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Native Offerings Farm
April 23, 2014 at 11:45 am

It is snowing at the farm today. stew

Jody Selin Wait- I don't like this.

April 23, 2014 at 11:47 am

Dawn Cox Oh no, NO more snow!!!!!

April 23, 2014 at 12:36 pm

The Good Neighborhood
Facebook IconApril 22, 2014 at 12:03 pm

Yelp Buffalo & The Lodge are teaming to host a farm-to-table party Saturday afternoon featuring T-Meadow Farm, Plato Dale Farm, Dan Tower Farm, Boston Valley Gourmet Mushrooms & Native Offerings Farm, and music from Mountain Run - RSVP info here...

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Yelp Buffalo to Host Farm-to-Table Party at The Lodge - The Good Neighborhood

http://www.thegoodneighborhood.com

By Danielle LeGare and Alex Levine Yelp Buffalo and The Lodge are working together to bring foods fresh from the farm straight to the city this Saturday, April 26th, from 2-5pm, for an afternoon of lively culinary creativity featuring first-rate local ingredients. Come for the fantastic food, and s…

Native Offerings Farm
Facebook IconApril 21, 2014 at 7:02 pm

The first direct seeding is in! Today arugula, mizuna, tat soi, mustard, rapini , vitamin green, komansuna, Japanese turnips, cilantro and spinach was planted. We were only a couple of days off our schedule which is OK considering the Spring we have had. Stew

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NancySue Lootens Reid Yay!

April 22, 2014 at 6:12 am

Gerardo De Velasco Wow! Back to the roots

April 22, 2014 at 9:23 am

Native Offerings Farm
Facebook IconApril 15, 2014 at 5:01 pm

It is back to winter on the farm. We have been waiting for the soil to dry which is difficult when it is frozen underneath. Usually we have started planting by now. This is not a usual year it seems. stew

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Quinn Caya wow

April 15, 2014 at 5:04 pm

Sonia Efron The ground underneath did not thaw before this return of the the snow?

April 15, 2014 at 6:00 pm

Sharilyn Marlene :(

April 15, 2014 at 6:14 pm

Nay Lasco
April 15, 2014 at 4:51 pm

do you guys have your organic certification?

Native Offerings Farm We are certified naturally grown which is an organic certification for farmers who direct sell.

April 15, 2014 at 5:43 pm

1

Nay Lasco So no chemicals in the pesticides, or minimum?

April 15, 2014 at 5:45 pm

Native Offerings Farm
Facebook IconApril 11, 2014 at 11:05 am

Ryan is the demolition man. The crushed hoop house is coming down. We hope soon it will rise again. stew

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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 100lbs 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 25-35% 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 upand 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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