Choose A Portion Size:
Deposit: Due to hold your Portion (first come, first serve) - $100/quarter reserved
Remainder Due Before Pick-up Day
How does this work?
I don't need that much or I can't store it all. Can I get a smaller amount?
Can I get anything else besides ground beef?
Because our cows aren't raised as beef cows or genetically bred for an amazingly marbled steak we highly encourage you to only have it processed into ground beef. But, you do have some options with that ground beef.
You have the option of getting the ground beef wrapped in 1, 1 1/2, or 2lb packages.
Options (10 minimum/option) - Replace the $.45/lb processing charge with:
What's the fat content?
Typically Orly's aims for an 85/15 mix, which is perfect for burgers & great tasting ground beef!
How big of a freezer will I need?
To give you an idea, a quarter of beef will likely fill 3 standard coolers. So bring those to pick up your meat and make sure you have freezer room at home.
What's different about your ground beef?
Glad you asked! Since we're primarily dairy farmers our goal is for our ladies to have a great long life in our herd - sometimes up to 10 years! But eventually each one has to make a "career shift" from dairy to beef.
That means we haven't raised our girls specifically for beef or meat so they're not quite the same as those farmers who do. Traditionally they would head to the packing plant miles away to end up as ground beef at your local grocer.
So why not skip the miles, keep our economy local, and provide for those in our community? It's almost a no-brainer! Because we skip all those middle guys you get a great deal while shopping local at our farm & local locker, Orly's!
If you're looking for high quality marbled steaks, we have some great farmer friends who specialize in just that (SkyView Beef & West Forty are two to check out) but if you want to affordably fill your freezer for tacos, chili, spaghetti, and burgers all year long - reserve your ground beef today!
Why don't you know exactly how much meat we'll get?
Each cow is unique in their size and build. Although we can guesstimate an amount it's never final until the weight the locker gives us. Because you don't pay us the final amount until we know exactly how much beef you'll be getting you only pay for you you get!
Here's a good estimate:
Average Beef Whole: 650-750lbs
1/2 - 325-375lbs
1/4 - 165-185lbs
split it with a friend (1/8) - 85-95lbs
Isn't this hard to do?
Quite honestly yes, it's one of the hardest things we do. We are thankful our cows provide nutritious food at this stage just like they have for so many many people already being dairy cows. What a waste it would be to have people around us hungry and not use the gift of an animal to nourish them.
Contact Us Today to Reserve Your Ground Beef!
Whether you backed our Kickstarter project or not, we want you to know that we didn't make our goal. Therefore we didn't collect any of the funds that were pledged. Kickstarter is an all-or-nothing crowdfunding platform, and honestly that's one of the reasons we choose it!
Are we disappointed? Of course we are. But, we are thankful we learned a lot during the past 3 weeks. We learned people are excited about coming to visit, just not ready to commit until we're open. We learned that the deadline of fundraising put unnecessary stress on our family life and are ok going at a slower pace. We connected with reporters and travel bloggers who are excited to visit & write about our one-of-a-kind place when we open. We learned that perhaps calling ourselves a "GuestBarn" may make more sense.
We knew that if we didn't make our goal we wouldn't get any of the funds, but we also knew that we wouldn't be able to finish the Bed & Breakfast completely without hitting our goal.
Now what? We're making a plan. We have a few investors that are stepping up to help us get started outside of the Kickstarter platform. We're finishing & furnishing as we're able in hopes of opening this summer. We may not have every section as fully finished but we want to open. Once we're open we'll keep working to make the space & experience even better.
Thank you for your support in pledging, sharing, and cheering during the past 3 weeks. So many more people know about the soon-to-open GuestBarn and we're steps closer to offering 24/7 cow gazing!
Because we are still planning to open this summer and are moving ahead with finishing & furnishing, if you still want to be part of our investor team, let us know! We'll make sure that you still get a reward you want... from a room to notecards to naming a calf! It just may be a little slower than before.
Thank you, Thank you, Thank you... we truly appreciate it and we can't wait to open!
March is Women's History Month and today is Women's Day so it's fitting to take time to introduce you to some of the amazing women in our farm's history - #DairymanDan's grandmothers.
Six months after marriage, Dan's dad's mother, Mavis, became an army wife first in Kansas & then far from home in Seattle, WA. There they welcomed Dan's Aunt Diane into the world. She had Spina Bifida which meant of course additional trips to doctors & helping her more during her 15 precious years of life. But truly, Mavis embraced it as part of life & didn't let it stop her from doing so much else!
After returning to Iowa she jumped into life on the farm - adding three more children. She milked cows, chased pigs, had a big garden, and didn't appreciate when a church lady would call to ask if she could this or that since "she didn't work"!
When her husband, Neil, became postmaster & Dan's dad, Dave, decided to keep the cows & milk them himself at 13, Mavis became his right hand mama - helping to get the milk delivered to the coop everyday & helping to get the chores done.
She kept helping with those cows most everyday for almost the next 10 years until Dave returned from college to take over the farm full-time. Without Mavis (and his little sister Barb who helped a lot too!) the farm would likely not be here for us to be able to carry on.
We lost Mavis this past year but will always cherish the legacy that she leaves and the lessons that she taught us!
Dan's mom's mom, Mary, another amazing woman. She grew up only a few miles south of where we live now & she still lives in that (updated!) home today!
Dan's Grandpa Pete captured her heart close to her graduating from high school at 16 & they married after Pete returned from Korea, just months after she turned 18.
After a variety of rented homes & farms they eventually bought the farm that Mary had driven by almost daily growing up and always said, "No matter what I won't live there in that dump." But in the end it was all they could afford. So they moved in and started cleaning because without indoor plumbing the bachelors living there before had decided to "conveniently" use the windows.
