Check Availability & Join the Waitlist

We sell wholes, halves, and quarters of lamb, pork, and beef — and our shares move fast. When availability is posted on Facebook, spots are often claimed quickly. Contact us immediately to see if anything is still open. Even if shares are sold out, we’ll get you on the waitlist so you’re first in line for the next batch.

Pricing Based on Hanging Weight

• Pricing is calculated from the hanging weight (the weight of the carcass post-slaughter).
• Current prices (subject to change base off of market)
• Lamb $7/lb, typically 50-75lbs at hanging weight
• Pork $5/lb, typically 120-180lbs hanging weight
• Beef $6/lb, typically 500-750lbs hanging weight

We strive to provide as close to 100% of hanging weight as possible. 

• We render fat and suet — our beef customers go home with beautiful jars of tallow.
• We cut bones into usable pieces, perfect for broth and cooking.
• We avoid excessive trimming, preserving flavor, yield, and nutrition.
• We cut with the home cook in mind, creating family-friendly portions for real kitchens and family tables.
• For customers seeking custom aged beef, please note that the longer the aging, the greater the reduction in finished weight.  This is due to evaporation and is especially characteristic of grass-fed/finished beef.

What to Expect: Yield & Weight

From hanging weight to take-home cuts, there is always some reduction due to bone, trimming, and natural moisture loss during aging. However, our goal is to return as close to 100% of the hanging weight as possible — far exceeding the industry norm of 60%. We take pride in honoring the whole animal and minimizing waste through careful, traditional processing.

That means you’ll receive more of what you’ve paid for: usable bones, rendered fat, and tallow or lard, along with well-cut, family-friendly portions that retain quality and flavor. We avoid excessive trimming and design cuts meant to be cooked and enjoyed at the family table.

Choose Your Cuts & Add-Ons

We provide a standard cut sheet (available on our website) to make ordering simple and straightforward. For customers who want something more tailored, we offer a limited selection of specialty cuts that require extra time and care. While our standard cuts and aging are the foundation of what we do, our business is built for those who desire bespoke meats and an elevated culinary experience.

As part of every order, we include 10 days of dry aging—a unique offering that sets us apart from most processors. For those seeking a truly exceptional product, we also provide extended dry aging up to 28 days.

You can further upgrade your share with our traditional cures and handcrafted sausages, all made with care in-house:

• Italian Pork Sausage – bold, savory flavor
• Maple-Sage Breakfast Sausage – sweetened with organic maple syrup and fresh sage
• Ćevapčići – a Balkan-style sausage made from beef, pork, and lamb (availability depends on all three; pricing reflects the blend)
• Smoked & Cured Bacon – made in-house with time-honored methods
• For those looking to go even further, we also offer charcuterie cuts (such as Guanciale, Coppa, Prosciutto, and Fenalår) as well as educational extras like cooking courses, so you can learn how to make the most of every cut returned to you.

Pick Up Your Share

Once your share is processed, you can pick it up either at our farm or at our pickup location in Falcon, CO. We’ll coordinate timing to make it convenient for you.