Falster Farm’s all-natural beef and pork is produced the way nature intended, without artificial enhancers, preservatives, or chemicals. Their clover-fed, genetically superior beef and pork stands at the top on its own merit. Bio-Dynamic soil preparations make for a sweet finish on their East Texas Ball Clover pastures. No further processing, tenderization or added ingredients are required.
On his website, Karl points out “Our Falling Star brand beef and pork is like the meat our grandfather raised, but better – we have added the Bio-Dynamic factor. The key to our Mini Cattle beef is that it is properly reared and prepared.”
In 1999 they began their line breeding program that has developed a herd of Registered Hereford Cows like in size to those that Karl grew up with in middle Tennessee, known as Mini Herefords today. “Everything that happens to our mini cattle has a cumulative effect,” Karl explains. “Weaning – collecting – yard work – forage selection – how far they have to walk to water – the way they are loaded and short travel to USDA humane processing; it all matters to the end result. You’ve gotta taste Falster Clover-Finished Gourmet Ground Steak to understand it. Beef just doesn’t get any tastier than Clover-Finished.”
Right now, the Falster Farm is selling everything they produce to local restaurants and local dairies – and even a boutique shop down the road that sells local foods that are all-naturally grown.
Traditionally Raised, All-Natural Pork
Karl is dedicated to a natural, practical approach. He tells those who visit his ranch, “We are emulating the past here in order to restore the future.” And he sees to it that all-natural practices are followed in every aspect of their farm.
“We have a unique style of raising pork here” Karl stated. “We call it ‘Cochon de lait cru’. It is actually the traditional manner used by French and Italian all-natural farmers. Along with their pasture (I mean grass and clover fields – not a dirt lot), we feed our pigs grass-fed raw dairy: milk, cheeses, whey, and yogurt. All of this is naturally rich in CLA’s and Omega 3’s plus other nutrients like lysine, which pigs need, as well as Vitamin A. This method gives a uniquely sweet taste to the pork that is fantastic. The meat has a tenderness that is all its own and has a supreme nutritional and health value.”
Karl explained that the Red Wattle breed is indigenous to Texas. “It was the pig that was here back in the 1800’s. These pigs were here at the beginning of Texas’ statehood.”
“I first ran into them over in French Camp, Mississippi, and I fell in love with a big old sow that was there,” Karl said as we watched some of his cinnamon colored swine eat every bite of their Sow Pellets from the trough. “The Red Wattles are easy to get along with. And they are very prolific. This sow over there in the field generally has 13 piglets when she is delivering and the one right here has as few as 9 and as many as 15. They are a meat hog with a red meat. And the lard in them is pink.”
As we walked past his gray colored herd, he told us “We sell all the pork we produce because it is local, grass-based and non-GMO.”
The Concept of Organic Gardening
Karl’s dedication to organic methods began in 1970, upon completion of his tour of duty in the United States Marine Corps.
He told us of his quest. “When I got out of the Marine Corp, I tried to find a job. But I could not get a full time job anywhere. Just like most veterans who were combat veterans, there was not much call for machine gun operators. I had the GI bill, but had young wife and a baby that was due, so was working part and going to college at the Citadel – I’m from Charleston, S.C.
My botany professor told me that I had a real knack for botany and that perhaps I should try my hand by working in a garden center, which I did. In short order, I ended up buying the garden center. As a result, I built a regional landscape company that stretched from the Mississippi River down into Florida and across into the Carolinas.
In 1970, an old man came to the garden center and said that he had chickens and would like me to try his chicken manure instead of chemicals. This started a chain reaction in my mind, and in consultation with my botany professor, I discovered the concept of organic gardening that my grandfather had been using.
Then one day another old fellow came in who had seen the way I was composting and putting my trees in the compost. He asked me if I would help him start a society of organic gardeners. Therefore, I became the first vice-president of the Coastal Carolina Organic Gardening Society.
Nowadays, most everyone hears about “Organic” or “Grass Fed Beef.” But in 1970, it was a weird concept that I ventured into – but I’m ever thankful to the Lord that I did.
In the late 1990’s, Karl spent three years in the VA system due to complications from Agent Orange toxins. His wife Nancy started doing research on how she could help Karl and keep him well. She started looking for alternatives to drug therapies. And, in Karl’s words, “What she came up with was that the best medicine would come from what we ate!”
“So what began as a family therapy project, totally changed our lives for the better.” said Karl. “We started down that path years ago, and now we raise about 80% of what we eat. We manage our ranch as a full-orbed farm of cattle, pork, and poultry. Everything is all natural. We are biodynamic farmers.”
Sustainable Farm Education
Nancy and Karl believe that the future of our nation’s health is only to be found in reestablishment of the sustainable farm model. They therefore share their methods with folks from around the world that come to intern on Falster Farm. These interns are mostly involved in the World Wide Opportunities on Organic Farms – WWOOF. The Falsters have hosted interns or “woofers” as they call them, for the last 7 years.
“They come here to learn how we farm. Some of them have pursued farming careers. Others have just learned how to work,” Karl noted, “and have become successful in different career paths in agriculture. But they all have made statements most complimentary about what we do here.”
Currently Karl is changing this farm to a returning veteran’s farm called Warriors That Farm. “A returning veteran can come here to learn how to be a sustainable farmer and find a way in which he can integrate back in the community. He can get some therapy here and go on to enjoy agriculture as an avocation.”
The Falsters also offers community classes at the farm or on consultation, teaching how to raise and prepare farm-fresh foods in the Nourishing Traditions way.
The farm also sponsors educational Field Days in order to educate and demonstrate the all-natural, Southern Agrarian method of animal and plant husbandry.
Visit their website for information about their products and activities.
For Karl’s Sustainable Bio-Dynamic Farming blog, visit: