Located 4 miles North of historic St. Mary’s City in Southern Maryland, Glen Mary Farm sits on 200 acres overlooking the St. Mary’s River. For nearly a decade, Glen Mary Farm has been hard at work to revitalize its past occupation a century ago as a “then conventional” natural pas-ture-based beef ranch. The grassfed cattle and lambs raised on the farm are sold directly to resi-dents in the greater DC area.

At Glen Mary Farm, we are committed to providing you with everything a local grassfed farm stands for. We practice holistic grazing in the style of pioneers such as Allan Savory and Ian Mitchell-Innes. This style of grazing maintains animal health and wellbeing, bolsters soil productivity, and establishes the necessary foundation for an ecologically and economically sustainable farming operation. Our animals have year round access to an array of free choice minerals, and while we are working towards grazing year-round, their diets are occasionally supplemented with hay over the winter months. We do not use antibiotics or growth hormones.

Thank you kindly for considering to support Glen Mary Farm. With so much to look for-ward to, we hope you’ll come along for what is sure to be an amazing journey. The food system in America, and throughout the rest of the world, is changing quickly, and we know we are at the forefront of this important movement. Please do not hesitate to contact us with any questions or thoughts you have.

Choosing to support local farms raising pastured meat is quite a decision, but the choice carries enormous benefits for you, your family, and the many communities you belong to. Your money is now directly fueling the growth of local farms and strengthening your local economy, and your support is keeping small family farms on the land while preserving environmental quality.

With a larger and more robust support network, farmers are able to confidently invest in resources they need to grow sustainably. In turn, they’re able to bring more healthy food to your community that you can really trust. As more people support this approach to agriculture, eco-logically and economically balanced food systems will again become the norm, not the exception.

Pasture-based farms protect and nur-ture the land by managing fields in concert with natural processes. Through holistic planned graz-ing systems, erosion is nonexistent and nutrients are kept in the fields providing for a sustainable approach to growth. Animals are free to move about and graze a healthy mix of grasses and legumes, keeping chemicals within their bodies balanced as well. It really is a winning scenario!

You can be sure this meat is all it stands for, because you can visit your local farm any time you want. Local farms are transparent and you can trust the quality of your food at every point along the short production chain.

?GRASS-FEDLOCAL why buy

meat

BENEFITSto our world The environmental benefits of locally produced grassfed meat are immeasurable. Please check out our resources page for a more detailed and

Not only will your world like you more for choosing grassfed meat, so will your body. Cattle

unabbreviated story. Although much research has been done on the subject, the (very) short story is as follows. Animals live out their entire lives grazing acres of wholesome pasture. As modern-day shepherds, farmers rotationally graze herds using portable fencing, concentrating them on smaller pasture areas for shorter amounts of time. This movement of large grazing herbivores through fresh pasture mimics the predator pressures on a herd usually found in nature, helping to balance nutrients. The result is healthy and productive soil for the long run leading to grasses of superb quality. The end result is a small microcosm of a cyclical, sustainable ecosystem. Runoff and soil erosion are nonexistent, nearby bodies of water are kept clean and productive, and the air is kept clean and fee of harmful emissions.

BENEFITSto your healthraised on pasture develop twice as lean a meat as those finished with grain. They also have higher levels of CLAs, two to six times more omega 3 fatty acids, and higher levels of Vitamins A and E. Additionally, the risk of harmful E. Coli contamination is extremely low because of the chemical balances in the stomach of the animal.

This all being said, grass-fed beef is simply a tastier option, and while this is only an opinion, it is a widely held belief more and more people are learning with every bite they take!

HOW PRICING WORKS

BEEF• average hanging weight of animal is 500 lbs, 60 - 70% of which will be the approximate cut weight

(after cutting and trimming)• sold in whole, side (roughly 250 lbs), and quarter (roughly 125 lbs, equally divided side) at per pound

price of animal’s hanging weight• beef cuts are individually wrapped for long-term freezing, ensuring fresh beef for a minimum of 12

months

• average hanging weight of 45-55 lbs, sold only by the whole• lamb cuts are individually wrapped for long-term freezing, ensuring

fresh lamb for a minimum of 12 months• certain cut preferences found on next page with order form• total all-inclusive price is $7.50/lb of the animal’s dry aged hanging

weight

LAMB

• rough breakdown percentages of different cuts of meat you will receive (same for whole, side, or quarter)

*steaks (rib, t-bone, porterhouse, sirloin, flank...) 20% *roasts (chuck, eye round, top roast...) 15% *ground beef 50% *extras (short ribs, brisket, bones, stew) 15%• total all-inclusive price is $4.50/lb per whole beef ($4.75/lb, $5.00/lb for

half and quarter, respectively) of the animal’s dry aged hanging weight. the hanging weight is the total weight of the animal after is has been dressed and aged, and before it has been butchered

CUST

OMER

G

len M

ary F

arm

Glen Mary Farm currently has BEEF and LAMB available for purchase. Supplies are limited and or-ders are reserved when we receive the deposit. All prices include delivery of animal to butcher, processing, dry aging, custom butchering, and wrapping for long-term freezing. You are responsible for pick up from the farm. Reverse side is detachable order form.

CUST

OMER

OR

DER

FORM

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____

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____

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BEEF

OR

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Pref

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hole

(500

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_

___

___

___

_ Sid

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_ _

___

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(125

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Park

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, MD

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67

RECORDS Number of Lambs (45-55 lbs each) ____ to pick up inSept ___ Oct ___ Nov ___ Jan ___ Feb ___ May ___ June ___Shoulder: Whole____ or Shoulder Chops____Rack: (1) Whole____ or (2) Half ____Sirloin: Steaks ____ or Kabob Cuts ____Leg: Center Cut Steaks ____ or Leg (circle bone/less) Boneless / Bone: Whole Leg ___ or Half ____

for your

Deposit of $100 (by check or PayPal) must be made per quarter of beef and/or each lamb at time of first order. Remaining balance must be paid at time of pickup. All sales are final, and are on a first come, first served basis.

Average hanging weight of whole beef cattle is 500 lbs, 60 - 70% of which will be the approximate cut weight

Total all-inclusive price is $4.50/lb for whole beef ($4.75/lb for side beef, $5.00/lb for quarter beef) and $7.50/lb for lamb of the animal’s hanging weight. The hanging weight is taken before butchering.

We will contact you when your animal goes to butcher, and again when your meat is ready for pickup. We will do our best to accommodate your size and pickup preferences.

Checklist for your trip to the farm_____ Cash/Check for remaining balance of order check payable to Glen Mary Grass Fed_____ One large cooler per quarter of beef/two lambs_____ Directions to farm, located at...(to right)

DETAILS AND FORMS

Glen Mary Farm46788 Glen Mary Farm Ln

Park Hall, MD 20667

Preferred Size: Med or Lrg___ Whole (500 - 550 lbs) ____ _______ Side (250 - 275 lbs) ____ _______ Quarter (125 - 140 lbs) ____ ____Preferred Steak Thickness:___ 3/4” ___1” ___1 1/4”Preferred Pick Up Date:Sept ___ Oct ___ Nov ___ Jan ___ Feb ___ May ___ June ___

Date___/____/20___

BEEF ORDER LAMB ORDER