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
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
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
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
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
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.