into the oil. I place it in carefully as to not burn myself. I place it in a only leave it on one side for about thirty seconds to a minute, flip it and do the same thing for the other side. I then place it on a plate and continue to do it for how ever many more tortillas I want.
This is the last picture of this series and it is showing what I personally use to top my tacos with. I put cheese on top of the hot meat so that it melts it. I then put on salsa and then a little bit of lettuce that I cut up. It tops it off and creates a very tasteful taco. Everything is finished and that is how a typical taco is made!
On this day we were making fajitas. We first started out by cutting all the vegetables and the meat into thin slices. Then we fried the meat and after it was about done cooking we added the vegetables. After everything was done we used our homemade tortillas and ate.
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care, clothes, cow, dairy, food, horse, landscape, machines, manual, soil, tools, water, wildlife, work