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Lauren Merriman
July 31, 2015 at 9:05 pm

Do you have any use for egg cartons? I seem to have accumulated a lot!

Native Offerings Farm
Facebook IconJuly 31, 2015 at 1:29 pm

Today is the grand opening of the farm stand. Thanks to Jody, the Buffalo distribution manager for setting us up with the signs. The Zoar Losers will be playing their tunes. Dug from the band did all the carpentry. Check it out.

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Cheryl Eddy Griffin For anyone or just share holders?

July 31, 2015 at 3:23 pm

Sharon Hammond The sign looks great!!!

July 31, 2015 at 7:32 pm

Native Offerings Farm
Facebook IconJuly 28, 2015 at 1:24 pm

Native Offerings Farm shared a link.

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The share for July 28 to the 31st.

It is hot! Time to dust off the irrigation gun. I was worried that we would never experience "Summer". The melons, tomatoes and other warn climate plants are loving it. This weeks vegetable share includes lettuce, greens, scallions, cucumbers, zucchini and the beginning of the summer squash planting…

Tony Mordino
July 24, 2015 at 5:31 pm

Will you be at the farmers market on Robinson road tomorrow?

Beth Pollner Steinberg
July 22, 2015 at 10:18 am

Looking forward to today's haul!

Native Offerings Farm
Facebook IconJuly 21, 2015 at 10:40 am

Native Offerings Farm shared a link.

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This weeks share: July 21 to 24.

This Friday our farm stand opens. The hours are from 3:00pm to 7:00pm. We will be selling our certified organic vegetables and fruit from our fruit share suppliers. We will also have cuts of our grass fed beef for sale. There will be a limited amount of our Berkshire pork. If you are in the…

Lilian Dirito That is awesome!! We are coming to shop!

July 29, 2015 at 4:09 pm

Libby DuBois Praying for a very successful endeavor for
Native Offerings Farm....
Love all you guys.. Libby

July 22, 2015 at 6:24 pm

Holly Hudson Bonnie Fry Doberstein :-)

July 21, 2015 at 1:28 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 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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