We offer  beef, veal,  lamb, and pork . We follow the traditional seasonal production cycle of babies being born in the spring and going to market in the fall. This gives us and the animals the winter months to catch up.  We now do two batches of pigs. The pigs are usually ready for pick up from the butcher (Galvinell's) in August and November. The beef and lamb can be  picked up in late December or early January. 

 

If you are considering ordering meat, please let us know as soon as possible. We ask for a deposit of $100 per unit (1/4 beef, 1/2 lamb, 1/2 pig, etc) to reserve your meat. Lamb is in high demand. Last year the lambs were reserved before they were born! All orders are first-come, first served. I will know by late spring how many animals I will have and then finalize my reservation with the butcher.  There is only one USDA inspected butcher left within an hour drive from the farm and they book up fast. I make preliminary reservations a year in advance to ensure a slot and confirm those reservations by June.

All meat is priced based on hanging weight, which is the dressed weight after slaughter. You will provide the butcher with instructions as to how you want your meat cut and packaged.

We do not sell meat by the piece, except for veal during the summer at Boordy's Farmer's Market. The Valley Wine Shop offers steaks and burgers. I have partnered with two neighbors to offer a meat CSA. So if you find ordering a 1/4 beef at one time a bit daunting, check out the CSA option at www.genuinefoodmd.com.

 
Do you have questions about ordering meat? Contact us. We are happy to answer your questions.

 

1. Our meat is lean. Because our beef, lamb and goat are pasture raised and our pigs, while fed grain, also receive surplus milk from the cow and goats, our meat is leaner than what is typically bought in stores. The pastured taste is excellent, but it also means the meat is easier to over-cook and dry out. We have found that a meat thermometer is very useful. 

 

2. Another useful item is a kitchen scale. The meat comes packaged and labeled, but not with individual weights. A kitchen scale takes the guess work out of cooking.

 

3.  We have found that most customers recall the smell and taste of a roast cooking in grandma's kitchen, but never learned how she prepared them.  Fortunately, there are many cookbooks  and websites available to re-educate those of us who have lost this skill. A crock pot is a simple and convenient way to enjoy the roasts. Fill the crock pot with the meat and ingredients, turn it on, go to work and then come home to a house filled with the smells of an awesome dinner. Don't skimp on the size. We bought a small crock pot that is great for soups and stews, but would not fit some of the larger roasts. We upgraded to a larger one this year and it was well worth it.

 

 

Several customers have asked for and shared recipes with us.  So we have started a recipe page. If you enjoy a recipe that you think others would like, please email us and we will post it.