About the Farm

What livestock do we raise at Fair Cow’s Path Farm?

We breed and raise Angus based beef cattle, a few Holstein family milk cows, ADGA registered Lamancha dairy goats and mixed heritage breed hogs. We also keep a guard llama, a flock of laying hens, geese and 3 horses.

What does being a local farm really mean?

It means we care about what we do and how it impacts all that’s around us. Our farming methods affect our land and animals, our customers through the food we produce, and our surrounding community, including other businesses! So, we make every effort to do things as naturally, humanely, and conscientiously as possible; reducing our ecological impact, helping improve what is available in our community’s food web, and adding to our county’s agricultural economy!

Does Fair Cow’s Path Farm allow visitors?

Yes, we do! By appointment only. Please contact us if you’d like to see the farm.

How our animals are raised

Does Fair Cow’s Path Farm ever use antibiotics or growth hormones in our animals?

We do not use growth hormones in our animals.

Very rarely, an animal will require therapeutic antibiotics to treat an injury or illness. These are given under the care and advice of a veterinarian, for the well being and comfort of the animal. If an animal has received antibiotics (or any type of pain medication) all proper slaughter withholding times are followed. We keep records of which animals have been treated with ANYTHING and when.

Do we separate babies from cows and goats that we milk?

No. We do not separate babies from their mothers full time until they’re 8-9 months old (normal weaning time). After 4 weeks of age for goats, and 8-12 weeks of age for cows, we do “night weaning”. Babies are grouped together in a safe pen overnight where they feel secure and cozy. In the morning, we partially milk out the mothers, leaving plenty for baby’s breakfast, and then the babies are returned to their mothers and spend the rest of the day with them.

Do we cut off our goats ears?!

NO! We breed and raise Lamanchas, a dairy goat breed who are born with, and known for, their distinctively tiny ears! We do not cut off their ears.

Buying From the Farm

How does buying a share of pork or beef work?

Our meat is available seasonally and butchered here on our farm. Healthy, grass-fed beef and pastured pork! Grown with humane, conscientious and natural farming methods

We have whole, half and quarter beef shares, ground beef shares, and beef bundle shares available, seasonally. We sell pork by the full or half share. All but ground beef shares and beef bundle shares are custom cut and packaged as per your order and priced by hanging weight.

Ground beef shares and beef bundle shares are both pre-determined weights, cuts, and prices.

All other shares are cut/packaged to your instructions. Beef cuts include (if you choose): several types of steaks, roasts, hamburger, short ribs, soup bones. Fresh pork choices include chops, steaks, roasts, ribs, ground pork or seasoned sausage, and belly. You also have a choice to get bacon, ham, hocks, and chops, smoked and cured. 

You will need to reserve your order early in the season (they sell fast), and pay a deposit. The balance is due when you receive your order.

Make sure you have lots of room in your freezer!

How are the animals processed?

Our animals are slaughtered on our farm by our processor. Out of respect, we stay with our animals until the end, every time. It helps to keep them calm and stress-free as we feel the animals deserve to not be anxious or worried at this time.

Once the carcass is ready to be transported, the processor takes the carcass to their butchering facility where beef hangs for a minimum of 10 days, pork hangs for a minimum of 1 day and a maximum of six. Hanging allows beef to “age” which helps with tenderness and flavor. During this time we will contact you to let you know how much your beef or pork share weighs and the balance that you owe to us. We will also provide our processor with your contact information so they may collect your cutting instructions. 

How will the processor know what cuts I want?

Once the carcass is ready to be cut up and wrapped, our processor contacts you directly for cutting and wrapping instructions.

They then guide you through a list of choices including things like how thick you want the steaks cut and how many per package, how many pounds of roast per package, how many pounds of hamburger in each package, if you want stew meat, soup bones, etc. They are very helpful at answering questions and guiding customers new to purchasing sides of meat!

Customers purchasing a quarter beef still get to choose from all of the different cuts offered by the processor. You do not have to pick which quarter of the animal your meat comes from.

Are there Processing fees?

Yes. The processor has fees for cutting, wrapping, and curing. You will pay those fees directly to the processors. A list of the current fees can be found in the pricing sections of our beef and pork shop pages.

An example calculation of total beef cost, including processing fees:

Half beef purchase, hanging weight of 500lbs:

Paid to the farmer:

$4.50/lb x 500lbs = $2,250.00

Paid to the processor:

½ Beef Slaughter Fee = $65.00
$0.92/lb Cut/wrap Fee x 500lbs = $460.00
Total = $525.00 + sales tax

Estimated take-home meat for the freezer: 300lbs

It’s hard to guess a pork share’s final cost. It really depends on what people choose to do with their meat on the processing end.

What is hanging weight?

Beef shares are charged per pound for the hanging weight of the animal. Hanging weight is measured after the head, feet, hide, blood, and organs are removed from the carcass. About 60% of the hanging weight actually ends up as product in your freezer. It’s important to note this amount can vary depending on your cutting requests – boneless cuts and ground beef decrease yield while keeping bones and “extras” increases yield!

Pork shares are also measured in hanging weight. An average pork half weighs between 100-125lbs and yields about 70% of that weight as meat in the freezer.