Don't just "go green," go Emerald Green!
Our Standards
Emerald Green Acres is a family run, diversified farm located on the escarpment along the Niagara Wine Trail. We hold ourselves to a higher standard of Traditional Farming Practices to provide quality Heritage Meats,
a Variety of Heirloom Fruits, Vegetables, Herbs and Flowers, raised for our Family and Yours.
We select the Breeds and Seeds we raise for their unique qualities, not for Mass Production. Without
hormones, growth stimulants or antibiotics, we provide a better quality of life for our animals. With spacious
housing, specialty planted pastures and Fresh Green Sprouts throughout the winter months when our fields are snow covered. Our animals enjoy life with us!
We are passionate about Agricultural Education for our Customers. We offer Back to Basics baskets throughout the seasons filled with fresh grown ingredients, recipes and instructions for preserving and enjoying some of our unique products.
We Feed Better, so you Eat Better!
Don't just go Green, Go Emerald Green!
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Our Poultry Standards
Our poultry program is based on the Label Rouge Standard. It is a strict and comprehensive standard that began 40 years ago in France. The program emphasizes quality attributes such as taste, food safety, and free-range production practices that ensure the distinguishable taste of farm raised chicken . The superior taste is considered to be the use of slow-growing birds, (Heritage Breeds) producing a high quality, flavorful and firm meat that is not tough.
Our Standards Include:
No antibiotics, growth stimulants, hormones, or animal by-products
Grown in a free-range environment
Grown on our small family farm practicing sustainable agriculture
A complete list of Label Rouge Standards can be found at:
http://attra.ncat.org/attra-pub/PDF/labelrouge.pdf
Pre-order Your Fresh Poultry
And save 50 cents per pound!
We offer a limited quantity of Fresh Pastured Poultry available for pick up the First week of each month (exceptions for holidays). By reserving in advance, you are guaranteed delivery. Frozen broilers and roasters are available anytime.
Broiler Chickens (Fryers)
Weighing approximately 3 pounds, our Broiler Chickens are great for the grill or frying.
Roasting Chickens
Averaging 6-8 pounds, our Roasters are a great size for a Family or for an Old Fashioned Sunday Supper with Guests.
Contact Us
To reserve your
fresh poultry. This ensures that each month we are able to provide you with your favorite selection.
Siver Gray Dorking
$7.00 lb ($6.50 lb reserved)
The Dorking is a breed of chicken that is believed to have originated in Italy during the period of the Roman Empire under the reign of Julius Caesar. They believed it was the purist breed as it had 5 claws. It was introduced to Great Britain where much of its development took place. It appeared in the very first British poultry show in 1845. It has always been prized for its white flesh and its eating qualities.
Sliver Gray Dorkings recently came in first place for taste and texture at the annual "Chicken Choosin" Contest.
To reserve your fresh poultry. This ensures that each month we are able to provide you with your favorite selection.
Naked Neck - Turken
Poulet Rouge chickens (aka redbro cou nu) are a venerable heritage breed renowned for their flavor and their thin skin. Heritage poultry breeds are slower growing than conventional chicken, but the result is far more delicious.
Although it can be substituted for conventional chicken in any dish, the Poulet Rouge is prized for its wonderful flavor, so milder preparations are best. We recommend cooking it simply, either roasted whole or fabricated and then pan-roasted, with butter and fresh herbs.
Prime Chicken
$6.00 lb ($5.50 lb reserved)
We produce a variety of "Rock" breeds for our prime chicken including the Plymouth Barred Rock which was developed in New England in the middle of the 19th century and was first exhibited as a breed in 1869. Plymouth Rocks were bred as a dual-purpose fowl, meaning that they were valued both for their meat and for the hens' egg-laying ability. The breed became popular very rapidly, and in fact, until World War II, no breed was ever kept and bred as extensively in the United States as the Barred Plymouth Rock. Its popularity came from its qualities as an outstanding farm chicken: hardiness, docility, broodiness, and excellent production of both eggs and meat.
Farm Fresh Eggs
We offer a variety of Fresh Eggs from our hens daily including
Araucanas, the “Easter Egg Chicken." This unusual breed gets it name from the Indian tribe of Chile where they were first discovered.
Araucanas lay beautiful colored
eggs of blue-green shades from
turquoise to deep olive.
