CURRENT STORE INVENTORY

        Scroll Down For Store Inventory  Updated 3-23-24  

      

THE FARM STORE
AT BIG MAMOU

Local, Organic,
Grass Fed/Grass Finished, 
Pasture Based Meats


Complete list of current inventory
 and prices below....

Open Saturdays
10AM - 4PM
1985 Keech Rd.
Branchport, NY
315-436-3135
sajgrabski@gmail.com


Open weekdays by appointment,
call/text or email an order for pickup!
315-436-3135   sajgrabski@gmail.com


 
 Local meat priced by the lb.


The Farm Store
Grass Fed/Grass Finished, Local Organic,
Pasture Based-Beef, Bison, and Lamb
 Organic Fed and Pasture Raised, 
Local Chicken, Rabbit,
and Heritage Pork!
Farm Fresh 
No Soy Eggs!

Alaska Wild Caught Sockeye
Salmon, Coho Salmon, King Salmon
Lingcod and Rockfish

CURRENT INVENTORY BELOW


   Cookhouse 
 Homestyle Soups & Dinners

Sauerkraut & Sausage Soup 32 oz  $9.99
Peanut Butternut Squash 
Curry Soup  VEGAN  24 oz $7.99 Sold Out
Cookhouse Creamy Butternut Soup 32 oz  $9.99 
Cookhouse Sirloin Beef Chili  32 oz $9.99
Cookhouse Lemon Chicken Soup 32 oz  $9.99 
Tuscan Chicken Soup 32 oz $9.99 Sold Ou
Corned Beef Soup with Dumplings  32 oz  $9.99
Irish Beef Stew 32 oz $12.99

Missy's Famous Cookhouse Mac & Cheese   $11.99 
Cookhouse Mac & Cheese with Scottish
Highland Beef Frankfurters        $12.99
Cookhouse Pasta Bake       $14.99


Missy's Artichoke Dip  16 oz $5.99 Sold Out
Missy's Corn Dip 14 oz $5.99 

Cookhouse Quiche
Ham & Cheese Quiche 12.99
Bacon and Cheese Quiche $11.99 Sold Out
Sausage and Guyere Cheese Quiche $12.99 Sold Out



All pricing is by the lb unless otherwise specified.
 
Angus Grass Fed
Grass Finished Beef
 Pricing by the lb....

Ground Beef 85/15 - 1 lb pkgs. 6.99
Angus Ground Beef Patties 85/15 - 3 to 1lb  7.19
10 lbs or more of Ground Beef 1 lb pkgs 10% off

 Steak Burger
Steak Burger  90/10      7.19
Steak Burger Patties  90/10  7.29
10 lbs or more of Ground Beef 5% off

Chuck Roast 6.99
Boneless Chuck Roast 7.19
Pot Roast 7.19
Flat Iron Steak 9.99
Sierra/Vegas Steak 9.99
Denver Steak 9.99
Cubed Steak 7.19 Sold Out
Beef Stew cubes 7.19 Sold Out
London Broil/Top Round Steak 6.99 
Top Round Roast 6.99 Sold out
Eye of Round Steak 7.99 
Eye of Round Roast 7.99 
Bottom Round Steak 6.99 Sold Out
Sirloin Steak 10.79 
Sirloin Tip Steak 7.99 
Sirloin Tip Roast 7.99 
Tri-Tip Steak 7.99
Shoulder Steak 6.99 
Brisket 6.99 
Beef Crosscut Shanks  6.99
T-Bone Steak 12.99 
Porterhouse Steak 13.29 
Rib Steak 12.99
Delmonico  13.49
Strip Steak  13.49
Tenderloin 16.99 Sold Out
Skirt Steak 14.99
Flank Steak 15.99
Short Rib Plate  6.99

Beef Heart 3.00
Beef Liver 4.00 
Beef Kidney 3.00 Sold Out
Beef Ox-Tail 4.50 
Beef Tongue 3.00
Beef Bones 3.00
Marrow Bones 4.00
Beef Fat 5.00

