Gauker Farms

8th, 9th, and 10th generation family farm specializing in corn, soybeans, wheat, straw, hauling and farm raised beef.

Gauker Farms is proud to be an 8th, 9th, and 10th generation family farm in Berks County - now that's sustainable! We are a 260 acre crop farm raising corn, soybeans, wheat, and hay. We also raise about 70 head of Holstein steers that we market through a small, on-farm shop by appointment only, and at farmers' markets in Berks, Chester, and Lehigh Counties. Gauker Meats' mission is to raise qualit

y, wholesome beef that you and your family are proud to serve on your dinner table, and that tastes delicious! Our Holstein steers are purchased from our neighbors and friends, and raised from days old until they are finished at about 14-18 months. Our steers are fed a grain mix that we raise on our farm. To learn more about our farming practices, PLEASE read our frequently asked questions page on our website: gaukerfarms.com. If you have any questions about our farm or our farming practices, please do reach out to us! From Our Family Farm to Your Family Table
---Lee, Jodi, and Callie Gauker

08/26/2026

👋 Oh, hey, hiya from the funny farm! 👋

Despite being back in school Cheese is still doing her morning and evening farm chores and walking 2 steers and 2 pigs to go to the Oley Fair later this month! If you’ve not attended Lee’s favorite fair in all of the lands, it a small fair that fits maximum capacity people into a small space to enjoy music and food prepared by volunteers that benefits the fair directly. In terms of food: my least favorite fair. In terms of drama, the best fair in the lands. Low key; low stakes; and, really, everyone is mostly just there for a good time. 😂

Note that we are, indeed, open this Saturday from 10 to noon. We will also be open 4 to 6 on Wednesday and Thursday next week. Don’t be late next week because Cheese has a social calendar to keep up with and dance starts, hence my limited evening availability. Note we are closed Labor Day weekend for our annual voyage north. Don’t worry though - while beef slinging will cease the farm will be well monitored and taken care of thanks to Lee’s dad. We’re lucky he’s still willing to work on the cheap! 🤪

On the beef front: I am out of 4 oz burger patties, stir fry strips, Porterhouse, and T-Bones. I’m limited in bone in ribeyes, short ribs, and maybe flat irons - I have to look again but I made the mistake of sharing that flat irons are my favorite right now and many of you have decided you definitely agree - which I’m so thankful for and also we only get 8 of those steaks per steer - so 32 per month - and some of y’all are very into adding them to your meal plans. 😂❤️🥩

Fun fact: Flat irons are the 2nd most tender steak, scientifically, behind the filet mignon (tenderloin). It gets variable beyond that. I learned this from attending beef workshops with Butcher Solutions TWICE this year.

The friendly neighborhood beef lady never stops learning.

Some of y’all have questions about the current state of beef. You know I’ve had to raise my prices starting in July because the beef I’m now selling is from a couple day old calves we paid a (or over) grand for, then had to keep it healthy, fed, and cared for 16-18 months before paying out butcher partners to get it to you. We haven’t changed our schedule. We’re still bringing the same amount of beef we always have.

I’m getting LOTS of inquiries about quarters and halves of steers. I will fill them as I can. It is first come first served. If a past customer has a need and I get enough past customer interest, I will add earlier availability. New customers will be added to the schedule in the order of inquiry and commitment. Right now I have a quarter for October, and am booking for November and later.

If you have never ordered beef in bulk before, please, please, please, hear my plea: try the beef you want to purchase FIRST and talk to me or your farmer about what you reallllly want. If you don’t eat a lot of ground beef, a quarter or half is absolutely not for you. If you want all steaks, a quarter or half is not for you. If you want 20 pounds of filet, a quarter or half is not for you. But I am happy to talk through alllllllllll of that with you before we book.

Past customers: feel free to weigh in here. If the beef lady has ever steered you wrong, you best be honest and share that, too!

Anyway! I’ve gotta go make dinner. Tonight is Salisbury Steak at Lee’s request!

Thanks a bunch for supporting our hot mess family farm, and we hope to see you soon! 🥩❤️

08/24/2026

👋 Hiya from the funny farm! 👋

Happy First Day of School to Fleetwood and some other neighboring schools! It sounds like those who didn’t start today go tomorrow, and we’re hoping everyone has a great and safe year! 📚

Cheese had a rough start this morning almost missing the bus. 😂🤦‍♀️ I was going to drive her down the lane but forgot my keys in the house. Whoops! So she had to run to the bus because it was already at the end of the lane. My sincere apologies to the line of traffic behind the bus. 🚌 🤪

Cheese did crush her first day of middle school, though, other than struggles learning how to use her combination lock on her locker. They brought their locks home to practice tonight and I think she’s got it down now.

