We offer whole, half and quarter cows for sale. This ordering option allows you to choose your cuts, roast size and thickness of steaks. If you prefer porterhouse vs filet, or chuck roasts vs ground chuck, this style of order gets you the cuts you want for a discounted price and you don’t need to worry about running out of hamburger.
Check out our How to Purchase a Whole Cow & Pig on ordering this way. Current pricing is $4.15 per lbs, $4.35 per lbs and $4.50 per lbs on hang weight for a whole, half, or quarter cow, respectively.
If you are interested, please contact us as soon as possible, (301) 641-8999 or email Kevin at Kevin@greenacreslouisava.com.
We are excited to have Chef Christine Wansleben of Mise En Place joining us for one of our Chef at the Market chef demos, 10 to noon today at Manakin Market. She is making french toast with fresh berries, yummy. But dont forget to pick up some maple or sage sausage from Green Acres to go with any days breakfast.
Blonde Butcher~Baker Chef’s DemoJune 18 @ 9:00 am - 12:00 pm... As well as many other activities at the Manakin Market tomorrow. We hope to see you there, enjoy the festivities and don't forget to pick up your eggs, steaks, roasts, sausage and meat for the week.
Special thanks to RVAgriculture and Chef Stefan for the great food demo and featuring our pork. Check out the Demo at the Rassawek Spring Jubilee.
RVAgriculture is hosting a Chef’s Demo at the Rassawek Spring Jubilee on both June 4th and 5th from Noon to 2 pm. The demonstrations, presented by Green Acres Louisa VA and Lickinghole Creek Craft Brewery will be featuring Chef Stefan Boutchyard, who will be pairing Green Acres’ pork and LCCB’s craft beer together with delicious farm fresh produce from Manakin Market.
Check out the menu and come visit us up on the hill for a taste!
Come and celebrate the Jubilee's 6th Anniversary. There are new wineries, new entertainment, more kids activities and some incredible artisans & demonstrators. Activities for all ages and bring your friends to the wonderful atmosphere of Rassawek Vineyards.
ORDER BY JUNE 12! We offer whole and half pigs for sale. This ordering options allows you to choose your cuts, smoke and sausage style. If you prefer bone in pork chops vs St. Louis style ribs, or a hams vs sausage, this style of order gets you the cuts you want for a discounted price and you dont need to worry about running out of bacon. Check out our how to Purchase a Whole Cow & Pig on order whole pigs and cows. Current pricing is $3.35 per lbs and $3.45 per lbs on hang weight for a whole and half pig, respectively.
How cute are they? There are five more little piglets, born on Friday, May 13th. Who says Friday the thirteenth is unlucky.. well its not for these little ones. All is good with their sow, Ms Black and piglets are getting out an about. Special thanks to our sister for making a special trip to Bumpass to capture these little cuties on film!
Its that time of the year again. Come on out to the farmers market. Green Acres Louisa VA will have our full selection of pastured meat and eggs. Remember: Opening day Saturday May 7th!!! We hope to see you there. And for all customers, just say "I love your eggs" and receive your first dozen eggs for $2.00. Looking forward to see you!
If you want to check out other activities and vendors at the Manakin Market, just click on RVAgriculture.org.
Just Arrived: Grill Sausages including Brats, Chorizo, Sweet and Hot Italian. Clean off those grills and call us to order,
301-641-8999! Near Richmond and Charlottesville.
Curley! Look at him. He spends all day lying around and chewing his cud. He has a very efficient method by just lying right next to bale, grabbing a bit to eat and sleeping on top of his hay... FARM FACT: Don't be fooled -- this big guy (bulls and cows) can run up to 15 mph, if there is something to run at or away from! Happy Spring from Green Acres Louisa VA.
We call her Pepper. She was born on Valentine's Day, one of the coldest days of the year. Don't ask me why she wanted to come out on this day, except that she is quite a sweet heart. Farm Fact: Colostrum or First Milk is extremely important for calves on their first day. It has extra protein and antibodies to protect the calf. When its cold, the newborn calf has enough fur and drinks milk to keep warm.
Both registered American Berkshire's, Ms Black and Napolian Dynomite are our breeding stock.
Farm Fact: Ms. Black will have two litters a year. The gestation period is easy to remember 3 months, 3 weeks and 3 days...
Special thanks to Elysian Ridge Farms for providing us these two sweet pigs.
Cavalier Produce is our newest distributor, currently selling our free range eggs. Selling local produce and eggs to regional restaurants, we look forward to working with them!
People have been asking... What do your animals do in the the snow? I say that depends.... Our cattle and horses eat, eat and eat! And the pigs and chickens hunker down and hide. Well the pigs do until its feeding time.
The horses and cattle eat hay which makes internal heat, this keeps them warm from the inside with their well insulated double coats. The chickens have an extra layer of down and huddle together in their house. We also keep a heat lamp in their house, which keeps them laying. Lastly, the pigs generally stay in their hooch. Our Berkshires pigs are little furry for p, but even so I know they have a pretty thick layer off fat. They also huddle together for heat, but certainly will come running when its feeding time.
1. Not all Pork is Created Equal -This is true with all meat and fish, but especially with pork: There is a huge difference in taste between your typical grocery store pork and well-raised, well-fed heritage pork. It’s worth the extra couple bucks. Check out our products and call for your order, we have both Bone-In & Boneless Chops
2. Boneless is Not Better - Generally, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Yeah, you should keep that bone in there.
3. A LOT of salt. A LOT of pepper - As with all meat, you want to season it so much that you can see the salt and pepper on the surface when you’re standing a couple feet away. This will make your crust incredibly flavorful—the combination of salt, caramelized meat, and fat pushes your chop over the top.
4. Dont Go Straight to Frying Pan - Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center. (Well, if you follow the next few pieces of advice, that is…)
5. Let That Pan Rip, But Not For Long- For chops, we like to get our pan screaming hot…then take it down to medium. That first blast of heat helps get a good golden crust. But, if you keep it that high, the chop won’t cook evenly through the middle. Medium heat helps keep the outer edges of the meat tender while the center reaches the perfect temperature.
6. Use a Meat Thermometer - With all meat and poultry—but especially pork chops—use your thermometer to tell when the meat is done cooking. A recipe’s timing is usually a ballpark estimate. Cook your chop until it’s around 135 degrees, then transfer it to a cutting board—the residual heat will bring it to the USDA’s recommended 145 degrees. Pork is pretty easy to dry out, so making sure it’s not a degree over 145 is the best way to get juicy, tender meat.
7. Dont Trim the Fat - Most pork chops have a little layer of fat around the perimeter—take advantage of it! Instead of cutting it off before or after the chop is cooked, stand the chop on its side in the pan with your tongs and get that fat rendered, brown, and crispy. Trust us, you won’t regret it.
8. Let It Rest! - After you get your pork on the cutting board, don’t touch it for 10 minutes. If you cut into it right away, all its juices will run onto the board instead of getting redistributed into the meat. Don’t let all that delicious liquid run away!