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Native Offerings Farm
Facebook IconAugust 22, 2014 at 10:39 am

The cattle were just moved to their new pasture. While I was setting up the fence they were making lots of noise. I do not know what they were saying but they are quiet now.

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Native Offerings Farm
Facebook IconAugust 19, 2014 at 11:25 am

Native Offerings Farm shared a link.

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Native Offerings

nativeofferings.com

This weeks vegetable share includes cucumbers or pickles, zucchini or summer squash, sweet onions or scallions, carrots or beets, herbs of parsley, dill and cilantro, peppers and tomatillos. Amherst will have eggplant this week and everyone else will have green peppers. The substitution is hot peppe…

Sarah DiThomas Janet Hinkel and I have been eating fabulous produce from Native Offerings all across the country! We're especially enjoying the Siberian Kale and the Carrots! Also thanks for delicious fruit you picked out Deb!

August 20, 2014 at 11:37 pm

Native Offerings Farm it's nice to have a little bit of us traveling with you!

August 21, 2014 at 6:48 am

Dawn Cox Sorry we missed you yesterday, thoroughly enjoyed the tour and chatting with Deb. Your farm is beautiful!

August 21, 2014 at 8:59 pm

Native Offerings Farm
Facebook IconAugust 12, 2014 at 12:41 pm

Native Offerings Farm shared a link.

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This week’s share

nativeofferings.com

The vegetable share this week includes bunched red potatoes, carrots or bulk beets, green peppers, cucumbers or pickles, zucchini or summer squash, herbs (cilantro, baby dill, parsley), and sweet onion or scallions. One site to be determined will also get eggplant. The substitution is tomatillo, cel…

Sonia Efron So are the potatoes affected by the same blight as the tomatos?

August 12, 2014 at 1:35 pm

Sonia Efron This is the first year in a decade that we ARE getting a good amount of tomatos and eggplant growing in our garden. But we forgot to plant peppers!

August 12, 2014 at 1:36 pm

Native Offerings Farm
August 12, 2014 at 12:40 pm

Articles are now automatically posting. The setting on the Facebook plugin just needed a kick.

Native Offerings Farm
August 12, 2014 at 11:24 am

We are unable to post our weekly share from Wordpress for a reason I am unable to determine. Our webmaster is also unable to fix this problem. If you want to know what is in the share please visit our website. Usually the share is posted before noon on Tuesdays.
stew

Sonia Efron
August 5, 2014 at 1:05 pm

Can you resume posting the share here? What do we get tomorrow?

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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