If you are someone who has chosen to eat only quality meats that have not been medicated, force fed, confined, or treated with steroids, you may wish to consider our farm as your meat source for fresh or frozen turkey.
Jeff and Jen Ferguson rear their beef cattle naturally raised without using hormones or antibiotics. They graze on grass and are fed hay and a small amount of grain grown on the farm. Cuts of beef are available now, but if you would like a half or quarteryou can book you order.
We take orders for our frozen Thanksgiving Turkeys starting in December for the comming year. They sell for $3.00 per lb. and are available at the end of September. We still have a couple available.
We sell Goat meat in the Fall from farm gate and in the summer from the farm and at the Tweed farmers market. We sell by the animal at 6 months ( 30 - 45 lb. ) or by the cut at $5.00 to 12.00 per lb.
Katahdins are a medium sized, lean, breed of meat sheep. They were first developed in Maine, USA and named after Mount Katahdin. They were originally designed by combining the genetics of the St. Croix hair sheep, the Wiltshire horned sheep, the Suffolk to add size, and various other breeds Our Katahdin sheep are Canadian registered, and before registration, have to meet exacting breed standards regarding conformation, lack of horns, and coat quality. They are very fertile, lamb easily, and make excellent mothers. They usually have twins or triplets. We usually manage to average close to a 200 percent lamb crop per ewe. Katahdins shed their wool in the spring, and so require no shearing or tail-docking. They do however, produce enough wool for the winter to keep them warm in our cold, snowy, Canadian climate. As they do not have to put so much of their energy into wool production, they are more efficient at converting food into the excellent, lean, meat that they are famous for.
