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Native Offerings Farm
Facebook IconNovember 30, 2015 at 4:52 pm

No more frozen hoses. The cattle are getting a frost free spigot. We also buried the hot fence line and added an electric line in case we need a defrost. I hope we don't.

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Native Offerings Farm
Facebook IconNovember 26, 2015 at 3:52 pm

Happy Thanksgiving. Our crops are harvested. The growing season is over. Time for family, friends and reflection. Thanks to everyone who makes this farm possible.

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Pamela Keen Zablonski Happy Thanksgiving!

November 26, 2015 at 3:59 pm

Timothy McAllister Thank you for providing us with the best food possible!

November 26, 2015 at 5:10 pm

Audrey Cohn Thank you!!!💕💞

November 26, 2015 at 6:46 pm

Deb Meier Your CSA Farm Share was an important part of our Thanksgiving table. Thank you!

November 26, 2015 at 7:16 pm

Sherry Lehning THE KALE FOREST!!!!!

November 27, 2015 at 5:11 pm

Native Offerings Farm
Facebook IconNovember 15, 2015 at 9:15 pm

Native Offerings Farm shared a link.

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Just a Test

Facebook is adding pictures from who-knows-where for no reason to our posts.  Let's see if we can change that. Please bear with us.

Christopher Herby
Facebook IconNovember 11, 2015 at 4:29 pm

Hello! I picked this up at my farm share last week and forget what it was called. I know it's bright red inside.

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Native Offerings Farm
Facebook IconOctober 20, 2015 at 12:58 pm

Native Offerings Farm shared a link.

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This Weeks Share

The sun is out and the weather is beautiful on the farm. It is hard to believe that snow covered the ground on the weekend. It looks like we have ten great days to bring in the harvest. We are digging carrots now and have started on the turnips and radishes. This weeks vegetable share…

Native Offerings Farm
October 19, 2015 at 11:15 am

We still have winter share and season extension shares available.The schedule is published on the season extension form for November and December. For January and February we will be alternating weeks. We will start with Buffalo on January 7 and then return every other week. Orchard Park and Amherst will start on January 12 and 13 and go every other week. By alternating weeks we can more easily make up for cancelled shares due to the weather and other unfortunate circumstances.

Our beef that is available by the quarter is SOLD OUT for the season. Please send us an email if you want to be put on a waiting list. Ground beef is available for purchase at our distribution sites.

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 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 5-7 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 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

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

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

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