Price List

If you want to fill your freezer with all of your favorite cuts of beef for the best value, this is the way to go! With the purchase of a whole, half or quarter, you can create your own custom order of the cuts of beef that you and your family prefer. It doesn't get more "farm-to-table"  than this! (price per pound of hanging weight)

Did you know that ground beef is the most popular type of beef sold in the US? Now you do.

It makes sense, there are so many dishes you can prepare with ground beef. Burgers, Meatballs, Tacos, Ziti, Chili and Meatloaf to name a few.

Stew meat is a "go-to" to keep on hand. These beef chunks keep things simple. Add them to your stew/stir-fry, and enjoy! It's a simple weeknight meal.  

This popular grilling cut is extremely versatile and flavorful. Place on a skewer alongside vegetables for great grilling experience.

The Porterhouse is a treat for any steak lover and packed with flavor! The Porterhouse is similar to the T-Bone but is cut with a piece of the Tenderloin. Season this combination of Strip and Tenderloin, grill & enjoy!

Our T-Bone steak is right up there with the Porterhouse,  offering you both tenderness and delicious taste, with plenty of meat.  The T-Bone is great grilled, oven broiled or pan fried! 

The strip is cut from the short loin, from a muscle that does little work. The NY Strip Steak contains fat in levels that are somewhat in between  the tenderloin (virtually none) and the rib-eye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout.

This steak is cut from the Top Sirloin, located just under the tenderloin, offering steak lovers a leaner cut of meat. Great for  grilling, oven broil, or cut into cubes to add in to your favorite dish. 

The sirloin tip is a little less tender than the top sirloin due to its low fat content. It is suggested that you marinate it for 2-4 hours before cooking. 

A lesser expensive steak but still packed full of flavor. Great for grilling, oven broil, or cut into cubes to add in to your favorite dish. 

Our most tender steak. Tenderloin Steak is lean yet succulent, with a fine buttery texture.  

Enjoy a great balance of flavor and tenderness of our Bone-In Rib-eye Steak. With its rich marbling and juicy texture, this cut is a true meat  lover's delight. The bone-in feature enhances the taste. 

Our Prime Rib, or Standing Rib Roast, is a classic holiday treat or perfect for any special occasion. Beautifully marbled, this succulent cut will have your guests mouth’s watering from the moment they walk through the door.  

Brisket is a cut of meat from the breast or lower chest of the beef. This strong muscle cut of beef can be tough if not cooked correctly. The Brisket needs to be slow cooked for several hours by baking, roasting, slow cooking or smoking to bring out the true tenderness and succulent beef flavor.

Flanken style short ribs is cut across the bones so that each slice contains a few pieces of bone. Makes it great for grilling since you can put them on the side of the bone and let them cook.They are full of flavor and are not easily found.

To get the best flavor, cook them quickly over extremely high heat, without letting it overcook. 

Short Ribs are definitely on our favorite comfort food list. Short Ribs cook best with a long, slow braise which tenderizes the meat and yields the deep, beefy flavor. These bone-in cuts are full of collagen which is melted during a long slow braise  making the beef fork-tender. 

Denver steaks are one of the increasingly popular cuts of meat that come from the beef chuck primal cut, which is known for rich roasts but also produces some lesser well-known  steaks. Denver steaks are relatively tender, with nice beefy flavor,  and they usually feature a good amount of marbling.

Extremely tender, well-marbled and flavorful and great for grilling. Flat Iron steak is cut from the Top Blade. 

Flank Steak is great to marinate, grill, and slice for your favorite beef dishes. Flank Steak is cut from the flank of the beef and is best marinated and cooked on the grill. 

Skirt Steak is great for fajitas, philly cheesesteaks, and even on pizza! This cut is best marinated, seared on high heat, and sliced thin against the grain for perfect tenderness.  

Chuck Steaks are a hidden gem! They are a great alternative to more expensive steaks (like Rib eyes and Porterhouses). They can be great on the grill - especially when they are marinated.
Chuck steaks require a little more prep than more expensive cuts, but the value makes them worth the effort. You can prepare a delicious chuck steak in the oven or slow cooker, but also great for grilling. Just remember, the longer you grill a steak the tougher it will get.

Whip up a steak sandwich or stir-fry in no time with our  shaved steak. Thin yet full of flavor, there's no easier way to get some healthy protein in and a tasty meal on the table. 

The Hanger Steak is a very tender and flavorful steak that a lot of people don’t know about and is a steak that is very seldom offered. 

Tongue meat is rich in zinc, iron, choline, and vitamin B12. This is best prepared in a slow cooker.

Believe it or not, beef heart is a tasty piece of meat. Cooked on the  grill or slow cooked in the oven, some people say it tastes just like  steak!  Try it for yourself!   

Beef kidneys are a lean edible organ meat that provide some important dietary nutrients. Although not commonly eaten in the United States, much of the world considers kidney meat a delicacy.  

