The beef raised for the stand are Angus and Angus crosses. The animals are fed a balanced diet consisting of corn silage, haylage and cornmeal. Our animals are not fed antibiotics or growth hormones. They live in pens in a large airy barn where they can roam freely, have feed and water available at all times and they sleep on bed packs. Our pigs arrive in the spring and live in large pens and enjoy a diet of waste milk from the dairy and special grain pellets. The pigs spend time lounging and playing with their blue balls. Visitors are welcome to see the animals, please stop in at the stand to let us know you will be visiting.
The animals are processed at the Windham Butcher Shop in Windham, ME which is a USDA inspected meat processing facility. The beef is dry aged a process where the carcass hangs in a cooler for a minimum of 14 days which allows the flavor to develop. The meat is then cut to our specifications and is packaged in a vacuum sealed plastic package called cryovac. Because of the vacuum packaging no oxygen is in the package and the product keeps for a year or more without freeze drying. This process sets our meat apart from meat at the large grocery chains where the beef is killed, cut, packaged and on a truck in the same day. Proper aging and minimal processing makes for optimum flavor. The pork does not need to be aged to develop flavor and therefore is normally cut within a day of slaughter. Smoked cuts have minimal amounts of nitrites and are smoked for several weeks.