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Native Offerings Farm
May 20, 2015 at 1:07 pm

The new Williamsville site is at St. John Lutheran Church at 6540 Main Street. Thanks to Wendy and Dave Barth who connected us with the Church and thanks to the Church for hosting the Native Offerings Farm Amherst distribution. This site has lots of parking, more space and for the winter a heated distribution site! We are excited to have an improved location.

Sonia Efron Gee, that's another high traffic area, but quite a bit further out for us. Where is the Buffalo pickup?

May 20, 2015 at 4:56 pm

Nicole Radder Rassman Yay!!! Thank you Wendy & Dave!!! If I am correct on the location, it's on the corner of Main and Hampton Hill, which leads directly to Sheridan Drive. Therefore, you'll be able to access the church lot from Sheridan/Hampton Hill as well as Main St.

May 20, 2015 at 6:56 pm

Native Offerings Farm
Facebook IconMay 16, 2015 at 11:39 am

Thousands of onions are now growing in the soil. Deb and the crew got them in just before the rain.

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Native Offerings Farm The transplanter is a big improvement over hand planting but you still have to hand set the plants. It does save you from crawling on your hands and knees!

May 17, 2015 at 10:55 am

Sharon Hammond Maybe abou,t 16,000 onion plants!!!!!

May 17, 2015 at 7:28 pm

Nora Eberl
May 11, 2015 at 3:22 pm

When does the summer CSA generally start?

Native Offerings Farm NIne out of ten years we begin during the first week of June. Sometimes we start a week early and sometimes we start a week late.

May 11, 2015 at 4:25 pm

Native Offerings Farm
Facebook IconMay 10, 2015 at 3:12 pm

The cattle heading out to the pasture for the first time this year. They seem very excited to be eating fresh grass and clover.

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Alicia Reeves Cow butts!

May 13, 2015 at 11:04 pm

Native Offerings Farm
Facebook IconMay 2, 2015 at 10:08 am

The rye is being mowed. We plant rye in the fall as a cover crop. This serves to prevent erosion, to capture nitrogen in the soil and to improve the structure of the soil. In the spring it is plowed under as a green manure. Today is plow day as the conditions are perfect.

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Native Offerings Farm
April 28, 2015 at 8:38 am

The organic certification paper work is complete. It will go out with todays mail to NOFA-NY.

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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