About Croftburn Farm
Croftburn Farm is a family owned and operated business. The Campbells have
farmed in the Culpeper area since the 1930ís. They have raised Black Angus
cattle, and more recently sheep, at the current location since 1954.
currently three generations involved in the operation.
The beef cattle and sheep are all grass-fed and pasture-raised.
We sell both grass-finished and grain finished meat, depending on customer preference. Our meat is all natural. No filler is used
in the hot dogs or lamb sausages. No hormones or animal by-products are
used. We adhere to the Humane Standards of Treatment with
all our animals. Meticulous
health records are maintained. We grow our own hay forage and grain crops.
Animal health is the center point of the operation. Rotational grazing and
cropping are practiced.
If you are a consumer who wants to know about the meat you are eating and how it was raised, if you support local farmers and local agriculture, you might be interested in obtaining further information about our meat. You can be assured that our meat is what we say it is. Croftburn Farm raises and sells some of the highest quality meat available.
Croftburn Farm sells its meat products in various venues. Croftburn beef,
veal and lamb are featured on the menu of Elmwood at Sparks in Orange, Airlie Foundation in Warrenton, the National Conference Center in Lansdowne, and The
Blue Rock Inn in Washington,
Old House Vineyard in Culpeper
and The Boot in Norfolk.
Our meats are sold primarily to individuals. We sell to local butcher
shops, buying groups, and other restaurants that feature local meats.
We are currently exploring marketing opportunities with several farmers'
markets, a local wine and gourmet specialty shop, and a retailer of natural
Croftburn Farm produces the highest quality beef, veal and lamb. We are proud of our farm, proud of our meat products, and know that you the consumer will enjoy it as well. We are committed to Sustainable Agriculture, the Family Farm, the Eat Local Movement, and the Slow Food movement.
We look forward to meeting you and doing business with you!
Croftburn Farm practices sustainable agriculture. We promote our grasslands, protect our water sources, and produce healthy, self-sufficient animals.
About Our Products Custom cuts are available upon special order. Cuts are limited in supply and
are available accordingly, for beef, veal, and lamb. All meat is processed
at USDA inspected facility. It is flash frozen. Seasonal
availability fresh, with special order.
Beef can be sold by the whole, half, or individual cut. The cuts include:
- Steaks: Flank, Sirloin, NY strip, Filet mignon, T-bone, Porterhouse, London
Broil, Hanger Steaks and Minute Steaks (for fajitas)
- Roasts: Rib (specify number of ribs), Chuck, Top round, Bottom round, Eye Round, Sirloin Tip, and Tri-tip
- Other: Ground (1 lb bulk or 6 1/3 lb patties in a 2# package), Stew meat,
Brisket, Osso bucco, Short ribs and Skirts
- All-beef hot-dogs and Summer Sausage
- Bones: Marrow bones, Soup bones, and Dog bones
- Organs: Tongue, Liver, Kidney, Sweet-bread, and Ox-tail
- Processed Beef: Jerky and Twiggy Snack Sticks (teriyaki and pepper)
Likewise, lamb and veal can be sold in its
entirety, or by the cut. Examples of cuts include:
- Leg: Whole, half, butter-flied
- Loin: Roast (boneless)
- Chops: Loin, and Rib (4 per pkg)
- Ground (1 # bulk)
- Ribletts, neck slices
- Organs: tongue, liver, kidney
- Shoulder Roast bone in/out
Lamb sausage is a specialty product. It is made with fresh ingredients and contains no filler.
Three types of lamb sausage are available:
Each package weighs approximately 1 lb and contains 5 links.
- Merguez (Mediterranean spices)
- Apple, garlic and rosemary
- Sun-dried tomato and pine nuts
Contact us for pricing and availability.