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Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork.
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    • Spring Lake Farm Grassfed Beef
    • Pricing on Whole, Half or Quarter Cows
    • 2 year old steer
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    • Spring Lake Farm Grassfed Lamb
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    • Spring Lake Farm Pasture raised Pork
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Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork. We offer pasture-raised meats free of antibiotics and artificial hormones. Our lamb and beef are raised and finished  exclusively on grasses from our farm.

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Come see Spring Lake Farm in Temma’s Paintings!

You may know Temma as the lady who writes all of the emails, and greets you during delivery day. She also happens to be a pretty amazing painter and her latest show opens next week. [...]

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Late Summer on the Farm

                   

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New Arrivals at Spring Lake Farm

Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving!

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NYC Delivery Calendar

Delivery is most cost effective if we can organize a large group of orders together and we love working with buying groups. For example, Meatshare has been fabulous to us. We also take personal orders [...]

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The Perfect Pastured Pork Chop!

  “85% of the cooking happens on the farm, the chef only makes up the other 15%.” -Alice Waters We are very proud of our pork chops and enjoy them grilled in the summer, and [...]

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Submit Payment Online

For your convince we offer the option of submitting payments online.

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Haying At Spring Lake Farm

Haying is central to Spring Lake Farm’s operation. In fact, we are experts at it.

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Tips on How to Cook the Whole Beast

Roasted Sirloin Tip Roast With Garlic and Thyme

An adventurous spirit is possibly the best ingredient when learning to

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How to Order

Interested in Placing an Order?
See our Product List and then fill out a order form noting which items you would like

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The pain of losing a customer.

April 18, 2012

 

Lot of things we don’t know or understand until we experience them ourselves, we take our parents for granted, their only purpose to take care of us. As a teenager I got into an argument with my mother over my behavior. I told her I never asked to be born and got silence back. I thought I had won the argument. Now a livetime later I understand she was so chocked she had nothing to say, unless of course she felt guilty having given birth to an idiot.

I was at a disadvantage with my mother, she the oldest of six brothers and when there was something she didn’t like about me, I was told how that specific trait was just like one of her brothers. Sometimes I felt, and still do, I had been put together in a scrap yard from bad parts out of her brothers.

When I came to this country many years ago I actually believed the commercials on television, if they told me theirs was the best dog food I bought that dog food. Ones I got   into an argument at a local pet food store, the owner tried to tell me the store brand was just as good or better than the national brand I was buying. I was not about to accept that, knew better, seen the truth on television. I remember how angry he got, had a hard time containing himself. But of course, it was all about rejection, he was hurt because I rejected him because I didn’t want his dog food. Now 30 years later I see the tears, not that he cried, but behind that anger was the pain of rejection. I still remember his bags with a lot of red on them and the one I was buying mostly blue.

It is not a good feeling to be rejected but I never ever knew business was all about love, never ever occurred to me. Now we have been direct marketing for almost two years, felt the excitement of new customers, the satisfaction of having steady relationship with a customers that order again and again and the pain of rejection.

Sometimes we don’t even know why we are being rejected, somebody orders a few times and then suddenly stops. What happened, did one say or write the wrong thing? The product not satisfactory? Price? Cuts missing? What? And the pain of rejection sets in as one realizes it was all about loving and being loved.

Yesterday me and my wife were packing an order, a quarter of a steer going to Manhattan. Me sorting the cuts, calling them out and she writing every thing down “in her secrete code nobody understands”. We finished and packed the order. Later we found out the customer wanted part of his part to go to New Jersey. Maybe to his mother, his sister, friend, none of our business. No problem, that’s what we do.

So we went out and picked out the cuts he wanted to go toNew Jersey only to find out one of the cuts was not in the order. After looking in the freezer we found it there. My wife had written it down, meaning I must have called it out, she saying I must not have put it into the order. I know there is an another explanation but can’t figure what.

The moral of the story, please, please, please let us know if we mess up, no matter what. Then we can fix it and continue in our business of love, it is all about love anyway.

Ps. I read this to Temma. She said this about her secret code was underhanded, obvious it was my fault, she had written it down. I pointed out that maybe she didn’t write it but crossed out the wrong cut or something. She remembers this petfoodstore, called “Red barn”, the owner somewhat intense.


Written By Ingimundur on April 18, 2012 | Comments Off | Posted in: General |

How long can it stay in the freezer?

April 15, 2012

 I just got an email from a customer asking:
A few months ago, I bought two packges of your lamb rib roast and one package of lamb loin roast at Good Cheap Food, the date on the packages is 11/29/11.  I’ve kept the meat in the freezer of my refrigerator.   Does it have a freezer-life?   Thank you.
And I wrote in a long vinded answer:
Hi. It is save to eat no matter how long it is in the freezer. We try to keep our freezers at -10 F or lower to keep it as fresh as possible (we are only talking taste and appearance here). I understand pork does not keep as well taste vise. This is the USDA info on this, maybe you find that helpful.
http://www.fsis.usda.gov/PDF/Freezing_and_Food_Safety.pdf
Our meat is frozen at the butcher and that’s how we pick it up. We then store it in our freezers and try to keep them, as I said, below -10 F. In the beginning, we were not keeping the freezers as cold and I think maybe it affected the taste of the pork
 Hard to know though, maybe the butcher didn’t do it right, I love getting feedback, we are trying to do this as well as possible but mistakes are made. I think frozen meat is safer and better, frozen before it leaves the plant and less change of spoilage. One thing though, I wish the butcher would flash freeze the meat, I don’t like the way they do it, put the bags in a box and then into the freezer, takes longer to freeze that way. Something to work on. Best Ingimundur
cleardot How long can it stay in the freezer?

