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Native Offerings Farm
Facebook IconSeptember 19, 2014 at 2:25 pm

Onions curing in the greenhouse

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Native Offerings Farm
Facebook IconSeptember 18, 2014 at 12:48 pm

The last watermelon harvest.

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Lois Kenyon So pretty.

September 18, 2014 at 11:04 pm

Native Offerings Farm
Facebook IconSeptember 16, 2014 at 12:25 pm

Native Offerings Farm shared a link.

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This Weeks Share

nativeofferings.com

The vegetable share for the week includes greens (arugula, mizuna, tat soi, mustard, komansuna, vitamin green, siberian kale and chard), the last of the sweet onions or scallions, watermelon, radish or japanese turnip, cut lettuce or full lettuce, zucchini or cucumbers, peppers or hot peppers and to…

Native Offerings Farm
Facebook IconSeptember 9, 2014 at 8:28 pm

Native Offerings Farm shared a link.

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This weeks share

nativeofferings.com

The vegetable share for the week includes sweet corn, potatoes, greens, zucchini or summer squash or cucumbers, watermelons or melons, herbs of cilantro, dill or parsley and green peppers or hot peppers. The substitutions are sweet onions, carrots, tomatillos or soy beans. The fruit share for the fa…

Fran James Best corn I've ever eaten - EVER!!!

September 9, 2014 at 9:29 pm

Sonia Efron
September 9, 2014 at 7:49 pm

What is the share this week?

Native Offerings Farm
Facebook IconSeptember 9, 2014 at 12:18 pm

Wagon load number two. We are thankful for the hot days we have had that sweetened and ripened the crop.

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Biscotti for Everybotti I am thankful you work so hard to bring us such delicious produce!

September 9, 2014 at 2:25 pm

Amy Eliza Looks amazing!!! Fruit share??!!! :)

September 9, 2014 at 5:25 pm

Sonia Efron I hope so, Amy Eliza!

September 9, 2014 at 5:30 pm

Courtney Patridge Yay!! My kids will be thrilled

September 9, 2014 at 6:15 pm

Sharon Hammond Wish I had one right now!!!!

September 9, 2014 at 7:48 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, McDonald’s Meats in Girard, PA. will cut your order and we will pick it up from them and bring your order back to our farm. It is approximately 10-15 days after butcher that your order will be ready. We’ll arrange with you a date when you can pick your order up from the farm. We’ll 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:
Steaks are cut at 1″ and are packaged two to a package
4-6 t-bone steaks
4-6 ribeye steaks
2 sirloin steaks
6-8 cubed steaks from the top round roast

Roasts:
about 8, 2″ chuck roasts
1 rump roast
1 bottom round roast
1 sirloin tip
1 sirloin roast
1/2 beef brisket

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

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