Simply Grazin’ Farms in NJ has poultry pens custom made to house the farms chickens and turkeys. These poultry are the supply source for the Skillman Farm Market and Butcher Shop chicken and turkey products. Currently, they have 7 pens. There are 75 to 100 chickens and turkeys in each pen. They are moved twice…
This photo and post come to you courtesy of our Head Butcher, Doug Palmer… “A lot of talk in the industry now about PPE, specifically masks. There are different rules for working with cooked vs. raw foods, and probably 75% of the butchers I know are doing no masks. Even though we have a very…
For any of our customers that do not want to venture out during the pandemic, we can also ship your orders right to your front door if you are a resident living within the Tri-State Area! Your order will be frozen and shipped to you packed with dry ice via UPS Ground (DON’T TOUCH THE…
Skillman Farm Market and Butcher Shop President, Mark Faille, poses for a photograph with his daughter, Stacie Faille (Shop Manager) as she dawns her college graduate cap and gown. Stacie is a 2020 college graduate from Kean University. This momentous occasion in both of their lives is being celebrated much differently than envisioned back when…
Watch our head butcher, Doug Palmer, as he demonstrates how to take a whole chicken and create boneless/skinless thighs and bone-in breasts.
At Skillman Farm Market and Butcher Shop we are a whole animal butcher shop, that means we use every part of the animal- tail to snout! Check out this video, as our Head Butcher, Doug Palmer, shows you how the parts from a pigs head are removed and explains what they are used for.
Watch our Head Butcher, Doug Palmer, as he shows where the various meat comes from on a pig as he cuts it up to make a quarter pig.
Watch our Head Butcher, Doug Palmer, as he demonstrates how to butcher a whole chicken for parts. During the COVID-19 health crisis Skillman Farm Market and Butcher Shop only has whole chickens available, so this is a great video to help those of you looking to break apart your whole chickens for things like wings…
Watch our Head Butcher, Doug Palmer, as he demonstrates how to clean a whole beef tenderloin. And, don’t forget whole beef tenderloin’s are on sale this week, so pick one up and try cleaning one yourself!
There are only 10 days left until Easter. We’ve got smoked ham and lamb to help you make a special dinner. Call in your order for pick up 609-300-3350. Also, we will be closed on Easter, Sunday, April 12, 2020.
