Samantha Shortt and fiancé Joe Hamel are excited to bring packaged beef from their Wind Cliff Farm in Bethlehem to Newtown diners. Meat eaters who crave an all natural beef product will soon find the wholesome, Connecticut grown product at Shortt’s Farm & Garden Center, 52 Riverside Road.

There is no mystery behind the similarity of names: Samantha Shortt has an extended family from Sandy Hook, though she grew up in Brookfield. It is her Uncle Jim and Aunt Sue’s garden center that will feature the packages of Wind Cliff Farm beef cuts in their freezer section, scheduled to begin the weekend of April 18-19.

Shortts Farm & Garden opened to the public on April 14, said co-owner Sue Shortt, with curbside service available. They are excited, she said, to be adding Wind Cliff Farm products to their farm store.

“Sammy and Joe approached us late last summer or early fall about the possibility [of carrying their product],” said Shortt, and she is pleased that possibility has become reality. Right now, the best way to contact Shortt’s Farm & Garden for orders is by visiting shorttsfarmandgarden.com and signing up for their e-mail list.

“We may take orders; we are getting the basics [from Wind Cliff Farm] now,” she said.

The beef from Black Angus cattle raised at Wind Cliff Farm by the young couple is 100 percent grass fed, said Hamel, whose parents started the farm in the 1980s. “[The farm] started off as a hobby, growing vegetables for the family,” said Hamel, but quickly expanded to include chickens for egg laying, meat chickens, and then turkey, and eventually pork — and beef. The farm now specializes specifically in beef production.

“We’ve pushed a lot in the past two years,” Hamel said.

While Shortt and Hamel, engaged to be married this summer, “but we’ll see [what the COVID-19 restrictions are then],” are primarily in charge of the farm, Hamel’s father, Jeff, remains a part of the operation.

“We grow our own hay, and completely manage [the cattle’s] nutrition,” Hamel said, adding that no GMOs or hormones are ever used with Wind Cliff Farm animals. Antibiotics are administered only as medically required, and the animals are never sent for processing until any antibiotic has passed through its system.

Shortt and Hamel believe that the 40-head herd of cattle from Wind Cliff Farm results in “one of the most natural meats available.”

“That’s what people are looking for more,” noted Shortt.

Wind Cliff Farm beef, which is processed according to the farm’s directions at the USDA facility New England Meat Company in Stafford Springs, is labeled and packaged at that plant for shipping.

The couple does not worry that their farm will not be able to keep up with demand. A 600-pound animal, Hamel estimated, produces about 400 to 450 pounds of usable meat.

At Shortt’s Farm & Garden Center, shoppers will find “a huge variety of cuts,” said Shortt, “from fillets to patties to T-bones to Porterhouse steaks — everything you can think of.”

Customers are also welcome to reach the couple at windclifffarm@gmail.com to order custom roasts; or to buy a whole, half, or quarter of an animal.

“We walk you through that, and even deliver it,” within the state, said Shortt.

Wind Cliff Farm beef will be found exclusively at Shortt’s Farm & Garden Center, or through contacting Wind Cliff Farm.

“A lot goes into producing this beef because it is such a family business,” Shortt said. “A lot of hard work goes into it all.”