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at The Turkey Farm  
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   October 10, 2007
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aidansheep  flowers peter&pig house barn windowbox

 
 
 
 
 
Meat Price LIst
Pork Lamb Poultry Beef

We hope to keep our price lists updated...but please hang in there with us. 

Now is a great time to order you turkey! We have two sizes available and heritage breeds as well! Please see our turkey page for ordering information. We are also accepting subscriptions for the winter meat csa, which will begin in January. Currently we have pork, lamb, chickens and beef for sale at the markets. Check it out!

 

Thanks.  

 

 
 
 

Cooking Our Meats
DRY HEAT Cooking:
            Dry heat cooking methods are generally suggested for leaner, more tender cuts of meat such as steaks or chops.  Methods such as roasting, panfrying or sautĂ©ing, stir-frying, grilling and broiling are considered dry heat cooking techniques.  These techniques all share the use of high temperatures to produce carmelization and crusty surfaces.

MOIST HEAT Cooking:
            Moist heat cooking methods are generally suggested for tougher cuts of meat, that would otherwise be too chewy if cooked using a dry heat method.  Resulting from the “hard-working” parts of the animals, these cuts include meat from the shank, shoulders, cheeks and neck.  Methods such as braising, stewing, poaching and steaming are considered moist heat cooking techniques.