*Best Value* Save $$$ Call Today to place your order 765-324-2161

-1/4 local traditionally raised beef or approximately 150-200 lbs. at $3.35** per pound hanging weight
-1/2 local traditionally raised beef or approximately 300-400 lbs. at $3.35** per pound hanging weight

**$3.35($2.60+$.75 processing)
Estimated Total Package: ¼ beef $502-$600, ½ beef $1004-$1200
Or
-1/4 100% grass-fed beef or approximately 150-200 lbs. at $4.25** per pound hanging weight
-1/2 100% grass-fed beef or approximately 300-400 lbs. at $4.25** per pound hanging weight

**$4.25 ($3.50+$.75 processing)
Estimated Total Package: ¼ beef $638-850, ½ beef $1,275-$1,700

Now that we have you interested, lets look at what you get for a typical 1/2 beef. Any cut that you will not use can be ground into ground beef.

The approximate cuts for 1/2 beef are as follows:
*4-Arm Roasts (2 lbs.)
*2- Brisket (2 lbs.)
*10- Chuck Roast (2.5 lbs.)
*12- Rib eyes or Rib steaks (3/4” thick)
*8-Round Steaks (2 lbs.)
*2- Rump Roast (2 lbs.)
*4-Short Ribs (1.5 lbs.)
*8- Sirloin Steaks (3/4” thick)
*4- Sirloin Tip Roast (2 lbs.)
*2- Swiss steak (2 lbs.)
*4- Stew Meat (1 lbs.)
*14- T-Bone Steaks (3/4” thick)
*80- Ground Beef (1 lb.)

Save More $$$$$$$$$ Buy in bulk. Call 765 324-2161

Other new products:

Ground Turkey

Turkey Wings

Festival Drumsticks

Take a look at our website for these additions!  www.shop.thisoldfarminc.com

1.  It gives the customer the most variety and choice.

2.  The best way to ensure that you are eating natural, minimally processed foods is to have them in the freezer.

3.  It makes dinner time convenient (Ok, you do have to remember to thaw some things.)

4.  You are supporting our local economy.

5.  You get to have a name behind your meals.  You know who both raised and processed your food.

6.  You get to know how your food was raised and processed.

7.  It saves you money!

This week we will process our first retail pork under federal inspection.  We are running a special on halve or whole hogs purchased on Monday or Tuesday.

SAVE MORE MONEY; SAVE MORE MONEY; SAVE MORE MONEY; SAVE MORE MONEY

We have two choices available.  We have our pasture raised hogs that were raised outside with plenty of greens in there diet.  These hogs were raised by Derrick Cameron.  We also have plenty of Amish raised traditional pork available.  This pork was raised inside on deep bedding by a small family farmer named Joe King.

The Traditional pork is just $2.37/lb hanging weight for a whole hog (approximately 170 lbs).  That is an extra 10% off of the normal price.  A half can be purchased for $2.43/lb hanging weight.  This breaks down to just $1.68 for the meat and roughly $.75/lb for the processing depending on what items you choose.  You can’t beat that price!

Pastured pork is also at a great price this week.  It is just $2.52/lb for a whole or $2.66/lb for a half.  That is a savings of 17% from your typical savings when purchasing in bulk.

Now is the time to get a half or whole hog for your freezer.  Just mention this newsletter on Monday or Tuesday and we will get your order set up for pick up this week.

You can expect the following from a half hog (other options are available):

12 pork chops, spare ribs, 3 shoulder roasts great for barbecue, 9 packs of our house bacon cured without added nitrites or nitrates, 18 lbs of ham, ham hock, and 10 lbs of your choice of sausage.

Save up to 17% off the lowest price you can get by purchasing in bulk now!  Call (765) 324-2161

This Old Farm, Inc is looking for an honest, dependable, and hard working Butcher.  This Old Farm Meats and Processing is located outside of Colfax, IN between Indianapolis and Lafayette.  The processing facility is a small federally inspected plant processing both certified organic meats as well as traditionally raised meats.  Product is sold through a retail and wholesale market. Our mission is as follows:

Our mission is to bring healthful, local food to Indiana by sustaining, nurturing, and prospering the family farm through cooperative distribution of local, environmentally conscience foods at a cost that both supports the farmer while representing the true cost and value for the customer.

