We're feeding our cows WHAT?!

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September 27, 2024

All hands-on deck: no doctor notes during silage week.

Sweater weather is here! September means back to school and silage season at Parsons Creek. Silage brings to life the rumble of tractors, corn debris in the air, everyone works sun up to sun down. And I do mean everyone!

Sixth generation farmer over-seeing the silage process

What is silage?

The technical definition of silage is “preserved forage-like pasture (grass), alfalfa, grains, or corn.”

The beauty of silage is it takes minimal acres to feed a lot of cows. At Parsons Creek, we plant a bunch of corn on just a few acres, and that yields enough for our herd through the winter. Plus, we find it to be the best feed for our purebred Angus herd— they absolutely LOVE it!

Why do we make it? What do we do with silage?

Like all plants, our pasture grass goes dormit in the winter with the snow and wet. But our cows still need to be fed! That's where silage comes into play.

Each morning throughout the winter, we put hay and silage in a big blender to supplement our herd’s feed. Our herd nutritionist tests our hay (protein and nutrient levels) and tells us how much silage we need to mix in for optimal nutrition.

But we use silage throughout the rest of the year, too. We feed our calves silage as an intermediary when they’re learning how to graze on their own. And when we’re finishing cows, we dump silage in lines on the ground and the cows follow along, eating the hay and silage mixed together. They love it.

Cows come running when the silage bucket comes out

What’s the process like for making it?

Long story short, we harvest the corn, grind it up into chunks and ferment it in a pit. Although the process seems minimalistic, that doesn’t mean its quick or easy. There’s a good two weeks in early September where all we do is chop silage. Kids to grandparents, it’s all hands on deck.

I asked Christian (my brother, the farmer) for a little bit more of an explanation: “We plant corn in the spring - let it grow - get it over ripe - then we chop the entire plant stalk. The only thing not harvested is the roots.

Tractor and wagon chopping and collecting silage

Then we pile ours in a pit to ensile, and pack it tight-tight-tight.

Sixth generation farmer standing on packed silage pit

Once you cut off the oxygen it will ferment. It’s the natural process of preserving something - equivalent to Nanny canning tomatoes,” he told me.

Why corn silage?

We make and feed corn silage here at Parsons Creek. Corn naturally has a high sugar and starch content which helps our cows survive and thrive through the winter months.

We find finishing cows with corn silage, makes the end product taste that much better.

What are the benefits of silage?

Another reason we grow corn is that it acts as a cover crop. It fixes nitrogen in the soil, and keeps the ground covered.

Once we finish chopping the corn, we go in right away with our no-till drill (remember our last blog?) and start planting the next cover crop before the weeds get a chance to take hold. And these next cover crops are especially important because these will be the ones that stay in the ground till Spring.

Is the hard work worth it?

When you're surrounded by family on days of work or rest, it's easy to say: yes, it’s absolutely worth it.

Austin and Papa giving the girls a tasty corn snack.

The Bread Basket: November Harvest and the Tables We Gather Around

November is when this old farm shines like a new penny. The light slants low and golden across the pastures. The cattle's breath hangs in the cold morning air. And somewhere between the first hard frost and Thanksgiving, something shifts in the way we move through our days. We're not just working the land anymore—we're reaping what we've sown, literally and figuratively. My grandpa used to say, "You don't work the land. You work for the land, and if you do it right, the land provides." November is when you find out if you did it right. The Little Red Hen Had It Right (Sort Of) Remember that children's story? The Little Red Hen asks for help planting wheat, harvesting it, milling it, baking it—and everyone says "not I" until there's fresh bread on the table. Then suddenly everyone wants a piece. The story ends with the hen eating her bread alone. Which, frankly, seems a little harsh. Out here in our small, remote corner of northern Missouri, harvest season tells a different story. Sure, we each tend our own operations. Christian cares for our cattle every day, “come hell or high water,” as the saying goes. But come November? That's when farmers come together. It's an old tradition, older than our five-generation farm. It's the tradition of trading—not just goods, but time, muscle, knowledge, and care. Your neighbor helps you harvest your crops, and you help them sort their pairs. Someone loans you their trailer; you return it with a cooler of beef (the Parsons Creek way). The land provides, yes. But it's the people working for the land, together, who make harvest season what it is. And we want to share what we’ve reaped with you! Check out our Holiday Specials The Bread Basket: Traditional Beef Recipes Worth Celebrating Here are a few recipes that show up on our tables every November, the kind that have been traded between farm families and written on stained index cards tucked into recipe boxesBrisket: The Crown Jewel of Slow Cooking. If there's one cut that embodies the "low and slow" philosophy of November cooking, it's brisket. Whether you're smoking it for hours until the bark gets dark and the meat pulls apart like butter, or braising it in the oven with onions and root vegetables, brisket rewards patience. (We've got our 4-5 lb. briskets on sale right now—perfect for a smaller gathering—and 10-12 lb. beauties if you're feeding the whole extended family (or want leftovers for days, which, let's be honest, is the real goal). Pan-seared Ribeye: Our thick-cut ribeye gets a deep, crackling crust in Nanny’s trusty cast-iron skillet, nothing but salt, pepper, and a swath of real butter sizzling in the pan. After that perfect sear locks in all the juices, the whole skillet slides right into a hot oven to finish cooking through, filling the house with that rich, meaty aroma that means something special is happening in the kitchen. It comes out tender as can be, with those beautiful caramelized edges and a rosy center that would make any Sunday supper or Thanksgiving dinner feel like the celebration it ought to be. Our Filet mignon recipe isn't something we stumbled upon—it's been on our Thanksgiving table for as long as I can remember. Every year, we take the most beautiful cuts from our herd, the ones we've been saving for something special, and prepare them the way my grandmother taught us. Cast-iron screaming hot, nothing fancy—just good salt, pepper, and butter. Then, peppercorn sauce, rich and velvety, is a holiday classic. When this hits the table, it's not just supper—it's Thanksgiving, all our family gathered around, a reminder of every reason why we do what we do on this farm. It's recipes like these that inspired our holiday specials. The Folklore of the Feast I believe that abundance creates abundance. That generosity returns to you; That feeding people well is an act of hope for the future. Every farm family I know has their feast traditions. Some serve the same meal every Thanksgiving—same recipes, same serving dishes, same placement for fifty years. Others make room for whatever came out of the garden or off the pasture that year. But they all have this in common: the table is full, and there's always room for one more. Working For the Land, Together Here's what five generations of farming have taught my family: the land provides, but only if we provide for it first. And we can't do that alone. This November, I'm grateful for: The land that supports our cattle and our familyThe farmers who trade time, goods, and knowledge with usThe beef that comes from our pasture to tables across the countryThe cold weather that makes us slow down, cook well, and gather closeThe tradition of breaking bread together, which is older than any of us and will outlast us all So if you're cooking beef this November—Whether it be Parsons Creek Steak, your local farm, or wherever you source your food—take your time with it. Use a recipe that's been handed down. Invite people over. Set an extra place at the table. The Little Red Hen ate her bread alone, but that's not how this story ends for us. Out here in our small, remote corner of the earth, the harvest is something we celebrate together. From our farm to your table, we're honored to be part of your family traditions this November.

