Mike’s Spring 2017 Newsletter
Greetings from Chileno Valley: Spring is almost here with prospects of more rain, tons of wildflowers, fruit trees in bloom, swallows, and lots of grass. The five-year drought was the most challenging of the 17 years we have been in business. With optimism that we might be in for some normal years of rainfall, we are keeping back more heifers to build back up our herd. The decision a few years ago to introduce the genetics of the bull Mytty in Focus-see above–, through artificial insemination, is starting to have an effect. It should have a positive influence in weaning weight for years. This is the time we let you know about the availability of beef and lamb for 2017: The cost will remain the same for both lamb, $7.00/lb and beef $3.50. The cost is based on the “hot,” or hanging weight of the carcass. The hanging weight is the weight of the beef or lamb carcass when it comes into the butcher shop and is put into the cooler. As the carcass ages with beef, and during the cut and wrap, the weight will shrink about 15%. We believe that this is the fairest way to price the beef. To start the process of purchasing beef, you need to send us a deposit. The amount of your deposit check continues to be $350.00/qtr, $700.00 for a half or side of beef, and $1400 for the whole beef. You will get an email from us letting you know your confirmation # and an estimate as to when your beef will be ready. When you pick up your beef at Ibleto Meats in Cotati, you will leave Vicky Ibleto the second check to make up the difference between the deposit and the hanging weight, and you will also pay her separately for the cut and wrap. There may be a few cases where we owe you the difference and we can either add some additional hamburger or have a check waiting for you at Ibleto’s.
PLEASE NOTE: The deposit is based on the expectation that the hot weight of a typical beef carcass will be around 500 lbs. That weight=500 lbs x $3.50/lb =$1750. Added to that figure is $200.00, which covers the cost of transporting the animal to Petaluma for harvest and the actual “kill charge,” and delivery of the carcass to Ibleto Meats for the cut and wrap, for a total of $1950. With a deposit of $1400, –for a whole beef–, the balance due would be $450.00, or $112.50/qtr. If the weight is significantly higher, as it was last year for a number of animals, the balance can be substantial. There is a small advantage for the customer in a greater weight, as the fixed cost of $200.00 is spread over more take-home lbs. Marin Sun, who took over the slaughter-house in Petaluma from Rancho a couple of years ago, has raised the price for slaughter, delivery, and offal. We will continue to include both liver and heart with your order at no additional cost to you. Our artisan butchers, Ibleto Meats in Cotati, continue to cut and wrap the old way, with double layered butcher paper. Their cut and wrap fee is $1.00/lb, which is also based on the hanging weight. Vicky Ibleto may be reached at (707) 795-1489 or 545-1054. Our beef is available from May through October, although last year we continued to fill orders through November for a few late pickups. Orders are filled on a first paid basis, except for orders of a whole animal, in which case the customer can tell us exactly when they wish to have the order ready for pick up. We usually sell out by the end of summer. LAMB: Please send us a note or call us if you wish to be put on the list for the lamb. We are in lambing season and have around 30 lambs on the ground. There is a down payment requirement of $100.00 if you are ordering a half, or $200.00 for a whole lamb. Sally thinks she will have at least 45 lambs for sale this Fall. The price will remain the same: $7.00 per pound, based on the hanging weight, which has averaged 50-55 lbs.
ORDERING BEEF: As before, you may send your checks to:
Mike and Sally Gale (Check made out to “Gale Livestock”)
Chileno Valley Ranch 5105
Chileno Valley Road Petaluma, Ca. 94952
PLEASE INCLUDE ON YOUR CHECK, OR ON A SEPARATE NOTE, YOUR BEST PHONE NUMBER AND EMAIL. I HAVE TO SEND THAT INFORMATION IN WITH THE PAPERWORK TO THE BUTCHER SO THAT THEY CAN CONTACT YOU WHEN YOUR ORDER IS READY.
You will then receive a confirmation email stating that we have received your check, and give you a general idea of when your order will be ready for pick up. The next call you get will be from our butcher, Vicki Ibleto. If you have ordered a split quarter, there is a standard cut (described in the brochure we sent you). If you have ordered more than a split quarter, you will be called and asked how you would like your meat cut. As mentioned, the standard order comes with both heart and liver. Since not all customers want it, it is NOT automatically put into the bags. If you wish these organ meats, please let the butcher know; they will be placed in your take-home bags. Based on experience, please check your bag for the organ meats to make sure they are in there before leaving Ibleto’s.
ORDERING LAMB: If you wish to be put on the list for Fall ‘17, you may send a check for either a half –$100.00 deposit–, or whole–$200.00 deposit–to: Sally Gale (Please make out the check to Sally Gale) 5105 Chileno Valley Road Petaluma, Ca, 94952
U-PICK: We continue to enjoy raising our many varieties of apples and pears. We will sell them Sundays only at the ranch between 10 AM and 3 PM as U-Pick. We will most likely be opening mid August, depending of when the fruit is ripe and continue thru October, when we usually run out of fruit. You can also purchase ground beef, as well as lamb sausage. We will also offer wild honey from Chileno Valley. Families seem to enjoy being on the ranch, climbing on the hay bales, petting the baby lambs, picnicking, and visiting with the animals, as well as picking apples and pears. Sorry, no dogs are permitted. There is a cover fee per family.
PLEASE NOTE: DUE TO THE HIGH VOLUME OF GUESTS WANTING TO COME FOR U-PICK, WE NOW HAVE A SIGN UP PROGRAM TO ASSURE ALL THAT COME HAVE PLENTY OF FRUIT AND A PLEASANT, NO HASSLE EXPERIENCE. SIGN UP IS AT: www.mikeandsallygalebeefranch.com
BUTCHER: Vicky and Mark Ibleto; 707-795-1489 or 545-1054 1492 Lowell St. Cotati, CA 94931
Thank you very much for supporting our rural way of life, sustainable agriculture, open space, healthy food, compassionate animal care, enhanced wildlife habitat and healthy local relationships between those who produce and those who consume locally grown food. It really is a partnership. We look forward to our continued friendship and will attempt to offer you the best service we can provide. As we start our 17th year of selling direct to families, we are grateful for the support and loyalty of our customers.
Thanks. Mike and Sally Gale
707-765-6664
chilenobeef@gmail.com
sallylgale@gmail.com
www.mikeandsallygalebeefranch.com
PS: If you wish to be taken off this list, just email me. Also, if you know someone who might be interested in receiving an information package, just send his or her name and email. mg
