Just when we thought we were wrapping up our last beef harvest of the season, we went and added one more class. We know. We said we were done—but sometimes, things just fall into place and you go with the flow.

Truth is, we can’t seem to help ourselves. There’s something about these gatherings—spending three days with folks who get it. People who aren’t just here just for the meat, but for the meaning behind it. The learning. The laughter. The kind of comradery that only happens when you’re elbow-deep in something real.

And then there’s Earle. Sweet, massive Earle. He’s not exactly what you’d call low-maintenance. Keeping him fed through the Texas summer? Let’s just say he eats like… well, like a huge Brahman steer.  And we can’t keep him for breeding because *ahem* he’s a steer.

So we made the call. One more class. One more chance to teach, to share, and to send people home with freezers full of nutrient-dense, story-rich meat. It just made sense. For us. For Earle. And for everyone who wants to add grass-fed and grass-finished beef to their freezer before November rolls around.

We’d love to tell you that every bull, steer, or cow in our beef butchery classes was born and raised right here at Crunchy Mama Farms. That every hoofprint in the pasture came from one of our own. But the truth is—our land just can’t support that. Not yet.

Raising healthy, resilient cattle takes space. It takes time. It takes pastures you can rotate and soil that still remembers what it’s like to breathe.

When we came to this place, the land had been pushed hard. Overgrazed. Tired. So we’ve been putting in the slow work of restoration. And we’re seeing progress. Real, beautiful progress. But healing land doesn’t happen overnight. Nature’s got her own rhythm, and we’ve learned to respect it.

So for some classes, Shawn has to look beyond our pasture. He finds local farmers who raise cattle the right way, just as the Crunchy Mama and the Crunchy Daddy would raise them. No shortcuts. No grain.  No hormones.  Just robust animals from good folks who care as much as we do.

Now, judging size has never been Shawn’s strong suit, although he has gotten much better over the past few years.  Out on pasture, it’s anyone’s guess unless you’ve got something familiar nearby—a fence, a water trough, another cattle that you know the size of.  But when Shawn saw this steer in November, even without a frame of reference, something clicked. This one was big. Bigger than our regular class animals.  And different in a beautiful way.

The farmer was certain he was a cross between Red Angus and British White.  Maybe…  But those soft, floppy ears didn’t lie.  Brahma.  You could see it plain as day, especially once Shawn caught a glimpse of the neighbor’s pasture—just across the way, a gorgeous herd of Brahmans.  We’re pretty sure a stud took a moonlight stroll when the neighbor’s heifers were in heat.  Nature finds a way.  😉

Much to people’s surprise, we name our animals.  Always have.  It’s not about sentimentality—it’s about respect.  Giving something a name is a way of saying: You matter. You’re seen.  It reminds us—and our kids—that these aren’t just animals we raise.  These are living, breathing creatures entrusted to us by God.  They get fresh grass, space to roam, sunshine, and love.  And sometimes apples or alfalfa cubes or pumpkins for a treat.  A name doesn’t change their purpose, but it absolutely changes our mindset.

So Amy looked at this mountain of a steer, with his floppy ears and calm energy, and she immediately knew that his name was Earle.  With an extra E….but it’s silent.  It fits him perfectly, she says.

Earle is HUGE by Crunchy Mama standards. Our beefy Classic Hereford bull, Freddie, is about 1500 lb and Big Earle is much larger. For most of our classes, we try to average a 900-1200 lb live weight, which typically sends 8 students home with about 40-60 lb of meat each. Earle’s going to be part of a special class ‘cuz he’s a special guy. He’s so big we’re hosting twelve students instead of the usual eight, and they’ll probably still walk away with more meat than usual. The class will be held Memorial Day weekend – Saturday, May 24^th through Monday, May 26^th, 2025. We’re pricing this class at a discounted price of $795, and it’ll be our last beef class until November.

This class will follow the same rhythm we’ve come to love—three days spent shoulder-to-shoulder with good people, real food, and honest work. You’ll learn how to break down quarters and fabricate them into retail cuts and some cuts you will never see at the grocery store. We’ll have our skilled chefs, Chef Brian Santiago and Chef Luca, in the kitchen, turning every cut into something that tells a story. Meals won’t be fancy for fancy’s sake—they’ll be thoughtful, nourishing, and downright delicious! You’ll be in the company of folks who care about the same things you do: a humane harvest, nutrient-dense meat, and the lost art of using every part of the animal with intention and respect. Just real community—shared around cutting tables, a dinner table, and a fire pit. The way life ought to be.

It’s about coming together as a tribe – honoring a life well lived and a harvest done with purpose. We hope you join us for this class and bring a friend!

Please note that seats are not guaranteed until payment has been received.