Our Products
Pastured Poultry
If you've never had a pasture-raised chicken before, you are in for a treat. Slower growing than commercially raised chickens, our chickens have superior quality meat with fantastic flavor! We also raise and sell turkeys for the holidays. Turkeys go on pre-order in January each year, so be sure to get your reservations in early. You don’t want to miss out!
Grass Fed Beef
Our growing herd of Galloway and Red Angus beef cattle are ranged on our specially designed and managed pastures. These cattle thrive on grasslands and will finish to full butcher weight solely on grass. Check out our frequently asked questions below to learn more about ordering bulk beef. Click the shop online button below to browse our currently available beef products.
Heritage Breed Pork
Our hogs enjoy freedom of movement with a high-quality diet of grain and vegetables. Lately, we have offered the Red Wattle heritage breed. Red Wattles produce highly marbled meat with excellent flavor and texture. Hog breeds may change over time based on availability. Please check out our online store to browse our currently available pork products.
FAQs
How much meat do I get with a half hog?
The average half will yield 70-90 pounds of cut, wrapped, and frozen meat. Of course, hogs will vary in size and since the hog will be custom-processed to your specifications, the yield will vary slightly. That means if you have all bones removed; you will have a lower yield.
What is hanging weight?
Hanging weight is the weight of the butchered animal as it hangs in the locker, and does not include the head, hide, hooves, blood, and innards, which have been removed. This is the weight you will be charged on. The average hanging weight on a half hog is approximately 90-110 pounds.
How much freezer space do I need for a half hog?
About 3- 4 cubic feet. For reference, an 18 cu. ft. top freezer refrigerator has a freezer of 4 cubic feet.
Can I customize what cuts I want?
Yes. We take the hog to a butcher to be custom-cut and wrapped to your specifications. You will work with the butcher to determine your cutting instructions. Not big on roasts? No problem. Grind them for more sausage. Want your chops cut extra thick? You get to choose! Custom cutting allows you to get the very most out of each pound of pork.
What cuts are available with a half hog?
A hog is very customizable. You could grind the whole thing or smoke and cure the whole thing and it will still be delicious! Below is an example of a typical cutting order:
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12-14 lbs. – Pork Chops
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3lbs – Spare Ribs
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1 lb. Tenderloin
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12 lbs. – Shoulder Roasts and Pork Steaks
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15-20 lbs. – Ham as Roasts or Steaks (Cured or Uncured)
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8-10 lbs. – Bacon (Cured or Uncured)
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8-10 lbs. – Ground as Patties, Sausage, Ground Pork
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2 Ham YoHocks
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Bones
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Edible Organs – Heart, Liver, Tongue
*These amounts are averages. Actual amounts will vary.