Beef and Pork - Buying A Whole or Half Cow and Pig
- Freezer - One cubic foot of freezer space accommodates approximately 35 lbs of pastured meat, so you would need a 5 cubic ft freezer for a Whole Pig or Quarter Cow (100 to 125 Lbs of meat) and a Whole Cow requires about 15 cubic ft freezer.
- Your Needs - Assess the amount of pastured meat, you choose to consume in the next 6 to 12 months. We estimate 100 lbs per person or half the estimated average annual meat consumption for the US. If you are Paleo or Whole30 dieters, we would recommend to double it.
- Order - Contact us! We require a $50 deposit and will email you a cut sheet to choose your cuts of meat. We will also provide you with the expected dates of delivery based on our current stock. Our current expected times are early spring - pork and mid summer - beef.
- Your Choices - Two weeks before we go to the processor, we will contact you regarding your choice of cut. If you like, we will assist you in making your choices in the types and size of cuts for the pastured meat.
- The Processor - We use Fauquier’s Finest Meat Processing because they make a variety of great-tasting sausage, do not use nitrates or nitrites and smoke the bacon, ham, jowls and hocks. The delivery to this butcher is included in the cost of the meat, if you choose another butcher, we would charge you mileage from our farm to another specified processor.
- Its Ready - About three weeks after drop off at the processor, your pastured meat will be available for pick up at our farm. We will deliver if it is within a certain 20 mile radius of our farm or if we can combine with another delivery. If you pick up at our farm, it is best to bring a cooler to transport the meat. This is also a great opportunity to see our farm practices and our livestock.
- Your Cost - Your cost for the pastured meat is based on hang weight of the cow or pig. We use the hang weight as it is independent of how the meat is finished. It is also provided by a USDA inspected facility and scale. The meat processor provides the weight as written on the final order and receipt. We will use this to calculate the amount owed to us. Then we will add the processing cost to the meat cost without markup as it varies if you choose any smoking, casing, and sausage flavoring.
- Beef cost per lbs - The cost per pound of hang weight is $4.15 for a whole cow, $4.35 for a half cow and $4.50 for a quarter cow. After adding in estimated processing fees, its roughly $7.50 to $8.50 per finished lbs of meat.
- Pork cost per lbs - The cost per pound of hang weight is $3.35 for a whole pig and $3.45 for a half pig. After adding in estimated processing fees, its roughly $7.00 to $7.50 per finished lbs of meat.