Earlier this week, we finished planting 3,600 pounds of oats, hoping they’ll make some great Spring hay. The pig pasture is thriving, but the other fields were in desperate need of rain. This afternoon, I was convinced the meteorologists were wrong again, and we’d stay dry. But around 4:30, the skies opened, and within just 15 minutes, we received an inch of much-needed rain. We’re grateful for the moisture and look forward to seeing the oats sprout soon.
Our pigs are always entertaining, but this week brought a first: one stuck its tongue out at me! Apparently, our boar Woody isn’t a fan of having his picture taken. At over 500 pounds, he’s a gentle giant who loves attention. With any luck, we’ll welcome his first piglets in May.
-Leo
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On Tuesday evening, we loaded three pigs for processing the following morning. Two buyers had specifically requested their pigs be sent to a USDA-inspected facility. Back in December, I met with the owners of One Sixty Processing in Shawnee, Oklahoma, and was impressed by their modern facilities and commitment to humane animal handling. They readily agreed to an audit by A Greener World (AGW) and encouraged me to attend. As you may recall, our Animal Welfare Approved certification requires us to use processors that have passed an AGW site visit. USDA inspection also enables us to ship our meat nationwide.
The pigs loaded into the trailer smoothly, and at the processor, they calmly walked out on their own. While waiting for our pigs' weights, I observed another individual struggle for half an hour to unload a single pig, creating considerable stress for the animal. According to the National Institute of Health, preslaughter stress is both an animal welfare and a meat quality issue (https://pmc.ncbi.nlm.nih.gov/articles/PMC6140870/#abstract1). One of many reasons we raise registered Berkshire pigs is that they don't have the stress gene HAL-1843. Additionally, our pasture-raised pigs are accustomed to regular movement between paddocks and weighing, making them easier to handle and less likely to become stressed.
We now have only two butcher pigs remaining for sale. It is still too early to tell, but we hope to have three new litters arriving in late May, though they won't be ready for processing until late December or early January. If you're considering buying a half or whole butcher pig, I encourage you to act soon before these last ones are spoken for. Visit our products page (https://staplesfarmok.com/products) for ordering details, or reach out to us directly at [email protected].
-Leo
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I made a quick trip to Ross Seed in El Reno this morning to pick up some forage oats and 4010 Spring forage peas. If all goes well, they will be in the ground by Saturday evening. We love supporting family-owned businesses like Ross Seed, which still believes in customer service. Please feel free to call Tom or Mason Ross if you have questions about your planting options or if you need seed.
-Leo
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With the warmer-than-normal weather and a small amount of moisture from the snow melt, the pig pasture has really taken off. While the cereal grains appear to be the only thing in the field, when you look closer, you see just how much vetch, clovers, brassicas, and winter peas are in there. We started grazing this field with pigs in April 2024. Since then, we have not added any commercial fertilizer. The soil tests continue to improve, and as you can see in the photos, the plants are thriving.
-Leo
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I share the following story as I reflect on the great life my parents gave my brothers and me here on Staples Farm. Our family’s roots in the swine industry date back to the late 60s when my parents owned a 40-sow farrow-to-finish operation. I showed pigs at local and State shows while in High School. During my senior year in the fall of 1975, I showed a Berkshire barrow at the State Fat Livestock Show in Oklahoma City, Oklahoma, and at the American Royal livestock show in Kansas City, Missouri.
In 2026, my high school class will celebrate its 50th reunion, and classmates are sharing old newspaper articles like the one attached from 1974. My younger brother Brian and I were both members of our FFA Chapter’s Livestock Judging Team. At a local competition in 1975, Brian and I tied for the top individual score. Because our scores matched exactly across all animals, some officials suspected us of cheating. That was until our Ag Teacher pointed out that Brian and I had been sitting on opposite sides of the arena, clearing up any doubts.
-Leo
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