Amos & Rose Farm

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We’re back again here at the farm with another butcher update.Turkey Tom started out as a tiny baby turkey and, like mos...
03/25/2026

We’re back again here at the farm with another butcher update.

Turkey Tom started out as a tiny baby turkey and, like most baby animals around here, he got plenty of attention from the boys. Mason and Wyatt thought he was about the greatest thing ever. Any time they were here at the farm, they wanted to check on him, handle him, and love on him. He was raised right here on the farm and got plenty of attention from them along the way.

Unfortunately, baby turkeys don't stay baby turkeys for long.

Once he got bigger and those turkey hormones kicked in, he turned into an absolute menace. He started fighting everybody and everything he could. Me, the boys, and even the goats were all fair game. If you turned your back on him, there was a good chance you were about to get flogged, spurred, or drop-kicked by an angry feathered lunatic. Turkey Tom went from farm favorite to full-time outlaw.

After enough chaos, we decided it was time for Turkey Tom to go.

That part of farm life is never something I treat lightly, and I was really proud of how well the boys handled it. Mason and Wyatt did a great job helping with the whole process, from catching and holding him to plucking and cleaning. They worked hard, stayed mature, and showed respect for the animal every step of the way.

That’s one of the many reasons I’m thankful to share farm life with them when they’re here. They’re getting real experiences and real lessons. They’re learning where food comes from, how to work hard, how to handle responsibility, and how to respect the animals that help feed our family. Those lessons matter, and I’m proud to be the one teaching them.

Now Turkey Tom is resting in the cooler and headed to the smoker today. Even after all the havoc he caused, he’s still helping provide one last time.

It’s been quite a while since the last farm update, but there’s been a flurry of activity around here over the past year...
12/29/2025

It’s been quite a while since the last farm update, but there’s been a flurry of activity around here over the past year. A lot of improvements have been made, infrastructure has gone in, and the youngest generation of Archers is officially wrapping up their first harvest.

Back in July of ’25, Mason and Wyatt purchased some feeder pigs at a livestock auction. Throughout their time in Ohio, the boys kept tabs on the hogs’ progress through the summer and fall by getting frequent updates and reports on how they were growing—and by hearing plenty of stories about hog antics along the way. Watching those pigs grow (even from a distance) was a highlight for them.

Now the time has come for those hogs to provide fresh pork for the family and for sale. To say I’m proud of these boys for their hard work, patience, and willingness to learn would be an understatement.

Mason did an outstanding job taking real ownership of his hogs. When it came time to butcher, he showed up ready to work—standing in freezing temperatures and even in the rain—helping carve up pork like it was just another day on the farm. His dedication didn’t go unnoticed.

Both boys took part in every step of the slaughter and butchering process. Wyatt made his slaughter debut this month, carefully and humanely putting down their first hog. Once butchering began, the boys paid close attention and took to it like naturals. They learned how to break the animal down into primal cuts and then further into final retail cuts. Along the way, they learned how to debone meat, trim fat, and decide which portions would be ground into our very own sausage. They also learned how to properly cure, season and smoke, and slice their own bacon—skills that will serve them (and anyone lucky enough to eat with them) for a lifetime.

They worked that hog all the way from a full carcass to trimming and cutting some of the freshest pork chops you could imagine. Naturally, those chops were cooked up that very night. Wyatt proudly declared, “This is the best pork I’ve ever had,” and I have to agree—great job, boys.

Once all the butchering is complete, we’ll have approximately 1,200 pounds of farm-raised, farm-butchered pork. As long as we can resist eating it all ourselves, there will be plenty available for sale.

We’re currently learning how to price the pork by factoring in our capital investment, current market prices for individual cuts, and balancing competitive pricing with reinvestment for the next round of hogs coming to the farm soon.

12/11/2024

Welcome to Amos & Rose Farm

Our story begins in the 1940s, when Amos and Rose Archer purchased farmland with a dream in their hearts and a commitment to hard work. They believed in living a simple and honest life, raising their family with values rooted in the soil beneath their feet.

For Amos and Rose, this farm was more than a livelihood—it was a legacy. They dreamed of it staying in the family for generations to come, a place where future Archers would grow, thrive, and carry on their love for the land and its bounty.

Today, we honor their vision by continuing to nurture this farm with the same dedication and passion they inspired. As a family-owned beef farm, we’re proud to maintain the land while staying true to the values of honesty, simplicity, and care that Amos and Rose lived by.

We invite you to join us on this journey—celebrating the traditions of the past, enjoying the fruits of today, and building a future grounded in old fashioned values. Follow along to learn more about life on the farm, updates on construction, and animal antics.

From our family to yours, thank you for supporting a dream that began more than 80 years ago.

The Archer Family

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Shiloh, OH

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