We've had lots of feedback from the newspaper article that appeared this week. Several people asked what was included in a standard share and how it works. We keep an email list to let people know when the shares will be ready. The next ones will be ready in about 3 weeks. To reserve a share, you'll need to send in a $100 deposit. We'll contact you when it's ready to pick up.
The shares may vary just a little, but we try to split the steer as close to evenly as possible. Each share is about 50 to 55 lbs and consists of:
TBone/Porterhouse steaks - 4
Ribeye steaks - 3
Rump roast or sirloin tip roast - 1
Boneless stew - 1 pack about 1 lb.
Stirfry - 1 pack
Round Steak - 3 packs
Cube steak - 1 to 2 packs
Shoulder roast or chuck roasts - 2 or 1 of each
Flat Iron or Mock tender steak - 1
Sirloin steak - 1
Ground beef - 18 to 22 lbs. in 1 1/3 lb packs
Everything comes vacuum sealed and frozen. It will fill a medium size cooler. Thanks for the questions! If you'd like to be added to the list, email us at firstname.lastname@example.org
Wednesday, August 6, 2008
A few very early calls this morning told us that the The Post and Courier Food Section article was on your doorstep! We had a nice visit last week with the Food Editor, Teresa Taylor. So today, there's a great article on Cordray's on the front page of section D. Even Bo and Suzie made the paper! Check it out and let us hear from you.
Tuesday, August 5, 2008
We moved Dr. George to the blog! That way, we can have several guest writers and give you information on venison, taxidermy, and beef, all in one place! And as an added bonus, it's easy for you to get involved. Post a comment. Ask a question. We'll be here for the next 20 weeks, so let's talk!