The End of an Era...

We are getting down to the end of our meat supply and will be open a few more weeks to try and sell what we can. We have mostly beef, chickens and eggs. Our products page has an updated list of everything available. I will keep it updated with current inventory and store dates, and I will make sure to post when our last store day will be when we make that decision.

I would like to take this opportunity to thank everyone for supporting us over the years. Thank you for allowing us into your homes at meal times to help feed your family. My husband, Mac, always had a passion for the land and your support gave him the chance to follow his dreams. From the early days raising just a few steers a year to those days at the Dousman Farmers' Market, and then Satudays at the farm store, this adventure has both tested us and rewarded us. Most of our early customers were friends, neighbors or family.  Over the years, as the local food movement grew, so did our list of loyal customers.  We met many amazing people who shared our love of local food and agriculture and were able to take part in many events supporting our mission.  I know it is not always convenient to come out to the farm, but hopefully you have found it as worthwhile as we have. Thank you for standing by us all these years. Thank you for caring where your food comes from and supporting your local farmers.

Quarter Beef Available

We have two of our delicious grass fed beef quarters, already cut and wrapped, available at our farm store.  Total cost is $570 per quarter, which includes the processing.

 Here's what you get:

Quarter A
* 4 Chuck Roasts (3-4 lbs)
* 1 each Sirloin Tip and Rump Roast (3-4 lbs each)
* 29 lbs Ground Beef (1 lb packs)
* 13 Packages Cube Steak
* 2 Porterhouse Steaks
* 4 T-bone Steaks
* 3 Sirloin Steaks
* 6 Ribeye Steaks
* 1 Flank Steak
* 1 Skirt Steak
* 3 packages Stew Meat
* 2 packages Soup Bones

Quarter B
* 4 Chuck Roasts (3-4 lbs)
* 1 each Sirloin Tip and Rump Roast (3-4 lbs each)
* 29 lbs Ground Beef (1 lb packs)
* 12 lbs Ground Round (1 lb packs)
* 2 Porterhouse Steaks
* 4 T-bone Steaks
* 3 Sirloin Steaks
* 6 Ribeye Steaks
* 1 Flank Steak
* 3 packages Skirt Steak
* 3 packages Stew Meat
* 2 packages Soup Bones

If you are interested, please email, call or message us on Facebook.  First come, first served. Our Farm Store is OPEN every Saturday from 9am to Noon. 

Quarter Beef Available

We have a mixed quarter beef, already cut and wrapped, available at our farm store.  Total cost is $630, which includes the processing.

 Here's what you get:

* 4 Chuck Roasts (3-4 lbs)
* 1 each Sirloin Tip and Rump Roast (3-4 lbs each)
* 34 lbs Ground Beef (1 lb packs)
* 7lbs Ground Round (1 lb packs)
* 2 Porterhouse Steaks
* 5 T-bone Steaks
* 3 Sirloin Steaks
* 6 Ribeye Steaks
* 1 Flank Steak
* 4 packages Skirt Steak
* 3 packages Stew Meat
* 1 package Oxtail

If you are interested, please email, call or message us on Facebook.  First come, first served. Our Farm Store is OPEN every Saturday from 9am to Noon. 

Fall Butcher Dates

Fall will be here before we know it , so it is time to start thinking about stocking your freezers for the winter.  We have 8 butcher dates scheduled; 4 in October and 4 in November. We will be butchering again in late December/early January.
Not sure what's all involved in getting a quarter, half or whole steer?  You can find everything you need to know here. 

Current Pricing

Whole............................$3.50/lb*(plus processing)
Half................................$3.50/lb*(plus processing)
Quarter..........................$3.75/lb*(plus processing)

Buying in bulk means you get a better price and a freezer full of grass fed beef for months! You also get to pick how you want it cut.  If you have any questions about how to have your steer cut, we are happy to help!
To reserve your animal, just give us a call or send an email and I will add you to my list.  The spots will fill quickly so call today!

