All meat is raised on our farm in the rolling hills of Carroll County and processed at a local USDA inspected facility. The meat is cut according to your specifications and we will walk you through the custom cut options with the butcher. The typical beef breakdown is 30% Steaks, 30% roasts and 40 % ground as well as your portion of soup bones and organ meats. The meat will be available for customer pickup directly at the processor and will be vacuum sealed, labeled and frozen.
New to wholesale meat?
Yield from field to freezer: The amount of meat that is cut and wrapped for consumption will be much less than the live animal weight. A 1200-pound beef animal will yield a hanging weight of approximately 750 pounds. When de-boned and trimmed by the butcher, there will be approximately 500 pounds of trimmed and deboned meat for wrapping and freezing. This final packaged weight will vary depending on your cut specifications.
Make your deposit for your beef or lamb reservation using our online store or contact us to pay with check or cash. The remaining balance based on the hanging weight reported by the butcher will be due by day of pickup and the butcher fees will be paid directly to the butcher.
