FAQ's

Why should I buy Certified Organic meat...isn't the 'organically raised' or 'all natural' just as good?  We are a bit dismayed by the dissembling that some producers engage in...implying that their meat is 'as good as organic', or, worse, 'beyond organic.'  We would like to ask them some pointed questions about things like: systemic wormers, Roundup herbicide use, synthethic fertilizers, insecticide spray, treated grass seed, pressure treated fencing...where does their purchased hay come from...what about mineral rations...what medicines/antibiotics have been used in your herd...have your animals been born on your farm and if not, how were they managed before you got them?  Do all animals have access to outdoors 24/7/365?  We go to a great deal of effort and expense to qualify for the 'Certified Organic' certificate hanging in our office and we would rather that people that don't want to exert themselves in these important areas would refrain from implying that they could be certified but 'just don't want to deal with the paperwork.'

 

Why should I buy 100% Grassfed meat...what do claims like 'grassfed', 'pastured' and 'grass finished' mean?We have stopped using the word 'Grassfed' without '100%' attached to it.  We have surveyed a lot of people selling meat with 'grassfed', 'pastured', 'high omega3' claims at farmers markets and have found (anecdotally) that less than one in four would qualify as true '100% Grassfed.'  Some are marketing animals that they produced from birth on their own farm.  Many are purchased with little or no info about how they were managed since birth.  Some people are marketing dairy culls (infertile, worn out or possibly medicated animals from the dairy industry), or dairy steers as opposed to true 'beef type' animals.  Many are feeding grain and justifying the 'grassfed' claim by the fact that they eat some hay or do some browsing on pasture.  Some buy conventional, GMO grainfed animals that are fully grown and just put them on hay for a few months.  Overall, we have been disappointed with some producers' lack of transparency in these matters.  Without explaining the entire grassfed/grainfed debate, here, suffice it to say that the vast majority of grainfed animals are getting GMO grains in their corn or soy and that feeding grain to ruminanants, while producing faster growth, produces a less healthful meat with less true beef flavor.

 

OK, OK, I'm convinced...how do I buy meat from you?  You are welcome here at the farm Monday thru Saturday during daylight hours(...but call before you come.)   We have a large walkin freezer and usually are able to keep beef and lamb and eggs in stock.  We don't need a deposit and we will take PA checks...we would prefer cash for out of state purchases.

 

How is your meat packed?  All of our meat is processed in a USDA certified facility.  It is frozen in clear cryovac plastic and will keep in 'fresh frozen' quality for up to 2 years.  Most meat is packed in 1 lb packs.  Steaks are normally 1 to 2 to a pack and their weight varies.  Roasts are 2-3 lbs. 

What is the compostion of my beef order?  You can expect about 25% ground beef, 20% steaks, 25% roasts and 30% 'other' cuts

 

But, what kind of cuts will I get in my beef order?  You can expect steaks like:  Delmonico (Ribeye) steak, T-bone steak, Porterhouse steak, Sirloin Steak, etc.  Roasts will include: Round roast, Arm Roast, Chuck Roast, London Broil...etc.  Some other types of cuts to look for:  short ribs, shank, meaty neck bones, stew cubes, minute steaks, skirt steak, brisket, as well as organ meats (ask for these, many don't want them) and some processed meat cuts.