• BUYING GUIDE

    Here you will find detailed purchasing information on each of the products we offer. If you have a question that isn’t answered below please contact us and we will reach out to discuss with you personally.

  • Step 1

    Determine what size and amount of bulk meat you would like based on storage.

  • STEP 2

    Determine what butchering bundle you would like your meat prepared into.

  • STEP 3

    Visit our store to place your deposit for the size and bundle you have selected.

  • STEP 4

    We'll email you an invoice when your order is ready for pickup!

Forrested Pork

Below you will find information pertaining to the purchase of bulk pork. Pricing and estimated costs are shown as well as estimated freezer space. Please read the FAQ below carefully and contact us if you have any specific questions we were unable to answer here.

How much pork am I getting?

How much pork you receive back from your pig is largely contingent on whether you decide to get boneless or bone-in cuts for your pig. Bone-in you can expect 75%-80% of the hanging weight to become actual meat in your freezer. Boneless you can expect 65%-70% yield from the carcass hanging weight. This is a choice we leave to you after you deposit and when we send you your cut sheet. A pig that has a hanging weight of 200 lbs. could produce as low as 130 lbs of pork in your freezer or as high as 160 lbs, strictly based on the cuts you chose.

Our pigs can have a hanging weight between 180-240 lbs. You will always get the pork you paid for!

What specific cuts and types of meat will I receive?

We provide three predefined bundles for you to choose from when selecting which cuts you would like to receive. Please visit our Bulk Pork product page for more information on these bundles.

For those interested in customizing their order, please contact us after placing your order.

How much freezer space do I need to store my pig?

See the chart on this page, under freezer space, for how much space you will need. The meat is professionally processed and vacuum sealed for the fresh meat to last a year frozen. Smoked items such as bacon should be consumed within 6 months. Ground pork and sausage should be consumed within a few days of thawing, Cuts should be consumed within a week of thaw.

How are your smoked meats processed?

Our processor does not use any nitrates in our smoked meats.

Smoked cut selections are billed at an additional $2.89/lb boxed weight. Ham, bacon, shoulder, and hock cuts all have options for smoked or fresh.

A ‘Farmers Choice’ cut selection contains all fresh cuts except bacon; with 20, 10, and 5lbs in a whole, half, and quarter respectively.

How are your smoked and sausage additions billed?

Smoked Meat
Smoked cut selections are billed at an additional $2.89/lb boxed weight. Ham, bacon, shoulder, and hock cuts all have options for smoked or fresh.

A ‘Farmers Choice’ cut selection contains all fresh cuts except bacon; with 28, 14, and 7lbs of smoked meat in a whole, half, and quarter respectively.


Sausage
Sausage link selections are billed at an additional $3.69/lb boxed weight.

A ‘Farmers Choice’ cut cut selection contains approximately 20, 10, and 5lbs of link sausage in a whole, half, and quarter respectively.

Sausage bulk selections are billed at an additional $1.89/lb boxed weight.

Click below to visit our online store and place your deposit to reserve pork from our next crop.
We currently process our pork crop quarterly.

100% GRASS FED BEEF

Below you will find information pertaining to the purchase of bulk beef. Pricing and estimated costs are shown as well as estimated freezer space. Please read the FAQ below carefully and contact us if you have any specific questions we were unable to answer here.

How much beef am I getting?

Our average grass-finished steer has a hanging weight of 700 lbs. The yield you will receive from that carcass is contingent on how you decide to have your animal processed through the cut sheet you will receive after putting down your deposit. If you decide to keep all your options bone-in and take advantage of the nose to tail parts of the beef; you will receive from 60% to 70% of the hanging weight from your beef as vacuum sealed beef in your freezer. If you go boneless and get a large portion of your meat ground; your yield will be closer to 60% of the carcass weight.

What specific cuts and types of meat will I receive?

We provide three predefined bundles for you to choose from when selecting which cuts you would like to receive. Please visit our Bulk Beef product page for more information on these bundles.

For those interested in customizing their order, please contact us after placing your order.

How much freezer space do I need to store my beef?

See the chart on this page under freezer space for how much space you will need. The meat is professionally processed and vacuum sealed for the fresh meat to last a year frozen.

Can you give me an example of a half beef order?

Half Beef

Roasts (3 - 4 lbs. each):
3 to 4 shoulder roasts
6 to 8 chuck roasts
3 sirloin tip roasts
1 rump roast
1 eye ground roast

Steaks (1.25” thick is typical)
8 - 10 T-Bone
10 - 14 Ribeyes
2 Flank Steaks
6 to 8 Round Steaks
6 Sirloin Steaks

Other:
8 lbs. of stew beef
8 lbs. of shanks (Osso Bucco)
5 lbs. of soup bones
10 lbs. Of short ribs
Heart
Liver
Tongue

Ground Beef:
If you decided to keep all the above choices, you would end up with roughly 70 lbs. of ground beef, packed at your preferred size

Click below to visit our online store and place your deposit to reserve beef from our next crop.
We currently process our beef crop quarterly.