All our beef is 100% grassfed (yes those really are our cows in the photo above) and has been hung to dry-age for 3 weeks for best flavor. All our pork is from pastured pigs fed organic whey from Cowgirl Creamery, organic grains, and our own scraps. The chickens are raised in movable pens and their “salad bar” is augmented by organic grains. The laying hens have the run of the farm.
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, 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.
As of mid-June, the Meat Club has room for a couple new members. Please email meatclub@clarksummitfarm.com for more details on pricing and signing up.