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Know where your food is from and how it's raised. We value your trust letting us produce the clean, healthy food you want.

New Products & Sales on June 23rd, 2015

NEW PRODUCT: Pork Patties with Bacon 1/4 lb. – $7.50/lb – 1# pkgs
NEW PRODUCT: 2 oz. Sausage patties – $6.50/lb – 12 per package

Spare Ribs – 50% off
Grass-fed, Corn Finished Ground Beef – 25% off
Drumsticks – 20% off
Ham Steaks – 20% off
Grass Fed Sirloin Steaks – 20% off

We will be open July 4th from 9:00-2:00.

In Search of Farm Manager! on June 23rd, 2015

This Old Farm is looking for a Farm Manager. This is a sustainable, organic farm with livestock and produce. Lodging is available if needed.

If you are interested in applying, you may email your resumes to Kris at kris@thisoldfarminc.com or stop by and fill out an application.

Awesome Review of our Master Butchering Class on 5/29/15….Thanks for the great review Brian and Lois Gribnea!!!! on June 15th, 2015

Hi Jessica,

Your facility is impressive, but your staff is even more so. From humane treatment of animals and an organic pest-cleansing bath entry to the slaughter room to high temperature water cleaning of both beast and work area, your sanitary standards are impeccable. Your staff knows these animals and even the pastures from which they came. We didn’t know that the USDA certification requires an inspector to be present at every slaughter and that each part of every beast is examined. From the time it is hooked until cuts are shrink-wrap sealed, the only thing touching the floor is employees’ shoes. Not even a single stray hair is allowed anywhere!

At first glance, the amount and color of fat and condition of the animal’s bones reveal much. For example, yellowed external fat shows the presence of betacarotene from grass and may indicate an older animal. Or a steer lacking outer fat is likely to be tough and is graded lower; at This Old Farm it becomes ground beef sold wholesale instead of steaks and roasts marketed to customers. Such a pastured animal probably needed longer to mature.

Master Butcher Kari Underly explained that butchering the split carcass begins with slashes between ribs 6 & 7; 10 or 11 & 12. Then working between major muscle groups, butchers (robed like a surgeon!) found the most beneficial incisions, coaxing flesh to yield its best primal and sub primal cuts. The tough outer membrane was removed, cuts trimmed, and scraps sorted for ground meat or trash. Employee safety is a high priority throughout; stainless steel mesh gloves protect the nondominant hand, butcher and boning knives are available as needed, and sharpening steels are used frequently because a dull knife is dangerous.

But the most telling point about your operation is your staff. We perceived a unanimous focus on the ideal of harmony between land and table. You radiate a profound respect for the animals we raise and eat, for the relationship between man and beast, and for care taking this world in which we live. Thank you for sharing your day and your work. It is a blessing to us.
Brian & Lois Gribnea

90% of Americans Could Be Fed by Food Grown or Raised Within 100 Miles of Their Homes on June 12th, 2015

New farmland-mapping research published on Monday shows that up to 90 percent of Americans could be fed entirely by food grown or raised within 100 miles of their homes.

The popularity of “farm to table” has skyrocketed in recent years as people opt to support local farmers and get fresher food from sources they know and trust. Photo credit: Habersham County Farm to School

Professor Elliott Campbell, with the University of California, Merced, School of Engineering, discusses the possibilities in a study, “The Large Potential of Local Croplands to Meet Food Demand in the United States.” The research results are the cover story of the newest edition of Frontiers in Ecology and the Environment, the flagship journal for the Ecological Society of America, which boasts a membership of 10,000 scientists.

“Elliott Campbell’s research is making an important contribution to the national conversation on local food systems,” influential author and University of California, Berkeley professor Michael Pollan said, “That conversation has been hobbled by too much wishful thinking and not enough hard data—exactly what Campbell is bringing to the table.”

‘Farm to table’

The popularity of “farm to table” has skyrocketed in the past few years as people become more interested in supporting local farmers and getting fresher food from sources they know and trust. Even large chain restaurants are making efforts to source supplies locally, knowing more customers care where their food comes from.

“Farmers markets are popping up in new places, food hubs are ensuring regional distribution, and the 2014 U.S. Farm Bill supports local production—for good reason, too,” Campbell said. “There are profound social and environmental benefits to eating locally.”

Local food potential has declined over time, which Campbell said was an expected finding, given limited land resources, growing populations and suburbanization.

The surprise, though, was how much potential still remains.

Most areas of the country could feed between 80 and 100 percent of their populations with food grown or raised within 50 miles. Campbell used data from a farmland-mapping project funded by the National Science Foundation and information about land productivity from the U.S. Department of Agriculture.



Lorena Anderson, Phys.org

JUNE SALES!!!!!! on June 12th, 2015

100% Grass-fed Sirloins – 20% off

Chicken Drumsticks – 20% off

Ham Steaks – 20% off

Local Ground Beef – 25% off

Spare Ribs – 50% off