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 2/11/2010 - Briarmead
At this time of year with much SNOW on the ground and this past season's beef and lamb entirely sold out, we look ahead to warmer weather and our next butchering date in May-June; place your orders now. We appreciate all of the feedback about this year's healthy and delicious beef and lamb. The beef has excellent, rich flavor that has made several customers comment on how it makes conventional feedlot beef taste oh-so-BLAND. Additionally, Briarmead lamb chops are planned as the centerpiece of a local professional chef's upcoming gourmet dinner; sure to please the palates of a group of discriminating guests. We'll let you know how that comes out in March!
6/29/2009 - Briarmead
Pastures are lush with thick forage and abundant clovers. Rain has been plentiful thus far and the effects are welcome. Beef and lamb are growing quite nicely. We are getting ready for our first beef processing of the summer in 4 weeks. There are still some spots available - so please get your orders in soon. Lamb orders are coming in and we highly recommend that you not wait much longer! Lamb will start being available in late September.
2/13/2009 - Briarmead
Spicy had a healthy bull calf today and is doing well. She will give only colostrum for the calf for up to a week. When her milk comes in about a week from now, we expect to be able to begin filling milk orders again.
2/9/2009 - Briarmead
"Spicy," our Jersey-Guernsey milk cow, is looking HUGE. We expect her to calf soon and begin her always-bountiful production of rich milk. Look for an update later this month.
1/28/2009 - Briarmead
We are sold out of our bulk pastured beef and lamb for the season.Thanks for all the positive feedback about great flavor and quality! There is some availability of individual cuts of beef and lamb so be sure to check with us. We will be expanding herd numbers in the spring to meet high demand at the next butchering date.
9/18/2008 - Briarmead
Briarmead cattle are looking good as the cooler fall temperatures arrive. This fall crop should be at target weights and finish quality by the end of November/early December - so get your orders in now. We have a few left but don't hesitate, we always get a last minute rush!
9/4/2008 - Briarmead
Briarmead lambs have been enjoying our relatively cool summer and showing the effects by growing very rapidly. They will be at target weights by the end of October/early November. Get your orders in now while supply lasts! |
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Mark & Laura Accettullo
1654 Milldale Road
Front Royal VA 22630
(540) 636-3236
Contact by email
Region: Shenandoah Valley
Sub-region: Milldale
Briarmead produces Grassfed and Pastured:
 Beef
Lamb
Milk
Eggs
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Briarmead's teeming 150 acres near the banks of the Shenandoah River are the result of a life-long interest in procuring and producing high quality organic foods for the health and well-being of our family of eleven. Before "organic" was a label, Laura's grandmother was an earthy "backyard organic," and a loyal subscriber of Rodale's Organic Gardening. Grandma passed her deep passion for health foods on to us. We've been swimming against the tide of the "diet dictocrats" ever since then, carrying whole wheat bread sandwiches to school in the 1960's - an era when Wonder Bread was "cool". It was this upbringing that developed our interest in, and concern for, what commercially produced meats have done to the health of America. It led us to begin growing our own 100% grassfed beef and lamb - good clean meat, humanely raised and processed, that we could feel good about serving to our children, friends and guests. Since 1991, we have been providing this fine 100% grassfed beef and lamb to local health and taste-conscious customers.
As the years of raising our family on the farm passed, we naturally added a few other products to the mix. From our relationship with Joel Salatin dating back to 1992, we learned the genius of having chickens follow our livestock around the farm. Since that time our children have had their own egg business to run. These pastured eggs from free-range Barred Rocks and Rhode Island Reds are second to none and are available as weekly or monthly orders. For gourmands we additionally offer large, rich duck eggs; your baked goods will never be the same! (Additionally good to know is that duck eggs are usually well-tolerated by those who have chicken egg allergies.) Succulent roast duck may become a more common occurrence on your table with our free-range Pekin duck. Our thirteen-year-old son oversees the duck production as his ducks roam around the farm feasting on garden bugs and scraps and laying one large egg per day. Fresh, whole duck is available to order in season. Our two family milk cows, one a Jersey and the other a Jersey-Guernsey cross, provide bountiful, wholesome milk which is naturally high in butterfat and beneficial CLA's. We offer a cow share program so you, too, can enjoy the benefits of grassfed raw milk.
Our methods with all our "creatures great and small" conform to our deep respect for their nature; we derive great satisfaction from watching our animals contentedly do as nature intended in the great circle of life. Facilitating a win-win-win situation for the animals, our family as the producer, and you, the consumer, these methods also heal and enrich God's good earth, leaving our small corner of the world better, we hope, than when we found it. (Make that a win-win-win-win situation!) |
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