Samples of U.S. pork chop and ground pork have been found to contain significant amounts of harmful and antibiotic-resistant bacteria, along with low levels of a growth hormone used to promote growth in pigs, an analysis from Consumer Reports revealed.

For the rest of the story go to this link: http://www.foxnews.com/health/2012/11/28/widespread-bacteria-and-drugs-found-in-us-pork-samples/%20?test=latestnews

Summer Cycle July thru Nov  /  Winter Cycle Feb thru June

Chicken

Summer Cycle: 50 chicken shares available

Winter Cycle: Shares upon availability

If you would like more chicken, you may purchase additional shares or from our farm store as available.

50lb. Share $200.00

     Approximately 10lbs./month (2 chickens per month)

If you want your chickens cut up it is an additional $30 per share.

Beef

Summer Cycle: 50 beef shares available

Winter Cycle: 50 beef shares available

If you would like more beef, you may purchase additional shares or cuts from our farm store as available.

25lbs. (½ Beef Share) $225

    Approximately 5lbs./month

50lbs. (full Beef Share) $450

    Approximately 10lbs./month

includes: ground, stew, soup bones, roasts, and steaks.

Pork

Summer Cycle: No shares available

Winter Cycle: 50 shares available

If you would like more pork, you may purchase additional shares, or cuts from our store as available.

25lbs. (full Pork Share) $175

     Approximately 5lbs./month

includes: bacon, sausage, chops, ribs, and ham steaks.

Delivery times and places to be announced.

All items are frozen and cryovac sealed for freshness.

For direct to your door delivery, please call for cost.

Chicken

 









If you purchase 11 or more chickens there is a $.25/lb. discount
Fresh birds are quarterd at your request: $2.00/bird

2013 Fresh Chicken Pick Dates: TBA



Turkey

There is a $40.00 non-refundable deposit required with all whole turkey orders.

For a printable PDF of the Chicken and Turkey order form click on the PDF button

Score Ten for Grass-Fed Beef

A 2009 joint study between the USDA and researchers at Clemson University in South Carolina compared grain-fed beef with grass-fed beef and found grass-fed beef was:

 1. Lower in total fat

2. Higher in beta-carotene

3. Higher in vitamin E (alpha-tocopherol)

4. Higher in the B-vitamins thiamin and riboflavin

5. Higher in the minerals calcium, magnesium, and potassium

6. Higher in total omega-3s

7. A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)

8. Higher in CLA (cis-9 trans-11), a potential cancer fighter

9. Higher in vaccenic acid (which can be transformed into CLA)

10. Lower in the saturated fats linked with heart disease

You Can Include Beef in Your Low Fat, Heart Healthy, Cancer Fighting Diet

Can have up to one third as much fat as a similar cut from a grain-fed animal.

Grass-fed beef can have the same amount of fat as skinless chicken breast, wild deer, or elk. Research shows that lean beef actually lowers your "bad" LDL cholesterol levels.

Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called "good fats" because they play a vital role in every cell and system in your body.

People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack.

Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer's disease.

Another benefit of omega-3s is that they may reduce your risk of cancer.

In animal studies, these essential fats have slowed the growth of a wide array of cancers and also kept them from spreading. Although the human research is in its infancy, researchers have shown that omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer and also hasten recovery from surgery.

It has been estimated that only 40 percent of Americans consume an adequate supply of omega-3 fatty acids. Twenty percent have blood levels so low that they cannot be detected. Switching to the meat, milk, and dairy products of grass-fed animals is one way to restore this vital nutrient to your diet.

The CLA bonus is that meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA.

When ruminants are raised on fresh pasture alone, their products contain three to five times more CLA than products from animals fed conventional diets.

CLA may be one of our most potent defenses against cancer. In laboratory animals, a very small percentage of CLA—a mere 0.1 percent of total calories—greatly reduced tumor growth.

There is new evidence that CLA may also reduce cancer risk in humans. In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels. Switching from grain-fed to grassfed meat and dairy products places women in this lowest risk category. Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grain-fed meat and dairy products to get the same level of protection.

Vitamin E. In addition to being higher in omega-3s and CLA, meat from grassfed animals is also higher in vitamin E.

The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements.

In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E.

Eating moderate amounts of grass-fed meat for only 4 weeks will give you healthier levels of essential fats, according to a 2011 study in the British Journal of Nutrition.

The British research showed that healthy volunteers who ate grass-fed meat increased their blood levels of omega-3 fatty acids and decreased their level of pro-inflammatory omega-6 fatty acids.

These changes are linked with a lower risk of a host of disorders, including cancer, cardiovascular disease, depression, and inflammatory disease.

