We sold our herd in 2014.
I am leaving this page up for reference only.
We no longer have any meat available.
Charlton Orchards Farm Natural
Remember the days of naturally great tasting beef? When
you knew the steak was guaranteed to come off the grill
fork tender and bursting with flavor? At
Charlton Orchards, we never forgot the secret to that
great taste. Nate Sr. and Patty, raised Hereford
Cattle for over 30 years on their big farm in Connecticut,
as part of the total farm diversity. We now continue
that tradition, with our Hereford and Simmental Cattle
Great tasting beef comes from great cattle. Our Farm Fresh
Pasture Raised Natural
Beef has none of the artificial
ingredients, tenderizers or added water you will find on
the labels of grocery store beef. Our Cattle are
pastured all summer and fed dried hay all winter.
We never use “steroids”, growth hormones, or try to
"enhance" our beef in any way. Our beef is
healthy, safe, aged for tenderness and tastes great
because we use sound, proven practices in raising and
caring for our animals. Our beef is minimally processed
and contains no additives, which means no artificial
flavors, colors or preservatives. There's no beef safer.
Our beef is the beef of great dinners and backyard
at Charlton Orchards Farm, we believe in providing safe
and nutritious beef, and believe that buying beef should
not be a scary experience. Because of that, we raise our
cattle with the care and consideration that only a true
farmer embraces. We support the judicious use of
vaccines and antibiotics, only, to maintain good animal
Farm Pasture Raised Beef
Grass-fed beef has more
beta-carotene, vitamin E and omega-3 fatty acids than
beef produced using conventional cattle-feeding
strategies, according to a research review conducted by
University of California Cooperative Extension and
California State University, Chico. Many of us
think of "corn-fed" beef as nutritionally superior, but
it is not. A corn-fed cow does develop
well-marbled flesh, but this is simply saturated fat
that cannot be trimmed off. Grass-fed meat, on the other
hand, is lower both in overall fat and in
artery-clogging saturated fat. A sirloin steak from a
grain-fed feedlot steer has more than double the total
fat of a similar cut from a grass-fed steer.
The cattle's diet also
significantly alters the fatty acid composition of their
meat. Cattle fed primarily grass have 60 percent more
omega-3 fatty acids and a more favorable omega-6 to
omega-3 ratio. Omega-3 fatty acids reduce inflammation
and help prevent heart disease and arthritis. Omega-6
promotes the reduction of inflammation, blood clotting
and tumor growth. Because the two substances work
together to promote good health, it is important to
maintain a proper balance of omega-3 and omega-6 fatty
acids. The essential fatty acids are also highly
concentrated in the brain and appear to be particularly
important for cognitive and behavioral function.
Why buy our
It is the commercial meat
industry's practice of keeping cattle in feedlots and
feeding them extensive grain, high in animal protein,
which is responsible for the heightened prevalence of
dangerous E. coli. When cattle are extensively grain
fed, their intestinal tracts become far more acidic,
which favors the growth of pathogenic E. coli bacteria,
which in turn can cause illness in people who eat
undercooked hamburger. Our beef cattle are
only fed small amount of pasture grain, free from any
animal proteins and only to insure they receive all of
their required vitamins and minerals, for full
Local beef also has many
environmental advantages. In addition to consuming
less energy, local grass-fed beef has another
environmental advantage - it is far less polluting. The
cattle's waste drops onto the land, becoming nutrients
for the next cycle of pasture grass. In feedlots and
other forms of factory farming, the animals' waste
builds up in enormous quantities, and if not handled
properly, it can become a source of water and air
From a humanitarian perspective,
there is yet another advantage to pastured cattle. Our
cattle are not forced to live in confinement. The
cruelties of modern factory farming can be so severe
that you do not have to be a vegetarian or an animal
rights activist to find the conditions to be
intolerable, and a violation of the human-animal bond.
Pastured livestock are not forced to endure the miseries
of factory farming. They are not cooped up in areas
barely larger than their own bodies, or packed together
like sardines for months on end, standing knee deep in
their own manure.
The summer time grilling season is the most wonderful
time of the year for steak lovers. Traditional cuts like
T-bones, Rib eyes, New York Strips, and other
mouthwatering steaks, are favorites for good reason: all
offer rich beef flavor, are satisfying bite after bite
and the aroma of meat on the grill. Beef is also a
nutrient-dense nutritional powerhouse, packing high
levels of protein, iron, zinc, and other essentials into
Did you know that beef is divided into sections called
primal cuts? From these large areas, the meat
cutter makes smaller portions suitable for individual or
family-sized packaging. Different cuts of beef
require unique cooking methods. A chuck, for example,
makes an excellent roast but is not as pleasing when
A Guide To Beef Cuts with Steak
and Roast Names
Meat is muscle,
and the chuck happens to be a heavily exercised area.
Luckily, this area contains a great deal of connective
tissue, including collagen. Collagen melts during
cooking, making the meat intensely flavorful. Cuts
from this area benefit from slow, wet cooking methods
like stewing, braising or pot-roasting.
