Meat + Poultry
GRASS-FED BEEF: With many benefits like heart-healthy omega-3 fatty acids and lower fat and calorie contents than conventional beef, these cows are not raised in feedlots linked to air, water and land pollution. And, according to recent studies: grass-fed animals might help reverse the greenhouse effect. Grass-fed beef tastes “beefier” than regular beef, and due to less marbling it has a cleaner ‘mouth-feel.’ We buy our own whole animals: some are grass-fed while others are grass-fed, grain-finished to increase the amount of familiar marbling.
How to Cook It: Grass-fed beef can be leaner than conventionally raised beef, so check it frequently while cooking. For moist, tender cuts of meat, we suggest not cooking it past medium-rare.
CHICKEN: Our natural, untreated, free-range chickens are from the celebrated John Boy's Farm. They are destinctly delicious and a wonderful, easy dinner option
What it means: Natural~ These birds contain no artificial ingredients or added color. Free range~ These chickens are allowed some room to roam outside the coop and are fed a natural diet.
How to cook it: Our chicken tastes the way its supposed to, (one customer even proclaimed: “it tastes the way my grandmother used to make it when I was a girl!”) so we recommend a recipe of simple roasting: tuck whole garlic cloves under the skin along with lemon, onion slices, herbs and seasoning. Roast for about an hour and half at 350 degrees farenheit.
HERITAGE PORK: While factory-farmed pigs have been bred to produce very lean meat (so lean that it’s often dry and tasteless) Heritage breeds have more fat, which makes the meat flavorful and moist. Plus, many heritage pigs aren’t raised in confinement resulting in happier healthier animals (and more delicious pork).
How to Cook It: Because of the higher fat content, it’s hard to overcook heritage pork (not the case with the lean, conventionally raised stuff). For maximum tenderness lean cuts like pork tenderloin and chops should still be just slightly pink when served, for larger, tougher cuts (think pork shoulder), a low oven temperature or moist heat (braising) and a long cooking time is the key.
LAMB: Raised on small farms, our lambs are both grass-fed and finished as well as pasture raised and grain finished. All have been raised naturally without the use of subtherapeutic antibiotics or artifical supplemental hormones.
SPECIALTY MEAT IS AVAILABLE UPON REQUEST:
Bison, venison, veal and game birds available to order.
OUR MEAT & POULTRY FARM PARTNERS:
Rick Argotsinger Farm, John Boys Farm, Broadacres Farm, Currytown Farm, Dines Farm, Dorrain Joyce Farm, Emanuel Byler Farm, Gaia’s Breath, Kathleen Harris, Holloway Farm, Indian Ladder Farms, Maple Lane Farm, Pete Mierek’s Farms, Miller Farms, Stonebroke Farm.