THE FARM STORE at Big Mamou Organic Farm

CURRENT STORE INVENTORY

Current Store Inventory Updated 8-09-2025

THE FARM STORE

AT BIG MAMOU FARM

Local, Organic Raised,

Grass-Fed Only or

Organic Fed,

Pasture Based Meats

Please call if you need a speedy reply!

Email is checked every 1 - 2 days. Thank you!

The Farm Store is taking orders for Heritage Pork - Pork 1/2's Email for information-sajgrabski@gmail.com

Complete list of Farm Store current inventory

and prices below....

Open Saturdays

10AM - 4PM

1985 Keech Rd.

Branchport, NY

315-436-3135

Open weekdays by appointment,

call in an order for pickup if you need

the order right away. Email if the order

is submitted for a later pickup.

sajgrabski@gmail.com

315-436-3135

Grass-Fed Only-Local Organic,

Pasture Based- Beef, Bison, and Lamb

Organic Fed and Local, Pasture Raised-

Chicken, Rabbit, and Heritage Pork!

Farm Fresh No Soy Eggs!

Alaska Wild Caught Salmon, and Rockfish

CURRENT INVENTORY BELOW

Local meat priced by the lb.

All pricing is by the lb unless otherwise specified.

Highland Hots - All Scottish Highland Beef Hotdog.

Uncured (no nitrates-no celery or beet powder).

USDA Inspected. 1 LB pkgs. 8 hotdogs per pkg. $9.99 per lb

Grass-Fed / Grass Finished Beef

Raised Outside on Organic Pastures

We are sorry for fluctuating beef inventory.

Fall will be more reliable as we will have

our Farm Store Grass Fed and Finished Angus/cross

and also our Scottish Highland Beef

Ground Beef 90/10 - 1 lb pkgs. 7.59

10 lbs or more of Ground Beef 1 lb pkgs

Ground Beef Patties 90/10 - 8.99

Chuck Roast 7.59 Sold Out

Flat Iron Steak 9.99

Denver Steak 9.99 Sold Out

Vegas Strip Steak 9.99 Sold Out

Teres Major Steak 9.99 Sold Out

Ranch Steak 9.99

Beef Stew Meat 7.59 Sold Out

Beef Kabobs 7.59 Sold Out

Cube Steak 7.99

Top Round Roast 7.19 Sold Out

Top Round Steak 7.59

Rump Roast 7.19 Sold Out

Eye of Round Steak 7.99 Sold Out

Eye of Round Roast 7.99 Sold Out

Boneless Sirloin Steak 12.99

Sirloin Steak 12.79

Sirloin Tip Steak 8.99 Sold Out

Sirloin Tip Roast 8.99

Tri-Tip Roast 9.99

Tri-Tip Steak 9.99

Brisket 6.99

T-Bone Steak 14.99

Porterhouse Steak 15.99

Rib Steak 16.99 Sold Out

Delmonico (Rib Eye) 17.99

Strip Steak 16.99 Sold Out

Tenderloin 19.99 Sold Out

Skirt Steak 15.99 Sold Out

Flank Steak 15.99 Sold Out

Cross Cut Shank/Osso Bucco style - 6.99

Short Rib Plate - 6.99 Sold Out

Beef Bones 4.00 -

Beef Marrow Bones - 5.00

Beef Heart 4.00 -

Beef Liver 5.00 - Sold Out

Beef Kidney 3.00 -

Beef Ox-Tail 4.50 - Sold Out

Beef Tongue 3.00 -

Beef Cheeks- 6.99 - Sold Out

Grass-Fed Only

Scottish Highland Beef

Raised outside on Organic Pastures

Sold Out until November 2025

Heritage Pork - Taking orders now for pork 1/2's

Organic Raised and Fed

Our smoked products below are all uncured-

Uncured meat is meat that has been preserved using natural salts such as celery powder. No sodium nitrate / nitrite is used.

