Frequently Asked Questions

Deposits are not refundable. If you would like to cancel your order, we will credit your deposit toward any future purchases of our products. We have a limited amount of refrigerator and freezer space to store beef, pork, and chicken orders for customers. When your order is ready we will reach out to you to setup a pickup date and time. We will attempt to reach you three (3) times, if we do not receive any response we will offer your order to other customers on the waiting list.

If you want to order a quarter or half beef, or half/whole hog, you can select from available butcher dates in upcoming months. We usually butcher beef and pork in the fall. When you order a custom beef or hog you will be able to choose all your cuts. Examples of cut sheets are here: Just prior to us taking the livestock to the butcher, we will send you an email with a sample cutting sheets for your order, as well as contact information for the butcher. You can either email or call them with your cutting instructions, and they will walk you through all the options. Because you are purchasing a portion of an animal, we are required to sell by hanging weight. This is the total weight of a side of pork before it is cut and cured to your preference. Because each animal is different, there is a range of weights. The examples listed below reflect the average weights of our animals. Your actual price will be determined when the pig is harvested and will reflect the actual weight of the animal and any additional processing services you choose. Example Price Structure for one half pig (75 lbs of packaged meat): Hanging weight 100 lbs x $3.95/lb: $395.00 Estimated Processing Costs: 175.00 Total Estimated Price: $570.00 Example Price Structure for one whole pig (150 lbs of packaged meat): Hanging weight 200 lbs x $3.95/lb: $790.00 Estimated Processing Costs: 350.00 Total Estimated Price: $1,140.00

No. If there was a way to turn all pork into bacon, we are sure someone would have figured it out by now. Bacon is made from the belly of a pig, and there is only so much belly on one pig.

A half pig will take up about 3-4 cubic feet of freezer space, depending on your processing specifications. A 1/4 Beef (Split Half) will require about 5 cubic feet of freezer space; a side (1/2 Beef) will require 8-9 cubic feet of freezer space, and a whole beef will require approximately 12 cubic feet of freezer space.