She transformed that home & the farmstead into a place that all were welcome & still are as Dan's aunt & uncle live there now. One year as a standard audit on the farm was being done the auditor said he couldn't accept food before the audit since it could be a bribe but by the time he was done (and had found Mary's well kept books all in line), he said he'd stay for lunch as he could tell everyone else working on the farm was too.
Taking care of people comes naturally to Mary - from her 3 kids to those working on the farm to those beyond in her community. Way back in 1977 she was recognized for that being named one of five "Iowa Master Homemakers". And she did much more than just make her home a welcoming place she also helped on the farm in whatever way she could.
I love hearing stories from those that have come before - it gives us so much perspective! We're thankful we live so close to Grandma Mary (& Papa Pete) and our kids get to grow up knowing them!
Who are the women you cherish? What are their stories? Let's celebrate them together!
The following was written by one of our interns or apprentice who spent a week with us this summer on the farm. With 4 out of 5 Americans living in the city or suburbia a chance to experience farm life is rewarding! When the Bed & Breakfast opens this summer, you too can stay with the cows, although we won't make you work as much, unless you want to try out the Be A Dairy Farmer Challenge!
Thanks for visiting, living, and working with us Lewis. And thanks for sharing your experience with the world.
What do you want to call it? Duty? Responsibility? Fun? Personally, I couldn’t tell the difference. My experience at New Day Dairy might’ve been a mix of all three, and I can’t tell you how I felt about the work I did. I honestly don’t know… But I can tell you that it’ll keep you very occupied, grateful, and surprisingly happy.
I’ll start from the beginning. I’m a city kid from Omaha, Nebraska. I’ve never lived anywhere else, unless you count vacations. I don’t know farm life. My one experience came with my great uncle on his ranch, where I rode a horse and almost got kicked by a couple. That’s it. So when my dad, after reading Ben Sasse’s The Vanishing American Adult, concluded that I needed to work on a farm before high school. When I heard the plan, I thought: DARN.
Mr. Sasse is a cool guy. I read a lot about him, and I’ve met him person several times through the homeschool community. And all of a sudden, it seemed to me that he’d wrecked my life. Finding out I’d have to wake up early and work all day sounded dumb. I’d expected and dreaded for months the 5:00 mornings and cow manure I wasn’t too excited. Then the day came.
Sure, there was cow manure. And yes, I had to wake up early to do things that didn’t seem half as good as sleeping for a couple more hours. But it wasn’t torture. It was learning, working, and responsibility I’d never known before.
My first discovery didn’t have anything to do with cows. MR. BOLIN’S CATS WEREN’T FAT, LAZY, OR CRANKY. THEY ACTUALLY DID STUFF. City cats are spoiled with serious attitudes. I’ve never liked cats. I still don’t. But I did enjoy those cats. They abide by a mostly milk diet and do productive things like killing birds, chipmunks, and squirrels, as well as being very entertaining with their cow interactions.
Second, I found out that life on a farm had ups as well as downs. My nose couldn’t stand up to the smell in some places. I was sore from hard work. I didn’t shut feed windows correctly, resulting in three young calves escaping. All three were eventually rounded up, but I was still disappointed that I hadn’t done it right. If you think those are bad, wait until you hear about the downs! TOTALLY KIDDING. The ups were great. I got to hack through foliage with a machete. WIN. I got to herd stubborn cows that wouldn’t milk. FUN. I got to witness a dramatic storm and clean the resulting mess. STILL FUN.
With the surprising dutiful fun, I was able to take on responsibilities that I don’t take in mind to often. Going to bed at a reasonable time, for instance. And I fell asleep in five minutes. At home, it can take me hours. I got to man loose calves when a fence gave way and Mr. Bolin was away breeding maturing cows. I got to step over electric fences. All of these things gave me a sense of responsibility that was part fun, part labor, and part necessity.
Bulls and calves were born. Augers were run. Tractors were driven. Each night, The Bolin family was mindful that I was not a seemingly never-tiring workhorse like Mr. Bolin. I was able to experience the farm without misery.
If you want to be an apprentice at New Day Dairy, let them know. All you’ll need is a pair of boots and a willing attitude. They’ll handle the rest. And they’ll do a good job.
Zucchini... all of a sudden there's so much of it!
Adding cheese and baking it is one of the easiest and yummiest ways to enjoy this summer favorite!
I originally got this recipe from Kalyn's Kitchen and have been enjoying it with my own kitchen tweaks for weeks now!
Here's what you'll need:
Here's what to do:
Preheat oven to 350F/180C. Spray an 9" x 13" baking dish with olive oil or non-stick spray (but if you forget it'll be ok - guess how I know!). Wash the squash and cut in quarter-moon slices.
Combine the sliced squash, basil, green onions/chieves, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. I do this right in the 9x13 pan, which means less dishes! Season with salt and ground black pepper. Bake uncovered for about 25-30 minutes.
When the zucchini is almost cooked, take it out of the oven and sprinkle the remaining 1/2 cup of grated cheese on top. Put the dish back in the oven for another 10-15 minutes, or until the cheese is melted and nicely browned. Zucchini should be fully cooked. Serve hot.
Keeps well in the fridge & heats up in the microwave the next day!
One of my kids will eat this and the other is not a fan but #DairymanDan & I both love it! And I love that I don't have to shred my zucchini for this recipe!
What's your go to zucchini recipe? Especially ones that don't need shredding!
Growing up a city-girl, after marrying my dairy farmer husband and spending a few years abroad, we came home to expand the family dairy farm and want to share our journey & farm life with you!