White Flower Farm Natural Meat

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Our Natural Meat

Here at the nursery, we are fortunate to own roughly 100 acres of pastureland that has been under our management for almost 60 years. As the farmhouse we live in was built in 1756, this means the surrounding land has been productive for over two centuries, and it's our privilege to maintain that tradition. This is classic New England farmland with rolling hills and bony soil that we've alternately worked and fallowed for decades, creating rich stands of mixed grasses and clover. In years past, when sharp summer droughts were common, we installed irrigation, which now allows us to keep the grass growing even in the dog days.

This land now provides a home for a mixed population of Angus cattle and Southdown sheep. When harvested, these animals produce meat that is firm in texture, lightly marbled, and intensely flavorsome. The meat is hung up to cure for about two weeks in a dry cooler before cutting. Individual cuts are vacuum packed, flash frozen, and stored in our own freezer until shipped. To enhance your enjoyment, recipes from Cook’s Illustrated magazine are available on our Web site in pdf format.

By dealing directly with our customers, we are able to sell a premium product at a reasonable price. If our business grows, we hope to bring neighboring farmers into the enterprise, thus enabling them to remain on their land and retain the character of this lovely countryside.

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