Cheese’s first day of school dinner request?! Goulash!

I make my goulash a little differently, but here’s our go-to recipe:

1 pound ground beef
Half a white onion, finely chopped
2 small or 1 large carrot, grated

Brown that all together in a large skillet. Season with adobo and Kinders. Add 8 oz of uncooked elbow noodles.

Take a partial jar of spaghetti or pizza sauce that’s in the fridge and really needs to get used before it goes bad. Fill it with water and shake. Pour into skillet. Add water to make sure everything is covered in water. Place lid on the skillet and simmer on medium for about 10 minutes. Stir and taste. Add more water if it’s evaporated and the noodles aren’t quite down and simmer longer until they are.

As you can see, this is very scientific. 😂

Enjoy with cheese of your choice - “shakey” or shredded.

Open this Saturday, and then next week Wednesday and Thursday evening I’ll be here 4 to 6 for your Labor Day weekend needs. Closed Labor Day weekend.

Wishing all of our student and teacher friends an awesome year of learning, fueled by lots of USA beef! We hope to see you soon! 🇺🇸🥩❤️

08/22/2026

In a world that supports

🤥 instant gratification
🤥 cheap food
🤥 easy fixes

Please do support:

❤️ family farms
❤️ slow food
❤️ local butchers and closed food systems

Your community will thrive when it can feed itself AND have great local beef and pork. Fortunately for you we (and your friends) have you covered! 🐮🐷🥩🥓

08/18/2026

👋 Hiya from our little sliver of Berks County! 👋

Have we recovered from the Kutztown Fair? Getting there. Have I recovered from 3 days of people-ing at Penn State’s Ag Progress Days? I think so. There was a lot of sleeping this weekend in between Chatty Cathy over here filling me in on all of the things I missed and didn’t need to ever know. 🤪

This morning I hosted a tour for 6 of my colleagues that work with the Nutrition Links program. I shared about our farm, its history, how we got started retailing beef, and how we raise our steers and sling beef now compared to when we started this beefy gig 14 years ago. These educators work with our most vulnerable neighbors with limited funds and sometimes limited knowledge of how to stretch those food bucks. I shared some beef cuts and leaner alternatives to more affordable, but often not lean cuts (even though we know of all of the fats in our food these days, those from livestock pack more of a nutritious punch that those from processed foods - even though we will never turn down a chip).

Speaking of chips, tonight I was also influenced by the grocery aisle and picked up beer-braised steak Pringles. This was intriguing to be because we love steak - clearly - but we don’t typically braise a steak in beer - we grill it or throw it in a cast iron skillet to sear! We didn’t really get the beer or the steak or the braise, really. Tasted like a mild BBQ chip. We didn’t complain and Cheese rated it 10 out of 10.

So, really, while there’s no such thing as balance around these parts, we are getting just a bit back to normal - complete with an 11 year old talker with no off switch, an elusive but hard working farmer, and a hot mess mom just trying her best to hold it all together and get some beef to her people in between.

See ya Saturday 10 to noon again. Looking ahead: open August 22 and 29, closed September 5.

Thanks a bunch for following along. Enjoy tonight’s sunset on on the barnyard while we enjoyed our cheesesteak and tater tot dinner. 🥩🧀❤️☀️🧡

08/15/2026

Good morning from the funny farm! We’re open again! Saturday 10 to noon.

08/08/2026

👋 Hiya from the funny farm! 👋

Yes, I’m posting before my usual Sunday post because I anticipate not being awake to make that post happen for y’all tomorrow.

Cheese has lived her very best feral farm kid at the fair life ALL WEEK LONG! We moved in with the pigs and dairy beef Sunday morning just after 7:00 am and we will be released tonight after 9. While Buddy the steer will be coming home, Pepper the steer, and Wilbur and Sweetie the pigs will not.

Cheese did really well with her critters this year. Her dairy beef looked good and walked great, too. Her pigs matched her feral farm energy, but honestly, it could have been worse. 🤣

Our family wants to thank those that purchased her 2026 4-H projects: Horizon Farm Credit, Oley Valley Feed, and our neighbors Ronald Kurtz Grain Hauling. Thank you so much for supporting Cheese!

They also get the first tastes of our NEW sweet sticks with CHEESE! Shelf stable sweet sticks with cheddar cheese added in a 2 ounce stick. (Our regular sticks are 1 ounce.) They’ll be available on August 15 when we’re open again.

I’ll be spending Sunday and Monday doing laundry and packing, and then I’m headed to Penn State’s Ag Progress Days Tuesday to Thursday. Lee and I have our 14th wedding anniversary on Tuesday, but we’ll celebrate anniversary observed sometime next weekend - to be determined.

