According to writers, the lure of the beef is its flavor. Consider this quote from Yi Wah Roberts, the mature-beef-obsessed farm visitor I mentioned at the outset of this article: “I remember the smell and the look and the way the fat melted – as opposed to sticky fat, being a smooth, pleasant fat … The flavor is just absurd.”
Sounds good, doesn’t it?
Read MoreThere is a distinct difference between the people who supported us when there was another option at the grocery store and those who buy from us because there is no other option at the grocery store. It’s the difference between a deliberate vision for the future and the expectation of limitless gratification.
Read MoreNew faces generate a lot of questions. Here is what you need to know in bullet point format:
YES, we are open at the Beef Barn.
Beef Barn hours are Tuesday-Saturday from 10-5. Mondays by chance.
The store (Beef Barn) has been busy, but that doesn’t mean it’s crowded. You can shop here without milling through masses of loafers.
We raise all of the cattle that produce every piece of beef available to you at the Beef Barn. Why is this important? We’ve learned a lot about diseases recently. Co-mingling spreads disease. Isolation does not. Our herds remain completely isolated from the outside world from birth to harvest.
Ask 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 MoreI like to help Dad with the grassfed herd. He covers a LOT of territory in a day, though, and that makes it tough for my short legs to keep up.
Queue my Mom Engine.
Read MoreI got a fort. Aunt Kate and Uncle BJ went on an adventure and retrieved the structure to be assembled in our yard. When it arrived I was pretty confused; Mom got me up from a nap and there were planks and sturdy supports scattered in front of the house.
Read MoreCat, dog, toddler.
Toddler, dog, cat.
Dog chewing on cat, toddler chewing on dog.
All parties break to shred the mail.
Sounds like a square dance, doesn’t it?
Read MoreYou can imagine my excitement, then, when Dad surprised me on a warm day last week. He rooted long wooden poles out of the barn and flipped over a metal igloo that’s been sitting near the water’s edge for my entire life. Guess what? IT FLOATS!
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 MoreWhat is a farm worth?
For most people, farms aren’t worth anything; at best they’re grounds for petting zoo entertainment, at a glance they’re open tracts of land with tractors, and at worst they’re the useless and annoying stomping grounds of simple minded people who cannot guff it in the modern world.
Read MoreWhen the world seems a little too urgent and way too rigid, our customers find relief in the reality of farm life. We find new world perspectives because of our customers. The relationship is symbiotic.
Read MoreIt’s Saturday and that means I’m headed to the Strip District with coolers full of beef, glorious beef that’s raised in Clarion by our family for yours. Find me at 2216 Penn Avenue beside the extraordinary Bar Marco from 9am-Noon. The best way to change tomorrow is to take action today.
Read MoreToday, March 5, is the first Thursday of the month, and that means IT'S DELIVERY DAY AT THE OIL CITY YMCA! Find me in the lobby from 11:30-1:30 with steaks, roasts, and ground beef raised by hand on our farm in Clarion.
Read MoreAnd, because this is Clarion Farms Lebanon Bologna, you know it’s 100% beef raised in Clarion by the skilled hands of our family. We don’t use cheap pieces for lunch meat. This is delicious ground beef prepared into a ready-to-eat format. Sandwiches, here we come.
Today we have an extremely limited supply of sliced one pound packages.
Read MoreAt home I put my skills to work as well. Stockpiling beef is an important requirement for successful meal planning. Mom and Dad like to keep steaks in the refrigerator, but I prefer to keep them close where it’s easier to monitor the precious food stock.
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 MoreIt’s Saturday, and that means today is the day to find worry-free beef in Pittsburgh. The coolers are packed and I’m headed to the Strip District with steaks, roasts, and ground beef from our farm for your family. We really do raise, pack, and sell it all. That’s as authentic as it gets. Find this goodness at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12.
Read MoreMy mom will not give me the keys to her car. So I’m stuck with my tractor, which is considerably slower.
Why all the fuss about transportation? Well, our beef has become pretty popular. As a result, we get a lot of requests for shipping beef. And today that happens for the first time!
Read MoreIt’s Saturday, and that means I’m headed south with coolers full of beef from our farm for your family. Find me in the Strip District at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12. Bundle up: it’s going to be a brisk one!
Read MoreGrandpa is teaching me how to rope: make the loop, swing, swing, throw! It’s all in the wrist. Mostly I catch my legs.
Read More
