Local, farm-fresh beef? Yes, please! In an age of genetically engineered mutant seeds and lab-grown franken-burgers, one local farm is sticking to its roots and doing things the old-fashioned way. They are raising healthy, well-treated animals for food, farm-to-table style.
Jill and Chris Ulrich, both teachers with more than 30 years of experience at Montgomery Area School District, are keeping farming traditions alive at their family farm. Their philosophy- “Take care of the land. Take care of the cattle. Take care of the people.” When asked what made their product different from store-bought beef, Chris responded, “Beef from our store originates from one animal. The beef you buy in the store is sourced from a stream, where carcasses are broken down, thrown on a conveyor at a large processing plant, then blended back together to create product. For example, ground beef you buy at the store is usually a blend of fat that is trimmed from fat steers and blended with culled lean dairy cows. Hence, 80-20, 90-10 blend. Our beef all comes from animals that are processed individually.”
According to their website, Ulrich Farm was established in 1952 by Charlie and Pat Ulrich. The farm is nestled at the foot of Nippenose Mountain along Route 44 just outside of Elimsport and, until 1995, operated as a dairy. In more recent years, Chris and Jill Ulrich, along with their three daughters, Abby, Laura, and Clara, have been raising Angus cattle. With a focus on sustainability, the process begins with careful genetic selection. Brood cows are selected for a variety of maternal traits, including docility and their ability to wean a heavy calf while only eating grass.
Along with AI and embryo transfer, the Ulrichs use some of the very best bulls that can be found in the pasture. Calves are born in the spring at Ulrich Farm and are pastured at their mother’s side until they are weaned in the fall. They are backgrounded on a protein-rich forage-based diet. Once they reach 1000 pounds, they are transitioned to a finish ration that is still forage-based but also includes some grain for improved marbling.
The Ulrichs pride themselves in raising quality Angus cattle while taking care of the
environment. Cattle are fenced out of streams, and riparian buffers line the creekbanks,
untouched by their cattle. These buffers keep nutrient runoff and sediments out of streams.
Thus, helping keep the Chesapeake Bay clean. Cattle are rotationally grazed, meaning they only spend one or two days in a paddock before being moved on to green grass in another section. This makes for healthy and efficient use of grass and keeps the cows from overgrazing.
When asked how the farm changed since Jill and Chris took it over from Chris’ parents, Chris responded, “The farm’s footprint is still pretty much the same, but some things have changed in the way the farm operates. We have done extensive work to make our farm more environmentally friendly. In addition to the streambank fencing, with the help of the Natural Resources Conservation Service (NRCS), we built a heavy-use area on which we feed and keep our cattle during the winter months. This further helps keep manure and sediments from entering the stream. Also, 70 acres have been certified organic, and we sell hay and corn to a neighbor who has an organic dairy farm.”
The store has been going gangbusters since opening. Though Jill retired from teaching in 2023, she stays busy running the retail side of the operation. Chris Ulrich is still actively teaching as a Montgomery High School Agriculture Education Teacher and FFA Advisor, in addition to being a full-time farmer.
“We began selling retail and to Riverside during COVID in 2020,” said Chris Ulrich. “We had all arrangements in place to do so beforehand, and just beat the mad rush by local farms to secure dates at butcher shops to sell locally. At first, we sold retail cuts out of our garage, before converting the old milkhouse into a small retail store.
Until we started retail beef, we mostly sold calves in the fall after they were weaned. To transition from exclusively a cow-calf pair operation to a pasture-to-plate operation, we attended workshops and classes at Penn State on feeding cattle for improved quality. We took what we learned from the experts and converted the old dairy barn to efficiently feed beef cattle. We also renovated the old milk cow stalls to a cattle handling chute complete with scales and a squeeze chute to care for, manage, and weigh cattle.”
Beyond beef, the Ulrichs offer a host of other local products. “At our store, we sell retail cuts of beef, as well as Old Mill Creamery ice cream and milk, cheese from Kinfork, and various other local produce and canned goods,” said Jill Ulrich. “For those looking to fill their freezer, we offer custom butchered quarters and halves to customer specifications.”
Even though they are unbelievably busy with their growing operation, the Ulrichs are very community-minded and are very active with local events. “We just had Montgomery FFA here this past weekend for the Elimsport Yard Sales grilling cheesesteaks and burgers and dipping ice cream,” said Chris. “It happens annually on the third weekend of July. September 30th will be our annual Ag Day, where Montgomery FFA and Warrior Run FFA team up to run ag learning stations for elementary students to rotate through to learn about agriculture. Last year we had 18 stations and nearly 300 students in attendance.”
The Ulrich Beef Farm retail store is only open 9 hours per week, so plan your schedule accordingly if you want to stock your fridge with delicious steaks and burgers. Hours of operation are Thursday and Friday, 4-7. Saturdays 10-1 or by appointment. “Jill does a great job with the Ulrich Farm Facebook Page,” said Chris, “if you want to know what is going on with the store”. So, check them out on Facebook or call or text Jill at 570-220-6826 for more information. Payment options include cash, check, or Venmo, as they do not accept credit cards.