- an inexpensive cut which lies next to the
ribs; more tender than most chuck; makes an
excellent roast. Alternatively, the roast can be cut
into a rib eye steak, with meat above and below the
bone excellent for stir-fry dishes
- a good choice for kabobs if well marinated
flavorful ribs can be cooked any number of ways. Most
recipes call for ribs to be roasted, sautéed,
pan-fried, broiled, or grilled.
- known as a standing rib roast (bone left
in), or without the bone for convenient slicing.
Excellent when dry roasted. A seven-bone prime rib
roast can be quite a hefty addition to the dinner
table. It is great for a crowd, but for a small
family a bone roast will do. Many butchers will cut
a roast to order for you
- also cut from the rib section, these tender
steaks can be purchased bone-in or as boneless rib
3. Short Loin
area boasts extremely tender cuts and can be prepared
without the aid of moist heat or long cooking times.
Cuts from the short loin may be sautéed, pan fried,
broiled, pan broiled or grilled.
- a very popular steak cut from the rear end
of the short loin; the name originated from the days
when it was served in public alehouses that also
served a dark beer called porter. The porterhouse
consists of both tenderloin and strip steak. The
tenderloin is often served separately as filet
T-bone steak - cut from the middle section of
the short loin; similar to the porterhouse steak;
has a smaller piece of the tenderloin; usually
grilled or pan-fried
- often considered the most tender cut of
beef; responds well to sauces, meaning the
meat does not overpower the flavor of the sauce.
It can be cut as the whole strip, or into individual
steaks for filet mignon
backbone's connected to the hipbone" - not a song, but
a sirloin. These tender cuts respond well to sautéing,
pan-frying, broiling, pan-broiling or grilling.
- these steaks are available in a variety of
boneless and bone-in steaks
Sirloin Tip Roast
- excellent when dry roasted or marinated
consists of lean meat well suited to long, moist
- this is the tenderest part of the round; it
can be prepared as pot roast or cut into thick
steaks for braised dishes
- a very popular cut for pot roast, but can
also be roasted at low temperatures
6 &7. Shank/Brisket
Traditionally used for corned beef, brisket
is best prepared with moist heat. Suitable preparation
methods include stewing, braising and pot-roasting.
- excellent stew meat
Brisket First Cut
- a leaner cut of the brisket, for those who
want the flavor but not the fat of a brisket pot
Brisket Front Cut
- fork tender and succulent, a pot roast made
with this cut is truly mouthwatering
section is best used for stew meat, where its rich,
beefy flavor can be appreciated.
is lean, muscular and very flavorful. Flank is
primarily used for flank steaks and rolled flank
steaks. It can also be used for kabobs.
- this steak has a great flavor, and should
be sliced thin against the grain for maximum chew
ability. Use to make the classic London broil.
Purchase Pricing for our Beef 2014
Depending on condition
between $ per pound
Live steer weight 900 to 1200 pounds
*Meat processing is not
included in live animal purchase
All pricing for meat includes
processing and packaging
|Whole Meat Carcass
Spring 2014 quarters front and rear available
Quarters and Halves are available various times
throughout the year, as the steers mature.
All per pound pricing for bulk meat is based and
charged upon hanging weight.
Hanging meat weighs approximetly 275 to 360
pounds per full half
Various Cuts Priced by the pound
For more information and an explanation of
why our beef costs more than some grocery beef please see
our comparison of our Charlton Orchards Pasture Raised Beef
and the typical grocery store beef.
We are a family owned and operated small
farm, with 3 generations living on our farm
Large corporate farms are paid by large meat
corporations to oversee large confined
Our cows are hand raised, with the
nutritional needs and the health of our herd
being our main concern.
Large corporate farms use farming methods
based on a profit margins that quickly
Months from birth
to market age
The market age of our cattle range from 18
to 24 months. It takes longer because the
cattle are not force-fed.
The average market age of the cattle on a
large corporation farm is 13 months.
We rotate our cattle thru our pastures, to
maintain grass quality. High quality hay is
fed in the wintertime, and enough pasture
grain to supplement needed nutrition.
Corporate farms use confined feedlots that
mechanically feed hundreds and in some cases
thousands of cattle.
Fresh grass is fed in the spring, summer and
fall, with second cutting hay, high in
nutrient value, fed in the winter months
with pasture quality grain.
Many corporate farms use large quantities of
grain and corn, with steroids, growth
hormones and antibiotics used to bring the
cattle to market size rapidly at minimal
Fertilizers and Insecticides
Our pastures and hay are fertilized with
both manure and commercial fertilizer.
We do not use insecticides in our
Corn uses more chemical herbicide
and artificial fertilizer than any other
Very expensive since our cattle are
individually processed by an experienced
local butcher. A USDA inspector
oversees the facility we use and the faculty
uses the most modern humane procedures to
process the animal.
Large facilities use economies of scale with
as many as 400 cattle being processed per
hour with predominantly unskilled labor.
Dry Aging for 2 week with the loss of about
15% of our beef.
No Aging and no loss of beef in the aging
Our steaks and roasts are flash frozen and
vacuum-sealed for convenience and safety.
Vacuum-sealed is the most expensive
The meat is frozen, shipped in sides or
whole, thawed, cut and packaged by the
grocery store . . . finally it is placed out
as fresh meat.
44 Old Worcester Road
Charlton, MA 01507
Phone (508) 248-7820