Free-roaming, foraging animals like ours have exercised their muscles often (and we add no liquid saline injections!), so the meat is redder, leaner, and more flavorful than a traditional meat cut. Please take time to learn the optimum ways to cook this healthy, special meat. There are many good guides on the internet – search for “grass fed” and “pastured” advice and recipes.
**Note: there’s an “availability” column that isn’t visible from a phone view – you’ll have to look from a computer, or email us about what’s available.
Our Jersey steers are raised 100% on pasture and fully grass-finished – a 2+ year process. Our animals are raised without herbicides, pesticides, hormones, or antibiotics and the meat is lean, healthy and flavorful – best cooked slowly (crock pot, instant pot, sous vide, braised) or quickly (pan seared, rare). The steers are butchered and dry-aged for 21 days by a USDA butcher, frozen on site, and sold directly by the farmer to the consumer. We encourage customers to learn to eat all parts of the animal, so check out the whole price list!
We are sold out of many cuts now – sorry; our next beef butchering is November 22nd, 2023, so by early December should have plenty of beef again!
|Ground Beef||1-lb packets||$9.50/lb||Best choice for use in recipes – spaghetti, lasagna, tacos. Also works for grilling with some added fat.||plenty!|
|Stew Meat||1 lb/package||$9/lb||Any beef stew recipe will be well served. We use it to make British steak and kidney pie.||limited|
|Top Sirloin Steak||2 steaks/pkt ave. 1-1.5 lbs||$12/lb||boneless||sold out – sorry|
|Sirloin Tip Steak||1 steak/pkt ave. 0.5 lbs||$10.50/lb||Very lean; best marinated and used in small pieces such as kabobs, cube steak||sold out – sorry|
|Hanging tender (Hanger) steak||2 steaks/pkt ave. 1 lbs||$15/lb||Flavorful but potentially chewy; a secret favorite of butchers and chefs||sold out|
|Flank Steak||ave. 1-1.2 lbs||$14.50/lb||Great beefy flavor; super for dishes where it is sliced thin & quick-cooked, as in stir-fry||limited|
|Skirt Steak||ave. 1-1.2 lbs||$12/lb||A favorite choice for fajitas or carne asada||limited|
|Bavette Steak (Bottom Sirloin Flap)
OR Coulotte Steak (Sirloin Cap)
|Approx. 1 lb/ package||$12.50/lb||Flavorful; like flank or skirt steak but thicker – cook quickly, cut thinly.||sold out – sorry|
|Tenderloin Steak (Filet Mignon)||2 steaks/pkt ave. 0.5-.65 lbs||$26/lb||One of the most tender and mildest-flavored parts of the animal.|
|NY Strip Steak (Top Loin Steak)||2 steaks/pkt ave. 1-1.2 lbs||$15/lb||A great choice for pan steak||limited|
|Beef Rib Steak||2 steaks/pkt ave. 1.2-1.4 lbs||$16/lb||One of the few grass-finished steaks that can be grilled – best marinated|
|T-Bone Steak||2 steaks/pkt ave. 2 lbs/pkg||$16/lb||Another excellent choice for the grill||sold out – sorry|
|Eye of Round Steak||2 steaks/pkt
ave. .85 lbs
|$9/lb||Flavorful; great value for money! (and a small packet – nice for a single person or pair) Requires either fast or slow cooking so it isn’t tough – so it’s great for sous vide recipes or making barbacoa||none in this butchering|
|Top Round Steak (= London Broil)||ave. 1.5 lbs||$9/lb||Ditto above. If you like rare meat, this is the cut for London Broil. It is also Julie’s cut of choice for making beef jerky. It also makes a nice small “pot roast” alternative (or for pulled beef) for a smaller household||limited|
|Cross-cut shank||About 2.25 lbs/packet||$7.50/lb||Use an instant pot/pressure cooker or slow cooker to make a version of Osso Bucco (but with adult, not veal, shank). Yum! Lots of healthy collagen||none in this butchering|
|Cross-rib roast||Average 2-3 lbs/roast||$14.50/lb||This is the best choice to dry roast on the rarer end. Also lovely braised or done in a sous vide!||none in this butchering|
|Chuck/Rump /Arm Roast||Average 2.75-4 lbs/roasts||$9.50/lb||Best cooked with moist and/or low heat (ex: pot roasted/slow cooked, pulled beef)- can be shredded, chopped, and used in place of ground beef in chili, tacos, spaghetti.
