Has anyone tried out the meat CSA in Ontario from Stoddart family farms?
Its 495$ for a mixture of Chicken, Beef, Lamb & Pork. You get 10lbs a month at $8.25/pound for the 60 pounds of meat.
*The beef and lamb are grass-fed. The chicken and pork will be our usual offering of pasture-raised meats. *Each delivery is freshly processed at a licensed provincial abattoir and frozen. All orders include a range of meat, some months may be more beef and pork, other months there may be more lamb and poultry. Each order will be comprised of a mix of ground, stew, chops, roasts, sausage and steaks and sometimes bacon or ham. Our pasture-raised beef is dry aged for a 21-day period.
Sounds like a pretty good deal if those sausages dont have breading in them, what do you guys think???
I bought a Stoddart Family Farms' 2011 winter meat CSA share, and an egg share.
I'm quite happy with the quality of the meat. I'm VERY happy with the quality of their duck eggs.
The meat cuts vary a fair bit each month. This month, I received:
I don't know. I haven't tried their meat, but I had seen the website in my search for pasture-raised beef, and considered it.
You'd maybe want to do the math on it. I prefer to purchase larger quantities at once and stock the freezers in one shot rather than wait week by week. 10 lbs of meat a month isn't a lot, at least not in this house. This past weekend alone we cooked a 19 lb turkey (we had guests, so used more than the 4 of us would consume in 2 days, for sure) and have eaten two packages of sausages (red deer and wild boar from the market, absolutely without fillers), a package of bacon, and started a smoked ham.
For comparison, I bought half a steer for about $600 which will last most of the year. I got half a pig for about $300 which won't last long enough. In both cases, the price was about $3.20/lb based on the hanging weight and includes organ meat and bones. We get lamb from the market ($9-$11 a lb depending on the cuts) and chicken, turkey and eggs delivered from a local farmer. The chicken and turkey is $2.25 a lb, and I can't say for sure that it is entirely pasture-raised.
Don't know if that's helpful. For me though, feeding a family of 4 and hosting larger family gatherings, I prefer to load up and then manage my stock of meat throughout the year. I supplement with individual cuts bought at the farmer's market if necessary. Perhaps for one person, or if you have limited freezer space it would be adequate.
Sounds like a nice service, but I think you're paying a premium for convenience. Here in Nova Scotia, I buy GF beef sides at $4.00/lb cut and wrapped (mix of ground, cuts, and roasts + free fat for tallow) and pastured chickens for about $3.00 / lb. Pastured pork is $3.50 to $5.00/lb, and lamb is $8.00+.
Nova Scotia is a small province with few producers, so should theoretically be more expensive than what you can get in ON. It requires a little more leg work, but the process of getting to know individual farmers has been great. It also allows you the flexibility of switching sources of any particular meat if the product or service doesn't meet expectations.
If price isn't a factor, then it sounds like a great CSA.
I bought their winter share and love the meat (boneless lamb leg leftovers in the fridge for tonight's dinner). Unfortunately, 10 lbs per month doesn't go very far in this household, and pending unemployment means that $8.25/lb is no longer an option. Oh well, back to the supermarkets.
Hi. It's Harry Stoddart. Just thought I'd clear up a couple of the questions. We don't sell sausage just ground meat, primarily to give our customers the flexibility to cook the ground how they wish. As well, all but one of the premix flavour packs our butcher uses for the sausages contained gluten. Our CSA program is definitely targeted to people without a chest freezer. However, the price comparison can't be made directly between a side purchased on a hot hanging weight basis and our CSA program. In our program, you pay for 10 pounds and you get 10 pounds. You're not paying full price for fat, bones or organ meat (we sell them separately). Depending on species and hanging time there is a 25-45% shrink between hot hanging weight and the actual weight of cuts you receive. $3.20 on a hot hanging basis is equivalent to a minimum of $5/pound cut and wrapped. We have shrink at the higher-end because we hang for 21 days and our animals are 100% grass-fed. The reduced fat cover means more dehydration occurs which equals less pounds to sell. Everything you buy in the mainline stores is wet aged - vac sealed in plastic to prevent any weight loss. A lot of butcher shops also buy the primal cuts from the big packers wet-aged. For people who do have a chest freezer, we sometimes have sides available - mostly lamb and pork. Since all the beef we sell was born on our farm and it takes around 2 years to raise a calf up, this year's beef was born 2 years ago, so the supply is what the supply is. Fall is the best time for extra sides but it never hurts to get your order in early.
Thanks for your time. We're always happy to answer any questions anyone has about our production. Our animals are not on drugs...just grass.