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Archive for March 2017

Butchery is so much more than cutting meat

Sausage making is a big part of our weekly routine.  Trevor and I can hustle through the fresh cuts and get an animal trimmed out fairly quickly.  That’s when the work begins. Sausage isn’t just ground meat and seasonings. There are both chemical and physical reactions that must occur to properly break down the meat…

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A Warm Winter. Mud and Maple Sap.

There is one truth known to all farmers about a good, cold winter.  The ground will be hard and your pastures will be protected.  I’ve even heard of frozen ground referred to as “poor man’s concrete.” When the ground thaws, and it rains a lot (like we have had recently), you have mud.  And lots…

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