NewGrass Farm, LLC

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Posted 3/13/2015 9:35am by Paul Nehring.

In the past few years two of the biggest, most promising trends in the food business are “local” and “grass-fed.”  In fact, the demand for these products is growing so fast that demand often outstrips supply.  Unfortunately, too often when that happens, food retailers, not wanting to lose customers, will cut corners or stretch the truth just a bit, or sometimes a lot, to make you think you are getting what you want.  That same thing is what is happening in the local, and grass-fed beef business, at farm markets, grocers, and now, especially with restaurants. 

For instance, you may have noticed that some Wausau area restaurants now claim to offer local grass-fed beef on their menu.  Yet, to the best of my knowledge, none of those restaurants is actually sourcing their beef from a local grass-fed producer or producers, and in fact, I know at least one restaurant that was purchasing beef from a local butcher and was calling it locally raised, grass-fed beef, when in fact, the butcher purchased that beef a meat packer which sources all of their beef from feedlot raised cattle—the butcher is local but the meat is not, nor is it grass-fed. 

Some other restaurants that are claiming to sell local grass-fed beef are actually sourcing it from branded beef companies that are not what most of us would call “local.”  One restaurant, Redeye Brewing Company, gets their grass-fed beef from a branded beef company in Southern Illinois, but to their credit, they don’t label that meat as local on their menu, just grass-fed—hey, I’m fine with that, because it’s honest.  Another, Great Dane Brew Pub sources their “local, grass-fed” beef from Northstar Bison in Rice Lake, WI. Northstar Bison purchases their grass-fed beef from growers in Northern Wisconsin and Minnesota.  At least they are somewhat from Wisconsin, but not exactly local. 

It’s hard to blame the restaurants for not sourcing all their meat from local sources, because there just isn’t nearly enough supply.  I’ve been in the meat production business on our farm, for over 10 years, and I’ve been involved with all the local farm markets in the area, and I have a pretty good knowledge of the local supply of grass-fed beef.  While local grass-fed beef production is increasing, growth is slower than you might expect.   

On the supply side there are some very real challenges to produce enough grass-fed beef right now.    The reason is that is that cattle prices have increased so much the past few years that we haven’t been able to come up with the capital to expand our production.  Cattle are now selling for 200 to 300% higher than they were just five years ago.  While we raise many of our cattle from birth, we also purchase weaned calves, at about 6-7 months of age, and raise them until they are 20-24 months.  Those calves come from local grass-fed farms, and we pay the going rate.  In 2008 I purchased calves for an average price of $450 per head.  In November of 2014, I had to pay over $1500 for those same weaned calves.  We have been creative with sourcing outside capital, but it’s only been enough to keep a steady supply, rather than an increasing supply. 

We used to work with some local restaurants but have had to drop all of those accounts because we couldn’t afford to purchase enough cattle to service them. It’s frustrating for us that we can’t come up with the capital to grow our supply to meet demand, especially when local restaurants want that beef.  However, it’s an unusual time in the cattle business and unless we can find additional investors to finance growth, it’s not going to happen. We can’t take out a third mortgage on our home, and even if we could it’s not worth the risk.  My wife and I are already both working jobs off the farm to finance this business and keep it afloat, as well as to pay for our living expenses, so there aren’t easy solutions to this.

I imagine it is frustrating for chefs that they can’t find local sources of grass-fed beef when their customers are increasingly asking for it, and expecting it. And we can’t blame chefs for not sourcing local grass-fed beef, because they just can’t find enough of it for regular menu items like burgers and steaks.  However, I don’t believe that just because local grass-fed beef is in short supply that it justifies lying on your menu by suggesting that the beef is local and grass-fed, when it is not local or in some cases, not even grass-fed.  While local and grass-fed may be trendy shouldn't honesty and integrity be the most important ingredient on the menu?

My suggestion is that if you are dining at a Wausau area restaurant that claims to have local grass-fed beef on the menu, ask what local farm or farms they are sourcing the beef from, and where those farms are located.  I’d be curious to know what you find.  You can email me or post it on my facebook page.

My suggestion to chefs is to be true to your menu.  I’ve found that people appreciate the truth far more than anything else you can give them and that trust builds confidence in you and your business.  I hope that you realize that the local foods movement is based on honesty and transparency, so that customers can know where their food comes from and how it was raised. 

Posted 1/10/2014 3:24pm by Paul Nehring.

I normally don't make New Year's resolutions, because I find them so difficult to keep.  However, I've been having some success with help from these tips from Chip and Dan Heath, authors of several excellent best selling books, including Made to Stick, Switch, and Decisive.  If you are trying to change a habit, you may find these tips will help you succeed:  




Every New Year brings two proud traditions: Making resolutions and then, shortly thereafter, breaking them. Often the full cycle doesn’t take more than a few weeks, which allows well over 11 months to plot the next year’s resolutions.