We sometimes have a few Bottom-Round Roasts at $10/lb
|only a few Arm Roasts left|
|Short Ribs||About 1-2 lbs/packet||$7.50/lb||American cut; these are delicious cooked in an instant pot – either into a ragù or finished in the oven under sauce – ask for Julie’s recipe.||limited|
Flankenribs (Korean Style
|About 1-2 lbs/packet||$7.50/lb for back
$10/lb for flankenrib
|Longer cut for grilled ribs– we only have these occasionally (we prefer T-bones)
thin cross rib cut used in Korean recipes (approx 6 pieces/pkg)
|Brisket||Average 3-4 lb/pieces||$10/lb||Bone-out brisket segments. Use to make your own corned beef, pastrami or beef bacon.||sold out – sorry|
|Beef Fat||Packets usually 4 lbs||$4/lb||Use slices to add fat to roasting meat. OR render it (a slow but not difficult process in a crock pot) to provide tallow for frying (stores in jars in a cool place for up to a year).|
|Beef Suet (Kidney Fat)||Packets usually 2-3 lbs||$5/lb||Useful for traditional recipes such as English Christmas pudding or steak and kidney|
|Liver||1 lb||$7/lb||Our adult beef liver is as mild as calf liver because our animals eat a natural diet – grass!|
|Kidney||Approx. 1.15 lbs/packet||$6/lb||Grass-fed beef kidneys are mild enough to use as one would in a recipe for lamb kidneys.||sold out|
|Tongue||Whole (just under 2 lbs av.)||$12/lb||Try it slow cooked chilled and sliced for incredibly tender lunchmeat for tacos.||limited|
|Heart||1/2 heart portions – approx. 1.3-1.5 lbs/||$12/lb||Slow oven braise-roasting makes this into a great cold roast-beef cut.|
|Oxtail||$12/lb||Essential for oxtail soup and other heritage dishes.||limited|
|Cheek||About 1.3 lbs/pkg||$7/lb||Most flavorful + least tender part of a cow, so slow cook. Use an instant pot or crock pot to make beef-cheek tacos (barbacoa)!|
|Bones||Packets usually 3.5-4 lbs||$5.50/lb||Make your own grass-fed/finished bone broth – all it takes is a big pot, water, seasonings, and time. Roast them first for the best flavor.|
|Tendon||Approx. 2 lb packages||$5/lb||Add a few to a beef stock recipe to increase the collagen and gelatin.||none in this butchering|
|Spleen||Approx. 2.2 lbs/||$6/lb||We only have a few packages/cow – so if this is your thing, ask soon!||limited|
|Sweetbread||1.22 lb||$6/lb||We only have one/cow – so if this is your thing, ask soon!||limited|
Our Tamworth and Large Black pigs are heritage breeds that are hardy, healthy, and excellent at foraging. They are a classic “slow food”, taking almost 18 months to mature, making them leaner and more flavorful than a pig kept in a small pen and fed to capacity. Our animals are raised without herbicides, pesticides, hormones, or antibiotics and the meat is lean, healthy, and flavorful – best cooked gently or quickly. The pigs are butchered by a USDA butcher, frozen on site, and sold directly by the farmer to the consumer. We encourage customers to learn to eat all parts of the animal, so check out the whole price list as it comes available!
We are sold out of pork now – sorry; our next pork butchering is November 6, 2023, so by mid November we should have pork again!