If you love large brown eggs,
We have what you are looking for. The eggs are from several different breeds of layers such as our Rhode Island Reds, Silver Laced Wyandottes and Buff Orpingtons.
Mixed dozens available. Each carton contains a variety of eggs from all of our Pastured Poultry. From time to time we offer a Half dozen from our Heritage Turkeys.
Our Free Range Turkeys
Fresh whole turkeys set a new standard for a meaty, juicy bird that roasts to perfection for holidays, special occasions, or anytime.
Our turkeys grow to size in an all-natural, free range environment without hormones, growth stimulants and antibiotics.
Their diet includes fresh sprouted wholesome grains and specialty planted pasture. The result is a fresh turkey of excellent flavor and tenderness.
We offer a variety of Standard and Heritage Breeds chosen for unique qualities and breed conservancy.
"Heritage Turkey" is a phrase now popularly used to describe naturally-mating, long-lived, slow-growing varieties of turkeys, most of which have standards defined by the American Poultry Association.
All domesticated turkeys descend from wild turkeys indigenous to North and South America. They are the quintessential American poultry. For centuries people have raised
turkeys for food and for the joy of having them.
Many different varieties have been developed to fit different purposes. Turkeys were selected for productivity and for specific color patterns to show off the bird's beauty. The American Poultry Association (APA) lists eight varieties of turkeys in its Standard of Perfection. Most were accepted into the Standard in the last half of the 19th century, with a few more recent additions. They are Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, and Royal Palm. The American Livestock Breeds Conservancy also recognizes other naturally mating color varieties that have not been accepted into the APA Standard, such as the Jersey Buff, White Midget, and others. All of these varieties are Heritage Turkeys.
Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:
1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%. This means that turkeys marketed as "heritage" must be the result of naturally mating pairs of both grandparent and parent stock.
2. Long productive outdoor lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. The Heritage Turkey must also have a genetic ability to withstand the environmental rigors of outdoor production systems.
3. Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today's heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.
Beginning in the mid-1920s and extending into the 1950s turkeys were selected for larger size and greater breast width, which resulted in the development of the Broad Breasted Bronze. In the 1950s, poultry processors began to seek broad breasted turkeys with less visible pinfeathers, as the dark pinfeathers, which remained in the dressed bird, were considered unattractive. By the 1960s the Large or Broad Breasted White had been developed, and soon surpassed the Broad Breasted Bronze in the marketplace
Today's commercial turkey is selected to efficiently produce meat at the lowest possible cost. It is an excellent converter of feed to breast meat, but the result of this improvement is a loss of the bird's ability to successfully mate and produce fertile eggs without intervention. Both the Broad Breasted White and the Broad Breasted Bronze turkey require artificial insemination to produce fertile eggs.
Interestingly, the turkey known as the Broad Breasted Bronze in the early 1930s through the late 1950s is nearly identical to today's Heritage Bronze turkey in both being naturally mating, productive, long-lived, and requiring 26-28 weeks to reach market weight. This early Broad Breasted Bronze is very different from the modern turkey of the same name. The Broad Breasted turkey of today has traits that fit modern, genetically controlled, intensively managed, efficiency-driven farming. While superb at their job, modern Broad Breasted Bronze and Broad Breasted White turkeys are not Heritage Turkeys. Only naturally mating turkeys meeting all of the above criteria are Heritage Turkeys.
Browse our pages and reserve your choice Turkey now for the Holidays!
(Definition of a Heritage Turkey is taken from The American Livestock Breeds Conservancy's Website)
Reserve your Holiday Turkey now and Save 50 cents per pound.
Limited quantities Available.
Narragansett Turkey
$6.50 lb ($6.00 lb reserved)
Narragansett's are always at the top of the list when it comes to flavor and texture. This beautiful bird descends from a cross between the Eastern Wild Turkey and domestic turkeys brought to this country by European colonists. It is named for the Narragansett Bay of Rhode Island. They are a rare, multicolored, medium-sized breed with hens weighing up to 17 lbs. And toms up to 30 lbs. Their body plumage is primarily black with bands of steel gray. The tail is dull black, regularly penciled with parallel lines of tan, edged with steel gray. They are known for being calmer than most and are good mothers.
Listed on the American Livestock Breed Conservancy Threatened
List, we keep mating pairs on our farm to help enhance the survival of this heritage breed.
