This has been a very popular option over the years for customers wanting the flexibility of steak type and thickness as well as roast size and many other options. We have a ton of information on our Custom Beef page about how it works. Don’t worry, we’ve refined the process over the years to make it pretty easy. Oh, and you can save money also!
Check out our latest video showing what sets our meat and eggs apart from the rest! Then head over to Facebook and share it and comment that you shared it to enter for a chance to win a free Boston Butt!
Check out our latest video and PLEASE SUBSCRIBE to our YouTube channel to be notified every time we upload new content!
About twice per year we work all our new calves which allows us to manage them efficiently throughout the rest of their lives as we grass-finish them. This is usually the only time that we have to put them through the head-gate. We’re careful that this day goes as stress-free as possible which is key to delicious grass-finished beef.
We will be processing our broiler chickens on farm this week! This means you have the opportunity to pick some up fresh here at the farm on Wednesday afternoon through Saturday of this week! Just go here to place your pre-order.
We’re also harvesting beeves this week to keep our freezers stocked with wonderful grass-finished beef. Our bulk bundles are very popular. Check them out here!
Lastly, the Ag and Art Tour is coming up on June 9! This is a great time to see our farm. Hope to see you then!
We wanted to take a moment and provide you with some information you might find helpful. We have a lot going on so we want you to be able to take full advantage of everything we offer.
First, we have deliveries almost every weekend (including this evening to our Columbia locations and tomorrow to our York County locations). Thanks to everyone who picks up at these locations! You can see when and where we are going to be by checking our Calendar.
Second, we have on-farm chicken processing coming up. This year you have the option to pick up fresh whole broilers right after they are processed. Go here to check it out.
Also, now is a great time to get on our list for a custom-cut bulk beef. This has been a very popular option for many of you over the years, and we have a processing date coming up. Go here for more information. Here’s Matt and Noah getting a whole beef loaded for delivery to a happy customer.
And if you’d like to see some pigs doing what they do best (eating, rooting, wallowing), take a tour with us in the video above!
Lastly, thank you all so much for opting out of the industrial food system and investing in sustainable, pasture-raised proteins straight from the farm. If you know someone else that might enjoy our products please let them know! We rely heavily on word-of-mouth advertising so feel free to share this blog post. We appreciate your support and look forward to serving you in the future!
Every once in a while, especially after a week of extreme weather like this past one, I and other farmers have to remind ourselves why we chose to raise livestock on pasture. So here’s a few reasons among many:
On pasture is the animal’s natural environment. They generally thrive outdoors on pasture because that’s how their bodies were designed. A pig wouldn’t have a snout like he does if he were meant to live on concrete. A heifer wouldn’t have a rumen if she were meant to only digest grain. And a chicken wouldn’t have a sharp beak and toe nails if she was meant to live out her life under a roof on pine shavings and never have the opportunity to forage and eat bugs. Livestock should be raised in their natural environment while we as farmers should seek to only enhance it with strategic placement of water, shade/shelter, and supplemental feed when needed, etc. Here’s a great book by Joel Salatin that has encouraged our family to continue expanding our pastured livestock enterprises.
Better Meat and Eggs! It should be common sense that when the animal is raised in a habitat very similar to it’s natural one instead of in confinement that the protein we derive from it will be more nutritious and tasty. But our industrialized culture in general tends to forfeit nutrition and quality for a “cheaper-today” sticker price. The health benefits of proteins from animals on pasture (especially grass-fed beef) have been widely documented. Omega-3s, CLAs, and other beneficial nutrients are increased 2 to 5 times in pastured livestock.
The Local Effect. From the farmer’s perspective it is much more satisfying to actually know customers by name rather than selling animals through an auction after which they’re put on a truck for an 18-hour ride to be “treated,” confined, etc. Our customers actually deeply care about our success. They often tell us how much they appreciate us producing wholesome food. That doesn’t happen in industrial agriculture where the farmer’s load of corn or cattle would never be missed if he didn’t show up. This personal connection is just one of many benefits of a local food system. Read this article for more.
A Kid-friendly Farm. A pasture-based farm is a great place to raise kids. There is a wealth of information for them to gather, and it encourages the whole family to see our kids interacting with animals that are in a proper environment.
These are just a few reasons among many that we choose to grow livestock on pasture. Not only do these principles benefit the farmer, but they also benefit the consumer and the animals.
Join us on our journey as we continue to produce more and more pastured livestock that are marketed to local consumers.