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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3592.0. "FARM: Blood Farm, W.Groton" by RINGER::WALTER (used to be Aquilia) Wed Aug 05 1992 15:26

    I am not sure if I should of started a note for this topic or not.  A
    thousand apologizes if I shouldn't of.
    
    Has anyone tried the meat, etc. at Blood Farm in West Groton?  My
    mother in law swears by the center cut pork chops, and my husband 
    swears by the sausage and bacon.  So, Monday when we went by I stopped
    in and bought a few things.  I have only tried the Short Cut of the
    Rump steaks that we bought.  They were very good but the next day while
    I was having leftovers for lunch I noticed a strange smell on the
    steak.  A few hours later my stomach was killing me.  The meat was
    frozen.  We were told to grill it frozen too.  It was done medium.
    
    The steaks were $4.89/lb.  I noticed porterhouse/T.Bone for $5.49 and
    tenderlion for $7.49/lb.  The spareribs were $2.39 and we did get a 4lb
    rack of these.  Their baby back ribs are supposedly better but were
    $3.89/lb.  The sausage (all kinds) is $1.99/lb.  We also got 1 1/2lbs
    of that and some already made up burgers.  Everything was frozen.  They
    also carry some turkey, chicken, and eggs.  I didn't see anything fresh
    and was surprized.
    
    I would be interested in knowing what other think.  When I was little a
    friends father had a cow butchered there.  We watched.  I will never
    forget it.  Then, later on, I remember him being upset because he said
    that the meat he got back was not his cow.  anyways... thanks...
    
    cj

T.R	Title	User	Personal Name	Date	Lines
3592.1	Blood Farm	RDVAX::BELMORE		`Wed Aug 12 1992 15:59`	21
	cj, I've been buying meat at Blood's for quite a long time and I have never had a problem. They flash freeze their meat as soon as they cut it and the turnover is fast (go there on a Saturday and you'll see what I mean) so nothing really stays in the freezer all that long. You can always get fresh meat there -- you just go up to the window and tell them what you want and they'll cut it while you wait. I don't know anyone who has had a cow butchered there but I'm surprised at your previous experience. Blood Farm is now in its fifth generation of family ownership and they have an excellent reputation. They only thing I don't like about Blood's is that it's like a zoo there on Saturday and it takes forever to get out with your order. But, I've always considered it worthwhile since I think the meat is superior to anything I've ever bought in a grocery store.
3592.2	thanks for the good review	RINGER::WALTER	used to be Aquilia	`Thu Aug 13 1992 09:16`	6
	good news as i was hoping to get there today and pick some more up. thanks for the response. cj
3592.3	My family swears by 'em	POWDML::LAMONT		`Tue Aug 25 1992 14:31`	8
	I myself have not bought meat there but my sister's boyfriend is an avid "smoker" (smoking the meat over a fire for a GREAT length of time, so everyone starves waiting for it), and ALWAYS buys his meat from Blood Farm. Everything I've eaten (thus cooked by him), is wonderful, and to my knowledge he has NEVER had any problems with the meat, or the people. He swears by it.
3592.4	do they ever have specials?	RINGER::WALTER	used to be Aquilia	`Mon Aug 31 1992 11:16`	14
	well, we got back here last week some time and i have to say, it was worth the wait! we bought some more italian saugage (hot) and they weren't that hot. in fact, some people didn't even notice however, they were great! we also bought some more packaged hamburgers. they were also fantastic. we grill these frozen, as the women told us too. the best of all was the london broil, reasonably priced at 2.29/lb, also cooked frozen and melted in my mouth. cj
3592.5		FRECKL::SLOAN		`Wed Sep 02 1992 08:31`	19
	Last year we purchased a package deal through Blood Farm which consisted of, I believe, a 1/4 cow & 1/4 pig. We have a large freezer in the basement therefore we were able to buy these products in bulk. All was frozen and packaged individually. I would usually unthaw the meat in the microwave or sometimes put it in a bowl of cold water for about 1 hour (still packaged). We never had a problem with the food going bad. Everything was absolutely delicious and lasted us (2 adults, 2 children.....and a lot of company) up until two months ago. This reminds me we must place our order again soon. BS
3592.6	directions needed.	ALLVAX::CLENDENIN		`Fri Sep 04 1992 12:02`	5
	Could someone please put in directions. Thanks lisa
3592.7	Directions	TARKIN::VAILLANCOURT		`Fri Sep 04 1992 16:42`	11
	Blood Farm is located on Rt. 225 in West Groton. If you're coming from the Groton center side, just take rt. 225 off 119. It's down past the Groton Nursery, on the left side. If you're coming from the Ayer side, take 111 from Ayer center (Groton School road, which forks off to the right of Tiny's restaurant), you'll go up past the Groton School, and you'll see a sign for 225 bearing to your left. (this will take you down past the Groton Nursery, and then Blood Farm). There's a sign out front so you can't miss it.
3592.9	contined from the previous reply ...	RINGER::WALTER	used to be Aquilia	`Wed Jan 27 1993 14:10`	21
	I got kicked out when I wrote the last message. I was enquiring as to why my stomach seems to get some irritation/heartburn when we eat their steaks and roasts. I have not had this problem with their bacon and the lamb. Do you think its something that they do or don't do that is different from the markets that makes this happen? I can't eat rich foods, so this isn't surprizing to me. What is surprizing it that I never thought of meat to be rich! Also, fwiw, I found their loin lamb chops at 5.79/lb to be like a tenderloin steak. However, they didn't have that lamb taste, it was more like steak and... I didn't trim the fat as my recipe called for (well, alittle but not all) and my oven caught on fire. Is lamb that greasy normally? Any comments would be appreciated, thanks in advance... cj
3592.10		RANGER::PESENTI	Only messages can be dragged	`Wed Jan 27 1993 21:57`	2
	Maybe it's the feed for the beef? You could ask. You might be allergic to something.
3592.11	What is rich?	INGOT::ROBERTS		`Tue Feb 02 1993 14:47`	3
	Well, one of the things that makes Blood Farm beef taste so good is that is is more marbled than meat you get in supermarkets. If beef fat doesn't count as "rich", I don't know what does.