|Pork Chops||2/package – a few at 1 lb but many at 1.5+ lbs||$10.50/lb||These are thick-cut, boneless chops. Best pan cooked, or marinated if you want to grill them.||sold out – sorry|
|Shoulder Roast||Approx. 4 lb/pkg||$9.50/lb||Great for pulled pork! We also have some coppa (neck) roast at $11/lb||regular sold out
we have some coppa
|Spare Ribs||Approx. 1.75-2 lb packages||$8.50/lb||These are delicious cooked in an instant pot and finished in the oven under sauce.||sold out|
|Ham||Approx 2.5-3.5 lb packages||$12.50/lb||Bone-in. Traditionally cured (some smoked too). We also have some fresh ham roast at $10/lb|
|Bacon -regular||Approx. 1 lb packages||$11.50/lb||Cured and smoked. Fresh pork belly (skin on) $8.50/lb||sold out – sorry|
|Shoulder Bacon||Approx. 1 lb packages||$12.50/lb||Cured. A round, meaty bacon. Use in place of Canadian bacon or as the bacon on a deluxe cheeseburger.||none in this butchering|
|Bacon ends and pieces||Approx. 1 lb packages||$10.50/lb||Cured (some smoked) – Try it out in recipes like omelets where the bacon is meant to be cut up anyway!||sold out|
|Jowl Bacon||Approx. 1 lb packages||$9.50/lb||Cured and smoked – more circular in shape and more fatty. Try it out (fried) in recipes such as in spaghetti carbonara or bean soup.||none in this butchering|
|Pork Sausage – bulk||Approx. 1 lb packages||$9.50/lb||Bulk/loose. Mild Italian seasoned to use in pizza, strata, pasta dishes||limited|
|Pork Sausage – links||Approx. 1.5 lb packages||$10.50/lb||Salt and pepper seasoned – for breakfast, sliced in pasta sauce, or just in a hot-dog bun!||none in this butchering|
|Ground pork||$9/lb||Great for making stuffed cabbage, lettuce wraps, meatballs, spicy Thai noodle salad, or easy pork carnitas||limited|
|Shoulder or Leg Steaks||$8.50/lb||We also make pulled pork with these – works in the instant pot and great when you just want dinner for a few people, not a crowd; also try cooked in milk||none in this butchering|
|Smoked Hocks||Approx. 1 lb/package||$7.50/lb||Delicious as a base to a bean or split-pea soup – tastes like you used ham or bacon.||limited|
|Pork Bones||$5.50/lb||Also makes a great base for cooking beans from scratch or for a ramen soup base.||limited|
|Pork Fat/ Leaf Lard (unrendered)||$5/lb||It is not difficult to render pork fat into lard for cooking – rendered lard from pastured pork sells online for $10/lb + shipping!||sold out|
|Pig’s Head||$5/lb||By request|
|Pork organ meats
Pork Trotters (Feet)
|Liver, kidney, heart
make your own chicharrones!
Pasture-raised and finished Goat
Although they are raised 100% on pasture, it would be wrong to call our goat meat “grass fed” because goats love all kinds of herbage – some of their favorites are Himalayan blackberry leaves and young Canadian thistle! They all are raised for 4-6 months nursing their mothers before weaning and have plentiful, healthy pasture to grow on! The meat goats are a mix of breeds (especially Boer, plus some dairy bucks – mainly Nubian and Lamancha). They are neutered as kids (so NOT smelly!) and raised without herbicides, pesticides, hormones, or antibiotics. They are butchered by a USDA butcher, and the meat is frozen on site and sold directly by the farmer to the consumer. Yes, you can buy cheaper goat, but do you know what it has lived on? We encourage customers to learn to eat all parts of the animal, so check out the whole price list.
|Bone-in Stew Meat||Currently about 3.5 lb/ pkg (but typically 2 lb, packages)||$12/lb||This is the style of stew meat our customers from many different parts of the world have asked for. Ask for Julie’s recipe for goat curry!|
|Loin Chops or tenderloin||Varies from 2/3 lb to 1.5 lb||$17/lb||limited|
|Ground Goat||1 lb packages||$11/lbs||sold out|
|Rib Chops||Varies from 2/3 lb to 1.5 lb||$15/lb||limited|
|Shoulder Chops||$13/lb||none in this butchering|
|Shank – Hind and Fore||2/package – about 2 lbs/||$10/lb||Use just as you would a lamb shank, including for Passover – sold out, sorry|
|Rib, leg or Shoulder Roast||$15/lb||sold out|
|Organ Meats:||$6/lb||Liver, kidney, tongue, heart. These are small portions (often ½ lb or less), so they are a nice option for single people who like or want to try out organ meat. limited|
Grass fed lamb is mild, without any of the “mutton” flavor you may imagine. The sheep – mainly Texel or Icelandic breeds – are raised fully outdoors on pasture without herbicides, pesticides, hormones, or antibiotics. They are butchered by a USDA butcher, and the meat is frozen on site and sold directly by the farmer to the consumer.