Arguably the most nutritious and healthiest meat you can eat. The liver is packed full of Vitamin B12, Copper and many other essential nutrients.  

Oxtail, which is the tail of cattle, is skinned and cut into sections with each section containing part of the tailbone. Oxtail  contains marrow in the center along with the bony portion of meat  surrounding the tail. Oxtail, it is best used for soups, stocks, and braises. Try out this unique addition in your next soup or stew.

Soup bones, also known as stock bones, are the remaining pieces left over after the butchering process. While there is not enough meat on them for a full meal, these work wonderfully for adding more flavor to your soup or to make your own stock.

Marrow Bones can make amazing bone broth soup and the added bonus is they are such a delight for our furry best friends! 

Beef Suet serves as a premium ingredient for a variety of preparations. Its high melting point and creamy consistency make it perfect for creating rich and flavorful dishes. Beef Suet can be used to enhance the flavor and juiciness of roasted meats, imparting a delightful savory essence. 

If you want to fill your freezer with all of your favorite cuts of pork for the best value, this is the way to go! With the purchase of a whole or half pig, you can create your own custom order of the cuts of pork that you and your family prefer. It doesn't get more "farm-to-table" than this! 

(price per pound of hanging weight)

Homemade sausage patties, fragrant chili, a unique hamburger blend with  beef or turkey, epic meatballs – it’s all on the table with our ground  Berkshire pork. You’ll be proud to serve pork of this caliber from a  small local farm.  

Our Hot Italian Sausage is made with a  blend of high-quality pork, salt, paprika and spices(including fennel and crushed red pepper) This is a classic for Sunday sauce and packed full of flavor.

Our Hot Italian Sausage is made with a  blend of high-quality pork, salt, paprika, spices, pepper, fennel and soybean oil. This is a classic for Sunday sauce or sausage and peppers. 

Approx 1lb packages- 4 links per pack 

Our Chorizo Sausage is made with a  blend of high-quality pork, salt, chili pepper, spices, garlic and silicon dioxide. This kicks the heat up a bit for that Sunday sauce or sausage and peppers. 

Approx 1lb packages- 4 links per pack 

Our Sweet Italian Sausage is made with a  blend of high-quality pork, salt, sugar and spices(including fennel and black pepper) This is a classic for Sunday sauce and packed full of flavor.

Approx 1lb packages

Our Sweet Italian Sausage is made with a  blend of high-quality pork, salt, spices, fennel, black pepper and sugar. This is a classic for Sunday sauce or sausage and peppers. 

Approx 1lb packages- 4 links per pack 

Our Breakfast Sausage is made with a  blend of high-quality pork, salt, sugar and spices(including fennel and black pepper). This is perfect for making you own patties for a delicious breakfast sandwich or served on the side.  

Approx 1lb packages

Fresh Smoked Bacon! Do we need to say more!?

This is the most common cut used for pulled pork because of its fat content. Slow-cooking this cut of meat creates a delicious, tender dish that is extremely versatile. 

The shoulder is also great for pulled pork sandwiches and other barbecue dishes. This cut comes out packed with flavor and wonderful textured meat. 

 Pork Chine is a squarish area across the backbone between the shoulder blades that holds tender meat. Pull it or bake a roast. 

Pork Chops are the peak of awesome. The flavor from the marbling in these pork chops set them apart from store bought. They are so easy to cook. Grill them, pan-sear them, bake them or smoke them to enjoy!

Spare ribs are cut from the belly and breastbone, behind the shoulder, of the pig. They're flatter than the curved back ribs and contain more bone than meat. Generally cooked on a grill or smoker,the spare ribs are great served as a slab (bones and all) with BBQ sauce.  

Country-style Pork Ribs ribs are a rich and fall-apart tender alternative to traditional ribs. They're cuts of pork shoulder, which is the same meat used to make pulled pork. They're more flavorful and meaty than the original ribs!

Hocks are great In stews, roasted or slow cook them for several hours to get a crispy, tender and flavorful bite.  

Pork liver is far more nutritious than your  average piece of bacon or ham. It’s higher in B vitamins, vitamin A, vitamin D, vitamin K2, and selenium than all other cuts of pork. Pork liver can be cooked much like other organ meats. 

Pork heart is lean and contains very little fat. It is incredibly nutrient-dense. It requires a "low and slow" cooking method, but it tastes robust. Before cooking, you'll want to slice off the fat pockets, which you can render into pork lard for cooking if desired. 

Pork heart is lean and contains very little fat. It is incredibly nutrient-dense. It requires a "low and slow" cooking method, but it tastes robust. Before cooking, you'll want to slice off the fat pockets, which you can render into pork lard for cooking if desired. 

Making your own venison or beef sausage and want some fat?  You can't beat this fresh and clean fat