THE FARM STORE at Big Mamou Organic Farm

CURRENT STORE INVENTORY

Current Store Inventory Updated 1-11-2025

THE FARM STORE

AT BIG MAMOU FARM

Local, Organic,

Grass Fed - Grass Finished,

Pasture Based Meats

Taking orders for Grass Fed Grass Finished Beef

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 or email:

sajgrabski@gmail.com

315-436-3135

Local meat priced by the lb.

Grass Fed/Grass Finished, 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

All pricing is by the lb unless otherwise specified.

Angus Grass Fed

Grass Finished Beef

Raised Outside on Organic Pastures

Low on Angus inventory. We will be getting more Angus

1-18 and 1- 25.

Ground Beef 85/15 - 1 lb pkgs. 6.99

10 lbs or more of Ground Beef 1 lb pkgs 10% off

Angus Ground Beef Patties 85/15 - 3 to 1lb 7.59

Chuck Roast 7.19 Sold Out

Boneless Chuck/Pot Roast 7.49

Flat Iron Steak 9.99

Denver Steak 9.99

Vegas Strip Steak 9.99

Teres Major Steak 9.99 Sold Out

Ranch Steak 9.99 Sold Out

Beef Stew Meat 7.19 Sold Out

Beef Kabobs 7.19

Cube Steak 7.19

Top Round Roast 7.29

Rump Roast 7.19

Eye of Round Steak 7.99

Eye of Round Roast 7.99

Sirloin Steak 11.79 Sold Out

Sirloin Tip Steak 8.99

Sirloin Tip Roast 7.99 Sold Out

Tri-Tip Roast 9.99

Tri-Tip Steak 9.99

Brisket 6.99

T-Bone Steak 13.99 1- left

Porterhouse Steak 14.59 Sold Out

Rib Steak 13.99 2- left

Delmonico 14.59 Sold Out

Strip Steak 13.99 Sold Out

Tenderloin 16.99 Sold Out

Skirt Steak 15.99

Flank Steak 15.99

Cross Cut Shank/Osso Buco style - 6.99

Short Rib Plate 6.99 - Great For Smoking!

Beef Heart 3.00

Beef Liver 5.00

Beef Kidney 3.00

Beef Ox-Tail 4.50

Beef Tongue 3.00

Beef Bones 3.00

Grass Fed/Grass Finished

Scottish Highland Beef

Raised Outside on Organic Pastures

Low on Angus and Scottish Highland inventory.

We will be replenishing Angus

next week 1-18 and again 1-25.

Priced by the lb

Ground Beef $7.29 lb

Beef Stew Meat $7.29 lb Sold Out

Cube Steaks $7.29 lb Sold Out

Top Round Steak $7.29 lb

Chuck Roast $7.49 lb

Brisket $7.19 lb

Eye of Round Steak $7.99 lb Sold Out

Sirloin Steak $11.99 lb Sold Out

Sirloin Tip Roast $9.29 lb Sold Out

Strip Steak $13.99 lb Sold Out

T-Bone Steak $13.99 lb Sold Out

Porterhouse Steak $14.29 lb Sold Out

Tenderloin Steak $16.99 lb Sold Out

Delmonico Steak $14.29 lb Sold Out

Rib Steak $13.99 lb Sold Out

Skirt Steak $15.99 lb

Flank Steak $15.99 lb Sold Out

Heritage Pork

Idaho Pasture Pigs

& Red Wattles

Idaho Pasture Pigs are a breed of pig designed for pasture-based systems and grazing. They are known for being friendly, versatile, and able to maintain healthy pastures when rotationally grazed. They have shorter, upturned snouts that encourage them to graze on grass instead of rooting up pastures. Idaho Pasture Pigs can eat less grain than other meat hogs, supplementing their diet with grass and hay. They are known for their tasty, marbled meat, which is higher in omega-3s and has a rich color and texture! Looking for healthier pork?

Give Pasture Raised and Organic Fed Idaho Pasture Pork a try!!

