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Native Offerings Farm
Facebook IconMay 2, 2016 at 6:42 pm

The organic seed potatoes have arrived. When the soil dries we will plant 2,500 pounds of spuds by hand

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Melinda Hill Thant's why I love native Offerings.

May 2, 2016 at 7:43 pm

Native Offerings Farm
Facebook IconApril 30, 2016 at 10:17 am

The Siberian Kale has been cut and will be at the final Winter Market at Buffalo State. This bed will be planted to cherry tomatoes for the summer shares

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Native Offerings Farm
Facebook IconApril 27, 2016 at 6:06 pm

The greens are up!

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Sharon Hammond Lovely little buggers!!!!

April 27, 2016 at 9:08 pm

Native Offerings Farm
Facebook IconApril 26, 2016 at 10:19 am

There was excitement in the trees. The birds were flying around making a lot of noise. It seems they did not share our pleasure in the visit from the Bald Eagle.

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Native Offerings Farm
Facebook IconApril 25, 2016 at 7:35 pm

Dry. We need rain. We used the transplanter today to water the field planted transplants. I know the rain will come. I do feel like the child looking at the clock waiting for what seems like the longest time. It will rain, but not on my schedule.

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Native Offerings Farm It rained 1/20th of an inch last night!

April 26, 2016 at 9:07 am

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Native Offerings Farm
Facebook IconApril 22, 2016 at 9:59 am

When you purchase organic vegetables indirectly you are purchasing organic seeds. The benefit is that the plants that produce the seeds are grown organically and adapted to ecological growing methods and environments.
Organic seed often costs significantly more than standard seed as you can see from the price of 5,000 kohlrabi seeds.
This is one of many reasons why it costs farmers more money to grow organically.
We are happy to pay the price. Our purchases create the world we want to live in. High Mowing is an all organic seed company and we support them.

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We buy our cattle from a 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 baleage 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 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. at a cost of $3.75/lb. (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 $0.60/lb. (some unusual cutting instruction and cyrovac involve additional costs). (For your budgeting figure about $4.35/lb. total cost for your order on the hanging weight figure). It is approximately 10-15 days after the beef hangs and then is butchered that your order will be ready. You’ll be picking up your order directly from the butcher, Jim Simon’s Meats in Alden, NY. We’ll invoice you by email based on the animal’s 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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