The name SaJoBe Farms derives its name from the Conklin Family’s three sons; Sammie, Jonathan, and Benjamin.

With ancestral roots in farming going back generations on his side and being born in Catskills but being raised in New Jersey on her side, the Conklin’s relocated to the Catskill Mountains to raise their new family on a 200 year old farm nestled in a cove at the end of a dirt road in Hamden, NY. This location fit with his required weekly commutes to NYC and Boston and still allowing room for the boys to stretch their legs. Also leaving them with having chores similar to what might think of as a family farm where there are always calves to feed, eggs to gather, and sheep to sheer in the spring; (and bacon to eat).

The animals are cared for in a style of the 1910’s which some would say was the “golden age” of agriculture; free of growth hormones and steroids and with an surplus of acreage outside, and when housed inside in the winter months, in open early conventional stalls. This keeps the stress level down on the livestock and family.

Besides pigs SaJoBe also raises heritage Horned Dorset sheep which started with 2 lambs back in 1998 to 80 to 100 today. All the sheep on the farm (besides a new ram every 2 years) can be traced back to the original 2 lambs, which in some cases was 11 generations ago.

Starting out with Angus-Cross beef cattle back in 1996 which were sold off to self-sustain the farm back in 2001 the beef cattle herd now consists of a rapidly growing Texas Long Horn string that is easily managed and very fertile.)

Sammie

Brown eggs can be found anywhere when a new group of chickens are added to the flock and mature in the fall. As the older hens run through their life cycle a new run is acquired from the local farm store in the spring. Depending on the mood, there is a collection of Rhode Island Reds, Bluff Orpingtons, and Barred or White Rocks.

SaJoBe Farms has grown to pride itself on its breeding lines and building each generation to a more vigorous health, a more ideal body type, and a more savory plate.

 

Benny

With their swine they use the hybrid vigor response to crossbreeding purebred heritage breed Berkshires with its Grade A-1 meat marbling and the same prolific purebred Yorkshire breed blood line that the farm started with back in 1998.

 

Jonny

Continuously working on selecting the ideal boar to breed to their sows to composite a finished market hog with the longest frame (bacon), the largest loin eye (chops), and the meatiest hams and shoulders with just right amount of cover (fat).

Crossing multiple very diverse purebred lines also causes hybrid vigor. Hybrid vigor has the characteristics of a very fast growth rate, high fertility, and is less susceptible to deceases.

Raising animals in a natural, stress free environment, free of growth hormones and steroids gives the meat a tender consistency and a savory taste.
Enjoy.