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I've got someone to introduce you to today, friend.

Earlier this year we brought a new face to the Blue Silo team after losing our long-time assistant Maddy when she moved out of state to finish her degree.

👋 Meet Brenna in her own words...

Hi y'all! I'm Brenna Long, the Executive Assistant at Blue Silo Beef.

I am originally from the Kansas City area and came down to Springfield to attend Missouri State University. I'm studying agriculture business and agronomy (study of soil), and will graduate this December. I am currently engaged to my fiance, Ethan, and will be getting married in October of 2023. We have a cat that we rescued 2 years ago, she is a calico named Uma. 

Growing up in a southern family I have found a passion (and stress reliever) in cooking and baking. I grew up helping my great grandma turn her garden and farm-raised chickens into meals during the weeks I would be with her for VBS. Or I would help my aunt make homemade dumplings for the fall's favorite chicken and dumplings. With a southern-raised family living in the Midwest, I can say there is plenty of love (and butter) in what I cook.

Not only do I cook, but I have a sweet tooth as well. I love to bake goods as much as my fiance’s grandmother and that shows in some favorites of mine. I grew up helping my cousin make baked goods all our lives, and the smell of fresh baked goods can fill our houses at least once every 1-2 weeks.

Some of my most recent favorites to cook are one-pot meals, these include Beef Stroganoff, Beef and Broccoli, and Cajun Alfredo. The 2 most famous desserts I make are Strawberry Banana Cream Cheese Bread and a scratch-made vanilla peach bundt cake.

I am honored and thrilled for the opportunity Kassi has given me to help with work around Blue Silo Beef and I am more excited to see where my future goes!


Brenna lives local but most of her work is virtual. Managing our bulk meat pre-orders like 1/2 Beef or 1/2 Hog sides is her biggest responsibility.

If you've pre-ordered with us lately, you've probably "met" her already!

She lends a hand in other ways like buying curtains for the Farm Store or picking up 10 dozen eggs from our egg farm partner. You may even see her in the Farm Store on occasion.

Suffice it to say, leading co-workers I'm not married to or the parent of, is forcing me to grow and learn new skills. 😉

It's thanks to supporters like you that we continue to grow. 5 years into operating Blue Silo and there's still plenty to learn still. Thanks for being on this ride with us!

Your farmer (binge listening to business leadership audiobooks),
-Kassi

PS - We still have Blue Silo Logo T-shirts available on pre-order. We will have them in hand and ship out later this week. $23 ea (+$3 to ship) Request yours > 

On the Farm

In case you've ever wondered here's a comparison of how old and large each animal is at harvest
Beef: 18-24 months old weighing 1250 lbs
Hogs: 5-7 months old weighing 275 lbs
Chickens: 50-55 days old weighing 6.5 lbs
Sure is interesting to compare the three species!

In Kassi's Kitchen

Do you bake your bacon? I'm obsessed with this method because I'm not chained to the stove watching it and I can fit a whole package on the baking sheet at once. Usually I don't even bother preheating the oven either.😉 At 375 it's ready in about 15-20 minutes.


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How to buy our farm-raised meat

🏠 Get home delivery
💻 Order online & pick up at the farm
🛒 Shop at the Farm Store

Open Friday 2-6, Saturday 10-3 & Sunday 12-4
learn more >
Place your order now >

Current Pre-Order Booking Dates

1/2 Beef (180 lbs) - Reserve for Nov 12
1/4 Beef (90 lbs) - Reserve for Nov 12
1/8 Beef (45 lb) - Reserve for Oct 2
1/2 Hog (65 lb) - Reserve for Dec 18
Chicken Stock Up Bundle (48 lb) - Reserve for Nov 10
10 Whole Chicken Bundle (45 lb) - Reserve for Nov 10
*Last harvest for 2022; last chance for bulk pre-orders until April/May 2023*

Want to learn more about purchasing a beef side? READ THIS
At Blue Silo, we are proud to grow beef, pork and chicken year-round on our family farm. We believe our neighbors in Springfield, MO deserve a simple and easy way to put locally grown meat on their family's dinner table. Choosing to eat locally grown food changes lives and keeps the lights on for small farms like ours. Thank you for choosing to invest in our farm & family!
-Ian & Kassi Glassman, owners
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