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Was $18.00 / lb, Now $15.95 / lb. Now through October 28!
Shop online HERE or Come on by the Farm Store!

SAVE on PORK or BEEF!
Place a Deposit for a Pasture-Raised
Whole or Half Cow or Pig

Processed the way you like. Freezer-ready for your family's needs.

We raise the animals.
You pick the cuts and pay per pound.
You enjoy your farm-fresh meat!

Grassfed Beef

Our beef is 100% grassfed, raised without chemical wormers, chemicals on the land, hay, antibiotics, or hormones.

Pasture-Raised Pork

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!

A Better Choice

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

1 You place your $100 deposit

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.

2 We walk through your order with you, then send it off to process

We'll set up a time to call you, and help you with your butchering options using our cut sheets.

3 You pay the rest, and pick up your animal

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 Pound

We 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 (WHOLE)

$4.80 / lb $3.40 / lb

Price Per Pound (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.

Beef Cuts

Sample Total Cost

BEEF SAMPLE

Whole Steer

Half Steer

Hanging Weight

(Weight used to determine cost)

570 lbs 350 lbs

Take-Home Finished Weight

(Includes organs/bones, not fat)

463 lbs 232

Total Cost

(Includes Processing Fee)

$3,308 $1,683

Cost if you purchased this Retail

(Includes organs/bones)

$3,794 $1,897

Your Savings*

$486 or 14% $214 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

Cost

(Includes Processing Fee)

$1078 $549

Cost if you purchased this Retail

$1223 $611

Your Savings!

$145 of 12% $62 or 10%

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