BEEF

PORK

We buy our cattle from reputable dealer who knows what kind of animals we want. They are all brucellosis free and healthy when they arrive on our farm. All spring, summer and some of the fall, the cattle are pastured on a diverse mix of pasture grasses. In the winter the cattle are kept in our yard so that our fields are protected from the impact of their hooves. They are fed our own hay and sometimes, balage when the weather is really cold. We don’t feed our cattle grain, and so they don’t receive antibiotics, hormones or animal by-products in their feed. We use the manure and bedding from the yard as compost that is spread throughout the farm to balance the soil with organic matter. Because our cattle are raised completely on grass they are lean and have a delicious rich beef flavor. You can find more information about the advantages of grass fed meat from Jo Robinson’s web site www.eatwild.com. When cooking grass fed beef it is best to cook it slowly and at low temperatures, as the high heat will toughen the protein.

To order a quarter or half cow from us you fill out our order form (contact us) and mail it in with a $20 deposit to hold your order.  We'll contact you when your animal will be shipped to the butcher for processing.  

The beef should be ready late Fall or early Winter.

PRICES FOR 2011

Half Expect 250 lbs (hanging weight) $3.50/lb.
Quarter Expect 125 lbs (hanging weight) $3.50/lb.

You can expect about 100lbs of meat (for a quarter order) to put into your freezer. You will need about 30-40 cubic feet of freezer space to store your ¼ order. You are charged on the hanging weight, which for a quarter is about 125-160lb. (What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning.) You also pay the butcher for their services which adds about $0.30/lb. (some unusual cutting instruction and cyrovac involve additional costs). Our butcher, Mest Packing Co. in Strykersville, will call you when your order is ready for pick upand you will pick your order up there. It is approximately 10-15 days after butcher that your order will be ready. We will invoice you by mail based on the animals hanging weight. Our cow sizes and weights are variable, expected poundage is approximate. Quantities vary according to how you specify your butchering and how large or small the cow is. Here's a very approximate breakdown of quantities for a quarter cow.

Steaks:
4 tenderloin (filet mignon) steaks
4 rib eye steaks
4 NY strips
4 sirloin steaks
4 round steaks

Roasts:
4 chuck roasts-approximately 3 lb. each
2 round roasts
1 sirloin tip
1/2 beef brisket

Other:
approximately 20 lbs. of ground beef
1 bag of bones
Short ribs
Organs available by request

In our farrow to finish hog operation, we breed Berkshire/Hereford crosses or Chester white/ Hereford crosses. Berkshires are one of the oldest breeds of domesticated hog originating in England; they are characteristically black with white feet and a spot of white on the face. Our boar is a Hereford that has white markings on a red body similar to Hereford cattle. The Hereford breed was developed from other all American breeds. The Chester White is another all-American breed, which are all white. Our pigs have access to fresh air and sunshine. For the later part of the spring, summer and fall we have our pigs on pasture. In the winter, the pigs are kept in the barn to protect them from the elements. Our pigs get hormone-free and antibiotic-free, locally milled feed. They also get our culled naturally grown vegetables. We compost all of the bedding and manure from the barn and mix that with the compost from the cattle. Most commercially raised pork is raised in warehouse type facilities under inhumane conditions. Our naturally raised pork has a deliciously sweet flavor. We sell the pork by the side or you can buy the whole animal.

To order a half or whole pig from us you fill out  our order form (contact us) and mail it in with a $20 deposit to hold your order.  We'll contact you when your animal will be shipped to the butcher for processing.

The pork should be ready in late summer or early fall.

PRICES FOR 2011

Whole expect 140-200lbs. (hanging weight) $3.45/lb.
Half expect 70-100 lbs. (hanging weight) $3.45/lb.

You can expect about 50-70 lbs. of cut and wrapped pork for a half side order to put into your freezer. You will need approximately two freezer shelves in an upright freezer to store your pork. You are charged on the hanging weight, which for a half is about 70-100lbs.(What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning). This amount is paid to us and we will invoice you directly for it. Butchering charges for cutting, wrapping and smoking are paid directly to the processor. This adds about $0.90/lb. to the cost. (For your budgeting figure about $4.35/lb. total cost for your order on the hanging weight figure). The butcher we use is Mest Packing Co. in Strykersville and they will call you when your order is ready and once it is, you can pick up your order there. Sometime before the animals are shipped from our farm, we will call you for specifics on how you would like the animal processed. All of the fresh cuts are ready shortly after slaughter but typically the hams and bacon need curing/smoking and that can take as long as two-three weeks after this. Due to space limitations at the butchering facility, two trips may be necessary. Our pigs vary in size and the expected poundage is approximate. Here is an approximate breakdown of the types of cuts you could get in a half-side of pork. Quantities vary according to how you specify your butchering and how large or small the pig is.

23 pork chops (1" thick)
2 roasts (10lb. shoulder and 4lb.butt)
1 ham (15lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork
4 hocks
Stew bones
Fat to render
Tongue, liver, heart on request
(The larger roasts can be made into two smaller ones.)

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