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
• The amount of packaged meat you take home will always be less than the hanging weight because of evaporation, bone, and trim. This is especially true with grass-fed/finished beef.
• On average, customers can expect their packaged weight to be 40–50% less than the hanging weight. This is normal across all facilities.
• Bones and organ meats are available upon request at no additional cost.

What to Expect: Yield & Weight

From hanging weight to your take-home cuts, there is always a reduction due to bone, fat trimming, moisture evaporation, and other factors.

• Beef: Take-home cuts are often 60–65% or less of hanging weight due to aging and trimming.
• Pork: Final cuts typically yield 70% of carcass weight (or roughly 42–50% of live weight).
• Lamb: Expect 43–50% of the carcass weight in boneless, trimmed retail cuts.

Because of these variables, we cannot guarantee the exact total weight of your cuts. Upon request, we can provide bones for broth or soup.

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.