Dear Friends and Partners,
Welcome to Alderspring’s weekend edition newsletter! Thank you for partnering in what we do!
Below you can find beef discounts, Glenn’s weekly story, and lots of photos from the ranch!
Scroll down for this week’s story:
“The Days are Short, the Time is Long”
This Week’s Store Update & Coupons
NEXT SHIPPING DAY: Monday, October 7th
What’s In Stock
Beef was restocked earlier this week. Unfortunately, many cuts have already sold out, but we still have:
- Sixteenths
- Wild hunter
- Beef bratwurst sausage
- Beef kielbasa sausage
- Beef garlic sausage
- Beef chorizo sausage
- Beef hot Italian sausage
- Sliced beef summer sandwich meat
- Organic beef bones
- Pastured pork smoked ham
- Pastured pork chops
- Pastured ground pork
- Pastured pork breakfast sausage
- Pastured pork Italian sausage
- Pastured pork bacon
- Pastured pork smoked ham hock
- Pastured pork shoulder roast
- Pastured pork tenderloin
- Pastured pork spare ribs
- Pastured pork liver
- Pastured pork kidney
- Pastured pork heart
- Lamb German rosemary sausage
- Lamb loin chops
- Rack of lamb
- Lamb bones
- Lamb kidney
- Lamb baby back ribs
- Leg of lamb
- Wild Alaskan sockeye salmon
- Raw milk sheep cheese Pecorino Idaho
- Raw milk sheep cheese Carmen Carrano
This week’s coupon cuts
Use the code “WILDHUNTER” to get 10% off wild hunter.
Use the code “SIXTEENTH” to get 5% off all the sixteenths left in stock.
Click the green button below or the green words above to access these cuts!
Special Mention:
Heritage pasture raised pork is now available! This pastured pork is raised by our daughter, Abby, and her husband, Ethan, right here on Alderspring’s pristine Idaho pastures.
If you have any questions, observations, or comments, just send Kelsey an email at help[at]alderspring[dot]com.
Pictures from the ranch this week…
One thing we do a lot of is put up and take down hotwire fence. This is the fence we use to build all the temporary paddocks that contain the cattle as they graze a particular piece of ground. One of the benefits to using smaller paddocks as opposed to giving the cows an entire field at once, is that it allows us more control over how heavily the herd grazes any forage within their paddock, and therefore helps protect the area from over-grazing. The herd always has plenty of room in their paddocks to move around as much as needed.
The hotwire is strung between and wrapped around thin fiberglass posts that have been pounded into the ground. A solar charger, like the one pictured above, is connected to the hotwire. It pulses an electrical current through the hotwire. If a cow touches the wire it experiences a small, harmless, uncomfortable shock. The cows quickly become “hotwire trained” and know not to touch the wire.
We have a new cowdog-in-training at the Tendoy ranch! Her name is Svenna, and she goes with Scott everywhere, whether it be work or play. Here she is accompanying the family on an evening walk. She is already showing great enthusiasm when working the herd, and good instincts on when to pressure the cows and when to back off. We are excited to continue to train her, and watch her grow into a full-fledged, working cowdog!
Happy cows on good fall grass; a satisfying sight!
Want to follow along more day-to-day? Find us on Instagram and Facebook.
Quote of the Week
“Listen! The wind is rising, and the air is wild with leaves, we have had our summer evenings, now for October eves.”
– Humbert Wolfe
This week’s story: “The days are short, the time is long”
“You first notice the color change. Lush greens are fading to brown, the green color trickling down out of the tops of the grass and down into the roots. You can still see green, if you walk around and pick up a handful of grass, a bouquet mix of orchard grass, clover, alfalfa, sainfoin, and bluegrass. Looking out across the pasture, the grass is bent over, wind tousled, like a toddler’s hair. I know. I have a toddler.
Color was stolen from us this year. We had a sudden hard frost in early October, before the aspens and cottonwoods along our river had turned color. Green leaves changed directly to brown (without passing “go”, as you might say). The winding river bottom, which should have been shrouded by resplendent gold and copper leaves, was instead a disappointing ashy green gray.
The blackbirds are making different sounds. Perched among the cattails, frothy with silk, they make the call you hear only in fall and spring. “Hurry up,” they seem to say.
We might be disappointed, but we aren’t worried. Every year is different in this country.”
And that’s it for this week!
Thanks again for partnering in what we do!
Glenn, Caryl, cowgirls and cowboys at Alderspring.
We’ve been crafting our pastured protein here in Idaho’s Rocky Mountains for nearly 30 years and delivering it direct to our partners for nearly as long. This is wild wellness, delivered from our ranch to your door.
Why is Inventory Low Lately?
Here’s where we’re at on the “low inventory” situation…and why it’s low in the first place! We know many of you have been with us for a long time and rely on us as your source of protein (and we’re so grateful)!
In the last few months, we’ve been hit by a lot of unexpected demand.
When it comes to raising beef, changes in demand can be very difficult to respond to quickly. It takes us 2-3 years to raise an animal to finish. That means we plan our inventory needs about 2 years in advance.
Many companies and producers we know of that sell direct-to-consumer respond to sudden increases in demand by buying outside cattle (often at sale barn auctions) and then selling that beef under their label. This is VERY common.
But this kind of “cow flipping” isn’t something we’re willing to do.
We know the entire history of every beef we sell. That’s important to us, and we know it’s important to you and part of why you trust us to raise your beef.
We’re working right now to gradually increase our available inventory to hopefully provide more beef! But at a certain point, we actually can’t expand further without compromising our standards.
We know that the reason many of you order from us is because we’re small scale. We butcher our cattle at a small processor that only does about 80 head of cattle per week (compared to thousands at a big facility). This also limits our capacity to expand, because they, too, are functioning at capacity right now. We also raise only as many cattle as our pastures can support without degrading our soils. And we’re still small enough that Glenn personally looks at every single steak before he puts it in your box to ship to you. These factors are why you order from us! But it also means occasional inventory limitations.
Your partnership with alderspring directly supports our mission to improve soil health, wildlife habitat, and animal and human wellness through regenerative ranching practices.
Here’s what we’ve accomplished with your help & support in just the last 12 years!
More information about our regenerative practices and outcomes can be found at the button below.
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