Grass Fed/Grass Finished
Scottish Highland Beef
Raised Outside on Organic Pastures &
Organic Grown Hay in winter months
Priced by the lb

Ground Beef                     $7.19 
Beef Stew Meat                $7.19
 Sold Out
Cubed Steaks                    $7.29 Sold Out
 Top Round Roast              $7.29 Sold Out
 
Chuck Roast                      $7.29 
    Brisket                             $7.29 
Sirloin Steak                      $11.29
 
Sirloin Tip Steak               $8.29 
T-Bone Steak                     $13.29 
Porterhouse Steak           $13.99 
Rib Steak                            $13.59 
Skirt Steak                         $15.99
 
Flank Steak                        $15.99
 
Rump Roast                       $7.19 Sold Out
        


Rabbit Whole Organic Fed and Raised Outside   10.49



Heritage Red Wattle Pork
Outstanding Flavor
Organic Fed and Pastured Outside

Pork Chops 7.99 
Canadian Bacon 10.99
Pork Ribs, Spare Ribs  7.99
Baby Back Ribs 7.99
Shoulder Roast 8.19 
Shoulder Butt Roast 8.19 
Shoulder & Butt Steak 8.19
Smoked Ham Slice  8.19 
Half Ham -Smoked Hams 8.19 
Sliced Smoked Bacon 10.59 
Sliced No Nitrate Bacon 12.99 
Sliced Smoked Jowl Bacon 8.99 
Smoked Bacon Ends 9.99
Smoked Ham Hocks 9.99
No Nitrate Pork Hot dogs 10.59 per pkg of 8
Ground Pork Bulk 1 lb pkg.  7.89
Pork Sausage Hot Italian Rope 7.89
Pork Sausage Mild Italian Rope 7.89 
Sweet Italian Rope 7.89 
Breakfast Sausage Bulk 1 lb pkgs. 7.89
Wisconsin Bratwurst Rope  7.89

Pork Kidney 3.00 
Pork Heart 3.00
Pork Fat 2.00
Pork Leaf Fat 4.00
Pork Liver 5.00
Pork Neck Bones 3.00

Grass Fed Local Bison
Grass Fed Grass Finished Pastured Outside

Ground Bison 1 lb pkg. 11.99
Ground Bison Patties 1 lb pkg.  12.59
Bison Mild Sausage Links 1 lb pkg. 11.99
Sirloin Steak 12.99 Sold Out
Bison Delmonico 22.99
Tenderloin  26.99

Lamb Grass Fed Grass Finished 
Pastured Outside

Lamb Chops 12.99 
Rack of Lamb 14.99
Leg of Lamb 11.99
Leg of Lamb-Halved 11.99
Lamb Sirloin Chops 10.99
Shoulder Chops 9.99
Shoulder Roast 9.99
Ground Lamb 1 lb pkg  9.99
Lamb Shanks    9.99
Lamb Stew Meat 9.99
Lamb Mild Italian Sausage 9.99 
Lamb Ribs 8.99   
Lamb Neck Bones 3.99
Lamb Liver
Lamb Kidney
Lamb Heart
Lamb Tongue 

Chicken Organic Fed, Raised Outside
Whole 5.29 lb
Halved 5.49 lb

Chicken Liver      8oz    $3.99 Sold Out



Big Mamou Organic No Soy Eggs 5.50 Dozen
Organic Fed Chickens 
Pasture Raised 

Non GMO Fed Local Duck
Pasture Raised
$6.99 lb
 


Alaska Wild Caught Fish shipped 
directly from the fishermen to our store!

Price per lb
Rockfish Filets -   18.99 Sold Out
Lingcod Filets -  21.79
Coho Filets - 18.99
Sockeye Salmon Filets - 19.99
Kind Salmon Collars -
Ling Cod Full Filet  - Sold Out


East Hill Creamery Cheese
Perry, New York
New York Cave-Aged Raw Milk Cheese

Currently Sold out of East Hill Creamery---More Coming Soon!

