Farm-Fresh Meat

Last updated June 25, 2018 - all pricing is tentative & subject to change.
​Currently we have no meat for sale.

Interested in beef, lamb, chevon, pork, or poultry, please see below about what we have to offer, including upcoming offerings.  We do take reservations for meat with prepayment in case you are looking for a certain cut (our tenderloins and briskets go fast, for example).  All our meat that is sold retail is processed at a USDA facility where it is frozen, kept frozen, and sold frozen.  Another option is to purchase in bulk as locker meat.

Currently no meat is for sale

Locker meat works out to be much less money, but you don't get to pick and choose which cuts you get.  This works great if you want a wide variety.  I have always found locker meat to be more affordable and of higher quality than supermarket/Costco meat.  The buyer pays the farmer for the animal based on the hanging weight at the butcher and also pays the butcher for processing the meat.  This is nice because it doesn't require USDA retail meat sales inspections, but the farmer does not handle the cut meat.  It is basically the buyer purchasing a portion of the animal and paying the butcher to process it.  Fortunately, it can   There are several different types of weights involved:

• Live weight or "on the hoof" is the weight of the animal while alive.  There can be significant variation, especially with large ruminants, because they can hold a lot of food in their bodies or poop a lot and loose a lot of weight.  This is their weight before any processing.
• ​The "hanging" or "carcass weight" is the first weight in processing.  The carcass is then aged (except pork) with the head, hide, organs, and lower legs removed.  If buying an animal by the pound (such as with hogs and cattle), this is the weight used to determine what you pay the farmer and the per-pound processing fee.  This is usually about 60% of live weight ... approximately.​
• The "retail weight" or take home weight is the final weight of all the meat fully processed and ready for the buyer to take home.  This is less than the hanging weight because bones are removed from quite a few cuts and trimming fat for leaner cuts and leaner ground beef is lost weight.  If the meat was aged for a  long time, which is my personal preference, there may also be some loss from an outer dry layer that is cut off.  You can let the processor know what your preferences are.  The final weight varies A LOT based on cutting instructions.  A rough rule of thumb is that you'll get about 60% of the hanging weight, which is about 36% - ROUGHLY - of the live weight.