FREE Home Delivery on Orders Over $149

Custom Cut Bulk Meats

Customize your 1/4, 1/2, whole BEEF or HOG to your desired cuts by buying in bulk!

How It Works

1 Shop

Pre-order your bulk beef or hog share at your desired harvest date (harvest time takes up to 4 weeks). Pay your deposit at checkout.

2 Cut Instructions

Your confirmation email will have a form to fill out for your cutting instructions. You may customize your cuts or select our recommended cuts.

3 Fill Your Freezer

Once the harvest is complete, we will notify you that your bulk meat is ready to pickup here at the farm and you are ready to fill your freezer!

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Grass-fed Meats at The Best Prices

  • Perfect for families, serious meat eaters, or sharing with friends.
  • Custom cut allows you to give directions to the butcher how you want your share processed.
  • Choose your steaks and thickness, size of roasts, quantity of ground beef, burger patties, brats, sausage, smoking, organs, etc.

Heritage Berkshire Pork

NOT the other white meat, but pork as nature intended! The flavor is sure to keep you coming back for more!

Half Hog Price

  • $100 deposit to order. Non-refundable. Remainder amount due at pickup. Pickup is at the farm.
  • Price: $3.6/lb carcass weight plus butcher fees
  • Total price: 100 lbs carcass weight x $3.6/lb = $360 + $160(butcher) = $520**
  • Total take home meat = 60-80 lbs* (~ $7/lb)


Whole Hog Price

  • $200 deposit to order. Non-refundable. Remainder amount due at pickup. Pickup is at the farm.
  • Pricing is $3.6/lb carcass weight plus butcher fees
  • Total price: 200 lbs carcass weight x $3.6/lb = $720 + $320(butcher) = $1040**
  • Total take home meat = 140-160 lbs* (~ $7/lb)

*Total take home final price will differ depending on cuts you choose, how much trim, smoking etc.

**Note the total amount above is an estimate, final carcass weight will be recorded at time of processing and may be more or less.

Place Your Pre-Order

Sale Nov. 30th Harvest - 1/2 Hog Deposit
Nov. 30th Harvest - 1/2 Hog Deposit
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Sale Nov. 30th Harvest - Whole Hog
Nov. 30th Harvest - Whole Hog
Add to Cart

Grass-fed/Grass finished Beef

Grass-fed beef rich in flavor and dense nutrients

1/4 Beef Price

  • $100 for the deposit. Non-refundable. Remainder amount due at pickup. Pickup is at the farm.
  • Pricing is $5.25/lb carcass weight plus butcher fees. 
  • Total price: 175 lbs carcass weight x $5.25/lb = $918 + $175 (butcher) = $1093**
  • Total take home meat = 105-115 lbs (will vary depending on cuts chosen). ~ $9-10/lb*


1/2 Beef Price

  • $200 for the deposit. Non-refundable. Remainder amount due at pickup. Pickup is at the farm.
  • Pricing is $5.25/lb carcass weight plus butcher fees. 
  • Total price: 350 lbs carcass weight x $5.25/lb = $1836 + $350 (butcher) = $2186**
  • Total take home meat = 210-230 lbs ~ $9-10/lb*


*Total take home will differ depending on cuts you choose, boneless vs bone-in, trim, etc.

**Note the total amount above is an estimate, final carcass weight will be recorded at time of processing and may be more or less.

Place Your Pre-Order

Sale October Harvest -1/4 Beef - Grass-fed Only
October Harvest -1/4 Beef - Grass-fed Only
Sold Out!
Add to Cart
Sale October Harvest - 1/2 Beef - Grass-fed Only
October Harvest - 1/2 Beef - Grass-fed Only
Sold Out!
Add to Cart
Sale November Harvest - 1/4 Beef Deposit - Grass-Fed Only
November Harvest - 1/4 Beef Deposit - Grass-Fed Only
Sold Out!
Add to Cart
Sale November Harvest - 1/2 Beef Deposit - Grass-Fed Only
November Harvest - 1/2 Beef Deposit - Grass-Fed Only
Sold Out!
Add to Cart
Sale December Harvest -1/4 Beef - Grass-fed Only
December Harvest -1/4 Beef - Grass-fed Only
Add to Cart
Sale December Harvest - 1/2 Beef - Grass-fed Only
December Harvest - 1/2 Beef - Grass-fed Only
Add to Cart

What Our Customers Say




Frequently Asked Questions


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The prices above do NOT include home delivery. It will be additional. Most customers pickup here at the farm if they are within driving distance. Please contact us for a quote on shipping to your home if you are interested.
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Yes, in the cutting instructions you will be able to choose the organs that you would like. However, there is only 1 heart, 1 tongue and 1 tail on a cow. We do our best to get this to the requested customers.
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The cutting instructions will walk you through the process and help you in choosing the best cuts. Obviously cuts are limited like steaks, roasts, ribs etc. Any cuts you don't want go into trim meat. The trim meat can be made into ground beef, hamburger, or stew meat. The beef cuts will be if you choose all your cuts about: 30% steaks, 30% roast, 30% Ground Beef and 10% other cuts. Feel free to explore the cutting instruction below to understand all the cuts and how it works. Just click on the link. Beef Cutting Instructions
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The cutting instructions will walk you through the process and help you in choosing the best cuts. Obviously cuts are limited like bacon, hams, chops, and ribs etc. Any cuts you don't want go into trim meat. The trim meat can be made into sausage, brats, ground pork etc. The pork cuts will be if you choose all your cuts approximately: 20% of ham (can be roasts, steak or sausage), 20% shoulder (can be roasts, steaks or sausage), 20% pork chops/loin/ribs, 20% of belly (bacon), and final 20% would be trim (sausage). Feel free to explore the cutting instruction below to understand all the cuts and how it works. Just click on the link. Pork Cutting Instructions
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It depends how you choose to have it cut, but choosing boneless cuts and more trim meats will yield less. The size and grade of the animal will also vary and affect the final yield. Beef take home amount is typically 60-65% of carcass weight (1/4 beef (180lb carcass) =115 lbs). These are only approximations this is why we charge by the carcass weight to be fair. The hanging/carcass weight is the standard measurement in the butchering industry.
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It depends how you choose to have it cut, but choosing boneless cuts and more trim meats will yield less. The size and grade of the animal will also vary and affect the final yield. Pork is 70-75% of carcass weight (1/2 hog (100lb carcass) =75 lbs). These are only approximations this is why we charge by the carcass weight to be fair. The hanging/carcass weight is the standard measurement in the butchering industry.
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After the butcher tells us the carcass/hanging weight and their processing fees of your portion, we finalize your invoice based off this information. We will then let you know the final amount due minus the deposit before pickup. You can choose to pay at pickup or we can charge your credit card on file.
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25-35 lbs of meat per cubic foot of freezer. So 1/4 beef figure 4 cubic feet and 1/2 pig 3 cubic feet.
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No worries, we are here to help with the process. If you want the convenience of having it already cut to our most popular cuts, buy our already cut meats in the store. Depending on the time of year, we will have 1/4 or 1/8 of beef and 1/2 or 1/4 pork all ready cut and ready for pickup. Check it out here.



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