Written By Ingimundur on April 15, 2012 | Comments Off | Posted in: General |

Concerns about dextrose in our sausage.

April 5, 2012

Last time we delivered to the City, one of our lamb boxes had one bag of pork sausage from us in it by mistake. Our customer read on the label it contained dextrose (sugar if I am right). He was concerned and raised the issue with us and on the web if I am right. Of course this is an issue, our customers buy our meat with the understanding the meat does not have ingridients added to it and that our promise.

First.  News to me the butcher puts dextrose in the sausage, but we have no control over what the butcher does and the butcher doesn’t have much control either.  Sausage is made according to a recipe and that recipe has to be approved by the USDA.

The butcher has his own recipe for different sausages and buys the premixed ingredients from a company. When we try to talk to the butcher (or who ever is taking care of us at the butcher that day) it is difficult to brake through the attitude: “take it or leave it”  but getting better.

Some buthers have better recipes we like, but are just to far away to truck the animals to. In our area we have Larry’s Custom Meats in Hartvick, Steiner packing company Inc in Otego and Eklund in Stamford. That’s it and we have to work with them to get USDA approval on our meat. We will try to get better information on what they put in the sausage and keep you informed. But of course, nothing is added to the regular meat, only the sausage.

This is an article about what is going on in the meat industry in this country:

http://www.nytimes.com/2012/04/05/opinion/kristof-arsenic-in-our-chicken.html?ref=opinion


Written By Ingimundur on April 5, 2012 | Comments Off | Posted in: General |

We have allready packed boxes, ready to go.

March 29, 2012

IMG 0082 253x300 We have allready packed boxes, ready to go. Hi everybody. If anybody is interested, we have ready boxes with quarter pig in them and couple of grab boxes already packed for April 14. delivery to the City. We will be adding a young bull made into stew meat, ground and some cuts. Also a whole steer done into steaks, roast, ground und zu vieder. We are picking them up at the butcher in the next few days and then we will update the inventory.

Best From Spring Lake Farm where spring has sprung, the lambs and calves frolicking. The first May flies where out though today, next few days will be rather nasty, but then it is over.

Ingimundur & Temma


Written By Ingimundur on March 29, 2012 | Comments Off | Posted in: General |

Avoiding “Pink Slime” is easier than you might think. Here is how.

March 12, 2012


IMG 1032 640x426 Avoiding “Pink Slime” is easier than you might think. Here is how.

ABC news just did a piece on the meat industry’s use of PINK SLIME. The story has been making the rounds via social media sites and everyone is riled up. Rightfully so; if beef is going through a chemical process it should be labeled, and with 70% of grocery store beef containing “pink slime” it might seem like the best choice is to avoid ground beef altogether! Please don’t!

Pink slime is an industrial product, but with a thriving local meat scene and more and more farmers selling their meat directly, there are more options for meat that contains single source ground beef. Here at Spring Lake Farm we use two local processers: Larry’s Custom Meats and Steiner Packing Company. Both of these small local slaughterhouses grind our meat from single animals and never, ever use pink slime or mix meats from other animals in our meats. Most small processors around the country do this too. So buying from a local farmer or processor will ensure that you aren’t eating pink slime or meat from thousands of different animals.

The fact that most ground beef in supermarkets contains pink slime just shows how industrial factories have replaced the art of butchering. It’s a sad fact in our increasingly consolidated marketplace. We used to have thousands of local butcher shops, and now we don’t.

If you are lucky enough to have a local butcher shop in your neighborhood that sources from local farms and makes its own in-house grind, you can be assured that there isn’t any pink slime in their ground beef, although it is best to ask. Or you can order from us! Our next NYC delivery date is March 17th.

Ground beef is one of my favorites. I have dozens of pounds of it in my freezer and it is always there for me when I am craving burgers, meatballs, or meat sauce with whole-wheat pasta—you get the picture. Goodness, do I love burgers! One thing that can’t be argued is that meat that is dry aged and comes from grass fed cows has a deep, complex flavor that is unfortunately lacking in industrial hamburgers. I mean, has anyone tasted pink slime on its own? What sort of texture does it have? Is this why commodity burger meat shrinks so much when you cook it?

Granted, it might take a bit of extra effort to find pink slime free ground beef, but there are certainly lots of options out there. The best part of it is that you are investing in a system that isn’t lying to you. We just want to provide you with delicious beef that is safe and nutritious!


Written By Ulla on March 12, 2012 | Comments Off | Posted in: General | Tagged as:beef |
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