December Specials

Prime Rib Roast

About the Standing Rib Roast (Prime Rib)
We are offering this special price for a limited time – Fresh, Not Frozen.
Place your order today by emailing me at helen@minimacfarm.com
Stock is limited!
Available for pick up on Friday, December 23 and Saturday, December 24.
The cattle is grass fed, naturally raised:  no hormones, no steroids and no antibiotics.  This roast is not from our animals but from the group of farmers we buy from when we are sold out of our own meats.  The Prime Rib Roast is a classic and tender cut of beef taken from the rib primal cut.  The generous marbling and fatty layer is what gives this cut it’s distinct and juicy flavor.
For a perfectly cooked rib roast, invest in a good meat thermometer.   Internal temperature, not time, is the best test for doneness!  When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone.
Rule of Thumb
Generous serving – figure 2 people per rib
6 people – 3 rib roast
8 people – 4 rib roast
10 people – 5 rib roast
12 people – 6 rib roast
14 people – 7 rib roast
Recipe for 3 or 4 bone rib roast (6 to 7 lbs) serves about 8
Preheat oven to 450 degrees F.  Make small slits in the meat with the tip of a small knife; insert garlic slivers.  Rub the meat with kosher salt and pepper.  Lay the roast bone side down, in a large shallow roasting pan and roast for 15 minutes.
Turn the oven down to 350 degrees F (don’t open the door), after about 45 minutes check the internal temperature of the roast.  If it is not 115 degrees F. continue roasting checking every 15 minutes or so until it reaches 115 degrees F for medium rare.  You can roast it a little longer to medium at 120 degrees F.
Remove the roast from the oven, and cover it loosely with foil.  Let it rest for at least 15 minutes and up to 30 minutes.  After 15 minutes if you removed the roast at 115 degrees F the internal temperature will have risen about 10 degrees.
Cutting into the meat too early will cause a significant loss of juice.
Do not skip the resting stage.

20 % off all sausages

Whole Turkeys, Turkey Breasts & Smoked Hams are available.
The whole turkeys are frozen.  Limited sizes available are 11 lbs, 14 lbs, 17 lbs, 21 lbs.
The turkey breasts are frozen.  Sizes available are 9-10 lbs.
The boneless smoked hams are not frozen.  Sizes available 3 & 6 lbs ish
The bone in hams are not frozen.  Sizes available 8-9 lbs
December Meat Shares are ready for pick up
This is the last meat share for this cycle.  The next meat share begins in March.
Denville Farmers Market
Winter Market begins tomorrow, December 4th and continues every other week.  We will be delivering Meat Shares.  Please note the hours are:  10:00 am to 1:00 pm.
The next market will be December 18.
Winter Break
Winter Break is approaching. Our last day open is Saturday, December 24.
We will re-open on Thursday, February 2.
We will not be participating in the Denville Farmers Market in January.
Restocking Meats
We are restocking our meats one last time before we close.  We are very busy scheduling processing time and restocking the inventory so please email me with your wishlists.  We  can pack your items as they arrive from processing and put aside for you.
Please email me any questions.