Greetings from the farm. I will be returning to Frederick this coming Saturday, February 19, from 10 AM until noon. As usual, I will be located at the Dutch Plant Farm ion Baughmans Lane.
Some of you may remember that I will occasionally let a steer grow to a larger size. These more mature animals usually have more marbling and an even better flavor. I have one of those animals this week, he weighed over 1800 pounds and produced a carcass weighing 1131 pounds. Cuts from this big boy will include porterhouse, T-bone, ribeye, sirloin, flank, and skirt steaks; boneless chuck, sirloin tip, eye round, and clod roasts; brisket, shinbones with meat, stew cubes, steak burgers, and ground round.
Pork will include boneless loin roasts, pork chops; country style, spare, and baby back ribs; boneless butts, ground pork, and bacon. Hot Italian, bratwurst, and country sausage will be fresh while applewurst, mild Italian, maple, and sage will be frozen.
Lamb will include butterflied leg, kabob cubes, boneless shoulder roasts, Frenched racks, shanks; loin, arm, and sirloin chops; and ground lamb. I will also have chicken backs and necks for stock, eggs, and cheese.
It looks like tomorrow will be much nicer than my last visit to town. I hope to see you there.