The new butchering is back! We just got the meat of 10 hoggets (sheep between 1-2 years) back from the butcher and it’s lovely stuff – still tender and mild flavored, but bigger cuts for things like the chops and shanks. We focused on the cuts that are most popular this round – so sorry, no big roasts.
|Ground Lamb||1 lb/pkg||$11/lb||plenty! Great for Mediterranean meatloaf and Greek lamb burgers.|
|Kabob Meat||1 lb/pkg||$13/lb||none in this butchering|
|Rib chops||approx. 1/2 lb pkg (2 chops)||$13/lb||Bone in. These are gorgeous little chops for fast grilling (marinate!) or pan frying.|
|Loin chops||approx. 1/2 lb pkg (2 chops)||$12/lb||Bone in – nice and tender for roasting and fine recipes – and small quantities make it a nice treat for a small table|
|Rack of Lamb||1-1.5 lb pkg (about 6 chops)||$15/lb||None in this butchering|
|Leg of Lamb||2-2.7 lb average||$12/lb||None in this butchering
Wonderful for a holiday celebratory dinner – has a good fat flap to protect it during roasting.
|Leg roast||2-2.3 lbs average||$14/lb||Bone in – smaller roast you can cook much like a leg of lamb. None in this butchering|
|Shoulder roast||1.8-3 lb average||$12/lb||Bone in – smaller roast you can cook much like a leg of lamb. None in this butchering|
|Neck chops||2/pkg – ave. 0.85 lb pkg||$8/lb||A small and economical cut – so a fine choice for someone wanting to try lamb. Lovely braised|
|Shanks – Fore & Hind||1/package – about 1.25-1.85 lbs/||$9/lb||Meaty! Awesome for all your favorite braised shank recipes. Get yours for Passover!|
|Stew meat||approx. 1 lb pkg||$10/lb||Make classic recipes like shepherd’s pie or lamb stew.|
|Bones||Approx. 3 lbs/pkg||$5/lb||Great for making lamb stock to use to enrich a stew or make a gravy for a roast leg of lamb.|
|Organ meats:||Approx. 1⁄2 lb ½-1 lb packages||$6/lb||Liver, kidney, tongue, heart. These are small portions (often ½ lb or less), so they are a nice option for single people who like or want to try out organ meat. limited|
|Whole head||By request – we usually have some|
Pastured Poultry – we are taking a break from raising poultry for sale – check back in the summer of 2023 to see if we’ve started up again – Thanks!!
We employ a local small-scale poultry processor to butcher our pasture-raised, wide-roaming birds 3-4 times a year; we age birds for 5 days in the refrigerator before freezing. We can add in the organ meats (heart, liver, gizzard, neck and feet) upon request. Let us know if you specifically want an older (=more flavorful) bird for bone broth, coq au vin, or another slow-cooked recipe. If you like fresh birds, get on our email list to be notified in the windows when we have them just back from the butcher.
|Whole chicken – roaster/fryer||2-5 lbs||$7/lb||currently sold out – sorry!|
|Whole chicken – stew hen/rooster||2.5-6 lbs||$5/lb||sold out|
|Whole Barbary (Muscovy) duck
Pilgrim Geese (whole)
|sold out, sorry|
|Chicken, duck & goose livers||Usually 1 lb packets||$7/lb||sold out, sorry|
|Chicken, duck or goose feet||Chix 2 lb pkgs
Duck – 1-1.5 lb pkg
|$5/lb||Limited. Great for making stock & heritage dishes|
|Chicken, duck or goose hearts||Usually 1 lb/pkg||$6/lb||almost sold out|
|Chicken, duck or goose gizzards||Usually 1 lb packets||$6 /lb||Slow cook them in a crock pot in broth or fat, chop fine and use in in pasta sauce, chili or soup recipes – very nutritious!|
We also sell poultry heads – contact us about availability