Fall Farmers Market Schedule

Monnett Farms is back at the Farmers Markets this fall with grass fed beef and grass fed goat meat starting September 6th. We will have pasture raised pork and grass fed lamb in October.

Monnett Farms Fall Farmers Market Schedule 2014

Where to Buy Monnett Farms Meats

California Farmers Market
Where: BAE Systems Parking Lot, St. Mary’s County (on Rt. 235, across from Walmart)
When: Saturdays, 9am to 1pm

Solomons Farmers Market
Where: Solomons River Walk, Calvert County (north end near Stoney’s Kingfisher)
When: Thursdays, 4pm to 8pm

How to place an order
We accept advance orders for meat purchases. Please email us a day in advance, if possible, to give us enough time to organize your order. The best way to contact us is by email: sales@monnettfarms.com. Visit our Meats Price List for price and details about what cuts are available.

Custom Orders

We also sell custom orders – sides of beef and sides of pork, which are available seasonally.

Sides of Grass Fed Beef
Our custom beef orders open January 2015. There is a limited supply. Please email sales@monnettfarms.com to be put on our notification list. Orders will be accepted on a first come, first served basis.

Sides of Pasture Raised Pork
We have a buying cycle open for sides/whole pork orders. These hogs will be processed and meat delivered in January 2015.

Whole Hog: $4.50 per pound*
Side of Pork: $4.75 per pound*

*Price is based on the hanging weight of the pork. Hanging weight is the weight of the hog hanging in a meat cooler before being butchered into the usable cuts. We are estimating that a side of our pork will be 75-90 lb. The yield after butchering the hog is usually around 70-80% of the hanging weight, depending on the cuts you select.

**There is an additional cost for cured and smoked meats. Please add $2.50 per lb. for bacon and/or ham that you want cured and smoked.

To place your custom pork order, please download and complete our Pork Order Form, which can be mailed or emailed to us, or we can take your order by phone. For whole pork orders, we require a $250 deposit; for sides of pork, $150 deposit – within 5 days of your order.

If you have questions about how to complete your order form, check out our Buyers Guide to Sides of Pork or call us at 410.535.4357.

Monnett Farms Joins New Farmers Market

Hello Friends! We’re excited to announce that Monnett Farms will be joining a second farmers market this season. Starting Saturday, Benson and I will be selling our meats at the California Farmers Market, aka BAE Farmers Market. We’ll join several local farmers there each week from 9am to 1pm.

The market is located in the BAE building parking lot, which is at Rt. 235 and Town Creek Drive. That’s on the north side of 235, across from the Walmart.

Right now, we still only accept cash and check at the market, though we have plans underway to add a card reader soon. In the meantime, we accept PayPal payment for advance orders.

Order by 12pm on Thursday to pick up meats at the Solomons Farmers Market

Order by 9pm on Friday to pick up meats at the California Farmers Market

We still have subscriptions available for our Meat CSA, deliveries begin next week. We are also accepting order for sides of beef. Check out our recent blog post to find out what you’ll get and how much it costs.

Thanks to everyone for all your support. We hope to see you soon.

Guide to Buying a Side of Grass Fed Beef

Updated: January 23, 2015

Buying a side of beef is a very economical way to purchase meats for a family. Depending on what cuts you select, you will end up with about 150 – 200lbs of beef that will last in the freezer for a year or more.

At Monnett Farms, we sell our beef by the hanging weight – which is the weight of a side of beef, hanging in the butcher’s cooler after the head, feet and organs have been removed, but before it’s butchered into the usable cuts. We sell a side of beef for $5.25 per pound (a quarter of beef is $5.50), a side of our grass fed beef weighs approximately 200 – 300lbs.

The yield after butchering the side is usually around 60-70% of the hanging weight, depending on the cuts you select. The weight reduction is the result of lost moisture during the aging process, bone removal and the cuts you requested. Our meats are vacuum packed and sealed for long term freezer storage.

A side of beef feeds our family of four for a year. This will keep in a medium size chest freezer. You’ll need two or three medium/large size coolers to transport it home.

How Much Does It Cost?

As mentioned above, at $5.25 per pound, a side of beef will cost between $1,100 and $1,600. You’ll get about 150lbs to 200lbs of meat – so the average cost for the all of your beef cuts will be between $8.00 and $12.00 per pound.

You’ll get a mix of beef cuts – from ground beef, which sells at the market for $8.00 per pound, to premium steaks, which sell at the market for $15 to $28 per pound. When you look at it this way, the savings are obvious.

What Do You Get?

When you buy a side of beef, it will be custom cut to your specifications. Once your deposit has been received, we’ll supply you with our Grass Fed Beef Order Form – it’s easy to follow and will walk you through each section of beef. If this is your first time ordering a side of beef, don’t hesitate to call us for help. We’d be happy to make recommendations and help you personalize your order.

