Below is our latest ad for Bartlett Farm products. Make sure you check out the video of our farm!
Dear friends of Bartlett Farm,
We hope you are enjoying spring as much as we are! The farm has seen quite a population growth, having already hosted the birth of 13 baby pigs, five goat kids, a milk cow heifer calf, and the brooding of 100 layer chicks. More of everything is on the way…
In this email we are reminding everyone that the best time to order meat is in the spring. Many people buy their meat in bulk at this time to save money and to stock up enough food to feed their family for an entire year.
If you order with a deposit before May 1st, 2011, we can ensure that prices stay at the current rate when picking up the meat this fall. The reason we can do this is because we would purchase more feed and supplies early in the year before costs increase.
Call us for more detail at 701-263-4574 or simply send in your order using the form at: http://bartlettfarm.us/documents/BFOrderFormPDF.pdf
Thank you for your business!
The Bartlett Family (Jim, Lynn, Jonathan, Peter, Andrew & David)
|The 2011 farm video.|
IN CASE YOU ARE INTERESTED
1. There is a pdf copy of the spring “order meat now” 2011 reminder handout on our website at: http://bartlettfarm.us/spring2011reminder.pdf
2. If you are wondering what is different about our home grown pastured meats and the value of these farming processes, here is a quick review:
WHAT IS THE BEST METHOD OF RAISING MEAT ANIMALS?
To produce the highest quality, pure, healthy, and tasty food it is necessary to: (1) maintain the highest degree of animal sanitation, (2) ensure an adequate supply of green pasture, sunshine and fresh air, (3) use small natural animal group sizes, (3) minimize animal stress, (4) process the food in the cleanest, most efficient way, (5) avoid vaccinations, antibiotics and growth hormones, and (6) use organic hay and grains.
WHAT IS THE DIFFERENCE WITH HOMEGROWN PASTURED MEATS?
Meat, eggs, and dairy products from home grown pastured animals, compared to commercial products: (1) are more tender, juicier and taste better, (2) contain more “good” fats, and fewer “bad” fats, (3) are richer in antioxidants; (4) contain more vitamin E, beta-carotene, and vitamin C, and (5) do not contain hormones, antibiotics or other drugs.
WHAT ARE THE BENEFITS?
More nutritious and safer food, well cared for animals and environment biodiversity, pleasant family farm working conditions, and local economic development.
Gourmet restaurants buy pastured meats because these differences and benefits are proven!
As Shannon Hayes writes in her 2004 “Grassfed Gourmet Cookbook,” “Your decision to purchase grass-fed foods is an important one. The production of grass-fed meats and dairy products helps heal our environment, it ensures the welfare of the livestock…And grass-fed meats are healthier. But the benefits don’t stop there. Grass-fed meats and dairy products taste better than their conventionally raised counterparts. Grass-fed pork and lamb have a particularly rich and savory flavor. Grass-fed beef tends to be lean and juicy, with a rich, robust flavor. Pasture-raised chickens have a firm texture and the type of flavor that older generations remember from their youth. Once you’ve experienced these superior foods, you’ll never want to purchase conventionally raised meat or dairy products again.”
“Those who do what is right take good care of their animals.”