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Native Offerings Farm
Facebook IconJune 30, 2015 at 3:31 pm

Native Offerings Farm shared a link.

The share for June 30 to July 3.

nativeofferings.com

More rain today but the rest of the week looks great. The greenhouse is full with seedlings waiting to be liberated into the earth. This weeks vegetable share includes spinach, beet bunches, lettuce heads and greens (napa, choi, arugula, kale, mustard, dandelion, and vitamin greens). The subs are ci…

Jenna Marie Lam Any chance of those delicious sugar snaps this year?

June 30, 2015 at 3:52 pm

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Lauren Merriman Lydia Bflo ;)

June 30, 2015 at 9:15 pm

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Native Offerings Farm
Facebook IconJune 29, 2015 at 4:06 pm

The farm stand is quickly coming together. We will announce the official opening day soon.

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Native Offerings Farm
Facebook IconJune 23, 2015 at 10:09 am

Native Offerings Farm shared a link.

Farm Share for the week of June 23 to 26.

nativeofferings.com

We did manage to transplant lettuce, fennel and yellow beets yesterday before we were blasted with rain again. There might be rain damage to some of the more tender crops. This weeks vegetable share includes a choice of herbs (basil, cilantro, dill or sage), napa, lettuce heads, greens and scallions…

Native Offerings Farm
Facebook IconJune 22, 2015 at 9:22 am

The big barn is getting a facelift. This will be the new farm share space and farm stand.

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Native Offerings Farm
Facebook IconJune 22, 2015 at 7:46 am

Native Offerings Farm updated their cover photo.

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Jason R. Bruce That is absolutely beautiful!

June 22, 2015 at 8:03 am

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Native Offerings Farm
Facebook IconJune 22, 2015 at 7:40 am

Native Offerings Farm changed their profile picture.

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Native Offerings Farm

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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