  Cave Monster   'Hard Mountain Style Cheese'   Wedge     
Underpass Wedge - Raclette Style Cheese
Silver Lake Wedge-  Alpine style Cheese   Sold Out
Underpass Reserve Wedge -  Raclette Style Cheese


Raw Honey Cuba NY 21 oz  8.99 

Local Cream Cheese -Herkimer, NY   3.79 each

Hawthorne Valley Farm - Fresh Sauerkraut 15 oz - 6.79 each

Maple Syrup
Half Gallon 35.99 each Sold Out
1 liter 33.8 oz  20.99 each 
Pint 500 ml 12.99 each 

Safe Catch Low Mercury Tuna and Sardines
Safe Catch Elite Wild Tuna   3.59  each Sold Out
Safe Catch Wild Yellowfin Tuna   3.59  each Sold Out
Safe Catch Wild Sardines   3.29  each Sold Out

REAL Salt 26 oz    

 Cabot NY Vintage Cheddar    6 oz   3.59 each Sold Out

Local Organic Dried Beans
Pinto & Black Beans   1 lb      3.49 each

Dark Chocolate Salt & Almonds 4.59 each
Sea Salt Dark Chocolate 3.59
Expresso Chocolate 3.59
Orange Chocolate 3.59
Cherry Chocolate 3.59





Call, text or email if any questions!






Salmon Soup - Lohikeitto


 

Salmon Soup   -   Lohikeitto
Serves 4 - 8 
From the Cookbook Fire+Ice Classic Nordic Cooking
Darra Goldstein

The secret of this much loved Finnish soup is good
quality Salmon and good fish stock.

      Ingredients
1 yellow onion, finely chopped
1 tbsp salted butter
4 boiling potatoes, peeled and cut into 3/4 cubes
Pinch of ground allspice
6 cups fish stock
Fresh ground pepper
1 thick slice sour rye bread, liberally buttered on one side
1 lb Salmon fillet, skin removed, cut into 1 inch pieces
6 to 8 tbsp heavy cream
1/4 cup fresh chopped dill
1- 2 oz jar salmon roe  (or trout roe)

In a large stockpot over medium-low heat, saute the onion in the butter until soft but not brown, 6 to 7 minutes.

Add the potatoes and allspice, then stir in the stock and 3/4 tsp of salt. Season with pepper. Place the bread on the surface of the stock, buttered side up, and cover the pot.  Simmer until the potatoes are just cooked, about 10 minutes. 

With the slotted spatula, remove the bread (and eat it!). At this point you can either continue making the soup or turn off the heat and let it sit until you are almost ready to serve it.  About 10 minutes before serving, return the soup to a simmer.  Drop in the salmon and cook very briefly, until the fish is barely opaque, just 3 to 4 minutes.  

Quickly stir in the cream and dill, making sure not to let the soup boil.   Taste and add liberal grinds of pepper and more salt to taste.  To serve, ladle into bowls and garnish each serving with a spoonful of roe.  

Fantastic!!!  Fresh Dill A Must!


                  CLICK ON BLUE -LEFT CORNER POST -                                              FOR THE FARM STORE 
                               COMPLETE  INVENTORY                  

                 
      Big Mamou Works
Now Open Saturdays 10AM - 4PM

Unique woodworking done with consideration given to the
natural aesthetic and orientation of the wood grain.

Each piece is crafted, as it may have been hundreds of years ago, using century old tools to plane the wood and chisel the mortices.

A 17th century recipe of oils and resins are used to hand rub a durable yet attractive finish.

The Farm Store and Big Mamou Works

Open Saturdays 10AM - 4PM
Stop by on a Saturday or
text, email or call to
set up an appointment.
1985 Keech Rd. Branchport, NY
315-436-3136 sajgrabski@gmail.com
John and Stacey Grabski







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Ginger Beef

 



This is a really nice recipe that goes well with so many sides. Serve on rice, polenta or pasta! The Ginger and Lemon make for a really flavorful broth with zing! I used venison last night, but beef or bison would be fantastic!

