Whole- and partial-animal sales
We prefer to sell our beef and pork directly to you. You can purchase beef by the quarter, half, or whole this way, and pork by the half or whole. Unless you buy the whole animal, you must reserve a space on a waiting list until all shares are accounted for. While this is the least expensive way to purchase our meat, and the only way to get offal like liver and hearts, you do have to work a little harder for it. You will need to send us payment in advance — including the slaughter fee — and to coordinate with the local butcher shop as to exactly how you want it processed into cuts.
Email firstname.lastname@example.org for price lists and more information.
Eggs: Our certified organic eggs are available through various Bay Area markets. The suggested retail price is $8 per dozen. This price reflects the extremely high cost of the organic feed that we use to supplement the hens’ “salad bar” and because of the labor involved with truly free-range eggs on a small-scale farm like ours. (The eggs must hand-collected and hand-washed, and we lose chickens regularly to predators like hawks.) You will be amazed at our eggs’ bright yellow yolks, reflecting higher levels of beneficial Omega-3 fatty acids from being raised on grass, and their rich eggy taste.
Poultry: We raise chickens and occasionally turkeys primarily for our CSA. They come with their feet, head, gizzard, liver, and heart. Our roasting birds (not available in winter) are $6.50 per lb. and average 4-5 lbs. each dressed. Again, this reflects the high cost of organic feed and the labor involved with doing things right, such as moving chickens to fresh pasture. In the fall we also offer stewing chickens — spent laying hens — for $4.75 per lb.; they average 2.5 to 4 pounds.
Farmers markets and restaurants: We also occasionally send our cows and hogs to USDA- or state-inspected slaughterhouses and sell that meat to restaurants and farmers markets*.
Downloadable price lists coming soon
Clark Summit Farm Meat Club
In May 2008 we started our Community Supported Agriculture program with a series of three-month subscription periods and different-sized shares. We have since moved to a different, “virtual farmers market” model, where you order which cuts you desire, on a first-come, first-served basis using our custom Web-based ordering system. (If you want a high-demand item like bacon or, say, a Boston Butt roast, you had better log on the minute it opens.) You pay for your meat and eggs when you pick up, after putting down an initial deposit. You can order as much or as little, and every month or as infrequently as you like.
We offer pork year round (including suckling pigs); beef and veal usually every month; chicken in a limited fashion by season; goat and lamb occasionally, and soon, rabbit! Eggs are available year round but are limited in winter. We sometimes have turkeys and geese for Thanksgiving and Christmas. We also offer bread baked fresh on delivery morning by Brick Maiden Bread in Point Reyes, where Liz’s daughter is the baker.
The meat is frozen and deliveries are usually the third Thursday of the month on a weeknight, to central pickup sites in Emeryville, San Francisco (the Castro), and Tiburon in Marin County.
By paying directly for your meat, poultry, and eggs, you help us maintain our high standards of feed, animal welfare, and land stewardship, and maybe someday even expand.