Beef packages

We offer 1/4, 1/2, and whole packages as well as individual cuts. Our cows are grass fed grain finished and raised with care and compassion. No added hormones, antibiotics or additives to enhance their growth. We use a combination of Angus, Hereford, Belted Galloway and Shorthorn cows.

Pork packages

We offer 1/2 and whole pig packages as well as individual cuts. Our hogs are raised with care, compassion and all the treats we can possibly give them. They seem to love fruits and vegetables. No added hormones, antibiotics or additives to enhance their growth. We use a combination of Hampshire, Yorkshire, Duroc and Hereford.

Frequently Asked Questions

  • Roasts: Chuck Roasts, Arm Roast, English Roast, Rump Roast

    Steaks: Rib Steaks (bone-in or Ribeye), T-bone/Porterhouse, Sirloin Steaks, Round Steaks (can be cubed), Sirloin Tip steaks

    Other Options: Ground beef, Short Ribs, Korean Ribs, Burger Patties, Stew Meat, Brisket, NY Strip steaks and Tenderloin (only if you don’t get the T-bone/Porterhouse steaks)

    Soup bones

    Organs: Ox tail, Heart, Tongue, Liver, Kidneys

    Other options from The Cut Processing: Skirt Steak, Flat Iron Steak, Ranch steaks, Denver steaks, Coulette Steaks, baseball sirloin, tri-tip roast

  • 1/4 cow is $4.50/lb plus you pay processing. It is approximately $1000 total that is with deposit and processing included. That number can change based on hanging weight.

    1/2 cow is $4.25/lb plus you pay processing. It is approximately $1700 total that is with deposit and processing included. That number can change based on hanging weight.

    Whole cow is $4/lb plus you pay processing. It is approximately $3700 total that is with deposit and processing included. That number can change based on hanging weight.

  • Price is based on hanging weight.

    1/4 cow hanging weight is 170-250 lbs

    1/2 cow hanging weight is 325-450 lbs

    Whole cow hanging weight is 625-950 lbs

  • Approximately 60-70% of the hanging weight will come home with you.

  • We use Dunbar, M&M Smokehouse, Jerome and The Cut for processing our beef.

    Processing is approximately $0.75/lb hanging weight. There is also a kill fee of approximately $125 that you split with everyone splitting the cow.

    Some places may charge extra for stew meat and hamburger patties.

  • 1/4 cow deposit is $400

    1/2 cow deposit is $800

    Whole cow deposit is $1600

  • Neck Bones, Pork Hocks, Side pork (fresh)/ Bacon (smoked), Spareribs (half or full slab), Pork Steaks, Country Strip, Boston Butt Roasts, Pork Chops (bone-in or boneless), Baby back Ribs/Pork Tenderloin, Ham Roast (smoked)/Pork Roast (fresh), Pork Sirloin Boness (roast/chops), Picnic Hams (fresh or smoked), Bulk Breakfast sausage, Ground Pork, Bratwursts, Sausage Links

    Organs: Heart, Liver, Tongue, Kidneys

  • 1/2 pig is $4.75/lb plus you pay processing. Total is approximately $550 that is with deposit and processing included. That number can change based on hanging weight.

    Whole pig is $4.50/lb plus you pay processing. Total is approximately $1,000 that is with deposit and processing included. That number can change based on hanging weight.

  • 1/2 pig is 70-120 lbs hanging weight

    Whole pig is 140-220 lbs hanging weight

  • Processing varies based on what you have done. We use McNabbs for processing.

    McNabbs kill fee is approximately $50 that you will split with whoever is splitting the pig. It is approximately $0.50/lb for processing. To have sausage links made it is $1.50/lb, to have bratwursts made its $1/lb and to have items smoked it is $1/lb.

  • You will take home approximately 60-70% of the hanging weight.

  • 1/2 pig deposit is $75

    Whole pig deposit is $100

  • Regular, Maple, Sweet Italian

  • Regular, Beer, Green Pepper/Onion, Jalapeño, Mango Habanero, Sweet Italian

Frequently Asked Questions