Fischer Farms supplies Goose the Market with top-quality beef

From the early days of Goose the Market, Fischer Farms has been Chris’ exclusive beef supplier. We’re heading a couple hours south of Indy to meet Dave Fischer, whose great grandfather purchased the rolling 750 acre farm just after the Civil War. 

Dave Fischer focuses on sustainably raising his cattle, allowing them to mature slowly, ensuring that they are fully marbled with fat, the key to the deep flavor that Chris Eley relies on his customers expect.

At Fischer Farms, calves are born on pasture and then graze with their mothers for four to six months at which point they are weaned and then allowed to continue grazing on pasture with supplemental feed for another six to eight months. The calves are finished in open-air, bedded barns.

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When we visited Dave to tour the farm, we went first to Sander Processing, the processing facility that Dave uses exclusively. We were there to see the result of his careful and humane approach. We picked up a few of the filet “ends” — pieces that are of irregular shape and are typically overlooked by retailers and consumers. We walked across the street to a restaurant where they cooked them very simply with some salt. These were some of the best bites of beef tenderloin I’ve ever had, and I’ve had my share of steaks. The filet was marbled with fat, which is highly unusual. Filets are known for their tenderness, but not their fat content, which is why so many people wrap them with bacon — to add some flavor. The way Dave raises his cattle, slowly and sustainably, the result is outstanding quality.

Catherine Neville