Our Products
Why Stoney Point Meat?
Stoney Point chooses sources the meats we offer in a variety of ways and we do our own slaughtering and butchering at our Littlestown location. Most importantly, we know the high standards of our sources and have selected them because they raise healthy animals. Our local, grain fed beef that comes from Jacob Shank farm in PA. This is an all natural, pasture and grain fed animal. Our local grass fed beef and local lamb comes from Green Hill Farm in VA.The local pork comes from Reinecker Ag, also here in PA., is an all natural product. Because of the high demand for certain cuts, we also choose to source some our product from farms in the Mid West. Stoney Point has a commitment to quality and three generations of butchers to bring you only the best.
Our Selections
Beef
Stoney Point Farm Market is a whole animal butcher. We offer the most common cuts of regional farm raised beef, including grass fed, but also provide a variety of specialty cuts for our customers. We also are happy to cut to your specifications.
Lamb
Stoney Point Farm Market sources local lamb comes from Green Hill Farm in VA.
Pork
Stoney Point Farm Market has a wide range of Pork cuts, including roasts, loins, chops, ribs and cured meats including whole and sliced ham steaks, thick cut bacon and variety of our delicious house made sausages.
Poultry
Stoney Point Farm Market offers a great selection of fresh Poultry, including whole roasters and breast, high and farm fresh eggs. We also offer a selection of our sausages with chicken or turkey and seasonally take orders for fresh turkey.
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From The Blog
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.