Cozy Crocks in Cozy socks

Cozy Crocks in Cozy Socks There's something about October that makes me want to pull on my thickest socks, light a fire, and let something delicious simmer away in the crock pot all day long. The air gets crisp, the leaves start their show, and suddenly all I'm craving is the kind of meal that fills the house with warmth before it ever hits the table. My brother, Christian, has been busy prepping the farm for winter—fixing fence, checking water sources, and making sure the herd has everything they need as the temperatures drop. Meanwhile, I've been thinking about comfort food. The kind that requires almost no effort but delivers maximum coziness. That's why we're running a special on our Crock Pot Bundle this month—30% off while supplies last. What's in the Bundle? This box is basically Fall, in a freezer package: One beautiful Brisket (perfect for when you want to impress yourself)Two Chuck Roasts (the MVPs of pot roast season)Two Arm Roasts (amazing for those "set it at 8am, eat at 6pm" kind of days)Two pounds of Stew Meat (because soup season is officially here) Every cut from our cattle is premium. Pastured-raised and pasture-grazed here on our Missouri farm, finished with care, and processed locally. Christian takes pride in raising beef that tastes like beef should. These slow-cooking cuts really let that flavor shine. The Simplest Chuck Roast You'll Ever Make If you're new to slow cooking (or just want a foolproof recipe), here's my go-to chuck roast method: Equipment: Crock pot or Dutch oven What you need: 1 Parsons Creek chuck roast (3-4 lbs)1 whole onion1 garlic clove1 bag carrots4 peeled quartered potatoes Salt and pepper with your soul What you do: Put the chuck roast in your crock potAdd Onion, garlic, carrots, potatoes, salt & pepper Add 1-2 cups of water (more if you're planning to make gravy) Crockpot - Cook on low for 8 hours (or high for 4-5 hours) Dutch oven - Cover and cook at 250 for 8 hours (or 4-5 hours at 350) That's it. No searing, no fancy technique. Just come home to beef so tender it falls apart with a fork, swimming in the most flavorful aju you've ever made without really trying. Serve it over mashed potatoes, egg noodles, or with a crusty piece of bread to soak up all that goodness. The Best Part of Slow Cooking Season What I love most about crock pot cooking isn't just the ease—it's the way it makes the whole house smell like home. You start it in the morning, go about your day, and by evening, you've got a meal that tastes like you spent hours on it. It's the kind of cooking that feels laborious, even though it's incredibly simple (in the best way). With beef from our farm, you're getting meat that actually tastes like something. Pasture-raised, grain-finished, no shortcuts. Just the way our family has been doing it for five generations. Grab Your Bundle Our Crock Pot Bundle is 30% off all October, which means now's the time to stock your freezer for the cozy months ahead. Whether you're a crockpot veteran or just getting started, these cuts will make you look like a kitchen genius with minimal effort. Head over to our store to order yours while we still have them in stock. And hey—if you try that chuck roast recipe, let me know how it turns out. I'm always curious what everyone's making with our beef. Here's to sweater weather, slow cookers, and meals that taste like a hug. — The Parsons Creek Steak Family

Welcoming Family to the Farm: Kitchen Sink Farm Joins Parsons Creek Steak

Kitchen Sink Farm Joins Parsons Creek Steak

We're feeding our cows WHAT?!

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The Bread Basket: November Harvest and the Tables We Gather Around

Cozy Crocks in Cozy socks

Welcoming Family to the Farm: Kitchen Sink Farm Joins Parsons Creek Steak

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