Stoney Acres Farm

We have a small farm by U.S. standards, but a large farm for our standards which means we had to strongly consider what it means to be good stewards of 120 acres of land. For us keeping our land agriculturally productive and free of pesticides or intensive tillage is also important. Grazing beef cattle lets us take care of our land and feed our animals what they are built to eat – grass. It also lets us produce meat which is much healthier for us and our community to eat. For more information on grass fed meat, milk and eggs go to www.eatwild.com.

We have a mixed herd of several types of beef cattle but are moving toward establishing a herd of Scottish Highland and Galloway cattle. They are adapted to cold weather, produce high quality beef on lower quality feeds, and are built for grazing (they have short legs). We currently have 50 cows, 25 calves, with more calves being born this summer. This number of cows allows us to manage our pasture while still producing all of the feed they need for the winter. Our cows are, as of now, 100% grass-fed and finished on grass. We will not be offering our beef until June 2008. Check back in May for a price list and more information.

We have around 90 acres of land in permanent pasture which means hat we will not till this land anytime in the foreseeable future. The pastures have mixtures of grasses, clovers, and animal friendly weeds like dandelions and pigweed. We are also staging a long battle against our resident thistle and burdock populations.

                                                             

                                                              Grass-fed Beef

This year we will offer grass-fed beef in 25 & 50 lbs packages ($6/lb), Quarter steers ($5.50/lb), and Half steers ($5.00/lb). Frozen ground beef will be available as well for $4 per pound. Call to place an order and we will deliver to your house.

Our Beef is from Galloway, and Scottish Highland cows and steers raised and finished on pasture. They are rotationally grazed, which is not only natural for the health of ruminant animals but also improves the quality and health benefits of the meat. Our heard is not yet certified organic but none of our animals receive antibiotics or hormones.

Our beef is dry aged, processed, and packaged by Dayland Meats, a state inspected processor in Athens. Meat that is "dry-aged" is hung in a temperature and humidity-controlled room for 10-12 days to develop flavor and tenderness, yielding a flavorful piece of meat that is more tender. Most meat is "wet aged”. It is wrapped in plastic and refrigerated for a much shorter period of time.

The 50 lb. package has approximately the following cuts (depending on the specific size of the animal when butchered. The 25 lb packed is the same mix but half the amount, the ¼ steer is two times, and the ½ steer is four times the amount. 4 T-Bone/Porter House Steaks, 3-4 Boneless Ribeye Steaks, 2 Sirloin Steaks, 4 lb Cube Steaks, 1 Boneless Rump Roast Approx  2 lbs, 1 Sirloin Tip Roast  Approx  2 lbs, 2 Chuck Roast   Approx  2 lbs, 4 lb Soup Bones, 10lb box Beef Patties, 15 lb Ground Beef.