The research on resolutions is damning: A study of 3,000 people led by Richard Wiseman, of the University of Hertfordshire, found that 88% broke their resolutions. (Even people who resolved merely to “enjoy life more” failed 68% of the time.)

If you want to buck humanity’s sorry performance record, here are four research-based tips to improve your chances of keeping your resolutions:

1. Look for your bright spots.

Psychologists tell us that we are wired to look at the negative. One famous study concluded that, when it comes to the way we think, “bad is stronger than good.” So when it comes to changing our lives, we’ll tend to ask ourselves, “What’s the problem and how do I fix it?” But often we can benefit more by asking a different question: “What’s working and how can I do more of it?” In other words, we can learn from our own “bright spots.”

Nwokedi Idika, an American graduate student in computer science, was a chronic procrastinator. He’d set a goal to work six hours per day on his thesis but found that he only hit the target sporadically. Rather than bemoan his failures, though, he examined his bright spots: What is different about the days when I do manage to complete my six hours? And what he discovered was that, in almost every case, he’d been working early in the morning. So he turned that realization into a strategy: He started setting his alarm for 5:30am every morning.

The early-morning approach worked like a charm. “When I'm up that early, I have no motivation to check email, Facebook, or Twitter because nobody is up to send email or update his/her status,” he said. He defeated procrastination by cloning his bright spots. (Idika became the first African-American student to earn a PhD in computer science at his university.)

2. Make one change at a time.

Over the last 15 years, a series of studies in psychology has confirmed a sobering result: Our self-control is exhaustible. The research shows that we burn self-control in many different situations: when controlling our spending; holding in our emotions; managing the impression we’re making on others; resisting temptations; coping with fears; and many, many others.

Why is this important? Because any life change will require careful self-monitoring and self-regulation—in other words, self-control. Self-control is the fuel that allows change to succeed, but it is limited. For that reason, you will have a better chance of success if you can focus on one change at a time. If you try to change jobs and exercise routines and relationship habits all at once, you are more likely to stall, because you’ve run out of “fuel.”

3. Turn that one change into a habit.

Steve Gladdis of London found that he was constantly falling behind on his personal “to do” list. “Looking at the list on my phone now,” he said, “I need to hang those pictures, phone a friend I haven’t spoken to in a while, extract that box from the back of the shed, investigate child-friendly mousetraps, the list really does go on and on.”

He resolved to create a daily routine: Every morning, like clockwork, he’d finish one task. “Once I’m on a roll, it seems easy to carry on. I remember to look at my list for today’s task because I’m used to doing it, and I almost look forward to ticking off that day’s chore,” he said.

Habits are effective because, once established, they no longer burn self-control. (Think about how little mental energy it requires to take a shower, or make your morning coffee, or to carry out any of the other habits you’ve acquired.) You’ll be more likely to keep your resolution if you can turn it into a habitual behavior—something that happens in the same time and place on a regular cycle.

4. Set an “action trigger” to start your habit ASAP.

What’s the best way to start a habit?

Let’s say you’re trying to exercise more. You might declare to yourself:Tomorrow morning, right after I drop off Elizabeth at dance class, I’ll head straight to the gym for my workout. Let’s call this mental plan an “action trigger.” You’ve made the decision to follow a certain plan (exercising) when you encounter a certain trigger (the school’s front entrance, tomorrow morning).

Action triggers like these can be surprisingly effective in motivating action. The psychologists Sheina Orbell and Paschal Sheeran studied a group of patients in England with an average age of 68, who were recovering from hip or knee replacement surgery. Some of them were asked to set action triggers for their recovery exercises—something like, “I’ll do my range-of-motion extensions every morning after I finish my first cup of coffee.” The other group did not receive any coaching on action triggers. The results were dramatic: Those patients who used action triggers recovered more than twice as fast, standing up on their own in 3.5 weeks, versus 7.7 weeks for the others.

Psychologists have compared action triggers to “instant habits” because what they do, in essence, is make our behavior automatic when the trigger moment comes. Seize that power for yourself: Jump-start a new habit by setting an action trigger.


Good luck with your Resolutions, everyone, and here’s hoping for a fantastic 2014!

Happy New Year,

Chip & Dan

Farm market

You can find our products at the Wausau Summer and Winter Farmers Markets.  During the summer we are at the VFW Hangar Lounge parking lot on River Drive, on Saturday mornings, from 8:00-noon from mid-May through the end of October.  During the winter we are at the Marathon County Extension Building on River Drive, in Wausau on Saturday mornings, 8:00-noon, from mid-November until mid-April.  Or you can give us a call or email to arrange home pickup or delivery. 

Contact Info

NewGrass Farm, LLC

4009 Henry St.

Wausau, WI 54403