Frequently Asked Questions (FAQ)
Q: When will you start taking orders for 2012?
A: We currently are taking orders for beef. All of the lamb we expect for 2012 has been reserved. If additional lamb becomes available, we will add it to our online store or post it on Facebook. We also are maintaining a waiting list for rabbit. This means you will be added to our list and be notified whenever the rabbit is ready (any time during the year). Eggs will be available in the spring and summer. See all of the details on our online store or print out an order form. Both are linked on the right.
Q: Where are the farm shares and chicken packs?
A: After careful consideration, we have ceased our poultry operation. We will continue to raise grassfed and finished beef and lamb, as well as rabbit and eggs. We also are looking forward to developing some new products. Please contact us if you’re interested in raising your own chickens or being part of a group that shares responsibility.
Q: How much beef should I order?
A: We recommend that you take a careful assessment of the amount of beef your family consumes in a year. Remember that grassfed beef is generally available late summer through fall, but you will eat meat during the rest of the year as well, so plan to freeze plenty for the off-season. Please consult our beef ordering guide for further information.
Q: How does the beef price structure work?
A: Simply put, the more beef you purchase, the less it costs per pound. Our prices include butchering fees, transportation, sorting and packaging. It takes more work for both the butcher and us to create smaller packages, so those cost more. But no matter what size package you order, it’s a great savings over purchasing individual cuts. Here’s an example of the 2012 beef pricing structure for a 1000-pound animal.
Q: How do I get my meat?
A: In most cases, we work with you to coordinate your order for the butcher. We pick up your meat and deliver it to the farm for you to pick up. The exception is a half beef, in which you work directly with the butcher and pick it up there. You pick up rabbit here at the farm when your order is ready.
Q: Do you have meat right now?
A: Our quality meat is available on a rolling basis. Beef is typically ready from June through November and lamb is typically ready in the late summer. Rabbit is available throughout the year on a rolling basis. Our customers appreciate the quality, savings, reduced trips to the grocery and security of purchasing their meat from a farm they know.
Q: What is the last date to order?
A: That depends on our meat supply. We take orders throughout the year as long as meat is available.
Q: Do you plan to sell pork?
A: We are looking at ways to add pigs into the mix, as they will add elements to our diverse animal culture. Watch this page or our Facebook page for announcements about pork.
Q: Will you offer other products?
A: We plan to try other things on a limited basis. Watch this page or our Facebook page for announcements when other products become available.
Q: I try to limit my intake of red meat. How is grassfed meat different?
A: We urge you to take a closer look at the evidence regarding red meat. Please read this informative and well-cited article. http://www.westonaprice.org/food-features/its-the-beef Furthermore, none of the studies demonizing red meat considers the diet and husbandry practices of the animals in question. In fact, highly processed meats are typically lumped in with steaks, roasts, etc. No distinction is made between hormone augmented, antibiotic-fed, grain finished (immune-compromised) animals and pasture-raised, 100% grass-fed, chemical free animals. See this summary for benefits of grass-fed meat: http://www.eatwild.com/basics.html.
Q: How will I be notified of pick up dates?
A: We will contact you as soon as your meat goes to the butcher to get your preferences for meat cuts. After that, you will generally have 3 weeks until beef is ready and about 1 week until lamb is ready. We will let you know the pick-up date at least a week in advance. IMPORTANT: We do not have storage space to hold large quantities of meat. Therefore, you need to be sure you come to the scheduled pick-up or make arrangements for someone to come in your place.
Q: Do you deliver?
A: No. Our focus is producing the highest quality meat naturally, so we do not have extensive means for storage or transportation. We also urge our patrons to visit the farm during the season to see how their food is being produced. NOTE: Maple Valley Farm is just 12-15 minutes from downtown Bloomington and the IU campus, about 5 minutes from Ellettsville, about 20 minutes from Spencer and about 30 minutes from Martinsville. See here for directions.
Q: May we visit your farm?
A: We encourage you to know your farmer. As such, you are welcome to walk around and see our farm and enjoy the sunshine. Please call us at least a half hour before your visit to be sure we are here. We also will announce public tour dates.
Q: Do you arrange payment plans?
A: We are willing to arrange payment plans, in which you pay toward your total each month (or other interval). However, it is your responsibility to manage the plan. We will not track you down to get your payment. Therefore, if you miss payments without communication, your order might be cancelled.
Q: May I split beef with someone else?
A: Yes. However, if you order a large amount of beef, you are responsible for splitting the order. If you want us to divide the order, you need to order the appropriate smaller amount. This covers the time, effort, and materials it takes to split orders.
Q: When can I pick up eggs?
A: We have eggs available spring through fall. You may come by the farm any time to purchase eggs. Please call ahead to be sure we are here and that we have eggs available that day.
Q: Is there an additional processing fee for beef or lamb, and if so, how much is it?
A: Standard processing is included in the price of the beef and lamb. The butcher charges extra fees for special cuts or services, such as making ground beef patties. We will let you know if you’re likely to incur additional fees.
Q: What is a beef pack?
A: A beef pack is approximately 25-30 lbs of assorted, packaged, cuts (includes some steaks, some roast, some ground and some other cuts.) It's 1/16th of one beef. Please see the beef ordering and cuts guide for more information on the variety of cuts available for each beef amount.
Q: How much lamb is in a whole or half lamb?
A: That depends on the size of the lamb. Based on a 100-pound lamb, a whole lamb will be about 40 pounds of meat and a half lamb will be about 20 pounds of meat. You may choose the cuts.
Q: How is everything packaged?
A: Beef and lamb are frozen and packaged by the butcher. Meat is generally vacuum-sealed. You may request freezer paper for an additional fee. Rabbit is fully dressed and packaged in a freezer bag.
Q: How do I cook these things?
A: A lot of help is available for creative ways to cook your meat! We are happy to provide techniques and recipes. Our Facebook Fan page is also a good resource for sharing ideas with other patrons.