Current Products and Prices
We raise our beef and pork in a natural pastoral environment never giving growth-promoting antibiotics, hormones, or steroids. We believe that contented animals produce a superior product, so we strive for a low stress environment emphasizing the humane treatment of our livestock. We follow a strict grass-fed protocol with our cows, never feeding grain or animal byproducts. Ground beef available for $5.50 per pound. Contact us to check availability
Free Range Pork
We have fresh sausage and bacon from our free range pork.You will be hard pressed to find any other sausage that is better that this! Ribs: spare and baby back, are available too. As well as fat back for making lard and/or cracklings, and salted cured fat back.
The pigs come from the Yorkshire, Duroc and Berkshire breed of heritage hogs. It's known as a grazer for it's ability to forage on pasture and ours are allowed to run free range, never confined to a concrete slab in a building. We feed only a plant based diet, NO growth promoting chemicals or hormones, and antibiotic free, so you can feel good about the nutritional value of this pork vs. conventional pork.
Grass Fed Beef
We sell our free range Pork for $2.75 per pound based on the dressed weight at the processor. You will pay the processor for his service at 0.62 per pound based on the dressed weight plus a $40.00 kill fee. Smoking and curing meats such as ham or bacon is $3.50 per pound extra paid to the processor on top of the $0.62 per pound. Our dressed weights have been running 205 pounds on average. So the cost of a whole hog delivered to the processor will run $563.75 and the processing will be $127.10, without any cured meats. You should get around 148 pounds of meat at $5.17 per pound.
Whole Hog Pricing
For a 1200 pound calf at 1.75 per pound based on the live weight that will be $2,100.00 plus around $400.00 for processing. For a half the total will be $1,275.00 approximately. You should take home about 200-240 lbs of meat for the half, depending on how you have it cut, bone in or boneless,and how close you have it trimmed.