Meat by the share: detailed guidelines

For more general info about pastured meat, visit the Meat page. We also sell meat as individually wrapped cuts – see our meat cuts price list

Customers who have space for a chest freezer may be interested in purchasing our meat as shares of a whole animal.  Not only can one save money/pound on high-quality meat by buying a share, but it is a great opportunity to learn how to cook and eat all parts of the animal. We provide a recipe booklet with each share.  We organize the butchering, so all customers need to do is make sure they have the freezer space, pay for the meat, and take home their share!

Beef can be bought by the quarter, half or whole. Pork, lamb, & goat can be bought half or whole. For detailed guidelines and cuts lists for each, see below.

Beef

Our beef is fully pastured on our land (140 acres – so we can do rotational grazing) where we don’t use any pesticides and herbicides, and we don’t give our animals antibiotics, so it is very healthy meat.  A quarter is about 100 lbs and meat and we charge about $970 for the quarter (The amount is an estimate because the base price is $800/quarter and then we add in the cut and wrap fee from the butcher, which varies a bit based on the size of the animal and the kinds of cuts – but it typically runs $170/quarter).  We do all the work of getting the meat back from the butcher and sorted, so all you have to do is pick up a quarter and pay.

Half a beef is double these sizes and prices.

Below is a list of the typical cuts that come with a quarter (and half – below) of a cow, to give a rough idea of what you might get.  There are always a few variations – we sometimes can’t get T-bones, for example, when our steers are older than 28 months, and we sometimes try out some different cuts.

A quarter cow is likely to require at least 7.5 cubic feet of freezer storage (one of the smaller stand-up freezers).

Quarter Cow- cut list for customers Spring 2021 (comes with recipe booklet)

CUTWhat a ¼ cow share gets:Approx. weight
Beef fat3 x 2.5-3 lb approx. pkgs – use to make tallow – see recipe – part of it may be kidney fat (suet) which can be used for traditional recipes (ex:  English Christmas pudding or suet crust for savory pies)8 lbs
Beef bones 4 packets x 3.5-4 lbs each/ approx.– use to make bone broth – see recipe15 lbs
Beef brisket1 x 4 lbs approx. – use to make corned beef or beef bacon4 lbs
Flank SteakOr bavette – 3 pkg = about .8-.9 lbs – use for fajitas2.9 lbs
Back RibsScant 1 lb package – slow cook and then oven-finish with sauce1.25 lb
Sirloin Tip steak3 pkg = .75-85 lb each – use for stir-fry or for steak salad – see recipe2.4 lbs
Ground beef26 x 1 lb packets – see recipe for Backyard Burgers – Grass-fed Style26 lbs
Stew meat5 x 1 lb pkgs – see recipes for Guinness beef stew and shepherd’s pie5 lbs
Beef liver[1]2 pkg- about 1 to 1.5 lbs/ – use to make liver paté – see recipe2.5 lbs
T-Bone steak2 pkgs (approx. 1.5 lbs/pkg) – great choice for a pan-fry or broiled steak cooked rare-med; can be grilled with care3 lbs
Top sirloin3 pkgs (2 steaks/package) – approx.. 1 lb/package – good for stir fry or pan steaks cooked rare-med3 lbs
Rib steaks5 pkgs (0.9-1.2 lbs/ – best for grilling (see grilling pastured steaks recipe)5 lbs
Tri-tip steak1 pkg (approx. 1 lbs/) best for grilling (see grilling pastured steaks recipe)1 lb
Tenderloins4-5 pkg – about .25-.45 lb each1.5 lbs
Arm Roast1 x 3 lbs – see slow roast recipes3 lbs
Chuck Roast1 x approx. 3 lbs – see slow roast recipes3 lbs
Bottom Round Roast1 x 3 lb – slow cook as a roast, or use in place of brisket to make corned beef3 lbs
Cross-Rib Roast1 x approx. 3 lbs roast – this is the best roast for a sliced roast beef dinner3 lbs
Top Round &/or Eye of RoundApprox. 3 lbs– make beef jerky – see recipe (OR one more chuck/arm roast)3 lbs
Short ribs3 pkgs – about 1 lb/– see instant pot short-rib ragú recipe – we may also have some ribs cut Korean style (Galba)- across the ribs.3 lbs
Beef heart ORRequest option (choose ONE from here or below) – slow roast for a great roast beef-style sandwich meat1.5 lbs
Beef tongue ORRequest option for organ meats – slow oven-braise for tongue tacos (see barbacoa recipe)2 lbs
Oxtail   ORRequest option for organ meats – – make oxtail soup – see recipe1.6 lbs
KidneyRequest option for organ meats – make steak & kidney savory pie (with suet crust)1.5 lbs
Total is approximately 100 lbs meat100