Pork Chops 8.59

Pork Whole Tenderloin 13.99 Sold Out

Fresh Ham 8.59 Sold Out

Canadian Bacon 10.99 Sold Out

Uncured Canadian Bacon 12.99 Sold Out

Daisy Hams Uncured Small Hams 9.99 Sold Out

Uncured Irish Bacon 9.99 Sold Out

Spare Ribs 7.99 1 pkg. left

Baby Back Ribs 7.99 Sold Out

Shoulder & Butt Roasts 7.99

Shoulder & Butt Steaks 7.99

Smoked Ham Slice 9.59 Sold Out

Uncured Smoked Ham Slice 10.99 Sold Out

Smoked Ham 9.59 Sold Out

Uncured Smoked Ham 10.99 Sold Out

Sliced Smoked Bacon 10.99 Sold Out

Sliced Uncured Smoked Bacon 13.59

Smoked Bacon Ends 9.99 Sold Out

Uncured Smoked Bacon Ends 10.99 Sold Out

Smoked Ham Hocks 9.99

Uncured Smoked Ham Hocks 10.99 Sold Out

Fresh Ham Hocks 7.99 Sold Out

Ground Pork Bulk 1 lb pkg. 7.89

Pork Sausage Hot Italian Rope 7.99

Pork Sausage Mild Italian Rope 7.99

Sweet Italian Rope 7.99

Chorizo Rope 7.99

Breakfast Sausage Bulk 1 lb pkgs. 7.99

Breakfast Sausage Links 8.59

Pork Kidney 3.00 Sold Out

Pork Heart 3.00 Sold Out

Pork Fat 2.00

Pork Liver 5.00

Pork Neck Bones 3.00 Sold Out

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 Sold Out

Sirloin Steak 12.99 Sold OUt

Tenderloin 26.99 Sold Out

Skirt Steak 16.99 Sold Out

Lamb Grass Fed Grass Finished

Pastured Outside

Sold Out- We will have more lamb in February!

Lamb Chops 2 per pkg. 14.99 Sold Out

Rack of Lamb 15.99 Sold Out

Whole Leg of Lamb 12.99 Sold Out

Leg of Lamb-Halved 12.99 Sold Out

Lamb Sirloin Chops 12.59 Sold Out

Shoulder Chops 11.99 Sold Out

Shoulder Roast 11.99 Sold Out

Ground Lamb 1 lb pkg 11.99 Sold Out

Lamb Shanks 10.99

Lamb Stew Meat 11.99 Sold Out

Lamb Mild Italian Sausage 11.99 Sold Out

Lamb Ribs 10.99 Sold Out

Lamb Neck Bones 3.99 Sold Out

Lamb Liver Sold Out

Lamb Kidney Sold Out

Lamb Heart Sold Out

Lamb Tongue Sold Out

Chicken Organic Fed, Raised Outside

Whole 5.59 lb Sold Out

Halved 6.19 lb

Big Mamou Organic No Soy Eggs 5.50 Dozen

Small Eggs 5.00 Dozen

No Eggs - Chickens are molting.

Pasture Raised

Organic Fed Chickens

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

Alaska Scallops Sold Frozen - 1.25 lb - 34.99 lb

Rockfish Filets - 18.29

Coho Filets - 18.99

Coho Burger - 15.99

Sockeye Filets - 19.99

King Salmon Knuckles - 11.59

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 Sold Out

Cabot NY Vintage Cheddar - 6 oz $3.29

Raw Honey Cuba NY 21 oz 8.99

Local Cream Cheese -Herkimer, NY 3.79 each

Hawthorne Valley Farm - Fresh Sauerkraut 15 oz - 6.99 each

Hawthorne Valley Farm -Fresh Sauerkraut with Caraway 15 oz - 6.99 each

Maple Syrup Sold Out

Half Gallon 36.99 each Sold Out

1 liter 33.8 oz 24.99 each Sold Out

1/2 liter 15.99 each Sold Out

8.5 oz 7.99 Sold Out

REAL Salt 26 oz 11.99

10 oz 9.99

Local Organic Dried Beans

Pinto Beans 1 lb 3.49 each Sold Out

Raaka Unroasted Organic Chocolate-

Unroasted Dark Chocolate 75% Maple & Nibs 4.99 each

Unroasted Dark Chocolate 71% Pink Sea Salt 4.99 each

Unroasted Dark Chocolate 53% Winter Citrus 4.99 each

Unroasted Dark Chocolate Minis 1.00 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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