Ginger Beef

Ingredients:

1 ½ - 2 lbs of boneless beef, venison or bison, cut into 1 ½ inch cubes

1 cup beef bone broth or beef stock, possibly a second cup

1 tsp ground coriander

1 tsp dried parsley

1 tbsp olive oil

1 tsp ground ginger

½ tsp medium to coarse ground pepper

¼ tsp ground red pepper/cayenne

8-12 cloves of garlic, cut into thirds

3 slices of lemon halved, only use 2 if super worried it will be two lemony

20 cherry tomatoes or 2 large tomatoes chopped or small can of diced tomatoes

 

I did not add any salt as the beef stock I used had salt included.

 

Serve over rice, polenta, pasta or vegetables.

 

Heat oven to 300 degrees.

Brown the beef cubes and place in an ungreased Dutch oven.

Add all of the ingredients and mix.

Cover and bake for 3 hours or until meat is tender.

Check at 2 hours and then check to see if you need more broth added.  You want a nice amount when the meat is done so you can put overtop your choice of carbohydrate.

Remove from oven when the meat is tender and easy to break apart.

 

Serve and enjoy!

One Pot Chicken Curry

 


Ingredients:

 

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

 

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

 

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

      Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

 

Serve with rice.

 

1.    Heat oven to 400 degrees F

2.    In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat.  Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3.    Add curry powder, turmeric, curry paste, or spices listed instead of paste.  Stir until onions are coated in the spices, about a minute.  Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4.    Add the fish sauce (or soy) and brown sugar and begin to simmer.

5.    Add the chicken pieces and turn to coat.  Leave skin side up.

6.    Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7.    If the liquid reduces too much, add a quarter cup.

8.    Add spinach cook a few more minutes and then it is done.

9.    Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

 

A great addition is cubed butternut squash and is a very good rice substitute if needed.

Cured Egg Yolks!




Recipe for Cured Egg Yolks

Whisk together  1 3/4 cups of kosher salt with 1 1/4 cups of sugar.

Evenly spread out half of salt mixture in a 8 x 8 or size appropriate glass baking dish.

Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly.  Carefully place a large egg yolk in each depression.  

Gently sprinkle remaining salt mixture over the yolks and tightly wrap with plastic.

Chill for 4 days.

Preheat oven to 150 degrees. Brush salt mixture off of each yolk, then carefully rinse under cold water to remove any remaining salt.  Yolks will be semi firm, bright, and translucent.  Gently pat dry with paper towels.

Generously coat a wire rack with non stick oil and set inside a rimmed baking sheet. Place yolks on rack.

Dry out in oven until opaque and texture is like a firm cheese.  1.5 -2.5 hours.

Let cool. Yolks can be cured up to 1 month ahead. Place in an airtight container and chill. 

Enjoy on pasta, vegetables, in soups, and over beans are a few suggestions.
Share your creations on facebook or instagram with us!!!!!


12 Ideas for using Top Round!!


Top Round is a cut of beef that often gets forgotten.  I have gathered
12 different recipes for this flavorful cut of beef!!!
Grass Fed Grass Finished Top Round will be on Sale 
at The Farm Store for the month of March, at $4.99 lb!!!
I hope you are inspired to try this versatile cut soon!! 

Use the links below to visit our Pinterest page 
for recipes and ideas!!

Beef Stroganoff
Crock Pot Tacos
Barbacoa Tacos
Use Top Round in your favorite Chili recipe, just 
cook until tender in your crock pot and add to recipe!
Or try this one!
Texas Style Beef Chili
Creamy Crock Pot Top Round Steak over noodles!
Beef Stir Fry
Marinated Grilled Top Round/London Broil Steak
Beef Rouladen
Milanesa de Carne (reminds me of chicken fried steak) !
Beef Braciole
Recipe here on blog!!
Or use in your favorite Fajita Recipe!!!