Farm Journal
Notes from our Pennsylvania farm: how our cattle and sheep are raised, how to cook what we sell, and how to buy farm-direct beef and lamb.
What Makes Scottish Highland Beef Different?
Scottish Highland cattle are hardy, slow-maturing and built for rough pasture. Here is what that means for the beef on your plate and why we raise them in Pennsylvania.
How to Cook Pasture-Raised Lamb: Chops, Rack, Leg and Shank
A practical cook's guide to pasture-raised lamb: how to cook chops, rack of lamb, leg, shoulder and shanks, with temperatures and timing from our Pennsylvania farm.
Buying Local Beef Near Pittsburgh: Cuts, Boxes or a Freezer Share?
Three ways to buy farm-direct beef near Pittsburgh: individual cuts, curated boxes or a quarter, half or whole beef share. How to choose what fits your household.
Looking for more? See our beef and lamb guides or shop the farm.
What you will find here
The Farm Journal collects practical writing from our family farm in Pennsylvania's Allegheny Highlands. We write about the animals we raise, including Scottish Highland and Black Angus cattle and Polypay sheep, and about the rotational grazing that keeps our pastures healthy. We also share cooking advice for beef and lamb, explain how to choose between individual cuts, specialty boxes and freezer beef, and answer the questions customers ask us most often.
New to the farm? Start with our story, browse the cut-by-cut guides, or see where we serve in Pittsburgh and across Pennsylvania. When you are ready to order, the farm shop has every cut, and you can call us at (412) 559-2320 with any question.