2016 Prices (subject to change):

Beef, quarter/half/whole: $3.95/$3.75/$3.50 per pound on the hanging weight, butcher costs are additional.

Pork, half/whole: $3.95/$3.60 per pound on the hanging weight, butcher costs are additional.

Lamb, whole: $5.50 per pound on the hanging weight, butcher costs are additional.

Click here to see the estimated hanging weights and costs for our side-products.

If you would like to reserve your custom order, please fill out the form below. We will contact you for further instructions. Thanks!

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(Prices based on hanging weight. Butcher fees additional - see below)

Note: if you would like to reserve multiple items please make a note in the comments or fill out the form again.

Butcher fees: For pork & beef – $50 flat butcher fee + 0.50/lb cut and wrap (based on hanging weight). There are additional costs for curing and smoking (e.g. bacon, hams, etc).

If you only purchase part of the animal, you would pay prorated portion of the butcher fee (i.e. if you bought a half, you will pay $25 butcher fee + $0.50/lb cut and wrap). 

For lamb – flat $72 butcher fee.