Skill consideration will be based upon both skill level and attitude.  The desire to be part of the team and learn often outweighs the need for immediate proficiency.

Here is what we are looking for (requirements):

• Hard working-Butchering is hard physical work.  The right individual will enjoy working with his hands and have the strength for a hard days work.
• Good communication skills.
• Is like-minded – In other words, we are looking for someone who enjoys the small farm model and is committed to the ecological and financial sustainability of the family farm.  Our job is to support the farm; therefore, you must care about the farm.
• Livestock experience a plus.
• Enjoys eating.  We need you to think like a chef or at least what to please the chefs of the world.
• Leadership skills and can run a small crew of 3 or 4
• Miscellaneous help-in a small company it is important to have help with all aspects of the business.  At times other activities will be necessary.

For more information or for an interview please contact Jessica at jessica@thisoldfarminc.com.

Our mission is to bring healthful, local food to Indiana by sustaining, nurturing, and prospering the family farm through cooperative distribution of local, environmentally conscience foods at a cost that both supports the farmer while representing the true cost and value for the customer.

 Here is what we are looking for (requirements):

•  People friendly.
• Good communication skills.
• Is like-minded – In other words, we are looking for someone who enjoys the small farm model and is committed to the ecological and financial sustainability of the family farm.  Our job is to support the farm; therefore, you must care about the farm.
• Enjoys eating and talking about food.  We need you to think like a chef or at least what to please the chefs of the world.
• Miscellaneous help-in a small company it is important to have help with all aspects of the business.  At times other activities will be necessary.

20% Off    20% Off  20% Off    20% Off  20% Off    20% Off  20% Off    20% Off 

Purchase 25 lbs of ground bulk sausage from pasture raised hogs fed certified organic grains this week and receive 20 % off.  That makes it just $4.80/lb.  You can choose from one of our many seasoning options………….

• Plain ground pork, ok it is officially not seasoned but you can use it in so many ways (think chili, spaghetti, pork burgers, meat loaf, etc…..)  This we can even go lower on.  Just $4.32/lb
• The Edge No MSG-a mild salty sausage without the strong flavor of sage
• Maple No MSG-a very mild seasoning that lets the pork shine through with a taste of maple aroma without a strong taste of sugar
• Witts No MSG-the butchers choice sausage, a strong traditional peppery sausage taste with paprika
• Mild Italian No MSG-the classic Italian taste; a wonderful tasting seasoning, a little sweet with a strong flavor of fennel
• Hot Italian No MSG-like the traditional Italian yet with a spicy, paprika, cayenne pepper kick
• Leggs PSS No MSG-a spicy American sausage with salt, pepper, red pepper and sage with a dab of sugar
• Salt, Pepper, Sage-mixed right here in house, this is an excellent sugar free option
  

30% Off    30% Off  30% Off    30% Off  30% Off    30% Off  30% Off    30% Off  30% Off    30% Off

Just in time for the grill season, our simple yet terrific bratwursts and Italian sausages are just $5.60/lb if 5 lbs or more are purchased.

• The Edge Bratwurst-a mild salt, pepper and garlic bratwurst that is excellent on the grill.  They are stuffed in a natural casing with no added fillers or moisture binders.  This means you can have a great experience without that gut bomb feeling you get when eating traditional sausages.  Treat them gently by cooking lightly and you will greatly enjoy.

• Mild Italian-same as above but seasoned with a classic Italian sausage with a strong flavor of fennel and linked at 5 inches long.

