Farm
SEPÄNMÄKI
The serene beauty of the village Kannuskoski is a result of the presence of Sepänmäki. However, the area now is occupied by the dense forests, but the landscape still shows the beauty of the farms. The logic behind the name Sepänmäki is that during the 1950s, the area had three blacksmiths with the surname of Frimodig. The farm was a source of work for the villagers as regard to the board mill, float, and the wood grinder. With time, one of the Frimodig blacksmiths changed his surname to Rimola, and the other one changed it to Tammikivi, but the last person loved to stay with this identity.
Now the number of workshops have reduced to 1. The area has now been converted to be used as barbecue huts and fireplaces. The Christmas cards are also built by it. Some people even use it for more celebrations. But as a whole, it represents old feelings and cultures.
Farm Kivelä – The Rämä Cottages took hold of this farm in the mid-1960s from the Tammikivi family. Its specialty is that it is the only farm left workable in the village. Agriculture has its hands in the growth of this farm. It was as late as 1989 when the decision of producing suckler cow and renting the cottages began to implement.
The summers are marked as the grazing season where the cows and calves graze freely on the farm. People are not allowed to go near them without the permission of the owner. To implement this decision, the owner runs electricity in the fences around the farmland.
Cow meat, happy meat
Summers:
The farms are used by the grazing animals during the summers.
Winters:
The animals rely upon the dried grass and fodder during the winters.
The production of the meat is done through natural methods.
Suckler Cow:
The only purpose of its existence is to give the owner a calf once a year. They rely upon the normal feeding techniques like on the grass and milk from the mother. After spending half an age like this, he moves on with his peers.
The meat from them is not just tasty and marbled but also low in fats.
Food and Packaging
The Rama Cottages collaborates with the LIHAREM OY that is the small slaughterhouse.
0 degree Celsius is the temperature used to store the slaughtered meat that is packed in a hermetically sealed vacuum in 1 to 2.5-kilogram quantities. Before the completion of three weeks to this frozen meat, it should be cooked below 4 degree Celsius. After that, it can be used as normal. Just check for the airtightness of the meat. Sour aromas and dark colors represent the raw meat.