Farmer Spotlight: The Schlimgen Family

We like to think of our Kettle Club members as family. Which is why we would like to introduce you to some of our extended family, the Midwestern producers who work tirelessly to ensure you have access to the healthiest, most sustainably raised meats. Meet the Schlimgen family!

Walk through the lush pastures of Dreamy 280 and you can see why Lisa and Dennis Schlimgen chose the name. The picturesque rolling hills speckled with content cattle roaming and ruminating on the nutrient rich forages are what makes Wisconsin farms so special.

“We feel that it is our responsibility to be good stewards of the land and implement sustainable beef raising practices,” Lisa explains. “The beef we produce is humanely raised without animal by-products and is hormone and antibiotic free.”

Raised on farms only miles away from where they currently reside, Lisa and Dennis shared a passion for agriculture and continued to make farming a family affair. They purchased Dreamy 280 near Blue Mounds in 1989, and began raising a few head of cattle along with a family.

Their three children, Julie, Patrick and Hope took an interest in showing off their superior cattle and have been stacking the family’s trophy room with ribbons and plaques for years. Though now grown, they are still actively involved in the family business. Patrick takes a special interest in genetics, sourcing the best cows for their herd which is comprised of angus and a few shorthorn.

The Schlimgens are the epitome of responsible husbandry and environmental stewardship. We thank them for not only what they do for Kettle Range and our customers, but for the sustainable agriculture community.

Heritage Breeds: What’s in a Name?

Our patrons often ask us about the breeds of swine we source for our delicious pork products. The simple answer, heritage breeds. But what are heritage breeds, and why are they important for genetic preservation of the swine species?

What is a Heritage Breed?

While there is currently no set definition for the phrase, heritage livestock breeds are the breeds that flourished in the agrarian societies of our ancestors. Long before the modernization of agriculture when pigs were raised primarily on pasture, it was important that these animals possessed the necessary skills needed to thrive in specific environmental conditions. Genetically speaking, we refer to these skills as traits, and keeping these traits intact ensured that our forefathers could produce a bountiful supply of meat to feed their communities.

Why are Heritage Breeds Important?

But modern agriculture has moved away from raising pigs on pasture, and hardiness, sturdiness and adaptability are no longer desirable attributes. Instead, commodity pork producers seek faster-growing animals that reach market weights in record time. The shift in genetic selection has led to an overall decrease in the swine breeds of the past. The United Nations’ Food and Agriculture Organization reports that 20% of the world’s cattle, goats, pigs, horses and poultry are currently at risk of extinction. A consequence of this potential extinction would be the loss of unique traits that could help these animals thrive in any future, harsh conditions.

What Kinds of Breeds Do We Source at Kettle Range Meat Company?

Here at Kettle Range Meats we work to source these important heritage breeds. We source these breeds not only because they’re great tasting when compared with commodity pork, but we also want to support the farmers who work hard to keep these breeds intact for the future success of our agriculture systems. Let’s look at just a few of the breeds we serve up:

Duroc

Originating in the United States, the Duroc is one of the fastest-growing heritage breeds. They tend to put on a lot of intramuscular fat making them knows for the tender shoulder roasts.

Red Wattle

Characterized by a fleshy wattle on either side of their neck, these breeds are best known for their rich textured and delicious hams.

Hereford

Developed in the United States, this breed was named for its shared coloring with Hereford cattle. Their pork is tenderly delicious due to a high proportion of intramuscular fat.

Berkshire

This breed is sometimes referred to as kurobuta, which is Japanese for black pork due to their hair color. They are known for their savory, umami flavor.