Lamb and Pork
Available Late Fall
When you place an order for a whole animal, we raise it just for you. This means that you get to choose how it's cut up, so that you get your favorite selections of roasts, ribs, and chops.
Buying a whole animal offers a variety of benefits:
It's a great way to stock your freezer with fresh, local meat, so that you have the certainty of knowing that the meat you're buying for yourself and your family was raised humanely and sustainably.
You get a discount over our retail prices, meaning that for the same amount of meat, you receive 10-15% off by purchasing a whole animal
You can choose how you want your cuts broken down. Love making roasts in a slow cooker during the winter? Can't wait to spend summer weekends grilling chops? We let you customize your cut sheet, so that you and your family have the types of cuts that work best for you
Whole Pigs: $5.95 /lb
We raise Berkshire pigs, who spend their days rooting on our pastures and exploring our woodlots. In addition to the food they find on their own, we supplement their diets with GMO free grain.
Whole Pig Breakdown
Here's a sample of what you might receive from a whole hog: 25 lbs pork chops, 8 lbs spare ribs, 6 lbs loin roasts, 15 lbs sausage, 15 lbs pork shoulder, 25 lbs country style ribs, 30 lbs bacon, plus offal and fat to make lard if desired.
The hanging weight of our whole pigs can range between roughly 180 to 230 lbs.
Whole Lambs: $9.45/ lb
Our lambs are born right here on the farm and live their lives on fresh pasture. They are 100% grassfed, meaning that we never feed them grain. We practice intensive rotational grazing where we move the herd to fresh grass every morning, resulting in an animal that is healthy for you, and sustainable for our land.
Whole Lamb Breakdown
While whole lambs can be cut in a number of different ways, a sample whole lamb could include: 2 legs of lamb at 4 lbs each, 2 shanks at 1 lb each, 6 lbs ground lamb, 12 loin chops, 14 rib chops, 3 lbs stew meat, 2 shoulder roasts at 4 lbs each.
The weights of our whole lambs are roughly between 35 and 45 lbs.
We base all the prices off the hanging weight of the animal. This is the weight of the meat before it has been broken down into usable cuts. The amount of meat you receive is roughly 70% of the hanging weight, once excess bones and fat are removed in the butchering process. This percentage can vary for customers who prefer bone-in cuts versus those who enjoy bone-less. Please note that one of the joys of grassfed, pasture raised animals is their individuality and unique qualities. As such, we cannot guarantee any specific weight.
All the slaughter and wrapping fees, as well as transport back from the slaughterhouse. We'll have your vacuum sealed meat here at the farm waiting for you!
What's Not Included:
Since not all customers receive smoked products, we do not include the cost of smoking in the base price. The cost for smoking is $1.75 /lb of smoked product.
How to Order
1. Fill Out the Order Form
We take orders for whole animals through an order form that can be found through the link below.
2. Send In Your Deposit
To complete your order and reserve your animal, send a check to the farm or come by the farm store during our open hours and pay with cash. Deposits will be deducted from your remaining balance when you pick up your meat.
Whole Pigs: $200
3. Fill Out Your Cut Sheet
Please fill out the forms with your preferred cuts: lamb, whole pigs. If you have any questions about this process, please call us at (603) 868 2001 or email us at email@example.com. We're more than happy to guide you through selecting what cuts will be best for you and your family!
4. Come Pick Up Your Meat!
Due to the schedule of the slaughterhouse, we are unable to provide a specific pickup day. We will contact you via email when we know when your meat will be ready and schedule a time for you to come pick it up. We are able to store your meat for a few days, up to roughly one week.
Pigs: End of November, 2019
Lambs: Mid November 2019
5. Take it Home and Enjoy!
A safe bet for freezer space is about 1 cubic foot per 20 lbs of meat. This can vary depending on if you choose large roasts, which take up quite a bit of space as they can be oddly shaped, versus ground meat or sausage, which can be neatly stacked.
Grassfed and pasture raised meat can be quite a departure from what you buy in a store- in a good way! Our meat is leaner and due to its lower water content, it can cook quicker than conventionally raised meat. It's jam packed with flavor and often doesn't need much accompaniment beyond some light seasoning, so that the taste of the meat can come through. One cookbook we can't recommend enough is the Grassfed Gourmet, which has great recipes for fresh, local meat.