Grazers: Famoda Farm to Table sells lots of local goodies in their farm store, including eggs, meat, cheese, and other dairy products. They offer grass fed beef shares as well. And they have adorable animals to interact with.
GrassFat Farm features locally-raised, organic, grass-fed beef and lamb and free-range chicken. They deliver weekly all around the Upstate and you can choose from various boxes that fit the needs of your family.
Carolina Growers Group is a butcher shop in Fountain Inn that carries fresh beef, pork, poultry, and sausage. They have also deli meats and cheeses and offer affordable meat packages to customers. They also offer custom butcher services.
Walden partners with local farmers who raise grass-fed beef and pasture-raised pork and chicken following the highest standards. As a whole animal program, we distribute all of the cuts from these animals across our member base.
4 of our best-selling salami items, together at last! Pair with your favorite cheeses and bread for an easy charcuterie platter. We think you're sure to find a new favorite here. Everything here is made from our local, pasture-raised pork.
Beef is available to purchase in quarters, halves or whole portions. Our beef is home raised and fed where they are backgrounded on grass and finished on a corn based diet. Our beef is natural with no added hormones and can be cut to customers specifications.
We sell our beef as quarters and halves, almost exclusively as premium ground beef. Our ground beef is retired dairy cows & we have a set price per final pound of ground beef. That includes the fee you pay to our local locker/butcher.
We sell custom quarter, half and whole beef as well as individual, inspected beef cuts. Our Monthly Meat Provision is a convenient option for regular, monthly meat deliveries right to your door.
Farming and agriculture have been a part of Northern Colorado history since the beginning of Northern Colorado. Long before the railroad brought trains to our region, the lands brought farmers, ranchers and homesteaders. Today, that history lives on in local, family-run farms and businesses in each and every community.
Beef and eggs can only be purchased through a CSA membership at Jodar Farms and is offered in both winter and summer. Pork packages are also available; these offer whole hog, half hog and custom meat bundles.
This family-owned ranch began when the Stahla family learned just how much better grass-fed meat can taste. After purchasing their Livermore ranch just a few years ago, they got to taste the results for themselves and now offer it to customers throughout the region. Sold by the half, the quarter and by individual cuts, this is one of the few places you can pick and choose your cuts of grass-fed, Colorado grown beef. Check out the price list here.
This small, family-owned farm is an educational passion-project for this Berthoud family. They began in the summer of 2007 with the intent of learning to sustain themselves off the land and have since raised lamb, chickens, ducks and turkeys for both eggs and meat, gotten plenty of dirt under their fingernails, and created a CSA program to share their harvests with the community. Though they occasionally raise one or two other animals as well, you can most often find cuts and organs of lamb, turkey and chicken as well as chicken and duck eggs. Learn how to buy here.
In 2015, the long-standing Windsor Dairy sold their dairy farm and no longer offers raw milk, raw milk cheese, raw pork or raw eggs. However, the family still operates a small family farm at home where they raise grass fed and grass finished beef available as quarters, halves or whole cows. For pricing and purchasing information, click here.
The best way to ensure Northern Colorado is consistently supplied with sustainable and better tasting foods is to support our local farmers! For more information on the easy ways you can do that, check out The Ultimate Guide to Northern Colorado Farmers Markets and 12 Community Gardens + CSA Farms in Fort Collins.
When I was growing up, my parents bought meat from Safeway and other grocery chains. There was meat at most meals, at least twice a day. We ate a lot of chicken, some lean beef and pork. I never saw any of those animals alive. I was aware that there were ethical issues with animal welfare in the meat industry, but I tried not to think about it.
As I became more involved in the local food and farming culture, I began to eat meat raised by people I knew. I ate animals that I had met, and I loved it because I knew they had lived healthy, happy lives. That is a gift that many people do not have in their lives, but luckily, with the local food movement growing yearly, ethical meat is more accessible than ever.