Bourbon Red Turkey
The Bourbon Red is a top contender for the "Best Tasting" Heritage Turkey. It is named for Bourbon County in KentuckyÂ’s Bluegrass region where it originated in the late 1800Â’s. Many people feel that this turkey is one of the most beautiful of all turkey varieties. It has a very dark, rich, chestnut color that is edged in black on many of the feathers. The wing tips and the back one half of the tail are white giving it a very striking appearance. It will not grow as large or as fast as the bronze or white turkeys. Standard weights for Bourbon Reds are 23 pounds for young toms and 14 pounds for young hens. They are active foragers, and do well in a pasture production system. The breed is listed on the American Livestock Breed Conservancy Watch list.
Broad-Breasted Whites
$5.00 lb (4.50 lb reserved)
These broad breasted turkeys are the most popular and commonly grown. Easy to dress because of their white feathers, they also get the biggest. Our Nicholas strain hens reach 25 pounds and the toms as much as 45 pounds.
A decendent of White Holland's originating in Mexico, were brought to Europe in the 1500's , first documented in England in the early 1800's, and accepted into the Standard of Perfection in the U.S. in 1874 - a very old variety of turkey. Because of their wide breasts and short legs they were originally an important commercial bird in this country in the early part of the twentieth century but have been replaced in that category by faster growing and larger varieties. Today's White Holland's are very rare and kept by very few exhibition breeders.
Pastured Pork
Like all of our animals, our pork is grown in an all-natural environment without hormones, growth stimulants and antibiotics.
Our sows are naturally bred by our Registered Berkshire Boar, not artificially inseminated.
Their diet includes fresh sprouted grains and strips of pasture planted with beets, turnips, heirloom carrots and more. Strip grazing provides a diversified diet that encourages natural foraging resulting in fresh pork of remarkable flavor, texture, and tenderness.
More information about Pork from Farm to Table and safety of Fresh Pork can be found at: http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp
Reserve your "Share" now
and Save 50 cents per pound.
"Share" Info
Berkshire Pork
1/4 Share $12.50 lb ($12.00 reserved)
1/2 Share $11.50 lb ($11.00 reserved)
Full Share $10.50 ($10.00 reserved)
Known as Kurobuta (Black Pig)
in Japan and Berkshire pork elsewhere, this pork looks and tastes like no other.
The Berkshire Breed of pigs dates back over 300 years to the swine herd of the House of Windsor, where they were prized for their remarkable flavor, extraordinary juiciness and tenderness.
Unlike commercial or "white" pork, Berkshire is visibly different. The color is darker and richer offering a unique taste experience and well marbled, abounding with juiciness and texture.
There are a number of swine registry associations to guard the purity of the Berkshire breed. All the 100% Berkshire pigs will come from parents with pedigree. With this pedigree, it can be traced directly to the original English animals, which are accepted for registration.
100% pure Berkshire hogs are harder to produce. Their litters are small. They are slow growing and consume more feed. But the extra time it takes allows the marbling of the meat to develop.
Dedication and time is needed to raise pork our way, but that is why our pork is naturally better. For an extraordinary taste experience, try our Kurobuta Pork.
Prime Pork
1/4 Share $8.50 lb ($8.00 reserved)
1/2 Share $7.50 lb ($7.00 reserved)
Full Share $6.50 lb ($6.00 reserved)
Offering "prime pork" for our customers where the "breed" of the animal is second to his lifestyle. We hold ourselves to the same standards no matter what breed the animal is by providing quality feed, pasture, and care in a natural environment where the result is fresh "Prime Pork" of excellent flavor and tenderness.
Pre-order Your Freezer Pork
Quantities are limited. You can reserve your Pastured Pork to guarantee you receive your share!
What is a Share? Ownership.
We offer:
1/4 Shares, (35-40lbs)
1/2 Shares, (70-75lbs)
Whole Shares, (140-150lbs)
What does the weight include?
You may be wondering just what you will end up with. It is definitely not all pork chops! A typical hog, at 250 pounds live weight, will have a carcass weight (also know as dressed or hanging weight) of 180 pounds, or 72 percent of live weight. Alot of farms will sell by hang weight.
This weight is composed of:
Retail cuts-
145 pounds (58 % of live weight)
Fat, bones, and skin-
35 pounds (14% of live weight)
Retail cuts (also know as freezer weight) are what is in a share.
