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Posted 7/14/2008 10:51pm by Art Ozias.
Several of you have been astounded to hear about GMO foods.  I guess I assumed everybody was aware of the potential dangers associated with GMO.  I have included a video from Dr Mercola’s web site regarding GMO and rBGH.  We had a very significant battle just this past summer both in Jefferson City and Topeka fighting Monsanto and front groups for Monsanto.  The battle is not over.  Hopefully, we will be able to have correct labeling on milk.  That is a benefit for those of you who still have no other alternative than to buy at your local store.  Our milk customers have real milk from Rosebud, Monza or Daisy.  We use no hormones or grains.   Here is a video regarding GMO and Monsanto.    For those of your wanting to make your ice cream here is a solution.  On e-bay you can get a Donvier ice cream maker.  We have had one for about 30 years and it still works just like new.  They will cost about $20 including shipping.  Fromage Blanc, creame fraiche, and cottage cheese are a snap to make.  You only need the starter, a thermometer and a small piece of cheese cloth.  For yogurt you will need a yogurt maker.  We have some that I got on e-bay for $20.  Let me know if you want one.  Here is the story, all the story on the recent beef recall.  I’ll bet you didn’t read this in your local paper.  Remember, they never have a recall before people get sick or die.   I’ll trust my beef and Remer’s before the mega processors. This recalled beef went into processed items, such as meat balls, pizzas, etc.   We just got the latest issue of Wise Traditions in Food, Farming and the Healing Arts.  It has several great articles.  I highly recommend you become members and support this foundation.  They provide a lot of support for real food, and since most of you understand the necessity for eating real unprocessed food; your support will help to insure that it will be available in the future.     The grass is still green and it’s July.  We will about seven beeves ready this fall.  For those wishing to insure that you stay on our e-mail list please   provide your phone number.  We have lost a couple of addresses I guess because they had changed their address and failed to update our contact list on our web site. That’s it for now from Breezy Hill.
Posted 6/26/2008 11:31pm by Art Ozias.


I am so pleased with my beef.  We have already had some ground beef, cube steaks and steaks and it has all been very tasty!!  I will never buy store bought beef again.  Do you sell eggs?  Also do you know where I can get pasture raised chicken?  Thanks again for the wonderful beef!



Mother Earth News.  Here is an excellent web site with many interesting articles.


Misleading, or at times downright fraudulent, advertising for processed food products is so widespread, if you believed it all you’d think you could live a long healthy life sustained by little more than Twinkies and McDonalds.

If you’re not already convinced of that fallacy, watch SuperSize Me – a great documentary that shows how eating nothing but fast food for just thirty days will leave you scratching a feeble finger at death’s door.

But let’s get back to the issue of milk, of which there’s also what you could call the “junk variety,” and the Real McCoy.

I’m not at all surprised to find that science does not support claims that low-fat dairy can’t help you lose weight, for the simple fact that healthy weight comes from healthy eating habits. Unfortunately, so many people believe processed low-fat pasteurized dairy is a part of a healthy diet!

Nothing could be further from the truth. While low fat may be appropriate and help weight loss if you are a carb nutritional type, it is my strong belief that you should avoid all pasteurized dairy, and ideally only consume raw grass-fed organic dairy.

“Low-Fat” Milk Makes You Fat – Full Fat Raw Milk Doesn’t

It’s common knowledge among farmers that pigs fed skimmed milk gain weight easily, whereas pigs fed whole milk stay lean. A 2005 study published in the Archives of Pediatrics and Adolescent Medicine, found that this seeming paradox holds true for humans as well. After following almost 13,000 children (ages 9-14 years) for three years, they found that weight gain was associated with drinking reduced-fat and skim milk. However, they also concluded that it wasn’t dairy fat itself that caused the weight gain, but rather the excess calories.

Okay. So wouldn’t drinking whole raw milk have the same effect?

Not necessarily. Because the butterfat in whole raw milk, particularly butterfat in milk from cows that graze freely on green pasture, contains unique nutrients that support thyroid function and help your body develop muscle rather than fat.

Why Won’t Pasteurized Milk Build a Healthy Body Like Raw Milk Does?

