The Sehkraft Butcher Shop is committed to working with small farms and networks of small farms as close to home as possible to provide the best quality and support responsible and sustainable farming practices. Here are some of the wonderful people that we work with:
Most of the beef we serve in our shop comes from Roseda Farm, which has a great reputation for the dry-aged purebred Black Angus beef raised at their Monktown, MD farm and at other affiliated local farms. Roseda’s cattle are raised on pasture, and eat grass for the majority of their lives, and then are finished on silage and spent grains from local breweries (soon to include our own!). Their beef is then dry-aged for three weeks before they send it to us. Owner Ed Burchell believes in raising his cattle for quality over quantity, and doesn’t use growth hormones or unnecessary medications. The three steps that Roseda use to ensure the best quality beef are carefully selective breeding for the best marbling, natural feeding, and dry aging for maximum tenderness and flavor.
Fields of Athenry Farm
Fields of Athenry Farm is a small family farm in Purcellville that supplies us with extraordinarily fine poultry and pork, as well as lamb, beef, eggs, and other products from their farm and from those of like-minded neighbors. Fields of Athenry raises their animals to the highest standards of natural and healthy farming, and the care shows in the quality. Farm owner Elaine Boland is an active supporter and promoter of the Weston A. Price Foundation vision for the benefits of nutrient dense foods, and the urgent need to restore nutrient dense foods to the human diet through education, research and activism. Fields of Athenry Farm supports a number of movements that contribute to this objective, including accurate nutrition instruction, organic and biodynamic farming, pasture feeding of livestock, and community supported farms. Fields of Athenry’s meats have been used by well-known chefs, including Alice Waters, Emeril Lagasse, Todd Grey, Anthony Chittum, and others.
Before establishing EcoFriendly Foods in 2001, Bev Eggleston farmed for 12 years in Mendota, Virginia. During these 12 years, he learned firsthand about the many challenges of being a small family farm within a food system dominated by large-scale, corporate-owned, industrial-based agriculture. Worst among these challenges was processing, market access, and distribution. It was in response to these three challenges that Bev and his wife, Janelle, created the EcoFriendly Foods model. They offer “eco-friendly” farmers the opportunity to sell their finished animals – live – to EcoFriendly Foods for a premium price, who then handles the rest of the process: slaughter, processing, marketing, distribution, and receivables. This allows the farmer to focus on doing what he loves most and does best – farming. EcoFriendly Foods currently contracts with over 30 pastured meat producers in the Mid-Atlantic region, all of which meet their strict animal welfare standards. To meet some of their farmers, click here. All of EcoFriendly Foods’ processing is done in-house at their multi-species, USDA-inspected, Certified Humane® processing facility in Moneta, Virginia.
Starting in 1997, Fossil Farms introduced chefs to farm-raised Ostrich and Bison, which were considered ‘exotic meats’ at the time. Their goal was to introduce chefs and consumers to red meat alternatives and promote education about the health benefits of all natural meats free of hormones and antibiotics. Fossil Farms now works with a world-wide network of small farms to provide an extensive selection of really exotic meats, and is committed to environmental stewardship and responsibility, and works exclusively with sustainable farms. They carefully select the farms and ranches they partner with based on their animal and husbandry practices in order to produce the highest quality products, and all of their animals are source verified from the farm of origin. While most of the products we get from Fossil Farms are not local, we figure that if you’re going to go exotic, you might as well go all the way. Kangaroo, anyone? How about some llama?