Interestingly, volunteers who consumed conventional, grain-fed meat ended up with lower levels of omega-3s and higher levels of omega-6s than they had at the beginning of the study, suggesting that eating conventional meat had been detrimental to their health.

The most abundant omega-3 in pastured products is called “alpha-linoleic acid” or ALA.

A study of breast cancer survivors revealed that the women with the most ALA in their tissues---and therefore the most ALA in their diets---were one fourth as likely to have their cancers return as women with the least amount. Most women who die from breast cancer die from a tumor that has metastasized, not from the original tumor. This is yet another reason to eat cheese, milk, and meat from pastured animals.

CLA (conjugated linoleic acid) is a cancer-fighting fat that is most abundant in grassfed products.

In Finland, researchers measured CLA levels in the serum of women with and without breast cancer. Those women with the most CLA had a significantly lower risk of the disease.

French researchers measured CLA levels in the breast tissues of 360 women. Once again, the women with the most CLA had the lowest risk of cancer. In fact, the women with the most CLA had a staggering 74% lower risk of breast cancer than the women with the least CLA.

The most natural and effective way to increase your intake of CLA is to eat the meat and dairy products of grassfed animals.

Conjugated linoleic acid or CLA has demonstrated a multitude of benefits in animal studies, including fat reduction, increase in lean muscle mass, reduced risk of diabetes, reversal of arteriosclerosis, and a marked reduction in tumor growth.

There are 16 different types of CLA, each with a slightly different molecular shape. New research reveals that each type of CLA has a different set of benefits.

The type of CLA most abundant in meat and dairy products (referred to by chemists as "cis-9, trans-11, CLA") appears to be the champion cancer fighter. Compared with another common type of CLA (trans 10, cis 12, CLA) it was a third more effective in blocking the growth of human cancer cells. (78% versus 58% reduction) But the type of CLA found in meat and dairy products does not appear to reduce fat or increase lean muscle mass in humans. (That property is linked with trans 10, cis 12, CLA)

Researchers at the Centers for Disease Control recently determined the vitamin E status of 16,000 American men and women.

Twenty-percent per cent of white Americans, 41 per cent of African Americans, and 28 per cent of Mexican Americans were deficient in vitamin E.

Vitamin E deficiencies have been linked with diabetes, immune disorders, AIDS, muscle damage in exercise, Parkinson's disease, eye diseases, and lung and liver diseases.

Switching to the products of animals raised on grass (which is far richer in vitamin E than grain) would help prevent this widespread deficiency.

What is a CSA?

(Community Supported Agriculture)

The following is an excerpt from the USDA’s web site which quotes Suzanne DeMuth’s,

CSA: An Annotated Bibliography and Resource Guide.

"Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Typically, members or "share-holders" of the farm or garden, pledge in advance to cover the anticipated costs of the farm operation and farmer’s salary. In return, they receive shares in the farm’s bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing."

Why Join a CSA?

There are many benefits to joining a CSA.

By supporting your local farmer, you are committing to improving and sustaining the economic health of your local community. On average, the food on your plate at dinner tonight will have traveled approximately 1200 miles. Most communities are actually capable of producing at least 35% of the food they need. If we commit to this way of life as a community, billions of dollars would be added to our local economies. By supporting your local farmer, you are improving your local economy and improving the quality of life for you and your children.

Most small local farms practice green farming techniques such as rotational grazing and organic farming. By supporting your community farms, you will be improving the environment and the health of yourself and your children. Additionally, when food does not have to travel great distances to get to your plate, you help to lower the carbon footprint left behind. In every mile food travels, more carbon is put into the air. Small local farms that practice green farming actually lower the carbon in the air, lowering pollution in your community. We at Parable Farm are committed to these techniques, and every year look to improve our implementation of them.

Local equals fresh; fresh equals healthy and nutritious. It’s a simple equation. The faster food gets from the farm to your plate, the more nutrients remain in the food. The healthier you eat, the healthier you will be. Eating healthy, nutritious food straight from your local farm has the potential to save you thousands of dollars in medical bills, as well as adding quality to your life and the lives of your children. We can’t guarantee you will never have to go to a doctor again if you purchase your meat from our farm, but it certainly improves your chances. For more detailed information on the nutritional benefits of grass-fed meats, please visit our web site and take a look at our power point presentation showing the benefits of grass-fed beef.

Let’s face it, the one commodity highest in demand, lowest in supply, and most valuable to you today is . . . time. Because we deliver to central locations in your area once a month, you will be able to save many hours of valuable time not having to shop in the supermarket. No lines, no waiting, no crowds, much less stress. And if you like, we can even deliver direct to your door for an additional fee.

