Processing Options
USDA-Inspected Processing
All cuts sold are processed in a USDA-inspected facility and are priced individually. Some bulk processing may be also be USDA-inspected. Whole lamb only available for custom processing.
Custom and Bulk Processing
Custom orders typically involve an itinerant slaughtering process. A licensed slaughterer dispatches the animal on farm, and it is transferred to a butcher. The customer chooses their own cuts and is responsible for pick up. This type of processing is both more economical than inspected slaughter, and it ensures a peaceful end to your animal’s life. Custom processed animals are priced per pound by hanging weight.
We offer custom processing for:
CUSTOM PROCESSED GRASS FED BEEF
Grass-Fed, Grass-Finished
Whole, Half, or Quarter
Priced by hanging weight. Hanging weight will vary slightly based on pasture variations across seasons. The freezer weight, or what you receive, will be 35-40% less than the hanging weight. This final number depends on your cut selections and the amount of fat and/or bone the butcher trims.
WHICH BEEF CUTS SHOULD I CHOOSE?
1 Neck
Burger
2 Chuck
Chuck Roast
Shoulder Roast
Burger
3 Bone-(In/Less) Ribs
Rib Roasts
Rib Steaks
4 Loin
T-Bone Steaks
Porterhouse Steaks
OR
Strip Steaks
4 and 5 Tenderloin
Tenderloin Roast*
Filet Mignon
5 Sirloin
Sirloin Steaks
Burger
6 Rump
Rump Roast
Burger
7 Round
Top Round
Bottom Round
Eye of Round
Burger
8 and 9 Shanks
Bone-In Beef Shanks
Burger
10 Brisket
Whole
Half
Burger
11 Short Plate
Short Ribs
Skirt Steak
Burger
12 Flank
Flank Steak
Burger
*If you choose to keep the tenderloin whole, you will not be able to choose T-Bone and Porterhouse steaks.
Any cuts or trim that cannot be neatly cut into a roast or steak will be trimmed for burger or stew meat. If you prefer this type of meat, you can be more selective about your preferred steaks/roasts and grind larger sections of the beef. If you prefer roasts or steaks, you will receive a smaller portion of ground or stew meat.
You may also choose to keep a selection of organ meat, suet, and/or bones.
CUSTOM PROCESSED PASTURED PORK
Whole or Half
Priced by hanging weight. Hanging weight will vary slightly based on pasture variations across seasons and specific genetics. The freezer weight, or what you receive, will be 25-30% less than the hanging weight. This final number depends on your cut selections and the amount of fat and/or bone the butcher trims.
WHICH PORK CUTS SHOULD I CHOOSE?
1 Jowl
Fresh Jowl
Grind
5 Leg
Fresh Leg Roast
Smoked Ham
Ham Steaks
4 Loin
Bone-(in/less) Chops
Smoked Chops
Canadian Bacon
Loin Roast
Grind
3 Ribs
Spare Ribs
St. Louis
Baby Back*
Rib Chops
Grind
2 Butt/Picnic
Boston Butt
Shoulder Roast
Grind
6 and 7 Hocks
Whole Hocks
Grind
8 Belly
Fresh Belly
Slab Bacon
Sliced Bacon
*All chops will be boneless if you select baby back ribs.
Our butcher requires a 50 lb minimum for sausage processing. If only purchasing one hog, this will require grinding either the shoulders or hams.
CUSTOM PROCESSED GRASS FED LAMB
Whole. Only available for custom processing.
Priced by hanging weight. Hanging weight will vary slightly based on pasture variations across seasons and specific genetics. The freezer weight, or what you receive, will be 30-45% less than the hanging weight. This final number depends on your cut selections and the amount of fat and/or bone the butcher trims.
WHICH LAMB CUTS SHOULD I CHOOSE?
2 Shoulder/Ribs
Bone-In Shoulder Roast
Boneless Rolled Roast
Bone-In Shoulder Chops
Rib Chops
Rib Rack Roast
Stew
Grind
1 Neck
Roast
Stew
Grind
3 Loin/Leg
Loin Chops
Loin Roast
Bone-(in/less) Whole/Half Leg Roast
Bone-In Leg Chops
Stew
Grind
4 and 5 Shanks
Whole Shanks
Stew
Grind
6 Breast
Roast
Riblets
Stew
Grind
7 Flank
Stew
Grind
A variety of organ meat is also available.