Now For Sale: Chesapeake Grass-fed Beef



Your purchasing choices can help ‘Save the Bay’!

Clagett cows

Experience some of the Chesapeake region’s finest beef!


Good pastures lead to great cows and healthy, nutritious meat; and are good for protecting the water quality of the Bay.  Our Red Angus and Red Devon cows are raised 100% on pastures and hay without any hormones or antibiotics. 

High Quality Beef Processing

  • Meat is frozen in individual cuts and vacuum sealed in clear packages (which helps retain cold, prevents freezer burn, and greatly prolongs storage life).
  • Our butcher is Mount Airy Meat Shop, a family run, well respected, and USDA certified shop. 
  • The meat is dry-aged, which means that it is hung at the meat shop for a little over two weeks to provide maximum tenderness.
  • A ‘lateral quarter’ is sold @ $8.00/lb. The weights will vary based upon the individual cows’ but will range from 75-90lbs/quarter.  You can request to have a smaller quarter or a larger quarter, depending on your needs.

Pick up: Meat must be picked up at Clagett Farm on Saturday, June 11th, between 10 a.m. – 1p.m.  An email reminder will be sent out to all who order.

You can order (and find more information on meat cuts) at the Chesapeake Bay Foundation website.  If you have questions feel free to email Michael at

Beef still available, limited time--Now Sold Out


The beef is now sold out.  If you would like to purchase beef in spring or fall 2016, send an email to

Right now, for just a few weeks, we have beef for sale.  Here's the low-down:

  • All of our cows are 100% grass-fed--no grain, no hormones, no antibiotics.  
  • $7.50/pound for a full quarter, which is about 80 pounds of a mix of steaks, roasts and ground beef.  
  • $8.00/pound for 20-50 pounds.  You may select the cuts of meat.  
  • The beef is vacuum-packed and frozen.  

If you're interested in placing an order, or have questions, send a note to Michael:



Join Us for the Spring Open House: Saturday May 9!

Clagett spring open house

Things are looking green out here on Clagett Farm, so we're announcing our Spring Open House, happening Saturday, May 9. We hope you can join us! 

The event will run from 1-4 p.m. There will be hay rides and field tours and we'll show off our six brand new sheep, who will be thrilled to meet you. CSA members will be able to take a seedling. This is a free event, open to the public. Please join us! 

For members who are unable to make it, we look forward to seeing you at the first CSA pick-ups of the season. We hope the first pickup will happen Wednesday, May 13 (farm and Dupont pick-ups) and Saturday, May 16 (at the farm). We're not 100% confident of that date yet. Expect to get more information about that, and everything you need to know for the first pick-up, shortly. 

We look forward to seeing you all on May 9!

~ Farmer Carrie


Headed to Baltimore?

We have a few items we need to pick up from a greenhouse supplier (Maryland Plants and Supplies) on the southern edge of Baltimore city.  If anyone will be driving from there to Upper Marlboro (or Takoma Park or Bowie) in the near future, we'd love it if you could pick up a few boxes for us.  

Much obliged,


Bring on spring!

Wondering how your crops are progressing?  Here's a few updates:

  • The greenhouse plants are growing well!  No groundhog invasions this year.  Here's a photo I took on March 27th.  In the foreground, you see some kohlrabi that we planted last week and some cabbages that we planted today.           Greenhouse 3-25-14
  • We planted 50 Asian pear trees.  It will take a few years before they produce much, but we have high hopes!  
  • Elysian Energy's monthly volunteers just helped us plant 100 rhubarb crowns, and today we put in the last of 1000 new asparagus crowns.  Again, we won't pick them for a few years, but you're patient, right?
  • We're midway through the job of putting up an 8' fence around the perimeter of our newest crop of strawberry plants.  
  • The first carrots just germinated!  Lots more seed are in the ground and nearly ready to sprout:  lettuce, mustard greens, kale, collards, radishes, turnips, fennel, bok choi, spinach, arugula, 
  • Looking especially good in the greenhouse right now:  tomatoes!  Peppers, eggplant, cucumbers, squash, swiss chard, herbs and flowers are also coming along nicely.  
  • Here's a photo of the new turkey that one of our volunteers, Alla, brought to wander our fields.  He's surprisingly friendly--a show-off, really.                                    Mr gobble 4-9-14

I hope that's getting you excited for the new season!  


