We work with local farmers to offer you an animal buying program for beef, pork, and lamb.  You purchase a minimum percentage of the live animal and customize the way the animal is cut, smoked, and packaged from us.

First, decide whether you’d like beef, pork, or lamb…or a combination!

Second, consider how you’d like to choose to participate in our program: buy in at the smallest end (1/8 beef, 1/2 pig, whole lamb) or purchase more.  *See the end of this page for cut estimates.

Third, either give Mike a call if you are new to this program OR fill out and return your cut sheet and form to us to start the conversation.  Mike will be happy to walk you through the process and answer any questions you may have!

Other details to note:

  • Payment must be in advance, as you are buying the live animal.
  • We source the animal for you and arrange the on-site processing.
  • We then take the animal and finish the job, to your specifications.

To guide your decision, we have listed average sizes and cuts.  Please note these are only general guidelines, and may not reflect what you get.  Yields will depend on sizes and your personalized cut sheet.

BEEF                                                                                                                

We dry-age our beef for 21 days, resulting in rich flavor and texture.  The minimum lead time required for beef is 6 weeks, but don’t hesitate to reach out if you have a tighter deadline.  Note: smoked product will be ready 2 weeks after fresh product.

  • 1/8 Beef averages 50#, finished weight, and we charge $8/# (includes all processing fees)
    • 1/8 Beef tends to yield an average of:
      • 4 T-bone steaks, 3/4″ ea
      • 3 porterhouse steaks, 3/4″ ea
      • 1# filets
      • 2 sirloin steaks, 3/4″ ea
      • 1 sirloin tip, 1.5#
      • 1# skirt steak
      • 1# flat iron steak
      • 7 rib steaks, 3/4″ ea
      • 6 london broil steaks, 3/4″ ea
      • 3# minute steaks
      • 1 chuck roasts, 3# ea
      • 1 chuck eye steak
      • 1 rump roast, 3# ea
      • 1 string-tied shoulder roast, 5#
      • 6# short ribs
      • 20# ground beef
      • 3# stew beef
      • 6# soup bones
    • If you order less than 1/2 beef, we are unable to offer all cuts, but you will receive equivalent kinds.

PORK                                                                                                               

The minimum lead time required for pork is 4 weeks (sometimes 6 weeks), but don’t hesitate to reach out if you have a tighter deadline.  Note: smoked product will be ready 2 weeks after fresh product.

  • 1/2 Pig averages 100#, hanging weight, and we charge $4/# (includes all processing fees) 
    • 1/2 Pig tends to yield an average of:
      • 12-14# pork chops
      • 1.5# spare ribs
      • 4# shoulder roasts
      • 6-10# ground pork/sausage
      • 15-18# ham
      • 8-10# bacon
      • 2 hocks

LAMB                                                                                                              

The minimum lead time required for lamb is 4 weeks (sometimes 6 weeks), but don’t hesitate to reach out if you have a tighter deadline.  Note: smoked product will be ready 2 weeks after fresh product.

Lamb averages 40#, hanging weight.  Depending on who we source the lamb from, the price per # varies.  Simply call us to get a quote!

  • Lamb tends to yield an average of:
    • 8# Leg and Shank
    • 10# Loin and Roast
    • 3# Rack of Ribs
    • 10# Shoulder/Chuck
    • 5# Breast and Shank
    • 5# ground lamb/sausage