Maple Crest Farm's Vermont Grass-fed Beef
For 8 generations farming has been our life:
We have been raising natural grass fed cattle for at least 3 generations. Our stock free-grazes on roughly 160 acres of our own pasture land and are finished off on the lush 3rd growth hay in our meadows through November. During the winter months our stock continue to be fed the farm's naturally grown hay.
We are proudly committed to developing healthy and hearty cattle without the use of hormones or antibiotics. In addition, no commercial fertilizers are used at Smith Maple Crest.
Our attention to detail in the care of our beef ensures that the meat is higher in protein, leaner, and better for you.
We offer select cuts of our fresh frozen, naturally-raised beef. A limited supply of cuts are usually in stock for customers to be purchased here at the farm.
In addition, our quality Vermont beef may also be purchased locally at the newly
renovated "Pierce's Store", located here in Shrewsbury.
Please contact us for more information, or to arrange a farm visit!
Beef Ordering Notes:
All our Freezer Boxes are available on a "while-they-last" basis.
It doesn't happen often but we reserve the right to substitute steak and roast counts based on availability.
Our Beef products are available only as local pick-up items.
Please contact us with any questions regarding our Beef products.
Maple Crest Farm's "Freezer Boxes" - available while they last!
Beef products are local pick-up only (no shipping)
Regarding Beef Boxes:
- Cuts based on availability
- Steaks may consist of London Broil, Round, or Sirloin Steaks
- Roasts may consist of Chuck, Shoulder, Top, or Bottom Round
Suggestions for flavor enhancement and easy browning of natural beef:
- Coat grass-fed beef lightly with virgin olive oil or your favorite light oil/marinade.
- Remove the beef from your heat source 10 degrees before it reaches the desired temperature as grass-fed beef usually requires 30% less cooking time and will continue to cook when removed from the heat. For this reason, Use tongs to turn your beef to keep in natural juices.
- Reduce the temperature of your grain fed beef recipes by 25 degrees i.e. 325 or 300 degrees for roasting or at the lowest setting on your crock-pot. The cooking time will still be the same or slightly shorter even at a lower temperature. Again, do not overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
- Thaw beef fully before cooking. Cutting this corner is a common cause of poorly cooked beef. Either the beef turns out not cooked well enough or it dries out on the surface too much due to the extended cooking in order to get the inside cooked the way the family likes it. For food safety reasons the best practice is to thaw your beef in the refrigerator.
- Beef should be room temperature before cooking. Do not cook it cold straight from the refrigerator.
- Pre heat your oven, pan or grill before cooking pasture raised beef. When using the BBQ, turn down the flame a little. Take a little more time. You will be rewarded with juicy beef, not scorched on the outside.
Copyright © 2015
Smith Maple Crest Farm, LLC.