[1] can substitute 2 more pkg ground beef – we can always sell liver so no one has to take

Half Cow- cut list for customers Summer 2021 (comes with recipe booklet)

CUTWhat a ¼ cow share gets:Approx. weight
Beef fat6 x 2 lb approx. pkgs – use to make tallow for frying – see recipe12 lbs
Kidney fat (suet)2 x approx. 3.25 lbs – can be used for traditional recipes (ex:  English Christmas pudding or suet crust for savory pies) – or substitute more beef fat6.5 lbs
Beef bones 6 large or 8 smaller packets x 2.5-3 lbs each/ approx.– use to make bone broth – see recipe20 lbs
Beef brisket2 x 3 lbs approx. – use to make corned beef or brisket tacos6 lbs
Skirt Steak3 pkg = about .8 lbs – use for fajitas2.4 lbs
Flank Steak1 pkg – about 1 lb1 lb
Cross-cut shank6 large or 8 small pkg (scant 1 lb/) – make “osso bucco” – see recipe6.6 lbs lb
Sirloin Tip steak4 large or 6 smaller pkgs (scant 1 lb/pkg) – use for stir-fry or for steak salad – see recipe5.2 lbs
Ground beef  – 26 pkg each of 90/10 and 80/2052 x 1 lb packets – 90/10 best for stove-top dishes; 80/20 best for the grill – see recipe for Backyard Burgers – Grass-fed Style52 lbs
Stew meat8 x 1 lb pkgs – see recipes for Guinness beef stew and shepherd’s pie8 lbs
Beef liver[1]4 pkg- (1 lbs/) – use to make liver paté – see recipe4 lbs
T-Bone steak4 pkgs (1.3 lbs/pkg) – for grilling – see “grilling pastured steak” recipe5.2 lbs
Top sirloin4 large/6 smaller pkgs (scant 1 lb/pkg) – stir fry or pan steaks cooked rare-med5 lbs
Rib steaks6 pkgs (1.5 lbs/) – best for grilling – see “grilling pastured steaks” recipe9 lbs
NY Strip steak6 small pkg (scant 1 lb) – great choice for a pan-fry or broiled steak cooked rare-med; can be grilled with care5.6 lbs
Tri-tip steak2 pkg (approx. .75 lbs/) best for grilling1.5 lb
Tenderloins6 pkg – about .25 lb each – the most mild & tender part of the animal1.5 lbs
Chuck Roast5 x approx. 3.5 lbs – see Mississippi roast recipe17.5 lbs
Cross-Rib Roast2 x 4 lb – see slow roast recipe to make roast beef8 lbs
Top Round8 small pkg (1.25 lbs/) lbs– make beef jerky – see recipe10 lbs
Short ribs4 pkgs – about 1 lb/– see instant pot short-rib ragú recipe4 lbs
Flankenribs2 pkg – about 1.3 lb = ribs cut Korean style (Galba)- across the ribs.2.6 lbs
Beef cheeks1 pkg – about 1.5-2 lbs1.5 lbs
Beef heart ORRequest option (choose TWO from here or below) – slow roast for a great roast beef-style sandwich meat2.8 lbs
Beef tongue ORRequest option for organ meats – slow oven-braise for tongue tacos (see barbacoa recipe)2 lbs
Oxtail   ORRequest option for organ meats – make oxtail soup – see recipe1.3 lbs
KidneyRequest option for organ meats – make steak & kidney savory pie (with suet crust)1 lbs
Total is approximately 200 lbs meat200

[1] can substitute 2 more pkg ground beef – we can always sell liver so no one has to take

Pork

Our pigs are fully pastured, so they are able to forage for things like roots, leaves and fallen fruit and nuts. They are fed oats and legumes and the older and skim milk that herd share customers can’t collect. A whole pig share is $1850 (including an estimate of $320 for butcher’s fees/curing fees)– for about 164 lbs of meat.  A half pig share is $925 for about 82 lbs of meat. 

Below is a cuts list to give an idea of the kinds of cuts that usually are available.  There’s some flexibility too, if both buyers of a 1/2 can agree on what they want.  For example, we didn’t have any sausage made in this most recent butchering, because the families who signed up for shares wanted to do their own sausage making and curing, so we just did ground pork. We also usually only request cured hams once a year.

