Farm caters to rare breeds of cattle, pigs
In the world of livestock farming, Michael Gotshall has been playing host in southeastern Carroll County to some rare characters.
First, there are Scottish Highland beef cattle. The breed sports long horns and wavy coats of hair, giving them an appearance unlike the beef cattle normally seen in Ohio. Also, there are Hereford pigs, which have red bodies and white faces, making them resemble their namesake, Hereford cattle.
The meat that comes from Gotshall’s farm is not found in grocery stores.
“We are pasture-to-table for beef and pork,” said Gotshall, who operates the Rax and Trax Farms with his wife, Lacey. “We do homedelivery service for some counties.”
The Scottish Highland cattle originated in northern Scotland. They are not nearly as prevalent in the United States as the beef cattle breeds, Angus, Simmental and Hereford. Gotshall owns 18 Scottish Highland cattle.
“The quality of beef they offer is the lowest fat and cholesterol content of any commercial breed,” Gotschall, 33, said.
They are considered a heritage breed of livestock, or farm animals that were more common in past eras before industrial farming took root. Scottish Highland cattle were introduced to the United States about a century ago.
“A few years back, they estimated there were 30,000 registered Highlands in the United States,” said Ginnah Moses, operations manager for the American Highland Cattle Association, which is based near Denver.
“I certainly don’t know why people don’t have more of them. Most of them are sold ... privately. There are a lot of our members who like raising heritage breeds. Highlands have a unique look to them; long horns and long hair. They are definitely tender. Our members that sell the beef say they have customers that say the beef is tender. We have around 1,300 members throughout the United States.”
Gotshall, who also is employed by Brechbuhler Truck Sales in the Canton area, became acquainted with Scottish Highland cattle through his grandfather. Now he and his wife have their own Scottish Highland operation.
“Independently, she and I have had those five years now,” he said.
As for the Hereford pigs, they arrived later at Rax and Trax Farms.
“We have had Hereford pigs for about two years,” Gotshall said. “We have 14 out of an estimated 2,000 in the United States. They are a red meat pork, not a white meat pork like you see in the store.”
The Hereford pig was developed in the United States in the early 1900s through a synthesis of other hog breeds.
“It is becoming a more popular breed in the state,” said Bryan Humphreys, executive vice president of the Ohio Pork Council. “Herefords are known for a darker, redder meat. The darker the meat, typically, the better tasting.”
The way the business works for Gotshall, he takes his cattle and hogs to meat processors, such as Don’s Custom Meats or Polen Meats. There, the livestock is slaughtered and meat is vacuum sealed.
“Then we start our marketing process,” Gotshall said. “We have a delivery route. We use social media quite a bit.”
Farm breeding is how the Gotshalls prefer to replenish their stock. Purchasing cattle and hogs from other farms and breeders is not optimal.
“Not unless we absolutely have to, unless there is some extenuating circumstance,” he said. “If we absolutely have to, we will buy. Because of the type of breeds that we have, they are slower growers. They just take longer to mature.”