Caught on Camera at Clagett Farm


This year, we installed a new safari camera at the farm, over by the field with the winter squash. It's motion sensitive, so it starts recording as something (or someone) enters the field. We've been fascinated to watch the diversity of creatures that have slipped into the field over the last few months. We thought you might enjoy seeing exactly what we caught on camera. 

Here are a few photos and videos for you to check out!


Here's a ground hog, walking around like he owns the place: 



Wild Turkeys pecking around: 



A deer chomping away: 



Here's another deer we caught on video eating winter squash for an hour (don't worry, the video is only 11 seconds):


And here are two bucks, gnawing away as they wander through the field:


And here's a very fat groundhog making a run into the field to no doubt eat himself silly:


You can see a few more videos, including strangers on horseback, a cat, and a possum and more deer over at YouTube

Have a great day! We'll be back tomorrow with this week's share information.

Clagett Fall Grass-Fed Beef Sale is Underway

Fall Beef Sale

Each year, the farm offers some grass-fed beef for sale in the fall. The sale is now underway, and the meat will be available for pick up at the farm on November 23rd.  If you are interested you read all about how the cows are raised and about the meat

Orders can be placed at the website.  If you have any questions feel free to reach out to Michael who heads up the beef sale. 



Tweaking the farm's relationship with the Capital Area Food Bank and Chesapeake Bay Foundation

Remember how you used to write your checks to the Capital Area Food Bank?  We've changed!  Now you'll be paying the Chesapeake Bay Foundation.  It's more of an accounting difference than anything substantial.  Clagett Farm is still a property of the Chesapeake Bay Foundation.  We still work closely with the Capital Area Food Bank.  We still donate at least 40% of our harvest to soup kitchens, homeless shelters, and other agencies that serve people in need.  We still offer half-price share to low-income households.  The only thing that changed is how we shift the money around.   

So here's what's new for you:

  • When it's time for returning members to renew for 2013 (beginning Monday), we'll send you an e-mail with a link to a Chesapeake Bay Foundation (CBF) web page. 
  • Now that you are paying through CBF, we get the same amount of money whether you pay by check or credit.  So we encourage you to pay by credit card, since that will probably be simpler for you and us.    
  • After you sign up, the Chesapeake Bay Foundation will ask you (by e-mail) if you would like to be more involved in CBF.  Maybe you live on the water and you'd like to raise oysters, or maybe you'd like to volunteer to plant trees, or donate money, or come to an event.  I'm a pretty enthusiastic supporter of the work that CBF does, so I hope you all check out those opportunities.  But above all else, we want you to be happy customers.  CBF is very serious about wanting to send you ONLY the communications (by email, mail or phone) that you want.  So you will always have the opportunity to log in to their web site and make specific choices. 
  • Don't forget we've changed the pick-up from Tuesday to WEDNESDAY.  I know I've mentioned this before, but I'll keep reminding you just to be sure.  Also, the time for Dupont pick-up has shifted a half hour earlier (5:30-7:30pm). 

Sorry it's taken me so long to invite you to renew your CSA shares.  It's taken a bit of time to work out some of the logistics of this move.  There's bound to be some hiccups--we had to move your contact information from one system to another, and we've had to create some new sign-up arrangements.  I hope you'll bear with us as we do the best with the systems we have.  Thanks!



 [In case you feel like getting into the weeds, read below for the details of our transition:]


  • You paid the Capital Area Food Bank for your CSA shares, and gave them donations.
  • I paid for seed, tools, vehicle fuel, etc., and the Capital Area Food Bank reimbursed me.
  • The Chesapeake Bay Foundation paid the staff, both permanent and seasonal.
  • Since CBF was paying the bulk of our expenses (labor), and taking none of the income, the Capital Area Food Bank paid CBF several big checks every year so their income and expenses were equal.
  • The Capital Area Food Bank (with help from a Church of the Brethren Volunteer) collected applications from social service agencies, decided which ones could best use our produce, made a schedule for the agencies, gave recipe and storage advice, and acted as the farm's liason with those agencies. 


  • The Chesapeake Bay Foundation takes the income, employs the staff, and pays for supplies.
  • The Chesapeake Bay Foundation charges  the Capital Area Food Bank (a mere 20% of full price) for food that is donated to social service agencies.  
  • The Capital Area Food Bank still organizes our donations.

This new system is a bit more efficient, and everyone gets about the same amount of money in the end, so we all seem pretty happy about the change.