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 11/11/2009 - NVPG
Thanks for the strong support; we have sold out of whole lambs (some cuts available via request), and Beef is sold through December. We are taking orders for January Beef delivery, so do feel free to order for January.
10/4/2009 - NVPG
NY Times - woman paralyzed by eColi in ground beef... read on:
"Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses... confidential grinding logs and other Cargill records show...the ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria. Using a combination of sources — a practice followed by most large producers of fresh and packaged hamburger — allowed Cargill to spend about 25 percent less than it would have for cuts of whole meat."
Would you pay 25% more to know where your beef comes from and how it is processed?
10/1/2009 - NVPG
Harvest season is upon us and the early fall orders have been fulfilled. Order your Beef, Lamb and Rabbit for the holidays.
8/20/2009 - Notting Hill
New batch of Black Star chicks arrived today; now begins the 22 week process of nurturing them into Laying Hens. A lot of work goes in to producing that first pastured Egg.
7/31/2009 - Fair Knowe
Harvested the Summer honey! Supplies are in high demand, please send us an email if you would like to get on the customer list.
7/25/2009 - Notting Hill
Completed the summer processing of the Label Rouge chickens. We are very pleased with the quality of the bird; the breast meat is proportional and more tender than the Cornish-cross and the texture is finer and less stringy. Though slower growing and smaller than the industrial breed, the flavor alone is worth the wait.
7/15/2009 - NVPG
Steve Ellis, founder and CEO of Chiplotle, said in testimony in front of the US House: "The crowding and contamination associated with this artificial living environment fosters disease so the pigs are fed some 10 million pounds of antibiotics - an amount that is three times greater than all antibiotics used to treat human illness. I did not want Chipotle's success to be tied to this kind of exploitation." Chipotle attempts to patronize sustainable famers for their meats. |
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- Click on the boxes above to order NVPG Products in the month they are available.
- The month you select will be added to your order as a requested pick-up timeframe.
- If we cannot honor your request, NVPG will contact you with alternate availability.
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Northern Valley Pastoral Guild beef is grass fed and grass finished in Virginia’s Shenandoah Valley.
Our growers are committed to provide the best quality beef according to sustainable agricultural practices. Order Now |
Northern Valley Pastoral Guild lambs are born and raised on pasture and are free to range and graze as they would in nature.
Evidence points to the fact that raising and finishing animals on well managed pasture gives a healthier product. Read More |
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Our Label Rouge chickens are of exceptional quality; the breast meat is proportional and more tender than the Cornish-cross and the texture is finer and less stringy.
Though slower growing and smaller than the industrial breed, the flavor alone is worth the wait. Order Now |
Northern Valley Pastoral Guild grass-fed rabbits are born and raised on pasture.
Grassfed meats are the healthy alternative to factory farmed meats found in your local grocery store. It is healthier for the animals, the farmer, the environment and you. Read More |
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The Northern Valley Pastoral Guild is a regional provider of locally grown Pastured and Grass finished foods. Based in Virginia’s Shenandoah Valley, the Guild connects growers directly with consumers as part of the local revival of healthy food and sustainable farming.
The Guild promotes the highest quality grass finished products according to “beyond organic” farming practices that avoid all non-natural inputs including antibiotics, pesticides, hormones, petroleum based fertilizers and Genetically Engineered animals.
Our goal is to provide the finest foods to our customers as well as mutual support and guidance for our growers so that all of us may share in the benefits of healthy food and healthy soils that go beyond the industrialization of the organic label.
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