Hey all! It’s time to place your July Meat Share order!
JULY DELIVERY SCHEDULE
- NASHVILLE, Richland Park Farmers Market: Saturday, July 11, 9 AM to Noon, 4711 Charlotte Avenue
- SPRING HILL: Thursday, July 16, 11:30 to Noon, Spring Hill City Hall
- FRANKLIN, McKays Mill: Thursday, July 16, 1:00 to 1:30, 1415 Oxford Glen Drive
- MURFREESBORO, Murfreesboro Main Street Saturday Market: Saturday, July 18, 8 AM to Noon, Murfreesboro on the Square
- COLUMBIA, Columbia Farmers Market: Saturday, July 18, 8 AM to Noon, 5th St. and Riverside Drive
Deadline Notice: To better serve you, we need your order 24 hours before your delivery time!
Where We Stand
Here’s a brief update on how the Covid-19 paradigm shift has caught up with us. The initial meat panic buying, combined with the news that meat processors were closing down, caused a title wave of farming folk to make reservations with small processors like we use to butcher their few cowsand hogs. These small processors are now booked well into late 2021.
Southern Ridge Farm needs to process about 10 steers and 12 hogs each month to meet our current demands, which includes our growth markets of charcuterie and pet foods. Our processors have pared us down to four steers and six hogs per month for the next few months until they can get caught up on their backlogs. We are thankful even for this.
That’s the reason we’ve asked everyone in our meat share program to consider not taking as many steaks each month and enjoy more of the pork chops and seafood in your premium selection. Steaks will be scarce for the next few months, as will some of our other cuts. Fajita, kabobs, and stew meat requires time consuming knife cutting, and our primary processsor has eliminated all knife cutting for the next several months. The same is true for some of the sausages we offer.
So in the interim, please be patient with us and be assured we are doing the best we can to fill your orders. And if we have to make substitutions, we’ll be using the closest cuts available to give you what you want. If for some reason you don’t like the substitution we give you, please let us know and we’ll make it right.
Here’s what we’re doing to mitigate these issues in the future. We’re in the process of putting in two 12×16 walk-in freezers and a similar size walk-in cooler. All our processor will have to do is process the meat into primal parts and we can bring those back to the farm to cut and package. To that end, we’re drawing up plans for a USDA butcher shop and certified kitchen. This will allow us to hold much more inventory on the farm so that we can meet the growth demands of our membership, and at the same time we can move forward with the launch of our charcuterie and pet food lines.