We raise the animals.
You pick the cuts and pay per pound.
You enjoy your farm-fresh meat!
You pick the cuts and pay per pound.
You enjoy your farm-fresh meat!
Our beef is 100% grassfed, raised without chemical wormers, chemicals on the land, hay, antibiotics, or hormones.
We raise our pigs on pasture and in the woods, on non-GMO grains, without antibiotics, chemical wormers, chemicals on the land, chemical washes on the carcass, or MSG, nitrates, phosphates, chemical preservatives in the pork!
Buying quality bulk meats straight from your farmer can be a healthier and more affordable choice. You could save around 10% off traditional grocery store prices when you buy from us!
How to Order
Place your deposit by clicking the red button below. The deposit is non-refundable. After you order, you'll receive an email confirmation to set up a time to talk with us.
We'll set up a time to call you, and help you with your butchering options using our cut sheets.
We'll let you know when your order is in, and you'll pay for the rest (see cost below). We'll arrange a pick-up time for you. Also, check out the sample weigh-ins and yields below, for an idea of what you might get!
Cost Per PoundWe charge by the hanging weight, not the finished weight (hanging weight is the weight of the carcass before it's been butchered and cleaned). |
Beef |
Pork |
|---|---|---|
Average Pounds |
450 to 650 lbs | 180 to 220 lbs |
Price Per Pound on Hanging Weight (WHOLE) |
$4.80 / lb | $3.40 / lb |
Price Per Pound on Hanging Weight (HALF) |
$4.90 / lb | $3.55 / lb |
Estimated Processing Fee(Varies depending on how simple or 'fancy' your cut requests are) |
$1 / lb | $1.50 / lb |
Sample Total Cost (WHOLE)
|
$3,308 | $1037 |
Sample Total Cost (HALF) |
$1,683 | $533 |
↓ (Continue below for a sample of what meats you'll get from ordering a whole or half animal, and to see a breakdown of total cost and savings.)
How Much Freezer Space Do I Need?
Freezer space is obviously dependent upon what cuts of meat you get. But, generally speaking, 1 cubic foot of freezer space fits about 20 to 25 lbs of meat. This means a whole beef will need about 19 cubic feet. A whole pork will need about 6 cubic feet.
Sample Total Cost
BEEF SAMPLE |
Whole Steer |
Half Steer |
|---|---|---|
Hanging Weight(Weight used to determine cost) |
570 lbs | 285 lbs |
Take-Home Finished Weight(Includes organs/bones, not fat) |
463 lbs | 232 |
Total Cost(Includes Processing Fee) |
$3,308 | $1,682 |
Cost if you purchased this Retail(Includes organs/bones) |
$3,794 | $1,897 |
Your Savings* |
$486 or 14% | $215 or 12.5% |
*Savings will depend on how you have your beef butchered, and whether or not you elect to keep the bones. Bone-in steaks/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless steaks/roasts, additional grinding, and not keeping any of the bones will reduce the savings and may cost the same as buying the same cuts of beef retail.
PORK SAMPLE |
Whole Pig |
Half Pig |
|---|---|---|
Hanging Weight(Weight used to determine cost) |
200 lbs | 100 lbs |
Take-Home Finished Weight(Including bones, but not fat) |
149 lbs | 74 lbs |
Total Cost(Includes Processing Fee) |
$1078 | $549 |
Cost if you purchased this Retail |
$1223 | $611 |
Your Savings* |
$145 of 12% | $62 or 10% |
*Savings will depend on how you have your pork butchered, and whether or not you elect to keep the bones. Bone-in chop/roasts and keeping the bones and organs will generate maximum savings versus retail. Boneless chops/roasts, additional grinding, and not keeping any of the bones will reduce the savings.
Take-Home Finished Weight Yield
A Sample of the Meat You'll Bring Home
For a Whole Steer (Per Cut):
We ground the brisket, cut chuck roast as stew meat, and had rounds cut as shaved beef (which costs extra).
| 114 lbs Bones | 6 lbs Denver |
22.5 lbs Sirloin Steak |
2 lbs Kidney |
| 159 lbs Ground Beef |
3 lbs Chuck Eye |
44.5 lbs Shaved Steak | 2 lbs Tail |
| 23 lbs Short Ribs |
3 lbs Ranch | 2 lbs Tri Tip |
2.25 lbs Heart |
| 18 lbs Stew Meat |
2 lb Flank | 11 lbs Liver | 1.5 lbs Skirt |
| 17 lbs Rib Steak | 8.5 lbs Porterhouse | 2 lbs Tongue | |
| 4.5 lbs Flat Iron | 14.5 lbs T-Bone | 1.25 lbs Hanging Tender |
For a Whole Pig (Per Cut):
The prices below are with hams and bacon cured and smoked.
If you ground the hams or didn't cure the pork belly into bacon, it would cost even less.
| 34 lbs Shoulder Roasts |
1 lb Tenderloin | 4.5 lbs Short Ribs |
12 lbs Bones |
| 38 lbs Cured and Smoked Ham Roasts |
15 lbs Chops |
19 lbs Bacon | |
| 9 lbs Boneless Loin Roasts |
0.7 lbs Baby Back Ribs |
15 lbs Bratwurst Sausages |
Questions?
Email Jesse at jesse@whiffletreefarmva.com