For example:
1/2 Share of Pasture Pork
Approximately 70-75lbs
Retail Cuts:
22 lbs of Ham
18 lbs of Lion Chops
6 lbs Picnic Roast
6 lbs Boston Butt Roast/Steaks
14 lbs Bacon
4 lbs Spareribs
4 lbs Ground/Sausage
Who processes the pork?
We work with various USDA Certified Butchers throughout WNY. We will handle the drop off and you will deal directly with the Butcher so your pork is cut and packaged to your liking.
The Processing Fees (typically $125) include slaughter, smoking, sausage making, wrapping, and freezing. All included in the cost of the Share.
Our Free Range Beef
What makes our beef so different? Fresh Sprouted Grains! This is especially important during the winter months when our pastures are snow covered. Throughout the other seasons, we provide specialty planted pastures for roational grazing that promotes optimal foraging.
Like all of our animals, our beef is grown in an all-natural environment without hormones, growth stimulants and antibiotics.
Our cows are naturally bred by our Registered Wagyu Bull, not artificially inseminated. Our cattle are raised a minimum of 450 days. We do not utilize an intense feeding program to get to "Market Weight." It takes extra time and dedication to raise beef our way, but that is why our beef is naturally better. The result of slow growing is fresh beef of unsurpassed quality, excellent flavor and tenderness.
More information about Beef from Farm to Table and safety of Fresh Beef can be found at: http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp
Wagyu Beef
Sold out for 2010!
Reserve yours now for 2011
What is Wagyu Beef?
Wagyu is a breed of cattle that produces beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef.
You may already be familiar with Kobe beef. Wagyu is the breed that produces Kobe beef .
To earn the name "Kobe," the cattle must be raised in Japan and meet the standards of that region. Regardless of where the cattle are raised, all "Kobe" beef is from the Wagyu breed of cattle.
With Age Comes Marbling
Developing an intricate network of marbling takes time.
Our cattle are raised naturally a minimum of 450 days. Young cattle simply cannot develop marbling as dense as that of mature cattle.
Healthy Beef
Consuming Wagyu beef is beneficial to your health, possessing a unique high concentration of beneficial omega 3 and omega 6 fatty acids. The human body can manufacture most of the fat types it wants, except for two, known as essential fatty acids (EFA's).
Most positive health benefits are seen in these two EFAs, which are divided into two types - linoleic acid (omega 6) and linolenic acid (omega 3). These are needed to assist in immune resistance, vision, building cell membranes, blood clotting and blood pressure. Areas of benefit include protection against heart disease, arthritis, depression, Alzheimer's, high-blood pressure, and anti carcinogenic properties.
The unique advantage in Wagyu is that it contains a much higher proportion of the desirable monounsaturated fats than other beef. The monounsaturated/ saturated fat ratio is up to three times higher in Wagyu than in any other beef (ratio of monounsaturated fat to saturated fat is about 2:1).
Black Angus
1/8 Share $12.50 lb ($12.00 reserved)
1/4 Share $11.50 lb ($11.00 reserved)
1/2 Share $10.50 ($10.00 reserved)
Aberdeen Angus is the original name of the breed which was developed in Scotland before the 1800's from cattle native to the counties Aberdeenshire and Angus. They are naturally polled [do not have horns] and solid black or red, although the udder may be white.
We have selected this breed for its qualities and characteristics, which make it the most popular beef breed of cattle in the US.
Pre-order Your Freezer Beef
We offer a limited quantity of Sprout Fed, Pastured Beef Shares throughout the year. You can reserve your share to guarantee you receive delicious meats in season.
1/8 Shares (35-40lbs)
1/4 Shares (75-80lbs)
1/2 Shares (150-160lbs)
You may be wondering just what you will end up with. A general description follows, see Detailed version below!
A typical steer, at 1,200 pounds live weight, will have a carcass weight (also know as dressed or hanging weight) of 725 pounds.
Alot of farms will sell by hang weight.
480 pounds (40 % of live weight)
245 pounds (20% of live weight)
Retail cuts are what is in a share.
Whole Beef _ $4.00 lb
Hang Weight 725 lbs
Cost $2900.oo
Whole Beef _ $6.00 lb
Retail Cuts 480 lb
Cost $2880.oo
The 1/8th Cattle Share
Approximately 39 pounds
Package Sample:
2-8oz Filet Mignon Steaks
2-16 oz Bone-in Rib Steaks
2-15 oz Bone-in Y Strip Steaks
2-10 oz Top Sirloin Steaks
1-16 oz Chuck Cross Rib Steak
1-35 oz London Broil Steak
1-28 oz Sirloin Tip Steak
1-8 oz Flat Iron Steak
1-22 oz Tri Tip Roast
1 pound of premium kabob meat
4 pounds of fajita strips
22 pounds of ground beef
Who processes the beef?
