Pilaroc Farms Review


Photo Courtesy of Jennie Schutte-Patrick
About a month ago, Jennie, the owner of Pilaroc Farms, contacted me and asked if I would try some of their meat. I met up with her at the Meridianville Farmer's Market, and we immediately found common ground in both being raised in the Midwest. Jennie sent me home with a generous sampling of various cuts of beef and pork, and as soon as I arrived at home, my husband and I started cooking. 

To provide some background, Pilaroc Farms is a fourth generation farm in Fayetteville, TN. They offer pasture-raised Berkshire-cross pork and Angus-cross beef that is antibiotic and hormone free and is USDA-certified. Jennie will tell you that their cattle and pigs are well-loved and cared for by their three children who are learning daily that there is value in hard work.
Photo Courtesy of Jennie Schutte-Patrick
Having been raised in Iowa, I was anxious to try the pork chops first. My husband seasoned the chops with salt, pepper, and olive oil and grilled them for about four minutes on each side.




The pork chop was easily my favorite out of all of the meats that we tried. The natural flavor of the meat was accented by the salt and pepper and didn't need any additional seasoning. Since we cooked our chops medium rare, the bright red meat on the inside likened this chop to a medium-rare steak at a fine dining restaurant in downtown Huntsville. 


Next, we tried the Polish Sausage. We found that again, the natural flavor of the pork was highlighted by the seasonings in the sausage without becoming overwhelmed. Pre-packaged sausage in the grocery store is often loaded with seasonings and preservatives which can dull the taste of the meat. These sausages were full of natural flavor. 


Jennie also provided us with a pound of ground sausage, which I used to make sausage biscuits and gravy. My husband couldn't stop raving about how "these had to be the best sausage biscuits and gravy that he had ever tasted", so I think that the sausage was a success! 


Next, we tried two different types of beef; first, the ground beef, and secondly, a New York Strip.
The ground beef was even impressive raw; there were no questionable smells, colors, or textures here, even though the ground beef was previously frozen. We used the ground beef to make meatballs, and found that the beef was juicy, hearty, and not watered-down like store-bought beef. 


We brought the New York Strip to our neighbor's house and had him grill it on his Green Egg. The meat was full of flavor and the best parts might have been the edges crisped in fat. 


If you want to get your hands on this meat, and I suggest that you do, there are several ways that you can do so. First, you can find Pilaroc Farms at two local farmer's markets: Meridianville on Tuesdays and Providence on Saturdays. You can also contact Jenni directly and put in an order for pick up or delivery. Ordering meat from Pilaroc Farms benefits our entire community; not only are you putting food in your body that you know is sourced ethically, but you are helping to support local farmers instead of a corporate company. Fair warning: once you taste this meat, you may never go back to store-bought! 

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