Whereas raw milk from grass-fed cows is full of things that your body will thrive on: good bacteria, enzymes, raw fat, and cancer-fighting conjugated linoleic acid (CLA), among other things, pasteurized milk is known to cause all kinds of health troubles, from digestive upset to perhaps even autism and diabetes

These ailments, and the even more common problem of lactose intolerance, is not due to milk being an inappropriate food for humans – after all, primitive societies have thrived on milk diets for quite some time -- but rather, the processing of it has turned the milk into something your body can’t optimally use.

  PS:  (Testimonial for your website) Dear Art-- Thanks so much for the very informative tour of your farm!  Thanks also for the sample of grass-finished beef.  It is excellent.  My wife is very picky about beef and has almost become a vegetarian at times because of scary beef.  Up until now, we have only bought the best (95%) lean ground sirloin from Hy-Vee and your ground beef is at least as good tasting as that.  My wife is sold and that's saying something!  Dave 

 We have a couple of Sallton yogurt makers that I have bought on e-bay.  I get them for about $20.   They are great way to make your own quality yogurt.    “Also, just a reminder, we would like a 1/2 beef at the end of the summer or fall.  Let us know when the time is close.  Thanks for providing all the food.  We really enjoy it and will miss it when we are on the road.  Once on my parent’s farm we will have cows milk and veggies/fruit, however, no grass fed beef. :(  Have a great day.  Thanks again for all that you do with the food.  Our health, stomachs, etc... love it.”  Paige  Beware of potential side effects of the “ethanol band wagon”.  A recent article in The Stockman Grassfarmer revealed problems that are not being reported by our media.  I will try to synopsize the article.  If someone wants a copy of the full text just send me a self addressed envelope and I’ll' send you a copy, Here goes.  First, sulfuric acid is used in producing ethanol this leaves the by product feed with a high sulfur content.  Feed high in sulfur can cause polioenciphalomalacia a deadly from of polio that creates brain lesions in cattle.  Number two, ethanol byproducts are highly susceptible to potentially deadly molds called mycotoxins..  Because this feed is rendered bacterially sterile by the production process, any mold that alight on it can grow extremely rapidly and can reach problematic levels in just a few hours.

While these molds can make beef cattle extremely sick and permanently damage them, it really gets scary for consumers with dairy animals.  Alfa toxins can pass through the cow’s milk and is not killed by pasteurization.  Currently dairy is the primary consumer of distiller by products. 

Third Kansas State research found that cattle on brewer grains are six times more likely to have the deadly-to–human’s form of E. coli than cattle fed corn.

The study (K State) authors warn of “serous ramifications” to the feeding of all forms of distiller grains and predict there will be eventually a strong consumer backlash against animals fed ethanol by- products.  Tell consumers loudly and frequently that you feed nothing but GRASS.

  New Pricing. 

About a year ago I notified all that I was going to freeze the price per pound at $3 per pound and that the ethanol run up for corn prices that were driving the cost of lean hamburger would not be the basis for my pricing since I do not use corn.  However, the price of gasoline has doubled and that is affecting production costs.  The man that does my hay has raised his prices 10 % due to diesel costs of $4.50/gal.  Remer’s (my processor) has increased their prices from $30/head to $32.  The price per pound has increased from 40 cents to 44 cents for halves and from 44 to 48 for split halves.  The price of lean hamburger is maintaining fairly constant at $3.49 per pound.  I will keep the $3/ pound for this last beef that’s scheduled for Sep (Young and Chaverin).    The fall (Oct-Nov) harvest price will be $3.10 per pound.  We will continue to pay half of the normal processing costs and will deliver.  For halves Remer’s charge $16 per half plus 44 cents per pound.  Our part will be $8 plus 22 cents per pound.  For split halves the charge is $8 plus 48 cents per pound.  Our part will be $4 plus 24 cents per pound.


Be sure to check the roast recipe.   It makes a wonderful dinner.


Have a happy July 4th.

Posted 5/22/2008 10:17pm by Art Ozias.

Rosebud had her heifer calf this morning.  We had thunder, lightning, and three inches of rain.  We had been waiting since last Monday for her to calve.   Sometimes it takes a low pressure weather system.  We’ve experienced this several times with other cows and animals.   

