Click the Order menu above to order products from our inventory for on-farm pickup or dropoff at one of our regular locations in Northern NJ and the Capital District of NY.
If you have a little freezer space and you’d like to economize, you might be interested in buying our meat in bulk shares. Pork is sold as whole and half shares and beef is sold as halves and quarters. The pricing is based on the “hanging weight”, which is the carcass weight on the butcher’s meat hook after the skin, guts, hooves, and head are removed, but before further processing into retail cuts. The final amount of meat you take home varies with each animal and depends on whether you want bone-in or boneless cuts, but as a rough estimate we find that the final yield is around 70% of the hanging weight. The table below summarizes the major points on pricing.
|Half Hog||Whole Hog||Quarter Beef||Half Beef|
|Price per pound Hanging Weight||$4.00||$3.75||$4.00||$3.75|
|Average Hanging Weight||85-110||170-220||150-175||300-350|
|Butcher: Per-Animal Fee||$100.00||$200.00||$20||$40.00|
|Butcher: Cut and Vacuum Pack||–||–||$0.75/lb||$0.75/lb|
|No Nitrite Smoking||$2.50/lb (~$30 for bacon, ~$40 for ham)||$2.50/lb (~$60 for 2 bacons, ~$80 for 2 hams)||N/A||N/A|
|Sausage Making||No Charge||No Charge||N/A||N/A|
|Approximate Total Price||$530||$1,010||$810||$1,525|
|Upright Freezer Shelf Space (rough estimate)||2-2.5 shelves||3-5 shelves||3 shelves||6-7 shelves|
|Freezer Space (cubic feet)||2-3||4-5||4||8|
|Deposit Required to Reserve||$75||$150||$100||$200|
Ordering in bulk may be a little intimidating at first, but if you get in touch with us we can walk you through the process and make sure everything makes sense. Pork is available periodically throughout the year. For pork orders, please use the Pork Cutting Instructions form to place your order. At present, beef quarters and halves are only available in the fall/early winter. Please email us if you are interested in ordering beef.