STAPLES FARM

Each year, we improve our rotational grazing practices for our pigs. In 2026, for instance, our paddocks measure 45 by 65 feet. With our current herd size, each paddock provides seven days of grazing for the feeder pigs. Naturally, the number of grazing days will vary depending on the available forage and the number of pigs per paddock. Currently, our layout includes three sections, each with 12 paddocks designated for feeder pigs and breeding stock (gilts and sows). The pigs will begin grazing at some point next week, once we catch a warmer day. We will finish the last paddock by June 11, 2026. Additionally, we have a section with smaller paddocks for our two boars and another section for farrowing operations. With this rotation, the pigs will not return to Section 1 for 144 days. Allowing the paddocks to rest for at least 60 days, especially during summer, interrupts parasite lifecycles. Weekly rotation also means less tillage before replanting, which is essential for improving soil health. Providing winter grazing in Oklahoma presents unique challenges. Nevertheless, with a combination of available forage, high-quality hay, and supplemental commercial feed, our pigs thrive throughout the colder months. We continue to experiment with cool-season annuals—grains, legumes, brassicas, and grasses—to find the best blend for high-quality winter grazing from November through February. We believe our approach to farming is more sustainable, better for our land, livestock, our family, and our customers. And, we are not alone in this belief. On their website, The American Grassfed Association (AGA) writes, "Animals raised on pasture enjoy a more humane and natural lifestyle. They can roam freely, express natural behaviors, and consume a diet aligned with their biological needs. This approach reduces stress and the incidence of diseases commonly found in intensive farming systems, leading to healthier animals and healthier meat and dairy products." https://www.americangrassfed.org/ Don't hesitate to get in touch with us at [email protected] if you have questions about how we farm, or are interested in buying a half or whole Berkshire butcher pig. -Leo-

One of the most frequent customer comments is that our pork fat melts at a lower temperature than they're used to. For example, when removing the skin from a ham, the fat can begin to melt just from the warmth of your hands. Curious about the reason behind this, I decided to do some research. A lower melting point means the fat contains a higher proportion of unsaturated fats—both monounsaturated and polyunsaturated. But are there health benefits to eating Berkshire pork fat? According to the American Heart Association, consuming more monounsaturated fat can help lower "bad" LDL cholesterol and maintain "good" HDL cholesterol, supporting heart health. As with any fat, moderation is key. Pasture-raised Berkshire pork also contains more omega-3 fatty acids—well-known for their anti-inflammatory properties—than other breeds. Thanks to its superior marbling, Berkshire meat is more nutrient-dense, offering higher levels of vitamins and minerals. If that isn't enough, the fat's lower melting point creates a uniquely rich taste and buttery texture. Known as the "Wagyu of Pork," Berkshire stands apart from the commercial pork found at your local grocery store. As you can see, our pork isn't the other white meat. -Leo

Many people assume winter brings a lull to farm life, but that's far from the case here. Jon and Jessica, if I haven't mentioned it before, now live just west of the main farm on a property Jessica aptly named Riots Ranch – A Staples Farm Property. In time, their land will become pasture for our future grazing livestock. Next month, we'll plant a cover crop there to help improve soil health. Yesterday, the LLC members spent a long, productive day dividing their time between Riots Ranch—moving pigs into new groups—and building a large breeding paddock at Staples Farm. By late afternoon, we had moved a sow (Hammy) and two gilts (Snowy and Bell) into the new paddock. Once they were settled, we introduced our big boar, Woody, to the pen. The group will spend the next 30 days together, and with luck, we'll see piglets arrive in early May. Woody (PURDY 19-2) joined us from renowned Berkshire breeder Brice Conover's line of top-quality meat production breeding stock. He's heavy boned, loosely structured, with strong shoulders and a broad, square-made rump, reminding me of Shipley Swine Genetics boar Off Road. We're eager to see the results of these pairings. Next week, the herd will move to the pig pasture we planted last fall. Stay tuned for stories from the move, plenty of photos, and, with any luck, a video update. -Leo

As I turned the truck back toward the barn, this breathtaking scene greeted me. Our signature sunsets arise from exceptionally clear air, a distinctive blend of dust and moisture, and reflective clouds. For the scientifically curious, this phenomenon is called the Rayleigh effect, which scatters violet and blue wavelengths of light, making the reds and oranges more vivid. I encourage you to take a moment from your day to enjoy the ever-changing beauty of our sunsets. -Leo

If you’ve been following along, you’ll recall that on December 21, 2025, we began applying one inch of water per acre to four acres of the pig pasture. The first photo shows the field before irrigation; the second, taken this afternoon, highlights the impressive growth since then. The third photo features the clovers, which are now thriving thanks to the added moisture. While the hard freeze set back the turnips, the rest of the pasture has rebounded vigorously. Although irrigation increases our operational costs, the investment reduces feed costs, enhances animal welfare, and enables us to produce high-quality meat. -Leo