Contact Info

Phone:262-949-1363 (Nicole)

Email: mackayrr@hotmail.com

R-Farm Happenings

    A Long Awaited Spring is FINALLY here!  The animals are happy and ready to get out in the pasture.  A few more weeks of warmer weather and the fields will be filled in and the animals will be frolicking and getting fat on the delicious grass.  Spring is filled with preparation and planning to get everything ready for the growing season.  Mac is busy getting equipment ready so he can plant and grow all the feed for our animals.  Before long it will be time to cut hay and then the real fun begins! 
   We will be open every Saturday through the summer, from 9am to Noon.  You can come and check out the animals, enjoy the fresh air and fill your shopping bags with grass fed beef, pastured chicken, pork and eggs!  Also, we will be butchering pigs and beef throughout the summer so be sure to ask about buying your meat in Bulk.  We offer 1/2 and whole pigs and 1/4, 1/2 and whole steers custom cut and wrapped to your specifications.  Questions about the process?  Feel free to give us a call, email or message us on Facebook.  You can also check out the BULK ORDERS section of our website to get started. 
    You can also stop in any Saturday and we would be happy to answer any questions you might have and show you around the farm. 
    We work hard to deliver great tasting meat that is raised sustainably and responsibly.  We respect the animals and the land and take pride in the products we raise for you. See you at the Farm!

Eat Fresh! Buy Local!

December Store Hours

Our freezers are starting to get a bit bare, and with our next butcher date not until January, we have decided to stay open the next two weekends (12/9 & 12/16) and then close until January.  We will extend our Soup Sale through the 16th, so be sure to "stock" up for the holidays.  We still have a nice selection of grass-fed beef and pastured chicken.  We have a limited supply of pork until March.  Check out our products page for a complete list of everything we have available.  Don't be afraid to think outside the box and try something new!  Pork hocks/shanks, beef liver, oxtail, pork cutlets and short ribs should all have a place in your life (and stomach...) so give them a try!  Here are some great links to recipes to make use of these less popular, but delicious cuts:

Short Rib Lasagna
    -Delicious twist on classic lasagna!
Oxtail Soup
Pork Parmesan
     -Just use pork cutlets in place of chicken breasts.  
Liver and Onions with Bacon
     -Great source of Iron
Pork Hocks and Cabbage/Sauerkraut
     -Throw the hocks, sauerkraut and some onions in the slow cooker with some apple cider, garlic, salt and pepper and you will have the most delicious meal waiting for you in about 6-8 hours!


Store Hours for December:
     December 9th     9am to Noon

      December 16th   9am to Noon
     
      Closed December 23rd and 30th

Broth Thyme

The weather outside is starting to get frightful, but you can make your kitchen delightful with a big batch of broth!  Chicken and beef broth are a staple in any kitchen, and so easy to make at home.  Add extra flavor to any savory recipe by adding broth in place of water.  Bone broth is great for your immune system because it heals your gut and aids in the absorption of nutrients from the food you eat.  It is also beneficial for your hair, skin and nails because of all the gelatin in the bones.  Here is a great article about the health benefits of bone broth from Wellness Mama.  We go through a lot of broth in our house so I feel really lucky to have a steady, reliable and healthy source for both chicken and beef bones.  We sell them right on the Farm in our store!  We have soup chickens, whole roasters, and 8 piece cut-up chickens, as well as beef knuckles, joints, neck bones and marrow bones.  Check out our R-Farm products page for prices and availability.

There are many great recipes out there for stock and broth.  You can use a stockpot or your slow cooker.  You can cook it  for as little as four hours for stock, or let it go as long as 48 hours for a super rich, nutritious bone broth.  The key is finding a flavor profile you love and using bones from a reliable source.  You want bones that come from animals raised without antibiotics or hormones, fed a diet free from harmful fertilizers and pesticides and preferably grass-based.  For beef, you want to look for joints, knuckles, neck bones and marrow bones.  These will have minimal meat but maximum flavor.  For chicken, I recommend saving the carcass after a meal.  Just pop it in a freezer bag after dinner and throw it in the freezer.  When you have two or three saved you are ready to make some broth!  You can also use whole soup chickens.  If making stock, boil the entire bird with all your other ingredients and pick the meat off when your stock is finished.  Use it in soup right away or freeze it for later.  For bone broth, you will want to roast the bird whole, pick the meat off and then make your broth.  When your broth is finished, put it quart sized jars and freeze it, can it, or pour some into ice cube trays for individual size portions.  I usually make about six quarts at a time because we fly through it.  Sometimes I don't even get a chance to freeze or can it because I use it in EVERYTHING!

Photo courtesy of Barefoot Contessa

Here are some of my favorite recipes for chicken stock and beef bone broth.  The chicken recipe is easy to turn into bone broth by using the bones you saved and increasing the cooking time to about 8 hours (or longer if you want).  Also, don't be afraid to save your veggie scraps for your stock!  The middle of the celery stalk, the bits of onion leftover when you only need half, and the ends of carrots and parsnips can all be frozen and saved for stock.  They might look a bit mushy after freezing, but your broth won't care, I promise!

Experiment with different herbs and veggies until you find a flavor combination that you love.  Have fun and happy cooking!