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Native Offerings Farm
Facebook IconSeptember 1, 2015 at 10:52 am

Native Offerings Farm shared a link.

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The share for the week of September 1st to 4th.

nativeofferings.com

Summer is going out like a lion. We are irrigating again and taking advantage of the dry weather to weed the fall crops which look great. Forms for the winter share are on our website. We are also offering a season extension share that ends the week before Christmas. The vegetable share includes her…

Native Offerings Farm
Facebook IconAugust 25, 2015 at 11:02 am

Native Offerings Farm shared a link.

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Shares for August 25th-28th

nativeofferings.com

We're trying to keep up with our weeding of that large brassica planting and had a couple of dry days to do so! We are harvesting our storage onions, pulling them out of the ground and laying them on the plastic mulch to cure before storing them away for the winter. We also started harvesting…

Vinessa Nola What are mango peaches?

August 25, 2015 at 12:03 pm

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Native Offerings Farm
Facebook IconAugust 18, 2015 at 10:30 am

Native Offerings Farm shared a link.

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The Share for the week of August 18 to 21

nativeofferings.com

The last of the transplants went in this week before the rain. Lettuce and spinach was planted. The direct seeded fall crops are emerging and look great. The tomatoes are ripening and hopefully the blight will stay away. We do plant resistant varieties which helps. This is likely the last week for c…

Deb Harms Sedinger We (especially my MIL) really like the purple carrots too. We haven't noticed a big difference from last year. I am thrilled that the apricots have been so wonderful this season. Thank you for posting earlier this week. Makes it much easier to plan and use everything.

August 18, 2015 at 11:58 am

Meegan Michalek Becker I liked the purple carrots, even though it did turn a few dishes a strange color. I thought they were pretty tasty!

August 18, 2015 at 11:21 am

Native Offerings Farm
Facebook IconAugust 15, 2015 at 5:14 am

We will be starting a farm stand in Ellicottville today at The Groove on 219 number 6696. Farmer Deb will be selling our vegetables and Niagara county fruit starting at 8am until gone.

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Native Offerings Farm
Facebook IconAugust 11, 2015 at 8:29 pm

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Native Offerings

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Where did the day go? It was dry and now it is wet. I hear there is a storm coming our way. We could use the water. Most of the fall transplants are in. One more day of planting and we can put the transplanter away for the season. Just two more direct seedings remain.…

Native Offerings Farm
Facebook IconAugust 6, 2015 at 4:42 pm

The irrigation gun has been working overtime. It is dry on the farm. Lucky for us we have water.

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Sonia Efron Wow, a few weeks ago it was raining too much for delicate little seeds.

August 6, 2015 at 6:53 pm

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 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. (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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