One of the challenges of buying meat by the share is that you will end up with some parts of the animal that you might not choose to buy, like trotters, liver, and tongue. This varies widely depending on your butcher.
Ask the farmer to put you in touch with their butcher if you have questions about what they include in their shares, and what they scrap. Maybe this is an opportunity to develop a taste for more unusual cuts of meat!
Many families buy a meat share with another household, or even two or three. Then everyone shares the benefits of reduced cost and high-quality meat, without the hassle of storing almost 500 lbs. of cow.
When all else fails, try the internet. New online platforms like CrowdCow and Barn2Door connect consumers directly to farms. Meeting online is convenient for both farmers and consumers, but the farmers get a lower premium on their meat, since the web host takes a cut.
Selling pastured pork, I have found that people of the generation born before the industrial food revolution especially treasure the flavors of authentic meat that they remember. The flip side of the coin is that pastured animals are also undeniably tougher. Always cook pastured meat at a lower temperature for longer than you would for conventional meat, and cover it to preserve moisture. The extra chewing is worth the extra flavor.
When you get to know a farmer, you can ask questions and look at pictures of their operation, and know exactly where and how their animals live. This is an enormous advantage over our conventional food system, which is intentionally opaque and actively discourages scrutiny.
Animal fats from pasture-raised animals are higher in omega-3 type fatty acids and beta-carotene, a fat soluble antioxidant, and the meat contains other beneficial compounds like conjugated linoleic acid, which has been tentatively correlated with cancer prevention.
Big farms are family farms too. 97% of US farms of all sizes and types are owned and operated by families. However, when you buy industrially-packaged meat, the profit goes to a corporation. Only a tiny percentage ends up the pocket of the farmer, not to mention the butchers, packers, warehouse workers, and other individuals with families to care for.
There is no way around the fact that farm-raised meat is much more expensive than conventional meat. The entire industrial meat system is designed to produce the cheapest meat possible for the highest sales volume.
When meat is a daily staple of your diet, like it was in my family, that kind of cost difference can be prohibitive. The most straightforward solution, although not always an easy one, is to eat less meat.
The US is the second largest consumer of meat per person in the world, after Luxembourg, and there is a consensus among doctors, scientists and environmentalists that Americans should eat less meat for health and sustainability reasons.
My parents have ended up in a middle ground like this. Even though their daughter is a meat farmer, they buy meat from the grocery store about half the time. Industrial meat is best for dishes that will disguise the lower quality flavor, like casserole and pasta sauce.
Sometimes people ask whether meat from the farm is as safe as meat from the grocery store. The answer is: It is equally safe or safer. There are several factors that go in to the safety of the meat by the time it reaches your plate.
USDA inspectors work at all meat packing plants everywhere in the US, including at the smaller custom butchers that small farmers use to sell their meat. If you are buying meat by the share, every state will be slightly different, but state regulations are no less strict, or less strictly enforced.
When I first started eating meat grown by people I knew, I became fanatical about quality meat. I had a huge shouting match with my mother one year at Thanksgiving about whether we were buying a turkey from the grocery store or from a local farm.
My parents, both children of Depression-era families, and cautious with money, hated the cost. Farm-raised meat is so expensive, they complained. Well, you eat too much of it, responded I, the young environmentalist.
Thank you for the information. We are a startup beef farm. We are considering selling shares of our cows so people can buy local grass fed beef. You have raised a lot of good points and questions that I will need to answer while attempting to implement our dream. If anyone wants to check us out our site is
While demand for local meat was growing steadily, the COVID-19 pandemic further increased demand. Disruptions to larger out-of-state processing plants caused limited selection or even lack of product availability at some grocers for several weeks in 2020. During this time, some consumers turned to local sources in search of meat products. In 2020 and 2021, Montana meat processors reported full schedules for slaughter and processing for the next 12 to 24 months. The long-term effect of this increased interest in local meat is unknown at the time of publication. 781b155fdc