Time for Cordray's Beef?

Hello, Friends!

As February draws to a close, I'm sure you are wondering what happened to the beef we promised.  Well, it seems that our steers have adopted a bad family trait!  You see, we live only 3 miles from our church. You'd think we'd be the last ones to be late.  But, to be honest, we are so often running late that our friends started calling it "Cordray Time", that  5 or 10 minutes of tardiness,  just a tad late.  It appears the steers are going to be just a tad late.  I could blame it on the weather.  These cold nights have slowed down the grass growing, I could blame it on the steers. Without artificial growth hormones and forced feeding feedlots, our steers grow slower.  But it all boils down to I missed my estimate.  So we'll have shares and beef sides soon. It looks like April - that's just February on Cordray Time!
We'll be sending out an email then to let you know how to reserve yours.
Michael C.
Do you know someone who might be interested in all natural local beef?  Feel free to forward on this address to your friends.

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www.cordrays.com
Cordray Farms
Cordray's Venison Processing
6708 County Line Rd.
Ravenel, SC 29470
843.766.7922

TWINS, AGAIN!

These guys' mom had a set of completely white twins last year this time. This year she did it again, but one is brown and one grey. Twins in cattle is quite rare!

Now at 24!

We've added some neighbor's eggs and a few "Easter Egg" chicken eggs for a total of 24. This incubator holds them at a steady temperature and humidity for 21 days. Stay tuned!

Coming soon?

Thought I'd share the beginnings of free range eggs to be available next season. These are Rhode Island Red chicken eggs from free range hens in Dorchester.

Happy Valentine's Day!

New babies!

It always surprises me, but new baby calves come in the dead of winter. They are up and walking around within minutes of their birth and don't act like the cold bothers them at all.

Cows need to be fed

Looks like he's chasing them, doesn't it? The cows come running when Michael cranks up the tractor to hand out the giant hay popsicles. The trusty gate attendant, that's me, is in charge of making sure they don't tear up the hay bales while he's loading.

Now that is easier said than done! Sunday after I was fussing and swearing at the third one that sneaked past me, Michael laughed and said I should treat them just like a group of third graders. Every time the teacher looks away, they make a break for it!

Finally!

We are taking a breather before starting on custom cut Cordray Farms Beef. The store is closed, so if you still need to pick up meat, call and talk with us before heading our way! The phone rings in the house, so be nice and don't call after 9. (843.766.7922)

Everything is READY! Come and get it tomorrow!

If you brought in frozen meat last week, it's ready! Our last day of regular hours is tomorrow, the 17th, from 10 am to 7 pm. See you then.

Dave Olson picked up his winning stand!

Tommy Hardin is the last Big Buck Tree Stand winner!

Tommy Hardin killed a buck with a dressed weight of 99.4 on Dec. 29th and that wins him the Biggest Buck tree stand for the last two weeks! Stop by this week, Tommy and pick up your stand.

LAST CALL!

Last call for frozen meat! We'll be taking in your frozen venison on Saturday, the 10th. Plan on picking it up by next Saturday, the 17th, since that's our last day to be open for this season.

Last call for Cordray Farms smoked beef jalapeno pepper and cheddar smoked sausage, snack sticks, and Cordray Brothers and mild fresh link sausage, too! We've also got a little beef jerky and some red rind cheese. Stock up now to last you until we open back up in August.

Bruce Ball picks up his winning stand!

James Baldrick and his 8 point buck.

Now that's a big pig!

This big guy was mounted by Cordray's Taxidermy. The pictures don't show quite what a monster he was. He weighed nearly 400 lbs.

If you kill wild hogs during the off-season, we can process the meat if you clean them. Be sure to give us a call before you come to bring it, as we aren't open regular hours.

Jeff Jewell's 8 point

Taking frozen meat in on Saturday, the 10th.

If you have frozen meat to process, please bring it in on Saturday, the 10th, and plan on picking it up on Saturday, the 17th. We'll be open 10 am to 7 pm from now until the 17th. We are closed on Sundays.

Smiling faces on the last day!

These guys have been coming to us for years! I think their smiles show what it's all about.
Thanks to Edward Hart, Corey Turner, James McKinney, Will Klauber, Michael Smith and all our customers for a great 2008 season!

The last few days brought in several First-timers!

Stephanie McConahy
Parker Mullins
Hughes McGlone

Lisa Silcox got her first buck!