The greatest benefit to joining our CSA is having a guaranteed quantity of the freshest, most nutritious, and best tasting grass-fed, organically pastured; naturally raised beef delivered to you every month. And of course this is also true of our ultra high quality chicken and pork. In summary:

• Economic health of your community

• Farm fresh healthy meats for your family

• Huge time savings

• Lower pollution in our community

• Guaranteed deliveries every month

If you have any questions, you can e-mail us at eathealthy@parablefarm.com

or call Monday thru Friday, 10:00 a.m. to 5:00 p.m. at 716-581-3095

We look forward to hearing from you!

For a printable version of Secrets to Cooking Grass-Fed Beef press the following button:

For a printable sample version of our Beef Cuts Order Form press the following button:

 

Call for availability on all items. Print out the sample order form before you call us and we can go over your order ahead of time. We will fill out your order form when you come to our store to pick up your meat.

Roasts

Prime Rib Roast $15.00/lb It's Prime Rib, do we need to say any more? Certainly a classic. Best cooked in the oven and served on the rare side.
Sirloin Roast $11.00/lb Few meats are as tender, juicy and flavorful as good roast beef, yet none is easier to prepare. It needs nothing beyond salt and pepper and proper cooking. And, while it is most commonly sliced thin, it can also be carved thick and served like steak, especially if you start with sirloin
Rump Roast $10.00/lb Rump roast is a large cut of beef that comes from the cow's hip area. Rolled rump roast is a thick piece of meat that risks drying out during the cooking process, so it can be difficult to get tender results if you grill it or use other high-heat methods. Instead, combine rolled rump roast with beef broth and cook it slowly over low heat to ensure it remains as tender as possible. Using a crock pot is a very good method for this cut.
Eye Round Roast $10.00/lb Often stuffed, or cut into steaks, eye round is often used as less expensive alternative to Filet Mignon. Cook slowely over a low heat, with liquid in the pan to help keep it tender
Chuck Roast $6.25 One of the best family cuts, chuck roast is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. The chuck contains a lot of connective tissue, including collagen (very healthy for you), which partially melts during cooking.
Steaks
Filet Mignon $18.00/lb Filet Mignon, French for “dainty filet” is taken from the tenderloin. It is considered the tenderest cut of beef. Best if cooked either pan fried or grilled, this juicy cut is best served medium rare.
NY Strip $15.00/lb Tender and flavorful, NY Strip is one of the most versatile steaks which can be cooked virtually any way you want too, as long as it is hot and fast. Great grilled, this steak is also perfect for the pan, as in a very hot cast iron pan.
Porterhouse $15.00/lb Juicy and ready for the barbecue, a porterhouse is a composite steak coming from the point where the tenderloin and top loin meet. More or less a larger and thicker cut T-Bone.
Prime Rib Steak $15.00/lb The Prime Rib Roast cut into steaks. Best served on the rare side, great grilled or quick seared in a skillet.
T-Bone $15.00/lb An american classic that is best grilled with a good bit of carmelization. Cook quickly and on high heat to create a perfect steak.
Flank Steak $12.00/lb Can you say "fajitas"? The flank steak is technically not a steak, but has become so popular in the last few decades that it can't be ignored. The flank is the belly muscle of the cow and is typically cut into small pieces. The flank is very flavorful but contains almost no fat and will be tough pretty much no matter how you cook it. It is crucial to cut flank steak properly, cutting it along the bias will produce a fall apart, melt in your mouth cut of meat.
Sirloin Steak $11.00/lb An often overlooked cut of meat, Sirloin Steak makes a create alternative to family steak night. It comes from the back end just behind the T-bone and Porterhouse.
London Broil $11.00/lb No, this is not a steak but this cut can be served like steak. Keep this cut rare.  If it doesn't have a red to pink middle you will not enjoy it. If it does, cut it thin to medium and prepare yourself to have a delicious dining experience
Soups, Stews & Ground
Stew Beef 6.50/lb One of the homiest comfort foods, beef stew practically cooks itself as it slowly simmers on the stove.  Beef for stew is boneless, pre-cut cubes, typically from the chuck or round. The ideal size for uniform cooking is about a 3/4 to 1-1/2 inch cube. If you prefer to cut your own cubes, any chuck or round cut -except top round - may be used.
Ground Beef $6.25/lb We call it ground beef so you will know what it is, but really what you get is ground steak. We grind the entire animal, not just the scraps, so you get a superior product that is prime grade. The result is that you get the leanest, fullest flavor ground beef we think you will ever eat.
Short Ribs $6.00/lb Short ribs can be braised, used in stews, soups, and do very well in a slow cooker. Boil or slow cook the ribs for a time to get them tender and then smoother them in you favorite barbecue sauce and broil till blackened slightly, delicious.
Soup Bones $4.00/lb
Organ Meats
Call for availability Liver           $6.50/lb Heart          $5.00/lb Tongue       $4.50/lb