• Hot Italian-same as above but featuring a bit of heat from a natural red pepper

To many options to choose from???  We can put together a sampler pack consisting of a 25 lb mixture of all of our sausages including our summer sausage and bratwurst for just $5/lb.  Now that is a great deal when you are talking about a sustainably raised pork outside on pasture with only certified organic grains being fed.  Order now at (765) 324-2161

Original Article

A  young farm family near Darlington, Indiana is leading the way in creating a new model for small, sustainable farms that sell healthy, fresh foods and locally processed meat and poultry to Indiana consumers and also return a livable wage to the farm family.

Erick and Jessica Smith, owners and operators of an 88-acre farm named This Old Farm, Inc. specialize in meat and poultry raised on grass the way these animals used to be. The farm also offers a CSA vegetable and fruit share, as well as goat and cow shares. Erick and Jessica Smith, parents of five young children, have won an impressive string of awards.

USDA Value Added Producer Grant – funding for planning and a feasibility study on how best to implement their ideas.

Purdue University’s Center for Entrepreneurship – Environmental I2P award for best new and marketable idea and business plan.

USDA Small Business and Innovation Grant – funding for a pilot on-farm poultry processing plant utilizing alternative energy resources, which will be completed in August.

The idea behind This Old Farm is to provide good clean, food products directly to individuals from their farm, at the farmers market in West Lafayette, through deliveries and through their website (www.thisoldfarminc.com). They are creating a facility suitable for use by local farmers to process farm animals and vegetables that would then be sold to individuals, restaurants and caterers.

Erick Smith explained that before meats and vegetables reach people’s tables, they have to be processed. With the current large-scale farming system just four major processors handle 80% of the beef in the country, he said. “Small farms run into a barrier” Smith said, when they try to get their products to the consumer. “They have to go to a licensed facility. This is a huge gap in the food system.” The Smiths are working to build a licensed multi-use facility that can process meat and vegetables from their own and other small farms. The facility will be located on the Smith’s organic farm, which is in Montgomery County. The Smiths want their idea to serve as a catalyst to bring similar facilities to other areas across Indiana and the country. “It’s all about local,” Erick Smith said.

For further information and ordering, or to speak directly with the farm family, contact Jessica Smith, (765) 436-2186, jessica@thisoldfarminc.com.

And Now…………….

New Article

Colfax, IN was once known for a famous small town restaurant called Miller’s.  The town of now, 691 people would draw lines of folks on Friday and Saturday for the best fried catfish around.  Now the small town of Colfax is known for a unique business that rebound after a tragic fire happened just one year after opening its expanded doors.

This Old Farm Meats and Processing opened in November of 2009 to respond to a growing demand for backyard growers and family farmers to have access to processing options.  The Smith’s had run an 88 acre family farm growing 100% grass fed lamb, pastured pork, and poultry for 10 years.  They saw a need for their own operation and the operations of other family farms to be able to process poultry and pork without the use of preservatives, MSG, and salt nitrates and nitrites.  After years of research and planning, the purchase of an existing processing facility, while built in 1978, brought great possibility to the farming community.

On December 27, 2010 a quick spreading fire burned the 1978 facility to the ground.  This story is not unfamiliar in the processing industry.  Each year 3-5 % of these community processing centers shut down after fire or other tragedy resulting in many farmers having to travel 400 miles to the nearest processor.  Due to the support of the community and customers This Old Farm, Inc was able to triumph over tragedy and reopened their doors in June of 2011.  Erick and Jessica Smith now run a very unique food hub that services homesteaders and family farms as well as wholesale and retail customers looking for a sustainably grown meat product.

This Old Farm Meats and Processing is one of the few Certified Organic, Multi Species (beef, pork, lamb, goat, and poultry) now Federally Inspected Meat Processing Facilities in the Country.  It all started with a passion for the land and a desire to have options for backyard poultry growers.  They now help producers each and every day have an option for not only where to process their meat but how to make money raising livestock.

The small town of Colfax, IN once drew crowds from all over for fried food, now it draws crowds for those looking for nutrient dense, responsibly farmed food products.  What better reason to draw a crowd than supporting one’s health.  Change is good.

Please visit www.thisoldfarminc.com for more information.

Written by Jessica Smith