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NYC Meatshare Updates

From: Jeanne D.
Sent on: Wednesday, September 7, 2011 5:51 PM

Greetings Fellow Meatsharers:

I want to clear up the “confusion” that some of you may be having over the upcoming shares. Below, are the details on the B&Y Farms pork and lamb shares and the upcoming Spring Lake Farms Beef Share.

1. B&Y Farms Pork & Lamb

a. First off, B&Y Farms & I would like to apologize for any confusion over the meet-ups.

b. B&Y is now selling their products at the Stuy Town Market on Sundays from 9:30-4pm. While the market is in season, please order your pork & lamb directly through Judy. Details & prices are on their website,

c. They will have their first harvest available for sale on Sunday, September 18th. This is currently posted as a meet-up. However, if you actually want meat, you have to order your meat in advance and pick it up at the market. You can also go to the market to buy what is available that day. They will be at Stuy town through November 20th and will have pork & lamb from the 18th on out. So if you can’t come on the 18th, you can go any other Sunday.

2. B&Y Farms Bulk Pork Orders - For those of you who are interested in a bulk order:

a. If you are still interested in a bulk pork order, B&Y has one very large pig (300 pounds) that they are offering for bulk sale. This pig, like all their others at B&Y, was sivi-cultured, and fed only the finest organic ingredients for his whole life. I’ve visited B&Y twice since they’ve been raising these hogs and I’ve fed them the delicious apples they’ve been sweetening themselves on this year.

The hanging weight is 195 pounds. The yield or eatable wrapped weight that you will get back is about 140 to 175 pounds (70-90%). The pig will be available September 18th at 7am for pick up in front of my apartment building (205 E. 95th Street). The cost for the pig is $1525 ($1360 for meat plus $165 to cover butchering fees).

If you would like to share the pig with others, please use the meat share forum to do so. Please call or email Judy if you are interested or have more questions.

You will be getting approximately: 20-25 pounds of no nitrate smoked bacon, 20-25 pounds of Apple Butter Cinnamon Sausage, 25-35 pounds of fresh ham steaks, 18 pounds of Boston Butt Steaks/Roasts, 18 pounds of Shoulder Picnic Roasts, 22-30 pounds of 1” thick pork chops with rim of fat, 1-2 pounds of liver, About 1 pound each of heart, kidneys, tongue, 4 fresh ham shanks, and 4 fresh hocks

b. Nothing in farming is perfect – and farmers are always getting “surprised”. This year the hogs got so big so quickly, that they knew they would have to move up the harvest. The other big surprise was the exorbitant rise in cost of the organic feed. B&Y decided to finish the pigs early & increase their prices to ensure they can at least break even. This is part of participating in your food - things often don’t go as planned. I cancelled the original meet-up back in early July. The meet-up system just deleted it & did not specify “cancelled”.

3. Spring Lake Farms Steer/Cattle: Details will be posted around 9/15. This is the current plan:

i. The cost is going to be around $6/lb.

ii. Pick up sites are going to be UES, West Village, Bushwick, Astoria, and potentially Sayville.

iii. You will be able to buy is 25 or 50 lb increments.

iv. Thank you to Marija, Rob, Maggie & Brandon who are doing a lot of work to host meat pick up sites.

Yours in meat,

Jeanne Davis

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