Brandywine Table: Get Grilling with Wyebrook Farm

With the shift of seasons in June turning our attention to everything outdoors, it’s time to get excited about new possibilities for cooking on our grills. While a juicy NY strip, flavorful ribeye or tender filet will no doubt anchor many plates, this summer is a prime opportunity to give lesser-known cuts of meat a chance for a spot on your grill.

Try new cuts of meat this season, ones you’re more likely to find at local, whole-animal butchers. Velvety merlot, robust top cap and rich picanha offer new culinary experiences. “I love picanha because when you cut into the fat cap, it makes each bite taste really juicy,” said Jeff Dill, co-owner of Wyebrook Farm, along with his brother-in-law, Scott Simpson.

Dill usually prefers a minimalist approach when cooking their pasture-raised beef and pork, opting for only salt and pepper as seasonings so he doesn’t mask the authentic flavor. He’s also learned the importance of having a good digital meat thermometer on hand to avoid overcooking the meat. And Dill is fortunate to get pro cooking tips from Wyebrook’s onsite butchers, Alexi Alejandro and John Clay.

Perhaps you’ve heard of Wyebrook Farm, nestled in the agricultural haven of Honey Brook. The farm’s 200 acres are home to about 150 Black Angus and Simmental-cross cattle grazing on pasture plus about 40 heritage Berkshire-cross pigs foraging in their wooded lot, all tended to by Ryan Bostdorf, Wyebrook’s farm manager. The 18th-century farm came to prominence in 2010 when Dean Carlson restored and established it as a sustainable farm, later adding a destination farm-to-table restaurant to showcase the meat.

It was in 2020 when Dill, an Eastern University professor with a background in sociology, merged his interests in sustainable farming with Simpson, who had experience farming and managing cattle and who knew Carlson. So, when Carlson decided to sell the farm after 10 years of building Wyebrook and its cattle and pig stock, he looked for owners who’d carry on with his herds and continue sustainable farming practices. It was a successful match with the new co-owners’ mission: “To serve our community with clean, nourishing meat, raised right.”

Today, Simpson focuses on the farming operations at Wyebrook, while Dill handles the business side. The team takes great pride in their regenerative agriculture and on-farm butchering and processing. And they’re grateful for Carlson’s ongoing support. “We’re inheritors of the land stewarding, and we continue to do what’s good for the land, the livestock and the local community,” said Simpson.

Read on for recipes to tempt your taste buds to venture into new territory this summer!

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