Pork Tenderloin 15.99

Pork Chops 10.99

Spare Ribs 9.99

Baby Back Ribs 12.99

Shoulder & Butt Roasts 9.99

Pork Stew Meat/Kabobs 9.99

Uncured Smoked Ham Slice 10.99

Uncured Smoked Ham Ends 10.99

Uncured Smoked Ham Whole or Halved 10.99 Sold Out

Uncured Smoked Irish Bacon 12.99

Uncured Smoked Canadian Bacon 13.99

Uncured Smoked Sliced Bacon 13.99

Uncured Smoked Bacon Ends 11.99

Uncured Smoked Ham Hocks 12.99

Fresh Pork Belly 13.99

Fresh Ham Hocks 9.99

Ground Pork Bulk 1 lb pkg. 8.99

Pork Sausage Hot Italian Rope 9.99

Pork Sausage Mild Italian Rope 9.99

Pork Sausage Sweet Italian Rope 9.99

Pork Chorizo Rope 9.99

Pork Breakfast Sausage Bulk 1 lb pkgs. 9.99

Pork Breakfast Sausage Links 10.99

Pork Kidney 3.00

Pork Heart 3.00

Pork Tongue 3.00

Pork Fat 2.00

Pork Liver 5.00

Pork Neck Bones 3.59

Grass Fed Only Local Bison

Grass Fed Only- Pastured Raised

Ground Bison 1 lb pkg. 12.79

Ground Bison Patties 1 lb pkg. 13.59

Bison Mild Sausage Links 1 lb pkg. 13.59

Sirloin Steak 14.99 Sold Out

Lamb Grass-Fed Only

Pastured Outside

Lamb Chops 2 per pkg. 15.99

Loin Roast w/bone 15.99

Rack of Lamb 18.99

Whole Leg of Lamb 13.99

Leg of Lamb-Halved 13.99

Lamb Sirloin Chops 13.99

Shoulder Roast 12.99

Ground Lamb 1 lb pkg 12.99

Lamb Shanks 12.99

Lamb Stew Meat 13.99

Lamb Ribs 13.99

Lamb Rope Sausage 13.99

Lamb Neck Bones 4.00

Lamb Liver 5.00⁷

Lamb Kidney 2.00

Lamb Heart 2.00

Lamb Tongue 2.00

Chicken Organic Fed, Raised Outside

Whole 5.59 lb

Halved 6.29 lb

Chicken Livers 5.00 per container

Chicken Hearts 6.00 per container

Big Mamou Organic Soy Free Eggs

Due to higher costs for soy free grain we have to

raise our prices. Lakeview Organic Grain in Penn Yan, NY

has stopped selling organic grain for chickens and livestock.

We are now getting Soy Free grain from Stone House Grain, Hudson NY

Pasture Raised, Organic Fed Chickens Fed Organic Soy Free Grain

1 Dozen Organic Soy Free Eggs 7.00

Small Dozen Organic Soy Free Eggs 6.00

Non GMO Fed Local Duck Sold Out

Pasture Raised

$6.99 lb

Rabbit - Sold Whole - In stock 10.49 lb

Alaska Wild Caught Fish shipped

directly from the fishermen to our store!

Price per lb

Yelloweye Rockfish Filets - 20.99

Coho Filets - 18.99

Sockeye Filets - 20.99

Cod Bits - 14.99

East Hill Creamery Cheese Sold Out

Perry, New York

New York Cave-Aged Grass Fed Raw Milk Cheese

Cave Monster Wedge - Hard Mountain Style Cheese

Underpass Reserve Wedge - Raclette Style Cheese

Cabot NY Vintage Cheddar - 6 oz $3.29

Adirondack Cheddar --- 6 oz $3.29

Raw Honey Cuba NY 21 oz Sold Out

Under The Sun Raw Honey - 16.5 oz $9.99

Local Cream Cheese -Herkimer, NY 3.79 each

Hawthorne Valley Farm - Fresh Sauerkraut 15 oz - 7.99 each

Hawthorne Valley Farm -Fresh Sauerkraut with Caraway 15 oz - 7.99 each

Maple Syrup -Local Maple Syrup from trees on Certified Organic Farm Land

100% Organic Maple Syrup

Gallon

Half Gallon

1 liter 33.8 oz

1/2 liter

8.5 oz

Redmond's REAL Salt

26 oz 11.99

10 oz 9.99

Local Organic Dried Beans

Organic Pinto Beans 1 lb 3.49 each

Organic Chickpeas 1 lb 3.49 each

Organic Black Beans 1 lb 3.49 each

Raaka Unroasted Organic Chocolate-

Unroasted Dark Chocolate 71% Pink Sea Salt 4.99 each

Call or email with any questions!

sajgrabski@gmail.com

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

SOLD

SOLD

SOLD

SOLD

SOLD

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.

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