Each one is cut to order at our family's butcher shop. Contact us for pricing.
We choose our beef for quality: good marbling, good flavor, and a clean cut. Most people choose grain-fed. We also have grass-fed.
A quarter is a good place to start. It gives you some of everything: steaks, roasts and ground beef.
We choose our pork for quality and flavor. A half is enough for most families. You choose how thick to cut the chops, whether to make bacon and ham, and how to season the sausage.
We choose our lamb for quality and mild flavor. We sell lamb whole only. One family can use a whole lamb over a few months.
For when a share is more than you need. The boxes are packed and frozen ahead of time, ready to pick up at the butcher shop.
We also do some custom butchering for other farms. If you have your own animals, ask us about scheduling.
Plan on 1 cubic foot for every 25 to 30 pounds of meat. A quarter of beef needs about 4 cubic feet, half a pig about 3, and a whole lamb about 2.
Shares are priced by hanging weight, which is the weight before cutting. The price we send includes processing. Extra charge items will be priced according to your selection.
It depends on the time of year and the shop's schedule. We give you a date when we reply. Beef hangs for about two weeks before it is cut.
No. The cut sheet comes filled in with common choices. Change what you like, or leave it as it is.
Yes. Each household fills out its own cut sheet, and we pack the orders separately.
At the butcher shop on Wintersville Road. Pickup at the farm is by arrangement only and needs notice. The meat is frozen, packed in boxes, ready for you to pick up. Shop hours are Monday to Friday, 8 a.m. to 5 p.m.
Send us an inquiry. We will reply by email with prices and dates.