Go to and then What’s New and click on Milk Info.  Then get on our schedule for milk.  

I was recently listening to KCUR and caught Kraske’s Up to Date program.  He had an interesting guest, Dr Mark Liponis.  I am including the URL link so you to can listen to this show.  I ordered one of his books, Ultra-Prevention, from Amazon.  It is a great book on preventive health.  I highly recommend your buying a copy and sharing it with a friend.  I am including few paragraphs from page 130. 

Back when humans were hunter-gathers, our diets contained a 4:1 ratio of omega-3 to omega-6 fats.  That ration remained constant for eon, and it suitably reflects the makeup of our membranes.  Diets rich in omega-3 fats are associated with lower rates of cardiovascular disease.  Once we began to refine oils from plants, we switched to a high omega-6 diet, which accounts for the more than 20:1 ratio previously mentioned.   As a result of our use of refined vegetable oils, we’ve changed the way our bodies work.  This shift is making our bodies malfunction, causing inflammation, dry skin, and increased oxidation---some of the side effects of fat deficiency.

Today some well-informed doctors have started giving omega-3 fats to heart attack patients to reduce the risk of a second attack.  Why?  These fates thin the blood and reduce the stickiness of platelets inflammation, triglyceride levels, and blood pressure, and increase HDL.

After all, when our diet was brimming with these health fats, heart disease was almost nonexistent.  Now it’s the number-one cause of death in the developed world.

The following is an excellent article by Michael Pollan.  Our raised garden is working just great.  We should have done this two years ago when we first saw the idea at the Small Farmers Gathering held in Columbia, Mo.   Joel Salatin will be at the gathering this year.  He is a must see.  The ACRES convention will be in St Louis this year.  This is another of those great events to learn topics in AG and Health.



LocalHarvest Newsletter May 22, 2008

Welcome back to the LocalHarvest newsletter! This month's main article was supposed to be about the value of growing a little of your own food, but Michael Pollan beat us to it in a piece published in the NY Times Magazine. He did a bang up job. It's worth your time.

You may want to add Local Harvest to your favorites list.


We have some new photos to add to the web site.  Maybe I’ll get that done this week end.   Yes, we are staying home for the holiday.  We have a wood pile of dead limbs and branches that have accumulated and we traditionally have a wiener roast on Memorial Day.   Going somewhere, just to go, on $4 gas is becoming unattractive.   I guess we are entertaining ourselves as Pollan suggests in his article.

Posted 5/6/2008 9:02pm by Art Ozias.
Rosebud is due to calve on May 12.  We are accepting at least four new customers.  In order to make the milk enterprise work we need to have a set of regular customers.  Milk doesn’t wait for a customer to appear; therefore we are going to reward those regular customers with a significant price break.  Our current price of $4 per half gallon will remain the same for a now and then customer.  If you agree to purchase at least a half gallon each week we will charge only $3 per half gallon if we skim the cream.  If you want milk and the cream the price is $3.25.  Those prices are if you pick it up at the farm.  If I deliver add $0.25/half gallon.  I can deliver to Warrensburg.  Easy ways to use a half gallon are drink a glass, skim cream and save until you have a quart and churn for a pound of great butter, use a quart to make yogurt (we have a great recipe),  make your own cottage cheese (it’s easy).  Visit and learn the importance of REAL MILK.  Now the beef news.  We have sold all but one beef.  It needs a couple of months of grass to be finished properly.  It will be ready for processing late Aug or early Sep.  I have six more that should be ready late this fall.    Wow, those of you already enjoying grass finished beef will appreciate an ad currently running on TV for the Acura.  It starts out mentioning eating a grass fed steak in a red leather booth in an upscale restaurant.    Snob appeal OR maybe we’ve finally broken through.  "Sometimes luxury needs to howl at the moon, find a rare grass-fed steak in a red-leather booth and invite all its friends”.   I finished my raised garden beds this past week.  We are already harvesting onions and the broccoli has already started to form heads.  Feel free to stop by for a tour.  Now is the best time of the year.  Everything is green and growing.  Fruit trees have bloomed and the lilac is the prettiest it has ever been.  I think the late freeze we had last year caused the trees and plants that got killed (the blooms) to store up and this year is going to be a bumper crop. Now if we can get some rains in July and August. 
Posted 3/2/2008 6:55pm by Art Ozias.
NEWS FROM WWW.BREEZY-HILL-FARM.COMDaisy had a heifer calf this past Sunday.   We now are making butter, cottage cheese, crème fraiche and will make our first cheddar cheese.  I’ve got a book and a video, so why not try.  It can’t be much more difficult that cottage cheese.  You just have to press the curds.   The next beef harvest is scheduled for May 5.  We only have two slots reserved.  I’m going to the KC Food Circle expo where we will have a table and be explaining our products.  Last year there were approx 3000 people who attended.  KC Food Circle is holding two this year.  The first is in Overland Park, KS  on Mar 29 and the second, Apr 5 is in Independence MO.   If interested, go to their web site,   If you are planning to buy some of the May 5 harvest, I would suggest you place your order before Mar 29.   After the expo it may be gone.  While on the beef subject, I have heard in the past from several people, “We don’t have a freezer”.   Here is my solution, if you are in that category.  The good ole government is going to be sending you a check for $600-1200 sometime in May.  A freezer will cost about $400.  (They are one of the things still made in the US of A).  A split half will be $500-600.  That’s about $900 and you still have $300 left.   Our local public TV station (KCPT) is having a couple of good programs.   Independent Lens:  King Corn Tues, Apr 15 at 9 pm and Frankenfood, Science at the Dinner Table, Tues, Mar 18 at 7 pm. Those of you interested in your health should subscribe to “Wise Traditions”, a quarterly magazine published by .  It costs $40 per year and has a lot excellent information. 

