We try to take the guesswork out of buying a side of beef and make it an easy process. Our beef is 100% grass-fed, individual cuts of meat are frozen and vacuum sealed at the peak of freshness for long-term freezer storage.
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There are many different breeds of sheep. On our farm, we raise St. Croix, a hair sheep breed. They're called "hair sheep" because they shed their coat on an annual basis and don't need to be sheared.
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You've probably seen white eggs and brown eggs, maybe even blue eggs. Did you know that the color of their shell is determine with by the breed of the chicken and has nothing to do with the quality or freshness of the egg -- or the quality of life for the chicken?
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Bring home the bacon...go whole hog... Ok, enough with the pork puns! This guide will help you better understand the process of buying a whole (or half) hog off the farm.
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You've probably heard farming is a lifestyle...it may be true there are some things that are unique to living the life of a farmer. But more than anything, it's a business. For us, it's a small family business.
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We are honored to be featured at Governor Hogan's Buy Local Picnic, supplying London Broil to Herrington on the Bay for their winning recipe.
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We could not be more proud to be recognized as the Calvert Soil Conservation District Cooperator of the Year. This honor comes in recognition of the many conservation practices we've installed on our farm.
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There are people who think that raising animals for meat is cruel. I can assure you that what we do is not taken lightly and that our animals are well cared for.
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