Order Direct from the Farms Chefs Love
Cook’s Bison Ranch
This third-generation farm has raised bison (known for lean red meat) for 17 years and ships steaks, brats, and burgers. The $66.99 Steak Sampler comes with a pair each of ribeyes, New York strips, and sirloins, plus a free American Buffalo cookbook to boot. 866-382-2356
Fair Oaks Farms
Slices of award-winning Muenster or smoky Gouda ordered online will be packed on ice and shipped by UPS from this northwest-Indiana mega-dairy (which also recently started producing Fairlife milk, distributed by Coca-Cola). 219-394-2275
Fischer Farms
A bulk order of $100 or more of all-natural meat—from baby-back ribs ($5.98 a pound) to rump roasts ($6.94 a pound)—can be delivered from Jasper to Goose the Market, Georgetown Market, or Pogue’s Run Grocer for pick-up every Friday. 812-481-1411
Maple Leaf Farms
All-natural whole duck ($15.99), duck bacon ($8.50), duck-leg confit ($12.99 for two), and more purchased from this Leesburg powerhouse will arrive via FedEx on dry ice. 800-348-2812
Seven Sons Family Farms
Yes, the owners really have seven sons who help operate this Roanoke farm, which offers its own grass-fed beef, from Delmonico steaks to ground sirloin, on its website (along with a harvest of goodies, including kimchi from Hidden Pond Farm). The catch: Meat orders are delivered to a pick-up location only every six weeks. 877-620-1977
Tyner Pond Farm
Rooter to tooter—this Greenfield farm makes almost every part of its grass-fed cows and pasture-raised, heritage-breed pigs and poultry available. Deliveries come once a week to a designated spot. Wondering why the whole chicken or filet mignon ($17.99 for 8 oz.) is out of stock? Inventory rotates, so check the website weekly. 317-446-5886
Viking Lamb
Hormone-free lamb cut just about any way you like it—ground, patties, brats, shoulders, racks, chops, and more—can be requested from this Shelby County farm. Call owner Terry Knudson directly for a price list (a leg of lamb goes for $9.99/pound) and to place your order. 812-871-5700
This article appeared in the August 2015 issue.
