Our CSA | The Good Shepherds

From Farmer to You

Community-supported agriculture (CSA) connects local farmers directly with consumers in a mutually beneficial relationship. Consumers buy a share of a local farm’s harvest at the beginning of the growing season, providing the farmer with a guaranteed market for their harvest and the buyer with a guaranteed box of fresh, locally grown produce and/or meat.

Making high-quality, local, and sustainable food available to everyone is our mission, and community-supported agriculture is one way we make our mission a reality. At The Good Shepherds, we offer CSA year-round, featuring humanely raised beef products and other seasonal produce throughout the spring, summer, and fall.

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Why Join The Good Shepherds CSA?

Direct Access to Fresh, High-Quality Food Products

Members receive fresh beef and seasonal produce directly from a local source

Support Local Farmers & Sustainable Practices

Buying directly ensures that local farmers are supported and the supply chain is shorter, reducing the overall carbon footprint

Three Membership Tiers to Support Every Level of Need

We offer weekly, monthly, and seasonal shares, as well as the opportunity to purchase whole, half, or quarter cows

Membership Exclusives

Access to individual cuts and certain produce, plus the ability to customize boxes with products that match their subscription tier

Help Everyone Eat Better

As a 501(c)(3) organization, our mission is built on providing high-quality, local, and sustainably raised food, then leveraging the proceeds to partner with not-for-profit food organizations to fund meals for those in need

Our Products

Available Year-Round

Humanely Raised Black Angus & Piedmontese Beef

Seasonal Produce

Figs, Strawberries, Kale, Dill, Flowers

Which CSA Membership would you like to subscribe to?

Bundle 1

Price: $150/month 
5lbs, twice a month. Always included 2 lbs of ground beef, with the rest an appropriate assortment of roasts, steaks, and other cuts.

Bundle 2

Price: $300/month 
10lbs, twice a month. Always including 3-4 lbs of ground beef, with the rest an appropriate assortment of roasts, steaks, and other cuts as well.

Bundle 3

To be announced when available.

Join Today

Delivery & Pickup Options

Members can choose to receive their TGS box via pickup or delivery. Please inquire to learn more about available delivery options.

FAQs

Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don't cook it cold straight from the refrigerator.
Tenderizing breaks down tough connective tissue, souse a mechanical tenderizer like the Jaccard. It's a small, hand-held device with little "needles" that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com.
Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on asolid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times.This will not only tenderize the meat, but will alsoincorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it.
Always pre-heat the oven, pan, or grill before cooking grassfed beef.
Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully.You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it's done.
Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
Pan searing on the stove is an easy way to cook a grassfed steak. After you've seared the steak over high heat. turn the heat to low and add butter and garlic to the pan to finish cooking.
When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
Never use a fork to turn the beef. Always use tongs.
When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.

When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

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