Beef purchased as quarters, sides, or whole is custom cut by the butcher to your specifications. Pricing is based on hanging carcass weight, allowing you full flexibility in how to have it cut.
For those customers looking for a smaller quantity, we also offer an Angus Sampler Pack, which consists of 40lbs of a good variety of 1/3 steaks, 1/3 roasts, and 1/3 ground beef. If you need additional ground beef to supplement your order, we offer a Ground Beef Unit, which has forty 1lb packages of ground beef.
Pork can also be custom cut to your specifications, and is available as a side or a whole. Each will include a variety of pork cuts, including smoked meats and several kinds of sausages.
We also offer a Berkshire Sampler Pack, which consists of 35lbs of a good variety of all your favorite pork cuts, similar to the custom cut orders, but in a smaller package.
Turkey order forms are sent out to our email list in September, and fresh turkeys can be picked up the Monday before Thanksgiving.
Order forms are sent out to our email list quarterly. We welcome you to join our growing email list, so you will automatically receive the order forms every time we have animals ready to go. You can also download the forms here.
8 thin Berkshire pork chops (about 1-1/4 lb.)
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 cup seedless red grapes, cut in half
1/2 cup dry red wine
1 tsp. chopped fresh rosemary
1/2 cup homemade or low-salt canned chicken broth
Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the pork chops and sear until the edges are browned and the middles are just beginning to brown. Flip the chops and cook until just cooked through. Transfer the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate.
Add the grapes, wine, and rosemary to the skillet and bring the
mixture to a boil,
scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce.