We offer pastured OR pastured/ grain finished beef for sale by the quarter, half, or whole. We commonly have a waiting list for our beef, especially for the grass fed only beef. Our cows are raised on lush pasture in the summer and fed hay in the winter. We do not use preventative antibiotics or growth hormones and we have a closed herd of cattle which helps to keep them free from disease. Most of the steers we butcher come from several generations of cattle raised on our farm. Please contact us if you would like to get on our waiting list.
Prices are as follows:
Grass Fed Beef:
(Sold only by the whole beef)
$3.65 a pound on the hanging weight plus processing
Grain Finished Beef:
Whole $3.40 a pound on the hanging weight plus processing
Half $3.50 a pound on the hanging weight plus processing
Quarter $3.60 a pound on the hanging weight plus processing
We sell by the hanging weight at $3.50 lb for a half of grain fed (what we get paid) plus
approximately .50 a pound for processing (what the butcher gets
paid). The hanging weight will be approximately 350 pounds for half a beef. (We do not deliver the meat; rather, the buyer picks it up from the butcher and pays the processing fee to the butcher.) This works out to be approximately 200-220 pounds of meat when it is cut, wrapped and frozen.
An estimate of the percentage of cuts an individual might receive would be: 31% for steaks and 31% roasts. The remaining 38% burger and stew meat.
NOTE: Above is given as an example only. Weight may vary with each animal.
Please note that due to fluxuating prices that affect our costs, beef prices are subject to change. We use Foschini Meats in Raphine, Virginia and have had a good relationship with him for a number of years. We know him to be honest. All meat must be picked up at Mr. Foschini's place by the buyer.
Click here, here and here for helpful links regarding cuts of meat.
Pork price is $4.00 per pound. This does not include processing fees which must be paid by the buyer.
(One has a choice of either tenderloin or pork chops)
Pork chops include the backbone in the chop, tenderloin is boneless and the customer will get the backbone meat separately (There is not a lot of meat on the backbone).
Suggested thickness of pork chops is ¾ inches.
The hams are not smoked or cured. The customer will be getting fresh hams. (Note: We have had customers very suprised at the size of a fresh ham. Please be aware that this is a large piece of meat and plan accordingly)
The hams can be sliced into fresh ham steaks or roasts should one not wish to cure the ham.
The bacon is fresh bacon. It’s not like what one would get in the store. In order to get something similar (but better) to commerical bacon, one would have to take the whole side of bacon home and cure it. If one does not wish to cure their own bacon, the butcher recommends having the bacon ground up into the sausage .
Sausage comes un-seasoned unless otherwise requested. The butcher can season the sausage but there is a small additional fee for seasoning which was not included in the $4 per pound price that was quoted for the cost of the pork per pound.
Spare Ribs and Organ meat are also included with your hog.
Fat can be saved so that it can be rendered into lard by the customer but one must make this request to the butcher at the time of processing. Please indicate if you want all of the fat or just the leaf fat.
The butcher we use is Foschini Meats and is located in Raphine, VA. All meat must be picked up at Mr. Foschini's by the buyer.
Due to fluxuating market prices for feeder pigs and increasing costs to raise them, prices are subject to change from year to year.
Please don’t hesitate to contact us with any questions.