Thank you for supporting our farm this fall! Now is a great time to sign up for the Winter 2024 Meat Club
- All of our meat for 2023 has been packed and sent out to our Meat Club Members. Thank you so much and we hope you enjoyed all that we’ve offered this year.
- Winter 2024 Meat Club Sign-Up is open! We rely heavily on word of mouth to spread the work we do. Tell your friends and family about our Meat Club!
- Give the gift of meat! Purchase an Anavery Sampler Box (or arrange a larger order) for any gift-giving occasion.
- Reminder: there is no pickup on Friday, December 29. We only offer pickups on the 1st and 3rd Friday of the month (December 1 and 15 this month). The first pickup of the new term (you’ll need to sign-up again) is on Friday, January 5, 2024.
Your meat cuts for Friday, December 15:
Lamb: Neck roasts for everyone! We shared a neck roast with our 50+ lb. subscribers back in October but we finally have the supply now for everyone to enjoy a famous lamb neck roast. The neck roast (especially from local grass-fed sheep) is a rarely-seen-in-stores cut that is so delicious. Read more here about the mighty neck from Chef Alan Bergo:
“What’s so great about a lamb neck? First, lets dispel some myths. Neck isn’t an organ meat, so it doesn’t have a gamey taste or strange flavor. It’s a working muscle similar to shoulder, and the two are connected. Do you like pot roast, pulled pork or pulled beef? Well, neck meat is going to remind you of that, just on steroids.”
Lamb subscribers will also see another new item for this term: lamb sirloin steaks! Our 50+ lb subscribers will also see a lamb shoulder roast.
Pork: Breakfast sausage and bone-in chops this week. Classics. Our 50+ lb. subscribers will also see a pork steak and pork cutlets in their bag. Check out our write-up below about pairing pork chops with fruit.
Beef: Staples week! We’ve shared a mix of ground beef, beef stew meat and some beef shanks this week. Our 50+ lb. subscribers will also see increased portions of ground beef, shank and a small beef tenderloin. We’ve included a recipe below on a simple beef stew paired with dried fruits (apricots, dates, figs, etc.)
Cheese: Boss Mouse shared her smoked cheddar this week! We recommend a few slices gently melted on a grilled cheese sandwich or over a leftover shank or lamb neck sandwich. Perfect.
News from the Pasture:
Pick up an Anavery Sampler as a great gift option for a friend, family member or workplace holiday occasion. We can work together to pack up what you’d like for your gift. Email Dave or place a sampler order on the website.
Meat Club Signups: Winter 2024
We’ve relied so much on the amazing word of mouth that you have spread about our farm. Keep telling your friends, family and colleagues about what we do. It really helps our farm to grow. Subscriptions are open for Winter 2024 Meat Club! Sign up soon to secure your spot for January-April. Most things will look the same, although we have two exciting changes to announce:
- Chickens will be available as halves or wholes. For those who want it, we will start mixing in two halves to your chicken subscription, probably every other week.
- Al a carte sales of staple products. We will begin offering ground beef, pork sausages, whole and half chickens and ground lamb to existing and former Meat Club members via a private online store! Our goal is still to provide the bulk of your family protein needs through our Meat Club but we have the inventory now to be more flexible to offer ala carte items as they are available. Supplement your subscription bundles with as-you-need-it purchases of staples. Look for more details in the coming weeks, but we expect to offer a combination of self-service and by-appointment availability of selected products. Please note that eggs and dairy will still only be by subscription, and that al carte products will be a slightly higher price than the bundles.
Bones, Organs Lard:
Organs and some bones are now price-labeled in our freezer in the customer pickup room. Please email us or seek out a farmer when you stop by if you are interested in soup bones or organs and we can set up a special purchase.
- Rendered lard is in the fridge in half gallon jars – $20 for 3.5 pounds.
- Lamb, beef and pork bones: $2/lb.
- Lamb, beef and pork organs: $4/lb.
If you are organ or bone-curious we can provide you with a full list of what we have and some great hints on how to enjoy these incredible cuts, which are so healthful and important to consume.
Meat: Meet Fruit
- Try this recipe for Thick-Cut Pork Chops With Apples and Onions. The rich pan sauce with a sweetness. Add a shot of Cinnamon Girl cider from our friends at Left Foot Charley for an extra bump of cinnamon and apple in your pan sauce.
- Braise your beef shanks in local red wine with this recipe from Food & Wine. We recommend any of the reds from our friends at Left Foot or Amoritas Vineyards in Lake Leelanau.
- This recipe calls for blueberries for an elevated sauce to pair with a rack of lamb, which can easily be replicated for any of our lamb cuts, especially the sirloin steaks we sent out this week.
- This recipe is for a simple beef stew made with our stew meat along with any dried fruits you may have in your pantry.
We know that fruit in our region isn’t always in season but there are many local sources of fruit that you can find in the freezer section at Oryana and many other local grocers. Keep supporting our local northern Michigan faming community – whether it be fruit, wine, meat or any of the other locally-produced items this region offers.
