First Things First
A special thanks to all the amazing Moms out there. Thanks for the courage and strength you display and instill. Thanks for the sacrifices you’ve made. Thanks for what you do, you’ve done, fixed, made better, saved, consoled, tolerated, taught, inspired, and for straight up being awesome!
Last Week ‘Round The Farm
I don’t think this is what people meant when they said pigs are “clean” 🐖🙄
Tomatoes are in the ground! Fingers crossed they’re a hearty bunch 🍅
Zoom ballet classes means everyone gets in on the action 💃
She might not look like much, but this is shaping up to be one of my favorite farm projects to date. Any guesses????
And Now This Week ‘Round The Farm
Double rainbows for my double rainbows ☂️.
The spring grasses are doing good things for the herd (but they still get excited for alfalfa treats 😉).
City Market in spring is the place to be 💚.
She makes friends easily 🐸.
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Where’s the Beef … and Pork??
First Off, Apologies
for the writing hiatus and absence of more frequent updates. It’s been crazy busy around the farm. Spring is always a time when growing, making, marketing, and more growing all converge. Couple that with some new projects we’re working on and you have … organized chaos.
On To The Bad News.
As you’ve probably seen, our meat offerings have been sold out for the most part. As soon as we get any beef in and on the website, it’s gone. We are working hard to remedy that but at present, we are looking at Mid August before we’ll be fully restocked in beef.
The bottleneck right now is with processors / butchers. They are working tirelessly, but are not equipped to deal with the influx of animals they are seeing. Talks of food shortages and broken supply changes have led to unseen demand, specifically in locally produced food. That demand has led us farmers processing way more animals than usual and this has created the bottleneck at the processors.
We have dates in July, August, and September for beef and pork. We are also still actively calling butchers within a 4 hour radius to get animals in faster but no luck for our retail side of things thus far (you need special packaging and labeling for individual cuts).
Now The Good News!
We have obtained dates this month and next to take a number of cattle in. Thompsons Meat Processing was able to get us in and we couldn’t be more grateful. It’s the first time we’ve used them but they’re veterans when it comes to meat processing and have great reviews. We’re looking forward to working with them and providing you with the grass-fed / grass-finished beef experience you’ve come to expect.
While this is great news, it does come with a caveat. They are Virginia inspected and don’t label individual cuts with weight. This means we can’t legally sell by the cut as they are required by law to have the weight listed and obtained by a certified scale. Our processor does offer share processing (quarters, halfs, and wholes). They provide the hanging weight, dry aging, and vacuum packaging which are exactly how we do our current shares.
To the point, we’ll be offering a number of quarter shares this month and next. These shares are 4.99 lb based on the hanging weight we get from the butcher. Steaks will be 1 inch thick (NY Strip, Ribeyes, Filet Mignon, and Sirloin), Roasts 2-3 lbs (Chuck, Arm, Round, Brisket), and ground beef in 1 lb packs. Really not much difference from what you’ve come to expect. 8 of these are available on a first come, first serve basis. If this is something you’re interested in
Here’s What You Do
- Just click the link below to reserve yours now with your deposit
- Once your share is ready (Late June), we’ll send you an invoice right to your email inbox where the remaining balance can be paid.
- Then just decide on farm pick-up (free) or delivery ($0.99 / mile from farm).
We anticipate these will go fast. We take them in mid June and should be ready by late June / Early July based on dry aging time.
These will also be on the website but not until days after this email, so as to give you first dibs on this. Thanks for following us, being patient during these crazy times, and supporting local. Let us know if you have questions.