We offer 1/4 and 1/2 beef by pre-order only.  It is a very limited available and order early in the year is advised as we only process beef from June-October because our beef is ONLY Grassfed it is "finished" on the best lushest most nutritious grasses during those months.  Remember we have a grain free beef herd!

Pricing:  $5.50 a pound by the hanging weight.  This INCLUDES USDA processing at our butcher using our standard cut order.   Our beef is DRY AGED for 10-14 days as the standard for grassfed beef.

Hanging weight estimates are 450-600 pounds.  The take home meat is usually 50-60% of that amount.  

Estimates:  Final cost for 1/2 - $1,500    1/4 $800  

1/4 beef and 1/2 beef are a mix of front and rear cuts.  Expect about 1/3 as ground beef and stewing cuts, 1/3 roasts and 1/3 steaks.

Cuts you receive:

about 1/3 as Ground beef in 1 pound packages, Stew meat in 1 pound packages, Short Ribs & Meaty Soup Shanks & dog bones.   Short ribs and soup shanks can be changed to ground beef on request.

1/3 as Roasts:  Brisket, Rump, Chuck, eye round, london broil (optional shaved steak instead of london broil)

1/3 as Steaks: Sirloin, Ribeye, Tenderloin, Tbone & Porterhouse,  (or opt for whole tenderloin and NY strip)

Steaks are standard 1" thickness and packaged 2 per pkg except Sirloin steaks are 1 per pkg.   Roasts are often 2 1/2-3 pounds.

Organ meats like: heart, tongue, Liver are optional and can be declined if you don't want.  

All cuts are vacuum packed, labelled and flash frozen. Pickup is at the farm only.


We do have plenty of individual cuts for sale. See our PURCHASING page for where to shop with us.


1/2 and WHOLE PORK

UPDATED AUGUST 31st with a new option!!!!  Order early as we have only a few open orders for fall!

Another great option to fill your freezer is 1/2 or whole pork from our pastures.

Available multiple times a year and offers customized processing nose to tail.

OPTION 1- Customer cut request:   $4 a pound by the hanging weight.  It does not include the USDA processing.  You pay that amount and this depends on your smoking and sausage making order.  Estimate for a 1/2 with the typical cut order to be around $100-$125 for the processing. 

Hanging weights for our pork is usually around 180-220 pounds.  Take home meat is often around 50-60% of the hanging wt.

Estimate of your cost:  $525 for a 1/2 based on a 100 pound hanging weight for that half.  With about 60 or so pounds of meat for your freezer.  


OPTION 2- Farm Cut order

We now offer another option.   Pay $5 a pound by the hanging weight and processing is included using our standard cut order.    This is easier for many people.   You will get 2 medium sized bone in ham roasts, 3-4 ham steaks, 1-2 Butt Roasts, Tenderloin, Spare Ribs, Center Cut Chops (4 per pack, 1 inch thick, Boneless loin roast, country ribs, smoked hocks, neck bones, smoked bacon, 2 types of bulk (not link) sausage (your choice of breakfast, sweet italian, hot italian and/or no seasoning lean ground pork.   Plus lard and any organ meats you want. If any of the above are not for you please choose option 1.

Processing is only done at our USDA processor in Taberg NY.   

We have pork available by individual cut and packages year round and the next available for bulk orders is October 2018.  Pre-order by October 20th for pickup of meat at the farm Mid-November.  Order early and don't miss out!

Estimate of your cost:  $500 based on $5 a pound by the hanging weight of about 100 pounds for a half.  

Yield about 60 or so pounds for your freezer.



$200 deposit for 1/2 pork

$400 deposit for Whole Pork

DEPOSITS CAN BE MADE online HERE  or in person.    NON REFUNDABLE for any Reason.  Please call us or see us at the Cazenovia Market first so we can go over your questions.   

PREORDERS ARE DUE by OCTOBER 2oth. Meat will be ready for pickup about the 2nd week in November.

Sorry we do not offer 1/4 pork and can not divide it smaller for you.   Instead opt for our individual cuts, join our CSA or try some of Meat Packs we available.  Join our email for all the updates so you don't miss out.  

If you are thinking of a 1/2 or whole pork we will go over your cut order with you when you place your order for Option #1.   Option 2 orders are separate.

Things to think of:    

Hams-Do you prefer the classic smoked & cured ham or are you looking for Fresh ham with nothing added and no smoking

Pork Shoulder:  Steaks and/or roasts   

Loin:   All Chops: 3 or 4 per pkg  1 inch to 1 1/2 inches thick- your choice    

    Or opt for 1 roast and the remainder as chops or do all roasts

Belly- smoked & sliced for bacon, or opt for fresh belly

Spare ribs are included as are any organ meats and lard if you wish. 

Sausage- your choice of 2:   Sweet italian link or bulk, Hot Italian link or bulk, Breakfast sausage bulk only, unseasoned Ground Pork bulk .  Bulk is loose sausage in a 1 pound tube, Link is a long sausage in casing.