Christmas is on approach. You'll be gathering with friends, and the pressure is on: attendees are asked to bring a dish to share. Oh gosh. What to do?? Everyone brings bean salsa; that's no good. Pasta salad? No, you took the whole thing home last year after the party. It was a walk of shame, lugging out fifteen pounds of oiled noodles that nobody ate. You need something interesting that will draw people in and get them talking...BEEF!
Read MorePeople value specific points of origin over reckless mass production, yet supply and demand for authentic food remains off balance. As a result, middlemen selling forgeries of real beef destroy the integrity of farm-to-table when customers purchase knockoff steaks advertised as ‘local’.
The best method to ensure the integrity of your sustenance is to purchase it directly from the people who raise it.
Read MoreDad and grandpa are having regular meetings about upcoming December orders. They say it’s a busy month and the challenge is to make sure the correct cuts come out of every beef carcass at the right time so customers can pick up their cuts. While I’m out tromping around in the barn, you can call my dad to confirm your orders for Christmas! His number is 814-221-0219.
Read MoreI’m bringing the farm to your city in the form of hand-raised, authentic, top-of-the-line, extraordinary BEEF! Find me with coolers full of cuts at 2216 Penn Avenue in Pittsburgh beside the extraordinary Bar Marco from 9am – noon.
Read MoreIf you pull in the driveway today and notice a migration of cattle walking through the yard, fear not: the grassfed herd will be moving directly past the Beef Barn and across the road to new pasture today. Maybe you'll get to watch the action!
Read MoreInterested in authentic, hand-raised, creme-of-the-crop local beef? Find me in Pittsburgh at 2216 Penn Avenue beside the extraordinary Bar Marco today from 9am - 12pm. Grassfed and grainfed cuts are available; host a tasting at your home and see what your friends think of the comparison!
Read MoreSteak could be better.
There isn’t a food source that’s been more simplified than beef. Thus, the greatest potential for a food revolution lies in the chucks, ribs, loins, and rumps of beef cattle across the country.
Imagine, as I do, a trip to the farm: “We’re having guests over for a tasting. I’ll take a t-bone from the 2 year old grassfed Canadienne heifer, another from the yearling Holstein/Angus cross steer that was fattened on corn, and one more from the six year old Devon cow raised on grass and fattened on barley for a summer.” This is the stuff I dream about.
Read MoreWednesdays are my favorite, because this is the day we pile in all of your favorite cuts that will enhance your meals later this week. Grainfed, grassfed, you name it, we raise it.
Read MoreIt’s Saturday, and that means I’m headed to your city with coolers full of BEEF, glorious beef. Find me beside the extraordinary Bar Marco at 2216 Penn Avenue from 9am-Noon. Look for the blue tent, and that’s where you’ll find excellent beef from Clarion.
Did you see the map of America’s food supply chain that was featured by Fast Company?
Read MoreThis actually is Rib Steak day, by the way. We have a small pile of coveted bone-in ribeyes that are begging for a hot cast iron. You better get here quickly, because they’ll be gone just as fast.
Read MoreYou fancy yourself a foodie, and you’re always seeking connections with the sustenance on your plate.
That’s wonderful! Let’s trace a grassfed steak:
Read MoreIt’s Saturday, and that means we’re on the move! Find me with coolers full of BEEF, glorious beef at 2216 Penn Avenue from 9am-Noon, directly beside the extraordinary Bar Marco. We believe local shopping should be easy, so we bring the farm to your city every week.
Read on for the full selection.
Read More