Also, at the Acres USA convention that Debra and I attended in Dec there was a speaker, Jerry Brunetti, who conducted a day long seminar, which I attended.  This guy is incredibly smart regarding both human health and animal health.  We have both of his presentations on a CD.  I have listened to them 4, 5 maybe six times and each time I learn something new.  If you are concerned about cancer and other health issues you should definitely either borrow them from us, or go to web site and order the CD’s.   This information needs to be heard.  At the site click on AUDIO TAPES, 2007 CONFERENCE, JERRY BRUNETTI, “10 THINGS YOU SHOULD DO TO PREVENT CANCER” AND “RAISON d”ETRE”.


Be sure to check our web-site for "What's New".  We add items periodically.
Posted 2/9/2008 11:13pm by Art Ozias.

I just finished Michael Pollan’s latest book, In Defense of Food.  It is an excellent book.  Allan Nation, the editor of Grass Farmer magazine had a good summary in the Feb issue.  I am going to include some of his summary.  I hope this will compel you to get the book and read it.  For those who have access to the Trails Regional library, you can check it out there.  I gave them a copy. 

 Allan Nation in Grass Farmer: “Another big change with major health implications was the wide spread substitution of corn sweeteners for traditional sugar.Sucrose sugar, the kind produced from sugar cane or beets, provides a slow-release form of energy and also provides valuable micro nutrients we can get nowhere else.Corn syrup is not a sucrose sugar but is a fructose sugar.  This makes a big difference in obesity.The body does not react to fructose by producing insulin to carry it into the cells for use as energy.Rather fructose is routed to the liver, which then turns it into glucose and then, if there is no immediate demand for it, into fat." "Corn syrup is now added to almost every manufactured food as a subtle sweetener to increase consumption.  Is it any wonder we are getting fat?” The other main point he makes is Omega-3 is the Definer. “Omega-3 fatty acids are critical in brain development and function, good vision, and the metabolism of glucose.  Omega-6 fatty acids are involved in fat storage, in making cell walls ridged, in blood clotting and the inflammation response. " "Today, the modern Western diet is heavily weighted toward omega-6 fatty acids by a factor of 20 to one.  The shift of beef, eggs, and dairy production from a natural high omega-3 pasture diet to a confinement one based upon omega-3 deficient hay and high in omega-6 grains is a major cause of the imbalance, but not the only one.For years plant breeders have been breeding plants to reduce their omega-3 content to extend their shelf life.The chronic diseases that now kill us can be traced directly to the industrialization of our food according to Pollan." 

