Frequently Asked Questions

Is your beef grass fed?

Yes and no. Our beef born here on the farm stays on pasture with mom until approximately 8 months of age. At weaning time they are fed a nice diet of our home grown hay and grain until they reach a finished weight. The mom’s are on pasture spring-fall and cover crop fall/winter with the addition of grass hay and alfalfa. 

Are the chickens free range?

Our laying hens are let out during the day to roam and explore and then go back in their coop for safety at night. Our meat birds are raised with a combination of indoor/outdoor pens and moved on pasture.

Do you use antibiotics or hormones in your livestock practices?

We absolutely do not use any growth hormones in any of our livestock ever. Antibiotics are used only when prescribed and recommended by a vet if an animal becomes really sick or has an infection. Withdrawal times are always followed and treated animals are never sent to market right after being treated. We take care of our animals just as we do our own children.

Why should I buy a quarter of a beef or a half of a pig?

Buying meat custom ordered is nice for several reasons. 1. You will have a full freezer, so you won’t need to plan ahead so far for meals. 2. You can get exactly what you want, how you want it cut and how you want it packaged, i.e. 1.5lbs of ground beef or 3 steaks in a package vs. the normal two steaks. And reason number 3. It is more economically friendly to purchase meat by the hang weight, then it is to buy individual cuts.

I’ve never bought meat in bulk or custom ordered. What do I need to know?

Our price is charged by the hang weight. The hang weight is the animal after kill when it is all cleaned and the oddities (organs, head, hide, blood drained, etc) have been removed. This will not be the weight of your physical packages you take home. Your take home weight for beef will be approximately 60-70% of the hanging weight. Your take home weight for pork will be approximately 65-75% of the hanging weight. To help you imagine freezer space needed. You can fit 35-40 lbs of retail cut meat into about 1 cubic foot, depending on the shape of the package.

What is the estimated processing cost for beef and pork?

Processing costs can vary depending on what you choose to have made and of course the size of the animal. A beef quarter could be estimated anywhere from $185-$225. Pigs can have a wider range if you want to take a stab at curing and smoking your own bacon and hams (which is delicious and easy on a pellet grill). An estimate for a half would be $140-$185. This cost is paid directly to the butcher at the time you pick up your meat.