Healthful, farm-fresh experiences for all generations.
(603) 323-7591

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Local history.  Local color.  Local flavor!

Naturally raised and produced, naturally.
We are proud to sell our own quality, farm-raised and farm-made products.

Fall/Winter Hours: Weekdays 10AM–3PM

We sell these Remick products:

  • Meats: Beef and Lamb  List provided below
  • Raw Cow’s and Goat’s Milk CSAs Four-week subscriptions, not available for in-store purchase
    • Cow’s Milk: Whole, Skimmed, Cream
    • Goat’s Milk: Whole (available seasonally)
    • Available in various sizes
    • Email info@remickmuseum.org for information and availability

Our products can sell quickly and the following list is subject to change. We update this page regularly but suggest you call ahead to assure that the item/items you wish to purchase is/are in stock and that listed on-sale prices are accurate.

Members receive 10% off the original retail price of store items; discounted items are not eligible for the member discount unless noted. Gift memberships are available!


Remick Meats
Remick livestock are raised here on the farm without hormones or antibiotics used for the production of growth.

Remick-Raised means Quality-Assured
Here at Remick Farm, great effort, time and resources are dedicated to our animal breeding programs. The results are noticeable and we are proud to make high-quality, locally-produced meats available for sale in our museum store. All of our meats are expertly frozen to ensure the highest quality product. Please call for pricing. Our livestock are:

  • Naturally raised and grass-fed
  • Antibiotic-free
  • Hormone-free
  • Treated with care



  • Special! Beef CSA
  • Ground (1-pound packages) » Bulk purchase: Purchase up to 25 pounds at once, call ahead for orders of 11 pounds or more
  • Limited time special! Ground Beef Box: 20-pound box (1-pound packages) | $6.50 per pound, a savings of $1 per pound
  • Merguez (spicy beef sausage meat)
  • Patties (4 patties per package)
  • Steaks: 
    • Chuck, London Broil, Minute and Sirloin (boneless)
    • Flank, Flat Iron, Hanger and Skirt
    • Boneless Ribeye, New York Strip, Porterhouse and T-Bone
    • Filet Mignon — 2 per package
  • Roasts (boneless): Bottom Round, Chuck, Eye Round, Prime Rib, Tenderloin and Top Round
  • Brisket
  • Cross-cut Shanks
  • Sirloin Steak Tips
  • Kabobs
  • Ribs: Back or Short Ribs
  • Stew Meat
  • Oxtail
  • Liver
  • Soup Bones
  • Suet
  • Special! Lamb CSA
  • Ground
  • Chops: Blade, Loin, Rib and Shoulder
  • Rack of Lamb
  • Roasts: Boneless Leg and Shoulder; Bone-in Loin
  • Shanks
  • Kabob Meat
  • Stew Meat


Thank you for supporting local agriculture!


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