Thank you to everyone who tracked us down at the fair and said hi! And thank you for your patience as we tackle the August shuffle. Your regularly scheduled beef pick ups will resume shortly.

Wishing your the best summer vibes - preferably with more manageable humidity - fueled by beefy meals - and we hope to see you next weekend! 🥩❤️

07/31/2026

👋 Hiya from the funny farm! 👋

This Saturday. 10 to noon. Chipsteak and Delmonicos are back! Still out of mild sticks and jerky, and Porterhouse and T-Bone steaks. I think we have everything else. 🤞

This is your last chance for our beef and pork until August 15. Please plan accordingly! 🥩❤️

Enjoy Wilbur drinking from the hose. He and Sweetie move into Kutztown Fair on Sunday! 🐷🐷

07/29/2026

👋 Hiya from the dance parking lot!

Cheese will be coming out here shortly so I’ll keep it brief:

Cheese and Buddy here were headed to the wash rack last night in the rain to get those knees and hooves cleaned up again before the big ol’ Kutztown Fair next week. They’re ready! Pepper, Wilbur, and Sweetie are, too. We move in Sunday and will be there until next Saturday.

We are open this Saturday 10 to noon!
We are CLOSED Saturday, August 8.
We are open Saturday, August 15.
Please plan for your beefy needs accordingly.

I am HOPING to have chipsteak and Delmonicos Saturday. I don’t know if I will or not. I’m making a run Friday morning before afternoon deliveries and work meetings, so I’ll know more by lunchtime Friday. I DO have 4 oz patties back. I do have ground beef and 6 oz patties. I also have 3 more bags of 8 filets for 100 as well. First come first served!

Welp, Cheese is heading this way. See you Saturday or at the fair! 👋

07/22/2026

Hiya from the dance parking lot after a full day on the road to and from, and in, State College!

Today in cool things I get to do, I met Siale Taupaki, 2026 defensive end for our Nittany Lions. 🦁 💙🤍

Siale helped the Beefing Up Backpacks program by volunteering with the YMCA to pack backpacks that go home with students who could use some extra fuel over the weekends when they’re away from school. Good news: He LOVES beef! 🥩❤️ He wanted to meet some of the PA farmers who raise the beef that make those protein snacks possible, so he came to share about his background and the upcoming football season and what’s ahead for his future. He’s incredibly humble and kind, and I can’t wait to see him play this fall, fueled by beef, of course.

This beef farm life sure has opened some cool opportunities for this Western PA girl.

Open on the farm this week:
Friday 5 to 7 pm
Saturday 10 am to noon

There will be specials! What specials?! TBD!
Did I get ground beef?! Yes! However it’s already committed. Am I going to try to run to the butcher Thursday, if I can squeeze it in, to get more and maybe our chipsteak will be ready, too?! It’s a goal - but my track record with butcher pick ups and goals has not had an adequate betting ratio lately so please don’t count on it and please bear with me! Pretty please?! It’s worth the wait, right?! 🤪🥩❤️

I’m in a stretch of travel with a week of Kutztown Nationals, I mean, fair, in between, so your patience with me is, indeed, appreciated. Note we will be closed on August 8 for the annual 4-H livestock sale. Get your beef fix this weekend, or August 1, or hit snooze until August 15. Restaurant deliveries will also be modified the week of August 2 and 9 due to the fair and travel.

Thanks a bunch for supporting our hot mess family farm, and beef farmers local to you(!), and we hope to see you soon. 🥩❤️

07/15/2026

Oh, hey, hiya from the Funny Farm! 👋🤣🤪

Thank you for bearing with me last week so I could close on Friday night after all. Cheese and her besties had a big ol’ time line dancing at The Berks County fair.

We are open this week Friday evening 5 to 7 and Saturday morning 10 to noon. I hope to be restocked but I need to make a call tomorrow morning to see if our ground beef is ready - - - we’re running slim!

It’s hot.
I am dripping sweat because I went to State College for the past 24 hours and was able to enjoy luxuries like air conditioning.

Ya know what though?! Those hotels never have the water pressure I need for a good shower! 🤣😂

Nonetheless, the peace and quiet of no Cheese was appreciated and refreshing. And a pint of creamery ice cream for lunch on the drive home was exactly what I needed to reacclimate.

Anyway, thanks a bunch for following along. New specials after my butcher trip. And we hope to see you soon! 🥩❤️

Address

846 Fleetwood Lyons Road
Fleetwood, PA
19522

Telephone

+17244543674

Website

http://www.gaukerfarms.com/

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