Gauker Farms

10/13/2026

🎉 Happy National Farmer’s Day! 🎉

I’m so, so grateful for the committed and hard working farmers in our community, region, and nation who toil tirelessly to grow the fiber, food, and fuel that keeps us all going. 🌱💚

As farmers who choose to direct market, we’re often able to hear first hand how much the work we do each day is appreciated. I can’t tell you enough how much of a gift that truly is. Many farmers in the US do not get to shake the hands of those they feed, but we sure do. We see them at the farm, in the farm stores, and enjoy meals with them at the restaurants serving our beef on their menu. The true joy that comes from hearing how much you enjoy eating beef from our hot mess family farm - - - that’s something that never, ever gets old and we never, ever take for granted. 🥩❤️

Thanks a bunch for supporting our family farm. Please don’t ever forget that the food on your family tables comes from a good place, raised by farming families just like ours - whether you shook their hand or just appreciate the hard work of the farmer and the supply chain that got that food from the field to your table. ❤️🌱💚🥩🎉

10/06/2026

👋 Oh, hey, hiya from the dance parking lot! 👋

Here’s the skinny: I’ve been selling quarters and halves and while that’s great for my friends, this is the time of year EVERY beef farmer is trying to butcher steers and extras, and everyone is wanting to fill their freezer, so I’m plum outta ground beef and chuck roasts and bone in short ribs and some other cuts. 🤷‍♀️

It is what it is. Me and my beef farmer friends - we’re all in the same boat. And if you’re my friend and not in this boat, let me know, and I’ll connect you with my friends, and you will sell out and also be on the boat. 🤣

I’ll be open in the shed Saturday 10 to noon. I will have some beefy steals and deals! I will not have ground beef. If you need ground beef, buy burgers and break them up. I’ll charge the same price per pound! 😘

Thanks a bunch for supporting your local farmers, and I sure hope to see you soon. 🥩❤️ Enjoy this sunrise photo above the pig stable after I put Cheese on the bus this week. I’m not an early bird, and middle school is not my friend, but it’s ok for Cheese so far, so I’ll allow it. 🤪

09/30/2026

09/29/2026

👋 Hiya from the dance parking lot! 👋

Cheese will be rolling out here soon, so I’ll keep it short tonight.

We went to Tre at Eight Oaks Distillery Saturday afternoon to catch their menu before it changes this week. I went for the blueberry cobbler old fashioned but the highlight by far was the Fallout Burger. This savory bacon cheeseburger with caramelized onions was paired with sweet apple butter. Oh. My. Gosh. 👌 So good. I got a hot tip that it may make the cut for the new October menu, so make some plans! 🍔🥓🧀🧅🍎

This week, I will be open on the farm Wednesday from 5 to 7! I’m low on ground beef - like will run out. I do have 6 oz burger Patties that are just pressed ground beef and I’ll charge the same price per pound! I’m also low on chuck roasts. And out of beef cubes. But we have lots of steaks and other roasts. I’ll have some specials I’ll post soon.

We still have some Bountiful Berks bags and Gauker Farms shirts to give away some come on over for those! The Berks County Department of Agriculture has revitalized the Bountiful Berks branding program and gifted us reusable shopping bags so we’re gifting them to you. 🎉 And really, everyone needs a shirt with a cow on it. For real. 🐮

Allllllllright. Hopefully Cheese gets here soon because it’s lasagna for dinner and Lee took it out of the oven for me so it’ll be ready when we get home! Hope to see yall soon! 🥩❤️

09/26/2026

🎉 Surprise! 🎉

If you stop in for beef this morning, Saturday, from 10 to noon, pick up a Gauker Farms shirt and get your beef in a Bountiful Berks bag. 👚🛍️

09/21/2026

👋 Hiya from the funny farm! 👋

We wrapped up fair season this past week at the Oley Fair. Cheese showed Wind and Cutie the pigs and Oreo and Buddy the dairy beef steers. Most importantly Lee got to enjoy this favorite fair and talk to all of this friends as they strolled by. His straw bale seat was appropriately propped under a sign that read, “Please Do Not Pet the Animals.” He only received a few pets. 🤣

