Meat FAQ’s
Frequently Asked Questions
Do you sell sides of beef?
We do not sell sides of beef. We sell cuts which can be purchased at the farm store or the Colorado Springs meeting place. We recommend Maytag Mountain Ranch for sides of beef.
Are sides of pork (half/whole hogs) available now?
Sides of pork (half/whole hogs) will be available in the summer of 2012. We will be accepting deposits for them starting in February 2012.
Do you sell barbecue (30 - 40 lb) hogs?
We do not sell barbecue hogs.
What are your prices for cuts of beef and pork?
Please email us with a request for our price list as availability and prices can change.
I see that your price for sides of pork (half/whole hogs) is $3.10/lb picked up at the farm. What does that mean?
Once the animal is slaughtered, the price for the actual animal is its carcass weight times $3.10/lb. For example, a half hog averages 98 lb, which at $3.10/lb is $303.80.
Are there any other costs associated with hogs?
Customers also pay for the butcher’s processing, and the cost is determined by how you choose to have the meat cut up and whether you want sausage and curing of ham and bacon. A half hog averages $100 for processing.
How do I decide how to have my hog cut up?
Once we receive your non-refundable deposit, we will send you a cut sheet and discuss with you via email or phone how you would like your pork cut up (for example, thickness of chops, number of chops per pack, type of sausage, cured or fresh ham and bacon, and so on).
Where do I pick up my hog?
You may pick up your hog at the farm for the price of $3.10/lb or have it brought to the Colorado Springs meeting place for $3.25/lb. We are not able to do home delivery.
How much meat do I get when I order a half hog or whole hog? How much of each cut will I get?
An average size hog carcass will be roughly 190 lb, which is 150 lb of cut and wrapped meat. For a whole hog you will receive approximately:
24 lb chops
26 lb shoulder cuts
10 lb ribs
40 lb ham
4 lb neck bones
14 lb bacon
30 lb sausage
What is used to cure the bacon and ham? Does your sausage contain MSG, nitrites, or gluten?
Our butcher uses a no-nitrite cure, which is Redmond Real Salt, a small amount of brown sugar, and garlic powder. After soaking in the brine, the ham and bacon are hickory-smoked in a controlled smoke house. Our sausages are free of MSG, nitrites, and gluten.
What organs can I get with my hog? Can I get the hooves?
Currently, the USDA inspector at our butcher allows liver and heart, but hooves are considered unclean and cannot be obtained. You may also have the fat.
What are your animals fed?
Please see our Grass-fed Beef and Pasture-raised Pork pages for full explanations of what each animal group eats on our grass-based farm.