We work with various USDA Certified Butchers throughout WNY. We will handle the drop off and you will deal directly with the Butcher so your beef is cut and packaged to your liking.
The Processing Fees (typically $.50 per pound) include slaughter, cutting, wrapping, and freezing. All included in the cost of the Share.
Now... the Details!
With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.
The dressed beef (or carcass) will yield approximately 569 lbs. (further details below) of red meat and trim (take home meat - which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%.
Here is a further detailed breakdown of the 569 lbs. of take home meat.
Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:
Blade Roasts and Steaks
33.9 lbs.
Ground Beef and Stew Meat
83.3 lbs.
Arm Pot Roasts and Steaks
35.5 lbs.
Cross Rib Pot Roast
25.4 lbs.
Fat and Bones
31.4 lbs.
Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:
Top Round 34.6 lbs.
Bottom Round 31.2 lbs.
Tip 16.8 lbs.
Rump 7.8 lbs.
Ground Beef 33.4 lbs.
Fat and Bones 32 lbs.
Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:
Flank Steak 3.6 lbs.
Pastrami Squares 2.9 lbs.
Outside Skirt 2.2 lbs.
Inside skirt 2.5 lbs.
Boneless Brisket 16 lbs.
Ground Beef and Stew Meat 87.3 lbs
Fat and Bone 20.1 lbs.
Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:
Porterhouse Steak 19.6 lbs.
T-bone Steak 9.8 lbs.
Strip Steak 15 lbs.
Sirloin Steak 15.3 lbs.
Tenderloin Steak 6.8 lbs.
Ground Beef and Stew Meat 22.7 lbs.
Fat and Bone 26.5 lbs.
Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:
Rib Roast 23.9 lbs.
Rib Steak 9.2 lbs.
Short Ribs 8.6 lbs.
Ground Beef and Stew Meat 16.5 lbs.
Fat and Bone 8.4 lbs.
Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:
Kidney and Hanging Tender 4.9 lbs.
Fat, Suet and Cutting Loss 27.8 lbs.
Heirloom Produce
We offer a variety of Standard and Heirloom vegetables, fruits, flowers and herbs chosen for taste, color, and texture, not for mass production, uniformity, transportation abilities and shelf life.
We use many open-pollinated varieties: pure, natural & non-GMO! We try to give the history or origin along with recipe ideas so you can share their legacy with your family.
We love to encourage those who want to learn how to grow naturally, eat locally, save your own seed, preserve the harvest, and live better!
Our Farm Stand
Throughout the summer and fall we offer our farm fresh eggs, produce, fruits, herbs and fresh cut and edible flowers, goat milk soaps and more at our roadside stand here on the farm.
Beginning the last week in August we have a second location on Niagara Falls Boulevard in Wheatfield at The MAiZE where we teach Agricultural Education and alot of local families come to Get Lost and Find Fun in WNY's Original Corn Field Maze. It is a great time of year to come out and celebrate the harvest and "pick your own" Fall Decor!
Heritage Meats & Heirloom Produce
Back to Basics
Natural Cleansing
Created from the ingredients grown and raised on our farm,
we offer a variety of
Natural Products.
-Goat Milk Soaps
-Body Butters
-Bath Scrubs
-Shaving Creams
-Lip Bee Balms
For a 100% Natural, Laundry Detergent
and cleanser, try our Soap Nuts! A de-seeded, dried fruit from the Sapindus Tree.
Are you interested in making your own dill pickles in 3 days without canning? Perhaps some fresh salsa for dinner tonight? The Back to Basics baskets include all of the ingredients, recipe cards and preserving information to get you started working with in season vegetables and herbs.
Grand Opening
August 27th, 2010
3901 Niagara Falls Blvd
Our theme this year is
"Local Farms, Local Food" at The MAiZE where we teach Agricultural Education and alot of local families come to Get Lost and Find Fun in WNY's Original Corn Field Maze. Visit our website for more information!
Only the Best!
Emerald Green Acres
4375 Lower Mountain
Lockport, NY 14094
716-433-5505
716-523-3860
where we are