Cheese asked me Sunday night, “so I don’t have any animals to walk anymore, do I?” And I said, “Not until January when you get your new steers.” She said, “wow that’s weird.” 😂 Now she can spend her evenings and weekends doing her chores and homework and practicing guitar and dance. 🩰

I’ve been getting lots of fun messages from new friends looking to buy local beef. Unfortunately I can’t just wave a magic wand and make more steers appear on the farm. And they’re expensive! I’ll keep trying to manage inventory and expectations. I do have quarters and halves of beef available probably starting in November. I’ll still be selling on Saturdays from 10 to noon in my beef shed if you just need a pound of ground beef or pack of hot dogs or some beef sticks for snacks. And, I’ll still be delivering to our restaurant partners. As always, if our beef doesn’t fit your needs or budget, I can make recommendations to other local farms, too! There’s plenty of local beef to go around. 🥩❤️

Now that fair season is out of the way, I took a look at the calendar 👀 and it does appear that I will be open in the beef shed every Saturday from now until December from 10 to noon. If Saturdays don’t work for you, you can always make an appointment with me to stop over!

Also now that fair season is over, I really need to get a handle on cleaning up this house and refilling my fridge and pantry. 😂 SO! Thanks a bunch for following along with our hot mess family farm, and we hope to see you soon! 🥩❤️

09/10/2026

👋 Hiya from the dance class parking lot! 👋

We are back from our annual Labor Day trip to the mountains. We very much enjoyed our time away and this year it seemingly went VERY quickly.

Back to the beef business! We are ((very, very)) low on ground beef and 4 oz patties. Our September steers will be ready soon but they’re not quite ready yet. I do have 6 oz patties which you can also break up for ground beef in a pinch. It’s a pound and a half per pack which is actually what my meatloaf recipe calls for so sometimes I just use that when I make it. I have lots of steaks and TBones and Porterhouses are back. And briskets! I have more than just the whole packers now. I think they range 4-6 pounds. Temporarily out of stew cubes and stir fry strips.

Open Saturday 10 to noon in the shed.

Crooked Row Farm, and Local Leaf in Trexlertown and Oley are both stocked.

Next week is Oley Fair. Cheese will show 2 pigs - Wind and Cutie - and 2 steers - Buddy and Oreo. I’m not sure if I will be open Saturday or not. I need to coordinate with Lee. If you know Lee, you know this is a difficult task. 🤪

Cheese will be heading this way momentarily. Dinner tonight is cheesesteaks and tots. We are fully stocked on chipsteak again! 🥩❤️🧀

09/01/2026

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

It’s currently pouring down rain while I help Cheese with her ELA and spelling homework at the counter while Lee was literally racing the clock to pick up hay bales and Barry is hauling 4 steers to the butcher. Not all (any) of us are having a fun time right this very second. 😬

I guess at least the rain waited this long? I guess? Maybe?

Our dear Chef Chad at Sulimays did ask me during my delivery today something about gambling and I said, “don’t you know, we’re farmers?!? We gamble with Mother Nature and everything else every dang day?” I don’t even remember what it was about. I just know I’m all done gambling. 😂

This weekend our friend’s Matt and Kyra got hitched. We enjoyed celebrating with them, their friends and family. Their favorite steaks are skirt steaks, which we happen to have in stock. Get a skirt steak for 2 💸 off per pound this week. (That’s 💲1️⃣6️⃣ per pound).

Open!
Wednesday 4-6
Thursday 4-6

C-l-o-s-e-d this weekend. Do not disturb. Literally, you cannot. 😘❤️

Oley Fair is coming in hot September 17-19. Cheese will be showing pigs on Thursday at 9, and dairy beef on Thursday at 1. It’s a very small fair, but LOTS of people flock the fairgrounds in the evening. If you’d like to watch Cheese show for the last time this year, pencil that on it your calendar.

Wishing you all of the very best late summer has to offer, fueled by beefy meals and the best of summer produce, and we hope to see you soon! 🥩❤️

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! 🇺🇸🥩❤️