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Sonia Efron
July 23, 2014 at 9:22 am

Just wondering, did you know the weekly share isn't shown up on Facebook any more?

Native Offerings Farm
Facebook IconJuly 21, 2014 at 8:26 pm

It is hard to believe that this is the last full week of July. So much yet to do.

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Native Offerings Farm
Facebook IconJuly 14, 2014 at 2:54 pm

The roots were piled high at the Elmwood Bidwell Farmers market on Saturday. At the end of the day they were all gone. The Double Up Food Bucks program is bringing many new customers to the market. If you spend twenty dollars with your SNAP benefit card you get a bonus 20 for fresh vegetables and fruit.

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Susan Lasch That's great!

July 14, 2014 at 2:58 pm

Kristie Manhardt Lawler Those beets look gorgeous!

July 14, 2014 at 3:05 pm

Julie Evans Wow!

July 14, 2014 at 3:09 pm

D.j. DuBois I love this!

July 14, 2014 at 3:37 pm

Garrett Taylor I love those Japanese Turnips. Sounds awesome!

July 14, 2014 at 4:42 pm

Christina Bolich Brown Fresh healthy food for hungry families!! I love it!!

July 14, 2014 at 7:50 pm

Biscotti for Everybotti Your beets are soooooo delicious! I'm glad I got some before the table was bare.

July 14, 2014 at 7:59 pm

Sharon Hammond Looks beautiful!!!

July 14, 2014 at 8:35 pm

Debra Gates Vallett I absolutely Love those beets!

July 15, 2014 at 1:21 pm

Stephanie Jermakian Nichter Feed the people! Wonderful! Hope to see those at CSA next wk!

July 15, 2014 at 11:00 pm

Bruce Wieszala
Facebook IconJuly 13, 2014 at 2:20 am

Native Offerings radish dipped in T-Meadow Farm leaf lard with sea salt.

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Åndrew Rökitka I'm always amazed at this sort of creativity.

July 13, 2014 at 6:53 am

Jessica Walters Omg that looks divine!!

July 13, 2014 at 3:31 pm

Seana Reardon Root
July 10, 2014 at 11:50 am

I know you post the vegetable share but it would be great to know what the weekly fruit share is, too!

Native Offerings Farm
Facebook IconJuly 4, 2014 at 11:53 am

It is almost time for bug patrol.

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Deb Meier OMG! How adorable!

July 4, 2014 at 2:28 pm

We buy our cattle from reputable dealer who knows what kind of animals we want. They are all brucellosis free and healthy when they arrive on our farm. All spring, summer and some of the fall, the cattle are pastured on a diverse mix of pasture grasses. In the winter the cattle are kept in our yard so that our fields are protected from the impact of their hooves. They are fed our own hay and sometimes, balage when the weather is really cold. We don’t feed our cattle grain, and so they don’t receive antibiotics, hormones or animal by-products in their feed. We use the manure and bedding from the yard as compost that is spread throughout the farm to balance the soil with organic matter. Because our cattle are raised completely on grass they are lean and have a delicious rich beef flavor. You can find more information about the advantages of grass fed meat from Jo Robinson’s web sitewww.eatwild.com. When cooking grass fed beef it is best to cook it slowly and at low temperatures, as the high heat will toughen the protein.

To order a quarter (or more) beef from us contact us to check on availability. We take a $20 deposit for each 1/4 you order at the time of ordering. This deposit places your order.

The beef should be generally ready for butchering in the winter months.

You can expect about 75-90lbs of meat (for a quarter order) to put into your freezer. You will need about 30-40 cubic feet of freezer space to store your ¼ order. You are charged on the hanging weight, which for a quarter is about 125-160lb. (What you can expect to take home is about 40% less than the hanging weight due to trimming and de-boning.) You also pay the butcher for their services which adds about $0.30/lb. (some unusual cutting instruction and cyrovac involve additional costs). Our butcher, Mest Packing Co. in Strykersville, will call you when your order is ready for pick up and you will pick your order up there. It is approximately 10-15 days after butcher that your order will be ready. We will invoice you by mail based on the animals hanging weight. Our cow sizes and weights are variable, expected poundage is approximate. Quantities vary according to how you specify your butchering and how large or small the cow is. Here’s a very approximate breakdown of quantities for a quarter cow.

Click for diagram of cuts

Click for diagram of cuts

Steaks:
4 tenderloin (filet mignon) steaks
4 rib eye steaks
4 NY strips
4 sirloin steaks
4 round steaks

Roasts:
4 chuck roasts-approximately 3 lb. each
2 round roasts
1 sirloin tip
1/2 beef brisket

Other:
approximately 20 lbs. of ground beef
1 bag of bones
Short ribs
Organs available by request

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