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Ordering Meat Shares
Currently we have two options for purchasing meat from us;
The first is individual cuts that are USDA inspected, listed under products on our website, and available for pickup at the farm.
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The second option is ordering a pork or lamb share. This means you are reserving a portion of a whole animal which both saves you money and allows for more customization of your order.
Custom processing?
This year we are switching from custom exempt processing to having all of our pork and lamb processed under USDA inspection. This simplifies transportation as we can send all the animals to one shop at one time thereby reducing stress on both us and the animals. We will still work with you to have orders cut to your specifications but you will no longer have to pick up your order at the butcher or make separate payments.
How it works
After you reserve your half or whole share of an animal, we finish raising the animal for you. When the time comes we arrange the processing with the butcher. We will work with you to determine the cutting, curing, smoking, processing, and wrapping instructions for your animal. Custom orders will be accepted for whole and half pork shares and whole lamb shares. All smaller share portions will not be completely customizable but we will try to meet your requests when possible.​
How much meat do I get?
One of the common questions we get asked is "How much meat will I get?" The answer is both simple and complex and will involve a little math as the weight you receive depends on the weight of the live animal.
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We try to aim for a live weight of around 300-350 pounds for pigs. Approximately 30% of this weight is lost due to the feet, head, hide, and entrails to result in a hanging weight of around 210-245 pounds in this example. After that the final weight depends a little on the cutting instructions. The weight will decrease by another 25-35% for bone and excess fat removal depending on how the meat is cut and if you choose bone-in vs. boneless cuts, lard, more or less ground products, etc.. The final weight in our example will yield 140-175 pounds of finished meat ready for your freezer depending on your cut sheet.
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For lamb we aim for 110 pounds live weight. Approximately 48% of this weight is lost due to the feet, head, hide, and entrails to result in a hanging weight of around 57 pounds in this example. After that the final weight depends a little on the cutting instructions. The weight will decrease by another 25-35% for bone and excess fat removal depending on how the meat is cut and if you choose bone-in vs. boneless cuts, more or less ground products, etc.. The final weight in our example will yield around 40 pounds of finished meat ready for your freezer depending on your cut sheet.
What does it cost?
For pork the cost is $200 for a 20 pound eighth share, $350 for a 40 pound quarter share, $650 for a 80 pound half share, and $1,200 for a 160 pound whole share. For a whole share this saves you $2.50 per pound vs buying individual cuts of meat.
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For lamb the cost is $300 for a 20 pound half share and $560 for a 40 pound whole share. For a whole share this saves you $2.00 per pound vs buying individual cuts of meat.