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Native Offerings Farm
Facebook IconApril 15, 2014 at 5:01 pm

It is back to winter on the farm. We have been waiting for the soil to dry which is difficult when it is frozen underneath. Usually we have started planting by now. This is not a usual year it seems. stew

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Quinn Caya wow

April 15, 2014 at 5:04 pm

Sonia Efron The ground underneath did not thaw before this return of the the snow?

April 15, 2014 at 6:00 pm

Sharilyn Marlene :(

April 15, 2014 at 6:14 pm

Nay Lasco
April 15, 2014 at 4:51 pm

do you guys have your organic certification?

Native Offerings Farm We are certified naturally grown which is an organic certification for farmers who direct sell.

April 15, 2014 at 5:43 pm

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Nay Lasco So no chemicals in the pesticides, or minimum?

April 15, 2014 at 5:45 pm

Native Offerings Farm
Facebook IconApril 11, 2014 at 11:05 am

Ryan is the demolition man. The crushed hoop house is coming down. We hope soon it will rise again. stew

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Bianca Hayward
April 5, 2014 at 11:46 pm

How many weeks are included in your fruit share?

Native Offerings Farm The fruit share is 20 weeks starting with strawberries

April 15, 2014 at 5:44 pm

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Bianca Hayward I sent in our payment last week. I hope you received it :-)

April 15, 2014 at 5:45 pm

Native Offerings Farm
Facebook IconApril 2, 2014 at 3:15 pm

The Snowdrops are up on the farm. stew

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Native Offerings Farm
Facebook IconMarch 29, 2014 at 3:21 pm

On Friday I had the opportunity to visit Lighthouse Gardens in Lima for an organic greenhouse growing workshop. Pictured is a roll up tunnel inside the greenhouse for germinating seeds. There is always something new to learn. stew

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Daniel Covert Is this in New York

March 29, 2014 at 3:54 pm

Native Offerings Farm Lima is south of Rochester on NY Route 20. Were you thinking I was in Peru? stew

March 29, 2014 at 9:14 pm

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Biscotti for Everybotti Todd Lighthouse is excellent! Looking forward to Lighthouse produce from Brighton Farmers' Market

March 31, 2014 at 11:10 am

Nay Lasco do you guys have your organic certification?

April 15, 2014 at 4:50 pm

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 100lbs 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 25-35% 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, Mest Packing Co. in Strykersville, will call you when your order is ready for pick upand you will pick your order up there. It is approximately 10-15 days after butcher that your order will be ready. We will 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:
4 tenderloin (filet mignon) steaks
4 rib eye steaks
4 NY strips
4 sirloin steaks
4 round steaks

Roasts:
4 chuck roasts-approximately 3 lb. each
2 round roasts
1 sirloin tip
1/2 beef brisket

Other:
approximately 20 lbs. of ground beef
1 bag of bones
Short ribs
Organs available by request

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