Never say never from Cordray Farms!

Guess what! We are going to be open in the off season - but just for one day! We had so many folks scheduled to pick up Cordray Farms Beef Shares that we worked extra hard this week to be ready to open tomorrow from 9 am to 5 pm. Michael even made some of that delicious applewood smoked bacon!

We have Cordray Farms Beef:
Burger
Burger patties
Steaks and roasts
Smoked beef peppers and cheese


Pork:
Spareribs
****Applewood Smoked Bacon slabs***

Free Range eggs from a neighboring farm

If you can't make it in to see us tomorrow, you can get individual Cordray Farms every day at Stono Market on Johns Island.
Stop by and see us tomorrow!
Claudia

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www.cordrays.com
Cordray Farms
Cordray's Venison Processing
6708 County Line Rd.
Ravenel, SC 29470
843.766.7922

Adam Creech had an alligator head mount done by Cordray's Taxidermy.

Jordan Patrick's big bull alligator made an awesome rug!

Click on the title link above to see Jordan's alligator on the day he brought it in!

Old One Eye! Tyler Gilbert wanted this mount just like the deer when he took it!

Tim's treestand was still waiting!

Click on the title above to see the original photo of Tim Kulp with his big buck!

Tim Kulp picked up his mount from Cordray's Taxidermy!

Dear Cordray Farms Friends,
I've just started cutting the first of the 2010 beef crop. They've been dry aging now for 26 days and are right at that perfection point for tenderness and flavor. I'm pleased to see that these carcasses look so good! They have the size and the amount of fat covering and marbling that I've been breeding for since we started marketing our own beef 10 years ago. It gives me confidence that we are on the right track with our animals' genetics and the different kinds of grass we raise. It is really rewarding to see the whole process from the farm to the table! We're cutting Beef Shares first and then will move on to the sides next week. If you've sent in your deposit, expect a call from Claudia within the week about picking up Shares. I'll be calling those of you who have reserved Sides for cutting orders early next week. I'd love to have some feedback from you as you cook up this beef. I'm hoping you'll be as please with it as I am!

Thanks,

Michael C.

If you've not reserved your Cordray Farms Beef yet, be sure to send your deposit in soon. I expect to have enough beef this summer to have sides and shares on into the beginning of deer season in August.

We're also packaging raw beef trimmings ground for pet food. This is all natural,completely uncooked with no fillers or additives. Our dogs love it!

We don't have regular hours this time of year, so call before you head out here!

Cordray Farms 843.766.7922

Cordray's Taxidermy is getting a few of the gators finished. We'll be calling you to get yours over the next few months!

Baby goslings in the farm pond

Cordray Farms Beef Shares and Sides

Just a quick note to let you know I've updated the website with pictures and better, hopefully, descriptions of what you get in a Cordray Farms Beef Side or Share. Thank you all for responding so quickly with your reservations for the first batch. I'll be contacting those of you who've reserved yours in the next 2 weeks to schedule pickups.
We're taking reservations now for June's harvest. So click over to the updated site and send in your reservation for your Side or Beef Share today!
Claudia

--
www.cordrays.com
Cordray Farms
Cordray's Venison Processing
6708 County Line Rd.
Ravenel, SC 29470
843.766.7922

Cordray's Taxidermy does more than just deer and hogs and alligators and ...

Cordray's Taxidermy
Click on the link to visit Cordray's Taxidermy to see the complete photo album.

Ellen cooks Parmesan Meatloaf

Parmesan Meatloaf

(from Kraftfoods.com)

Ingredients

1 lb +/- Cordray's ground beef

1/2 cup spaghetti sauce, divided (Ragu is our favorite)

1/2 cup dry bread crumbs

1/4 cup plus 2 Tbsp grated Parmesan cheese, divided

1/4 cup finely chopped onion 

1 egg lightly beaten

1/2 tsp Italian seasoning

Directions

1.  Preheat oven to 375 degrees. 

2.  Mix meat, 1/4 spaghetti sauce, bread crumbs, 1/4 cup of the cheese, onion, egg and seasoning.

3.  Shape into loaf in 12x8 inch baking dish.  Top with remaining 1/4 cup spaghetti sauce and remaining 2 Tbsp cheese.

4.  Bake 40 to 45 minutes or until cooked through (160 deg.)

I'm sure everyone has a meatloaf recipe, but this one is the best I've tasted!  I've tried cooking meatloaf a couple times since I got married, but never found a recipe I wanted second helpings of.  This one has become a staple at my house because it is a deliciously easy and satisfying meal!  The parmesean cheese gives it a nice flavor without being overwhelming and it is moist without being soggy.  Everyone in my family loves this for dinner, especially the boys.  I can even get my finicky-with-meat 1 year old to eat his fair share!  We occasionally add a few extra spices or a little more cheese, just for a little variety.  So go ahead and give it a try- this meatloaf recipe is perfect for that package of Cordray's ground beef sitting in your freezer!

Happy Cooking!
Ellen

Yeah, I believe he'd be a nuisance in my yard!

Kenneth got a jump on alligator season with a 12 foot nuisance gator today! This one is going to be a full body mount!

Daniel Postell gave this one his preliminary bath.