Butcher's Guide to Side of Beef
Image: Beef Cut Chart from The Butcher’s Guide to Well-Raised Meat by Applestone & Zissu, Clarkson Potter Publishers 2011

Butchers Guide to a Side of Beef

We use Faquier’s Finest Meat Processing as our USDA butcher. The following guide is for sides of beef – if you are ordering a quarter of beef, please note that there is a standard order. This is due to the fact that the beef needs to be cut the same from each section. Our order form has a list of what cuts you can expect.

Beef Cutting
There are four specific sections (two of each, one per side) of beef and a few miscellaneous items. Ground beef (hamburger) is always a given just how much is determined by how each section is cut.

Choosing Steak Thickness & Roast Size
* Steak Thickness is to your preference (average is 1”).
* Roasts size in pounds is to your preference as well (average is 3 to 4lbs)
* Ground beef can be packaged in 1lb, 2lb, 6lb and 10lb packs

Sections of Beef

Beef Cuts Chart
Image: Beef Cut Chart from the National Live Stock and Meat Board, published in The Complete Book of Meat by Phyllis C. Reynolds, published 1963

The Rib
There are seven ribs per side for this section. The butcher can cut Bone In Rib Steaks, Boneless Delmonico/Ribeye Steaks or Rib Roasts.

The Rib Roasts can be done in one of two ways: by the Rib or by the pound. For example, a 3 Rib Roast is heavier in weight than a 3lb roast. For a side of a beef, you can select two of the three cutting options.

The Chuck
The chuck is the largest section on each side of any beef. It is made up of the Arm and the Blade. For this section, you can choose two cutting options from the following:
* Steaks (bone in or boneless)
* Roasts (bone in or debone, rolled & tied for an additional $1.50/lb)
* Stew Meat (for an additional $1.50/lb)
* or Ground Beef

The Loin
The most popular steaks come out of the loin section. For a side of beef, you can close the have it cut one of two ways:
* Standard Cut – includes Bone In Steaks of T-Bone, Porterhouse and Sirloins (this is how Benson and I personally order our beef)
* Optional Cut – includes Boneless cuts of Filets, NY Strips and Sirloin Strip (top sirloin)

The Round
The round section is broken down into four smaller sections:

The Eye Round: The smallest section of the round can be butchered one of three ways:
* Eye Round Roast, a long, tube shaped roast that can be cut in one or two roasts per side depending on the size chosen
* Eye Round Steak, a round medallion size cut
* or Ground

The Top Round: This we can cut one of four ways:
* Roasts
* Steaks
* London Broil (approximately 2” thick and/or 2lbs a piece)
* or Ground

The Bottom Round: This section can be cut one of three ways:
* Roasts
* Cubed (for an additional $1.50/lb)
* or Ground

The Sirloin Tip: This section can be cut one of three ways as well:
* Roasts
* Steaks
* or Ground

The Miscellaneous Items
These items can either be kept as they are specified in the descriptions below or ground to add to Hamburger. In choosing these miscellaneous cuts, you are not losing anything from the above sections.

* Flank Steak, a thin steak from either side of the groin area
* Short Ribs, from the plate of the animal and are cut in 1” wide to 3” long
* Stew Meat (typically 1lb packs), this comes from the whole animal. They are nice meaty sized chucks that are too good to add in with the hamburger
* Brisket, this piece of meat comes from the chest area and is wonderful to put in a smokehouse for a nice long slow cook
* Soup Bones, our butcher makes soup bones from the four shanks starting at the top cutting about 1” thick slices down to the end. The upper portion slices have more meat compared to the lower portion. The meat can be removed, with the bones saved – great for making stock or as dog treats
* Tongue, there is one per cow – please ask us about the tongue if you are interested
* Organs, again, reserved by special request
* Hangar Steak, there is one per cow – we typically reserve this and sell at market, please ask us about this cut if you are interested

Special Instructions
If there is something specific that is not covered in this cut sheet, please let us know. The butcher can accommodate most special requests. If you would like your Ground Beef made into hamburger patties, please add an additional $0.75 per pound and choose which size: 1/4lb, 1/3lb or 1/2lb patties in 1 or 2lb packs.

Buy Monnett Farms Meats at the Solomons Farmers Market

We are excited to announce that Monnett Farms will be at the Solomons Farmers Market for the 2014 season. This spring, we’ll have individual cuts of frozen grass fed beef and pasture raised pork as well as free range chicken eggs. Later in the season, we hope to have grass fed lamb and goat meat for sale. The Solomons Farmers Market opens Thursday May 1 and runs through November.

Solomons Farmers Market Information

Thursdays 4pm to 7pm
May 1 through November

The market is located in the parking lot adjacent to the Riverwalk, north of the Pavilion. Calvert County Farmers Markets are producer-only, meaning that the stands must sell products that are grown on their own farms or that are purchased directly from other local farmers. In addition to our meats, the Solomons Farmers Market features fruits and vegetables, baked goods, cut flowers and bedding plants.