Butchering at Sauer-Beckmann Living History Farm (LBJ State Park)

In early February a steer and hog were butchered at the farm.  The meat is used at the farm for meals cooked every day at lunch for the staff and volunteers.  They also make blood sausage, liver sausage and head cheese.

 

 

 

 

 

Sauer-Beckmann Living History Farm (LBJ State Park), Stonewall, TX

Sauer-Beckmann Living History Farm

Edna Beckmann Hightower and her husband lived on the farm until they sold the property to Texas Parks and Wildlife in 1966.  The farm was restored and opened to the public as a living history farm in 1975.  Interpreters dress in period clothes (early 1900's) and work this Hill Country German homestead farm as it would have been done about 100 years ago.

 

 

Sauer Homestead

The one room home (right side) was built in 1869 and three more rooms were added (one room in back of right side and two rooms on the left section) were completed by 1881.

 The Sauer family grew to 10 children so the "dormitory" (left side) was added 1885. The Beckmann's purchased the homestead in 1900 and added the porch on the "dormitory" and the Victorian home in 1915.  The "dormitory" served as the kitchen.

 

 

The Beckmann's also added the barn in 1915.

 

 

The staff cooks lunch every day at noon for the staff and volunteers.  Fresh vegetables from the garden or home-made canned vegetables and meat that was butchered at the farm is served. 

 

Of course, there are many animals-cows, sheep, hogs, guineneas, Rhode Island Red chickens, Blue Andalusian rootsers, Rio Grande turkeys, and cats. A lamb and two bull calves were born while we were there.