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...
More info
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...
More info
Jacob Shank Farms 4 Generations raising all LOCAL beef fed cattle. Operating since 1933 the Jacob Shank Farm sits on 400 acres of farm land. Holding between 250 – 300 cattle are all fed a zero antibiotic natural diet of corn, soybean...
More info
Greenhill Farm This is to verify that all grass fed beef offered by green Hill Farms are naturally raised on free choice mountain pastures, born and raised their entire life within the local limits of the farm as set forth and approved by the...
More info