Full and ½ pig – cuts list for customers – May 2021

Cut nameFor full pigFor half pigtypical weight/item
Fresh (= uncured, but frozen) meat:
ground pork11 pkg (10 lbs)5 pkg (5 lbs)1 lb
shoulder roasts6 pkg (12 lbs)3 pkg (6 lbs)2 lbs
leg roasts7 pkg (23.5 lb)3 larger or 4 small pkg (11 lbs)3.5 lbs
rib chops7 pkgs (9.1 lbs)3 pkg (4.5 lbs)1.3 lbs
tenderloin1 pkg (1 lb)none1 lb
bone-in sirloin chops3 pkg (6 lbs)1 pkg (2 lbs)2 lbs
sirloin chops (boneless)1 pk (1.3 lb)1 pkg (1.3 lbs)1.3 lbs
loin chops5 pkg (7.5 lbs)2 big pkg (3.5 lbs)1.5 lbs
Uncured belly (skin-on)6 pkg (12.6 lbs)3 pkg (6.3 lbs)2.1 lbs
spare ribs2 pkg (3.8 lbs)1 pkg (1.9 lb)1.9 lbs
baby back ribs2 pkg (1.35 lbs)none0.67
pork jowl1 pkg (2.9 lb)1 pkg (2.9 lb)2.9 lbs
fat3 pkg (10.5 lbs)2 small pack (7 lbs)3.5 lbs
kidney fat2 pkg (5 lbs)1 pk (2.5 lbs)2.5 lbs
skin4 pkg (12 lbs)2 pkg (6 lbs)4 lbs
tail1 pk (0.28 lb)none0.28 lb
bones2 pkg (5 lbs)1 pkg (2.5 lbs)2.5 lbs
trotters2 pkg (5.2 lbs)1 pk (2.7 lbs)2.7 lbs – 2 feet per
heart1 pkg (0.5 lb)1 pk (0.5 lb)
tongue1 pk (0.5 lb?)1 pkg (1 lb)
liver3 pkg (3 lbs)2 pkg (2 lbs)1 lb
kidney1 pkg (0.67)1 big pkg (1.2 lb)0.6
heads – skinned, jowlessoptionalOption – likely?unsure
Cured Meat:
Canadian bacon2 pkg (2 lbs)1 pkg (1 lb)1 lb
jowl bacon2 pkg (2 lb)1 pk (1 lb)1 lb
shoulder bacon5 pk (5 lb)1 pk (1 lbs)1 lb
bacon ends/pieces1 pk (1 lb)1 pk (1 lb)1 lb
regular bacon3 pkg (4 lbs)1 pk (1 lbs)1 lb
smoked ham hocks4 pkg (7 lbs)2 pk (3.5 lbs)1.75 lb
boneless ham4 (8 lbs)1 big (2.5+ lbs)2 lbs
Smoked neck bones1 pk (1.5 lbs)1 pk (1.5 lbs) 
Total weights:Approx. 164 lbs finished meat82.8 lbs approx. 
Price:$1550/pig $775 half pig Which works out to under $9.5/lb finished/packaged weight

Lamb

A whole pastured lamb is $550 (including an estimate of $150 for butcher’s fees/curing fees)– for about 44-46 lbs of meat and bones. 

Lamb – cuts for customer: 2021 Butchering

cutAverage weightfor 1/2 lambfor whole lamb
Leg Roast2-3 lb average2 x 3 lb leg = approx. 6 lb4 x 3 lb legs = 12 lb
Shoulder roasts2 lb average2 roasts  approx. 4 lb total4 roasts (approx. 8 lb total)
Loin chops.35-.45 lb average4 pkg8-9 pkg chops
Rib chops.45 lb average2 pkg4 pkg
Neck chops.88 lb average1 pkg2 pkg
Lamb spare ribs1.1 lb average1 pkg2 pkg
Ground lamb1 lb average2 pkg4 pkg
kabob meat1 lb average2 pkg4 pkg
Shanks1 lb average24
Bones2.2-2.8 lb average1 small pkg1 large pkg
Liver1.2 lb averageOne of eachChoose 2
Kidney.2 lb ave.
Heart.3-.4 lb ave.
Totals: Ave 23 lbsAve 46 lbs
Price:With butcher fee$222$444

Goat

Goats are similar in size and can have the same cuts as lamb.  Typically, we do a roughly ⅔ to ⅓ split of the meat into bone-in stew meat and ground goat.

We can also arrange an on-farm slaughter if someone wishes to buy a whole goat or lamb for a goat/lamb roast event.  Call Daniel for more details and pricing.

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