A North Carolina Thanksgiving, From the Mountains to the Coast
A North Carolina Thanksgiving on a fifth-generation cattle farm: beef from the mountains, seafood from down east, family at both tables.
Our Story
Farm Christmas: December on a Working Cattle Farm
What a farm Christmas is really like on a fifth-generation cattle farm: feed and hay every morning, the shipping rush, then the family.
Hosting and Feeding a Crowd
Old Fashioned Christmas Dinner Menu: Grandmother's Long Table
An old fashioned Christmas dinner menu from a mountain farm grandmother who fed sixteen at one table, and what her cooking still teaches.
Hosting and Feeding a Crowd
Steak Gift Box Delivery for Christmas: When to Order, When to Switch
Steak gift box delivery for Christmas, from the farm that packs them: order early, ship close to home, and when to give a gift card.
Our Story
Winter on the Farm: Do Cows Get Cold?
Winter on the farm in the North Carolina mountains: do cows get cold, what a newborn calf needs, and why mud is worse than snow.
Hosting and Feeding a Crowd
A Thanksgiving Menu for Beginners: Fewer Dishes, Better Food
A Thanksgiving menu for beginners: one roast, three sides, one pie and a four-day plan, from a farmer who cooks for his family.
Our Story
An Appalachian Thanksgiving on a Family Farm
An Appalachian Thanksgiving on a fifth-generation cattle farm in the North Carolina mountains: chores first, then a long table.
Cooking Techniques
Dry-Aged Chuck Roast on the Smoker for Thanksgiving
How to smoke a dry-aged chuck roast for Thanksgiving: smoker temperature, timing, the stall, and how to tell when it is done.
Holidays and Gatherings
Grandmother's Onions: Creamed Onions for Thanksgiving
Creamed onions for Thanksgiving, the Shipley family way: pearl onions in cheese sauce, covered in peanuts. Make it a day ahead.
Cooking Techniques
Lard Pie Crust Recipe: A Flaky Crust From Scratch
A lard pie crust recipe for a flaky, tender crust: how much lard, how cold to keep it, lard or butter, and rendering your own lard.
News
A Year of Building With Highland Willow
A year of rebuilding how Shipley Farms sells, with the online store, the farm register and shipping finally on one system.
News
Feed a Neighbor: Sending Beef to the Table on King Street
There is a lunch counter on West King Street in Boone where you can eat whether or not you can pay for it. This holiday season you can send them beef, and it goes further than it would at retail.
Gifts and Giving
How the F.A.R.M. Cafe Giving Option Works
What happens when you send a Shipley Farms gift card to F.A.R.M. Cafe in Boone: how it reaches the kitchen, how many people it helps feed, what your receipt shows, and what we can and cannot tell you
Tallow and Nutrition
A Guide to Beef Offal
Organ meats get lumped together and they should not be. They cook differently, taste nothing like each other, and some are much easier to start with than others.
Cooking Techniques
A Guide to Our Pork Sausages
We make the same pork into several different things. The useful question is not which is best, it is which format you need.
Cuts and Comparisons
A Map of Beef Cuts, and What Each Part Is For
There are eight primal cuts, and one rule that tells you how to cook all of them. The map below shows where each one sits.
Cooking Techniques
A Steak Sandwich From Leftovers
The worst thing you can do to leftover steak is cook it again. Here is the sandwich that does not.
Buying and Storing Beef
A Year of Beef: Planning a Share
A half share is roughly a year of beef for a family of four. Here is the rhythm that gets you through it without resentment.
Cuts and Comparisons
Bavette vs Flank Steak: What Is the Difference?
They look almost identical on the counter and they are not the same cut. One is sirloin, one is belly, and it shows in the fat.
Cooking Techniques
Beef and Barley Soup
A long soup with one timing decision in it, and getting that decision wrong is what makes bad barley soup.
