Glory, glory, friends. It's a winner. That steak was tremendous. I didn't eat anything else; steak ruled the evening. And the evening was good.
Read MoreTODAY IS A CLARION FARMS GRASSFED BEEF RELEASE.
Read MoreWhen tension exists in the production of food, discomfort jumps to the end user. Nobody can eat contentedly from a platform that’s hanging on the edge of catastrophe, yet that’s exactly where we find ourselves today.
Read MoreHere is the impending predicament: Expectations and reality are going to collide as local-food-loving families inherit land managed by farmers they claim to support.
Read MoreAsk just about any outdoor enthusiast, environmental geek, or suburban homeowner for the best method to improve a specific piece of land and the answer will ring clear: get people off of it!
There are significant problems with this approach.
Read MoreWe're VERY busy. Be open minded and sympathetic: we're doing our best to make sure everyone can get a little bit of source-verified beef. You may not get the exact cut you were thinking of, but, hey, since the world closed you'll have time to look up a new recipe.
Read MoreHere is my problem: nobody can do everything well. Plenty of people with a do-it-all-myself attitude accomplish a lot of tasks poorly.
Read MoreThe fact is, Wednesday called and it wants you to eat well.
Read MoreThe supply of goods from food manufacturers to consumers is seemingly inexhaustible. It appears that the goal is to maintain an inventory of everything, all the time, in every nook and cranny market in every town.
As living beings, this reality presents a problem: for most of human history, people didn’t have unlimited access to food.
Read MoreGuess what? WE WENT SLEDDING!! Mom has been telling me about sliding along the snow, and her descriptions made me curious. This week the snow came down and the sleds came out of the shed at Grammy and Grandpa’s house. Of course, when they asked if I wanted to go for a ride, my response was a definite ‘yes’!
Read MoreWhat we DO have is excellent: chipped steak can make a good ground beef substitute, and we have plenty of sirloin steaks that are versatile: grill them whole, slice and sear for fajitas, make steak salad...the list is long. There is a pile of grassfed filet remaining (seriously - grassfed filet), several ribeyes (Delmonico), tip roasts, rolled rump roasts, London Broil, and briskets. You'll also find chuck eye steaks, petite tender steaks, and some cubed steak. Options abound.
Read MoreWe sell beef. That we raise. On our farm. In Clarion. From calves to finish. There are even options: grainfed and grassfed. So when you buy something from us, there is no question about authenticity. Friends, this is the kind of food traceability the food world is aching to achieve, and you have it neatly situated on a piece of beautiful property right outside of town. How cool is that?
Read MorePeople my age find it nearly impossible to get on in the field of agriculture without encountering the subject of money. Our elders tell us we need a lot to get started, we’ll never make any while we’re working, and we better get out while we still have some.
Read MoreWednesday is the pulse of the week in Clarion: we refill our store, you refill your fridge, and we all eat like kings until next Wednesday when the cycle restarts.
Read MoreIt’s restock day at the Beef Barn!
This is it, friends: THE day to find exactly what you’re craving for dinner this week, sourced straight from the farm. It’s a shopping reality that is coveted by all and impossible to replicate.
Read MorePeople value specific points of origin over reckless mass production, yet supply and demand for authentic food remains off balance. As a result, middlemen selling forgeries of real beef destroy the integrity of farm-to-table when customers purchase knockoff steaks advertised as ‘local’.
The best method to ensure the integrity of your sustenance is to purchase it directly from the people who raise it.
Read MorePerfect for the food lover in your life, Clarion Farms hats and shirts are stocking stuffers that create a local style. Represent real beef and promote our wondrous region at the same time!
Read MoreIf you pull in the driveway today and notice a migration of cattle walking through the yard, fear not: the grassfed herd will be moving directly past the Beef Barn and across the road to new pasture today. Maybe you'll get to watch the action!
Read MoreSteak could be better.
There isn’t a food source that’s been more simplified than beef. Thus, the greatest potential for a food revolution lies in the chucks, ribs, loins, and rumps of beef cattle across the country.
Imagine, as I do, a trip to the farm: “We’re having guests over for a tasting. I’ll take a t-bone from the 2 year old grassfed Canadienne heifer, another from the yearling Holstein/Angus cross steer that was fattened on corn, and one more from the six year old Devon cow raised on grass and fattened on barley for a summer.” This is the stuff I dream about.
Read MoreWednesdays are my favorite, because this is the day we pile in all of your favorite cuts that will enhance your meals later this week. Grainfed, grassfed, you name it, we raise it.
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