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…
Check out this video of our Head Butcher, Doug, demonstrating how to separate baby back ribs and boneless pork loin from one another.
Watch our head butcher, Doug Palmer, as he demonstrates how to take a whole chicken and create boneless/skinless thighs and bone-in breasts.
Watch as our Head Butcher, Doug, demonstrates how to make up a Crown Roast of Pork. Crown roast of pork is a glorious cut of meat, lean and firm. It’s made by shaping a bone-in pork loin into a circlet with the ribs pointed up. The center can then be filled with stuffing that becomes…
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.
This Wednesday, March 25 we will be CLOSED for maintenance, receiving deliveries, and for processing sausage/steaks/etc. Our Head Butcher, Doug, will be in the store, so the phone lines will be OPEN for you to place phone orders for pick up starting Thursday, March 26 – Sunday, March, 29. Customers please call 609-300-3350 (leave a message) to place your…
