Blog

November is here! It’s feeling a lot like braising and roasting season.

News and updates for this week:

• Inventory update: BEEF is back in stock in the store. We have all your faavorite beef cuts available again. You’ll notice new packaging for beef in your bag this week – new 1 lb. packs of ground beef and slightly thicker freezer packs from our partners are Byron Center.
• More pork will be back in stock next Tuesday, including more sausages.

Thanksgiving Turkey Ordering:

• Turkeys are on sale now and are moving quickly. Reminder that now that we have a store on our farm, we won’t require and pre-orders or down payments like we did last year. All our Turkeys are available in our store.
• The turkeys will be sold frozen and our price is $5 per pound.

Google Reviews:

• We consider the members of our Meat Club to be among our dearest and most important customers, some are even are longest customers dating back to our first-ever Meat Club in Fall of 2021. We need your help! Google reviews are a great way to send search engines signals that our business is important to our region. Please don’t hesitate to leave us a review. It means a lot to us.
• Click here to open our Google listing and leave a review for our business!

New products in stock now:

• Brine and Vine, our sauerkraut supplier is now offering authentic fermented Korean Kimchi. If you’ve never had Kimchi before, we highly recommend pairing this spicy, fermented cabbage mix with our pork or beef. Jars are $14 each.
• Greek Gyro and Spinach/Feta lamb sausages are back in stock.
• Smoked Ham Hocks are back in stock

Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, November 1: 

Great Lakes Fish: Smoked Whitefish  filets this week! Pair this on crusty bread or a fresh bagel with super simple homemade crème fraiche and fresh minced dill for a taste of the U.P. and Scandanavia for a cool fall weekend appetizer.

Lamb: Whole boneless lamb shoulder this week! The possibilities for boneless lamb shoulder are endless. Check out these recipes:

• Indian-Spiced Oven-Cooked Pulled Lamb Sandwiches
• Grilled Italian-Style Lamb Skewers (Arrosticini Abruzzesi)
• Braised Lamb Shoulder With Dried Chilies and Dates Recipe

Pork:  Our FAVORITE pork cut is out this week! Anavery’s famous pork steaks. Cut from the shoulder, these steaks are as versatile as they are delicious. Slow cook and pull them for pulled pork or sear them on the grill or in the pan to a perfect 140 degrees for medium doneness. Leftovers slice up to add to homemade ramen noodles or any stir fry.

Our 50+ lb. pork subscribers will see larger portions or pork steak along with bacon or bacon and jowel bacon.

Beef:  Our beef offering for most subscribers this week is short ribs and ground beef. For the folks who did not get a flank, flap, flat iron or skirt steak with Box #4, you will see a beautiful sirloin flap steak in your bag this week along with ground beef.

Our 50+ lb. subscribers will see larger portions of ground beef, short ribs and the addition of a chuck roast in your bag this week.

Chicken: If you’ve been around the farm and chatted with Farm Manager Dave, you’ll know how much he loves his Dutch Ovens. They are the most versatile tool in your kitchen for fall and winter cooking. Check out this recipe for Roasting a Whole Chicken Dinner in a Dutch Oven.

Your Dutch Ovens should be enameled (not non-stick, which is full of chemicals and cannot take high heat for searing) and big enough to accommodate at least a whole chicken or enough beef stew for your family.

• Don’t know which Dutch Oven is for you? Read this: The Best Dutch Ovens for Braises, Bakes, and Stews 
• Dave’s Favorites are Le Creuset and Lodge, which are both fantastic.

This new Kimchi from our friends at Brine and Vine is perfectly paired with our pork steaks,

Our Turkeys are in stock and they’ll go fast! Swing in to pick one up today. We’ll send out more tips on thawing, seasoning and cooking your whole bird as we get closer to Thanksgiving.