TWIN BROOK CAMILLUS FARM, LLC
Eggs --Available inside Farm Center
Contact us for pricing
Beef Price
Retail Beef: (upon availability) Weight & Price marked, inside farm center freezer
Pricing: $6.60/lb
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Our current average weight is 700lb for a whole cow.
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Estimated cost of a half cow is $2,170.
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Estimated cost of a quarter cow is $1,085.
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The meat is cut to customer's specifications, quick frozen, and boxed for pick up at farm on a pre-arranged date.
$500 deposit holds your order for a quarter or half in your name.
Order Now/Ahead of time (twinbrook1902@gmail.com)
Chicken Meat
WHOLE Cornish Cross or Red Broiler
$6.00/lb
—Available ‘fresh’ in summer; ‘frozen’ inside farm center.
Order ahead twinbrook1902@gmail.com
Turkey
Turkey FRESH available for pick up Tuesday, November 26 at $7/lb with a $50 deposit per order. Order via twinbrook1902@gmail.com. Pay deposit with cash, check, or Venmo.
Pricing for lamb
There are three costs involved when purchasing lamb from our farm:
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The cost of the lamb meat itself is paid to the farm.
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The cost of the slaughter
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The cost of the custom cut and wrap paid to the butcher shop. This varies based on your cut order
*Please note that due to the rapidly changing nature of the economy and multiple butcher shops, our website will not reflect the most current cut and wrap pricing.
It is important to remember that the price for your table cuts applies to ALL of your cuts so you are getting your ground lamb and your leg of lamb for the same price.
What kinds of cuts come with a lamb?
The short answer is, you get to choose! We recommend consulting a cut chart. Call the butcher shop and ask them to help you choose your cuts. Due to the natural anatomy of the animal, it isn’t possible to get the whole animal into chops or roast. If you’re overwhelmed with decisions, just choose a “Standard Cut” and get the following cuts from your side of lamb.
Standard Lamb Cuts:
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lamb chops
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shoulder roasts
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leg of lamb
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neck roast
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spare ribs
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shanks
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ground lamb
Katahdin is one of the best-flavor meat.
LAMB (1 year) Hogget (14 mo-2 years) Mutton (>2 years)
From hoof to carcass = 50% yield
From carcass to cuts = 75% yield
Therefore:
140 lb. lamb —> 46-49 lb. meat
[90 lb. lamb—>34 lb. meat] Aged—3-5 days
INTRODUCTION AND INFORMATION ABOUT OUR FARM
This is the beginning of a complex and wonderful plan and idea generated in the heart and mind of two previous farm-kids who set off into Asia for their first 35 years of married life. After learning a new language and teaching and mentoring and writing strategy and policy and coordinating planning and raising three children and writing books and serving on numerous boards and acting as chairman of boards, it is now time to revitalize farmland received as an inheritance and to rejuvenate ourselves in soul and spirit. Embarking on a new learning curve, we have "come home to roost" at our farm.
PRO-BIOTIC FOOD
We learned about Pro-Biotic farming in the Philippines. After reading and watching many U-Tubes about Dr. Higa's use of essential microorganisms in farming, we were sold on the technological benefits of pro-biotic farming through EM-1 and composted manures. Animals that graze on pasture benefit the soil biologically through regenerative farming methods.
Our grass-finished beef are purchased as 'feeder calves' from a farmer who never feeds grain to them for weaning. We raise them on pasture grasses and hay for two years until their frame is developed and their muscle is marbled with annual grasses planted especially for this purpose. We have improved flavor and tenderness by intensely managing their paddocks.
VEGGIE PATCH & HERBS
Our greatest success during the Drought year of 2012 was our potatoes. When potato bugs threatened the plants, I blended garlic and fresh basil leaves with oil and sprayed a solution over the leaves of the potatoes. It worked! We didn't need pesticides to survive. We are excited about an environmentally friendly way of farming!
We are surrounded by natural peppermint and spearmint teas, which we pick and dehydrate for use all winter long. Our cattle love the watercress that grows naturally in our creeks.
We also dehydrate kale and Swiss chard and other greens. Dehydration does not destroy enzymes or other nutrients in plants in the storage process.
PASTURED POULTRY & EGGS
Grass removes toxins from chicken meat and eggs. We provide healthy pastured chicken meat with awesome flavor from male chicks that we raise up.
Our female chickens become hens that forage for bugs and greens and worms and flies, turning their food into dark-yolked eggs of various-colored shells. These eggs are rich in Omega-3 and riboflavin (B2) which show up as a greenish color in the egg white.
One doctor told us that's the only kind of egg that people should always eat. People with allergies can eat our eggs.
Let your food be your medicine!