LL Pittenger Farm

t is a vital part of producing quality meat. We believe the food they consume plays a bigger part than their breeding or genetics. Lou raises beef cattle, pigs, lambs and has been on the leading edge of farmers exploring the marketability of quality goat meat in New Jersey. The pigs are fed a combination of soybean, oats and corn as well as hay and some greens. The beef cattle are on pasture year round, with supplemental corn silage and hay. A small allotment of grain is fed the last 6 weeks, to increase marbling in the meat. Goats and lambs are pastured and also receive soybean, oats and corn. Lou grows the majority of his own feed and patronizes other local farms for additional feed products. All of the meats are available in freezer orders or individual cuts, vacuum-packed and frozen for direct retail sales. In order to sell the individual cuts, the meat must be processed and labeled under stringent USDA guidelines. This option allows the consumer the opportunity to select their favorite steaks, chops, roasts, etc, and purchase smaller quantities than are available with freezer orders. There is a constant, fresh supply of meat available. Customers can shop at the farm stand by appointment, or can purchase meat from Lou Tommaso at the Olde Lafayette Village. "Fresher meat; fresher product," is why locally-raised, pasture-raised meats are desirable. You can experience where the meat is coming from and how the animal is raised – Jersey born, Jersey fed!