"Pollan also advises when shopping for food to distinguish between food and food products.  If the label has more than five ingredients or if it has an ingredient that you can’t pronounce, leave it on the shelf.     The best way to eat healthy is to “Shake the hand that feeds you”.  He says consumers should invest in a freezer so they can buy grass-fed meats, and do a little gardening of their own as well.  Particularly, of green leaf plants. "

   Check out our web site—MORE—LINKS for a gardening solution. 
Posted 1/6/2008 8:09pm by Art Ozias.

 Comments from Dr. Mercola.

When I first became aware of grass-fed beef, I was only superficially aware of the importance of omega-3 oils. I have now grown to appreciate that balancing the optimum amount of omega-3 oils is one of the most important things you can do to stay healthy.

If you are not yet familiar with the benefits of omega-3 oils, please review my
recent article on the cardiovascular actions of omega-3 oils.

Most nutritionist don't yet realize that it not only the amount, but the ratio of omega-6 to omega-3 oils that controls much of our disease and health outcomes.

That is why it is so important to consume animals that are primarily eating grass. These animals will have far lower levels of the potentially dangerous omega-6 oils that nearly all of us have a surplus of.

The practical way to do this is to consume free-range chickens and turkeys and pasture or grass-fed beef. Unfortunately, you cannot buy this grass-fed beef at your local grocery store.

Obtaining free range poultry is relatively straight forward but you must be careful regarding the beef. Many stores will advertise grass-fed beef but it really isn't. They do this as ALL cattle are grass fed, but the key is what they are fed the months prior to being processed.

As this wonderful article explains most all cattle are shipped to giant feed lots and fed corn to fatten them up. I knew this before reading this incredible story, but I now have a far better understanding of the process.

You will need to call the person who actually grew the beef, NOT the store manager, to find out the truth.

The least expensive way to obtain authentic grass fed beef would be to find a farmer who is growing the beef who you can trust and buy a half a side of beef from him. This way you save the shipping and also receive a reduced rate on the meat.

An inexpensive, yet effective way to determine if the meat is really from a grass fed animal is to purchase the ground beef. Slowly cook the beef till done and drain and collect all the fat. Grass fed beef is very high in omega-3 fats and will be relatively thin compared to traditionally prepared ground beef.

It will also be a liquid at room temperature as it has very few saturated fats which are mostly solid at room temperature.


Tags: Beef
Posted 12/31/2007 10:12pm by Art Ozias.

Here is an interesting site that explains how your milk is processed.  I'm sure glad we have our own REAL MILK.  


Tags: milk
Posted 12/25/2007 4:37pm by Art Ozias.




Here is a further detailed breakdown of the 569 lbs. of take home meat.

Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks

33.9 lbs.

Ground Beef and Stew Meat

83.3 lbs.

Arm Pot Roasts and Steaks

35.5 lbs.

Cross Rib Pot Roast

25.4 lbs.

Fat and Bones

31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:

Top Round

34.6 lbs.

Bottom Round

31.2 lbs.


16.8 lbs.


7.8 lbs.

Ground Beef

33.4 lbs.

Fat and Bones

32 lbs.


Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

 Flank Steak

3.6 lbs.

Pastrami Squares

2.9 lbs.

Outside Skirt

2.2 lbs.

Inside skirt

2.5 lbs.

Boneless Brisket

16 lbs.

Ground Beef and Stew Meat

87.3 lbs

Fat and Bone

20.1 lbs.


Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak

19.6 lbs.

T-bone Steak

9.8 lbs.

Strip Steak

15 lbs.

Sirloin Steak

15.3 lbs.

Tenderloin Steak

6.8 lbs.

Ground Beef and Stew Meat

22.7 lbs.

Fat and Bone

26.5 lbs.


 Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast

23.9 lbs.

Rib Steak

9.2 lbs.

Short Ribs

8.6 lbs.

Ground Beef and Stew Meat

16.5 lbs.

Fat and Bone

8.4 lbs.


Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:

Kidney and Hanging Tender

4.9 lbs.

Fat, Suet and Cutting Loss

27.8 lbs.




Definition of Dry Aged Beef:

·         Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.

·         The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.

·         Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.

·         Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.

·         The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.

·          Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.

·         Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.


Tags: Beef