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Native Offerings Farm
Facebook IconOctober 14, 2014 at 12:59 pm

Native Offerings Farm shared a link.

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This Weeks Share

nativeofferings.com

The vegetable share this week and for the rest of the season is being distributed in a different style. It is what we do for the Winter Share. For each size share we give you the number of greens and the pounds of roots to take based on your share size. We will also have…

Lauren Ursillo Unfortunate that the big companies have made the word "natural" into anything but. We are grateful for your commitment to responsibly grown produce and will buy it from you no matter what the label!

October 14, 2014 at 1:03 pm

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Deb Harms Sedinger Love the new way, much easier to figure out what to get. I really like having so many choices. It was faster and not so chaotic. It usually made my head hurt to track everything down and figure it out with the other ways. It's easier to get what we will eat and not waste.

October 14, 2014 at 4:17 pm

Native Offerings Farm
Facebook IconOctober 13, 2014 at 10:54 am

It's freestyle time. Shares starting this week are free choice like we do for the winter share. You can choose your greens and your roots. We will post the numbers and weight. You take what you want. Every week we will have a featured item. This week it is acorn squash.

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Nancy Consedine How does that work?

October 13, 2014 at 4:28 pm

Native Offerings Farm
Facebook IconOctober 12, 2014 at 8:14 am

The season's first frost on the parsley.

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Lauren Ursillo Looks beautiful!

October 12, 2014 at 8:27 am

Sharon Hammond Beautiful!

October 12, 2014 at 8:36 am

Kelly Schubert It really is an amazing showing of the beauty of nature.

October 12, 2014 at 9:06 am

Joanne Swanson Beautiful

October 12, 2014 at 9:49 am

Bridget M. FitzGerald Kinda beautiful.

October 12, 2014 at 10:41 am

Bridget M. FitzGerald The kale probably didn't mind too much.

October 12, 2014 at 10:42 am

Cheryl Behn very nice

October 12, 2014 at 10:43 am

Sue Koerper Farrell Every season has its own beauty.

October 12, 2014 at 11:07 am

Sherry Lehning Beauty full !! Thanks Stu! I miss experiencing these beauty full times at the farm!

October 12, 2014 at 2:28 pm

Tammy Welborn Fuller Great photo

October 12, 2014 at 5:56 pm

Krystina Lynn Rusch Say it isn't so......

October 12, 2014 at 8:24 pm

FP FitnessPlace :-(

October 13, 2014 at 8:16 am

Native Offerings Farm
Facebook IconOctober 7, 2014 at 11:12 am

Native Offerings Farm shared a link.

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The vegetable share this week includes kohlrabi, greens, lettuce or swiss chard, radish or japanese turnip, joi choi, carrots and the last of the peppers. The substitutions are tomatillos for the last time and potatoes. The fruit share includes two pounds of quince from Bob Brown's farm and five pou…

Native Offerings Farm
Facebook IconSeptember 30, 2014 at 11:54 am

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This weeks vegetable share includes herbs (cilantro, parsley and dill), greens, lettuce, carrots, bok choi or napa and potatoes. The subs are zucchini and tomatillos. The fruit share for the week is apples and plums all from Singer Farms. The potatoes are all harvested and safe in the barn. Next we…

Native Offerings Farm
Facebook IconSeptember 23, 2014 at 12:47 pm

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The vegetable share for this week includes greens of arugula, mizuna, tat soi, komansuna, vitamin green, mustard, kale and collards. There is also a choice of french breakfast radish, japanese turnips or scallions, lettuce mix or spinach, lettuce and carrots or beets as well as peppers. The substitu…

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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