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Happy New Year!

Welcome to the Winter 2024 Meat Club!

  • NEW Member Numbers! Returning Members: PLEASE note your new Member number. We’ll have an accurate list available on the customer freezer and the refrigerator.
  • For our new members: read below for a detailed explainer on where to pick up your meat along with a link to our location.

Your pasture-raised meat cuts are ready for pickup! Here’s what’s in your bag for Friday, January 5: 

Lamb: Lamb subscribers will see a French rack and lamb shanks this week. If you’re new or uninitiated to French rack, we think this recipe for garlic-crusted French rack of lamb is perfect for the rack in your bag today. Shanks are perfect for long, slow braises with curry to warm the chilled winter soul.

Pork:  Our classic bone-in pork chops, uncured thick-cut bacon and pork cutlets on the menu this week! Our 50+ lb subscribers will see larger portions of each.

Beef:  Grass-fed ground beef, sirloin steaks and sirloin tip steaks this week! Don’t be afraid to cook steaks in winter. Use the reverse sear method for perfect steaks straight out of the oven. Our 50+ lb subscribers will see larger sirloin steaks and more ground beef this week.

Chicken: Take a look at these great resources: breaking down or spatchcocking a whole chicken.

Eggs: Our egg laying hens are doing really well in their winter home. Our egg numbers are back up after a lull in December. Ever wanted the perfect hard-boiled egg that doesn’t stick to the shell? Check out this resource on perfect boiled eggs.

Cheese: Garlic Dill Montasio from Boss Mouse this week!

News from the Pasture:

Member Recipe Features! 
We would love to share ways our members are enjoying our meat. Send us your favorite recipes, techniques, photos, stories – anything at all. With your permission, we would love to share it in our upcoming newsletters.

New Member Numbers:
Our returning members should take note that we’ve re-ordered our number system so please take care to grab your correct bag, milk and cheese! Number lists are hanging on the freezer and refrigerator and please reach out to a farmer if you have any questions.

Happy New Year!

We have big plans for 2024 and we’re excited to have all our Members along for the ride. We’re planning on a booth at the Sarah Hardy Farmer’s Market this summer and we’re close to finalizing plans for a small retail farm store on the property (more on that to come). We’re working on expanding our wholesale operations with more products in more local retailers and restaurants (let us know if are interested in talking more about this). We’re growing our herd and understanding the seasonal changes on the farm. We have an amazing vision for the next few years and it’s a great time to reflect on what’s to come. Here’s to a year of wonderful meals with friends and family and to warm, sunny days ahead. Thanks for your support from everyone here at Anavery Fine Foods.