Moo.
Farmer Dean Carlson is excited to announce delivery of his fresh, humanely raised Beef, Pork and Poultry every Tuesday from Wyebrook Farm to Philadelphia’s Cook for people who may not frequent the 355-acre oasis of sustainable agriculture he created just 45 minutes from Center City. Carlson will personally deliver their chosen cuts and he will also be on hand to answer questions.
“This delivery program is a convenient way for Philadelphians to enjoy our heritage beef, pork and poultry throughout the week,” says Carlson, a hands-on farmer. “Our animals are deliberately bred for exceptional flavor, texture and nutritional value, so now people can indulge in the best meat available without even having to leave town.”
Carlson’s cows, pigs and chickens thrive in a free-range environment without the use of pesticides, antibiotics or growth hormones. Cattle breeds, including Devon and Red Angus, live on a diet of grass and legumes, and Carlson evaluates their rib eye for superior quality using an ultrasound machine. Pigs, including Ossabaw and Tamworth, are bred for their skilled foraging ability and incomparable taste, resulting in more flavorful pork that bears little resemblance to what is raised on industrial farms. Chickens, from the French Label Rouge program, are a breed called Freedom Rangers, and like all Wyebrook animals, they live up to the name, grazing widely across the property protected by movable fences.
Wyebrook Farm offerings may change throughout the year, based on availability, with the best interests of the animals and their environment in mind. Featured selections, as determined by the natural constraints of traditional farming may include everything from farm-fresh eggs to a wide variety of meats, including popular cuts such as T-Bone Steak, Pork Tenderloin and Chicken Breast as well as specialty cuts such as Oxtail, Pig’s Ear and Chicken Liver.
“Our animals enjoy life here at the farm, and we encourage our guests to visit us and learn more about the origin of their food before they take it home,” says Carlson. “But for those who can’t make the trip to Wyebrook each week, our Tuesday deliveries at Cook are a great alternative, and a way to ensure they’re eating environmentally responsible food that has been raised right.”
And, it’s not just the animals that are getting the royal treatment. Since Carlson purchased Wyebrook Farm in March 2010, he has worked on extensive renovations to the property’s stone houses and barns. He also initiated several eco-conscious improvements to the buildings and farm equipment, including: over 50Kw of solar panels that provide much of the farm’s electricity; the conversion of cooking oil into biodiesel to power the tractors and other vehicles; and a rainwater capture system that feeds a pond, which provides irrigation for the apple orchard and other landscaping. Today, the formerly foreclosed land, once slated for a 100+ house residential development, is a vibrant example of how grassroots agriculture can re-energize a community and lead the way for residents and visitors alike to make healthier choices in their diets.
Ready to stock up for the week? Here’s how it works. Customers can view Wyebrook’s complete product and price list on their website and then order their meats by sending a message to info@wyebrookfarm.com. Upon confirmation of the order, the customer will be given directions for online payment. All orders need to be submitted by 3 p.m. on Monday for pickup at Cook, every Tuesday between 12 noon and 3 p.m.
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