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About Our Meats
At Blackbird Farm we know everything about our animals. We can tell you the pedigree, when the animal was born, what it has been fed, how it was raised, when it was harvested and how the carcass was graded . . . we just need you to tell us how it tastes!
Beef
Our goal at Blackbird Farm is to produce beef with consistently juicy, tender, flavorful meat. Our beef is high quality, all-natural, 100% Angus beef. We have selected top Black Angus cows from across the country known for their carcass quality. These cows are then bred on Blackbird Farm with top Angus bulls that carry superior carcass genetics.
After our calves are born, at approximately seven months of age, they are weaned and raised on pasture. Their grass diet is supplemented as needed with grain, including corn, hay and essential minerals. No hormones are injected nor fed to our animals.
The steers are processed between the ages of twelve and eighteen months at a USDA inspected facility that utilizes designs by Dr. Temple Grandin. Each carcass is dry aged for 21 days to ensure tenderness and flavor, before being shipped directly to some of the best restaurants and shops in southern New England. Our beef is also butchered at the facility and individual cuts are quick-frozen for sale to the public.
Pork
We have the same goal of consistently juicy, tender, flavorful meat in raising our pork.
Our pigs are born in large pens. We do not use gestation crates. Mother’s are comfortably set up to give birth and nurse the piglets in a stress-free environment. After weaning off the piglets are free-ranged in approximately 1/2 acre wooded area to about 20 pigs where they can forage and root as they would do in the wild.
The pigs are fed a hormone-free, non-GMO corn and soybean mix with all the necessary vitamins and minerals to raise to about 300 pounds. They are processed and butchered at the same USDA facility as our beef. Because of the 100% Berkshire breed you’ll see that our pork is a much redder color than commercially farmed pork. Our pork is not the other white meat.
Beef
Our goal at Blackbird Farm is to produce beef with consistently juicy, tender, flavorful meat. Our beef is high quality, all-natural, 100% Angus beef. We have selected top Black Angus cows from across the country known for their carcass quality. These cows are then bred on Blackbird Farm with top Angus bulls that carry superior carcass genetics.
After our calves are born, at approximately seven months of age, they are weaned and raised on pasture. Their grass diet is supplemented as needed with grain, including corn, hay and essential minerals. No hormones are injected nor fed to our animals.
The steers are processed between the ages of twelve and eighteen months at a USDA inspected facility that utilizes designs by Dr. Temple Grandin. Each carcass is dry aged for 21 days to ensure tenderness and flavor, before being shipped directly to some of the best restaurants and shops in southern New England. Our beef is also butchered at the facility and individual cuts are quick-frozen for sale to the public.
Pork
We have the same goal of consistently juicy, tender, flavorful meat in raising our pork.
Our pigs are born in large pens. We do not use gestation crates. Mother’s are comfortably set up to give birth and nurse the piglets in a stress-free environment. After weaning off the piglets are free-ranged in approximately 1/2 acre wooded area to about 20 pigs where they can forage and root as they would do in the wild.
The pigs are fed a hormone-free, non-GMO corn and soybean mix with all the necessary vitamins and minerals to raise to about 300 pounds. They are processed and butchered at the same USDA facility as our beef. Because of the 100% Berkshire breed you’ll see that our pork is a much redder color than commercially farmed pork. Our pork is not the other white meat.
Please contact us with any questions. If you're local to us, please come visit our Farm Stand to buy some meat. You can click on the charts below to download PDF versions.
