THE MARKET AT HANOVER
Thurs-Fri 9-7, Sat 8-4
We’re open: 8:00am - 6:00pm Mon-Fri, Sat 8-5
Littlestown
1318 Frederick Pike Littlestown, PA 17340
Coming Soon!
340 East Patrick St Frederick, MD 21701
Hanover
1649 Broadway Hanover, PA 17331
Our Product

Why Our Meat

Stoney Point chooses to purchase the meats we offer in a variety of ways. The local grass fed beef and  local lamb comes from Green Hill Farm in VA. We also offer a local, grain fed beef that comes from Jacob Shank farm in PA. This is an all natural, pasture and grain fed animal. The local pork comes from Reinecker Ag in PA. This is also an all natural product. Because of the demand of certain cuts, we also choose to use some product that is bought from the Mid West. Stoney Point has a commitment to quality and we choose to only buy choice or higher graded beef and pork that is all natural and high quality

What We Sell

Our Categories

BEEF

Slaughter, Aging, Primals, Custom Cutting, Bulk Ground Beef, Vacuum Packing, Labeling

LAMB

Slaughter, Primals, Custom Cutting, Bulk Ground Lamb, Vacuum Packing, Labeling

PORK

Slaughter, Scalding, Splitting, Custom Cutting, Sausage Links, Bulk Sausage, Vacuum Packing, Labeling

From The Shop

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From The Blog

Check Out Our Latest Cooking Tips

Southern PA Magazine

Southern PA Magazine

by Nancy Duffy | photography by Walter P. Calahan Discover the fresh products your local butcher shops provide. Any summer gathering is enhanced by the quality of the food, in particular the fresh meat on the grill. Fresh, locally provided or grown meats from Stoney Point Farm Market in Littlestown, The Farmstead Butcher in Gettysburg,

Smoked Pork Belly Burnt Ends

Smoked Pork Belly Burnt Ends

YOU’VE HEARD OF BRISKET BURNT ENDS — YOU KNOW, THOSE MAGICAL MORSELS OF BEEF AMAZINGNESS. BUT HAVE YOU TRIED THEM WITH PORK BELLY? THIS PORK VERSION IS SUPER TENDER, FULL OF FLAVOR AND SO EASY TO MAKE. I have to admit something right here and right now. I’ve never really liked pork belly. Not. At.

Prime Rib Roast

Prime Rib Roast

This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. The key to this method is

Basic Turkey Brine

Basic Turkey Brine

A dry turkey is a big disappointment, and most people agree that a simple brine helps make a juicier, tastier holiday turkey. Water, salt, sugar and herbs make up this basic, simple brine for turkey. Use an extra large resealable plastic bag or a large plastic container, and use a plate and a large can

Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

Total: 5 hrs 14 mins Prep: 15 mins Cook: 4 hrs 59 mins Yield: up to 8 servings BY ;Nagi This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy. I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside, or long and slow so it’s ultra tender.