Retail Shop

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Frozen pasture-raised ground chuck, steaks, roasts and pork cuts are available for purchase in our retail shop. Shop open by appointment only, or Saturdays in December 8am-12pm. 

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Retail Shop Location: W9808 State Road 23 Rosendale, WI 54974

Contact: Jenna DeVries with questions 920-539-1297

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Pork Shares

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$100 deposit is required per half when you place the order, with the remainder owed on pickup. (Total price based on $2.99 per pound hanging weight OR market price.) Cash, check or Venmo accepted at the time of pickup. You will be notified when your pork half is ready.

 

Live Weight - The weight of an animal when it arrives at the processor. 

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Hanging Weight - This is the dressed out weight of the animal. With pigs, this equals about 75% of the live weight.

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Yield Weight - This is the weight after the livestock has been cut into the various packages. This is what you will take home. It is about 70% of the hanging weight.

 

Example totals below: *These totals are estimates. Actual amounts will vary.

 

WHOLE HOG

24-28 lb pork chops

2-4 packages of 3 lb spare ribs

24 lbs of shoulder roasts or steaks

4 ham hocks

12-20 lbs ground pork (or sausage)

30-40 lbs ham (whole, half, or steaks)

16-20 lbs bacon

2 lb tenderloin

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HALF HOG

12-14 lb pork chops

1-2 packages of 3 lb spare ribs

12 lb of shoulder roasts or steaks

2 ham hocks

6-10 lbs ground pork (or sausage)

15-20 lb ham (whole, half, or steaks)

8-10 lb bacon

1 lb tenderloin

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Beef Quarters

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$100 deposit is required per quarter when you place the order, with the remainder owed on pickup. (Total price based on $2.99 per pound hanging weight OR market price.) Cash, check or Venmo accepted at the time of pickup. You will be notified when your beef quarter is ready.

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PRICE BREAKDOWN

 

You are not charged per pound of take-home meat.

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You are charged per pound of hanging weight (e.g. $2.99 per pound OR market price). The amount of take-home meat will vary depending on details like the breed, butcher process, how long it hangs, etc.

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Hanging weight is determined immediately after the animal is harvested-and hung. After it is weighed, cows 'hang' for 14-28 days. This is an ideal range and it improves the taste.

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Actual take-home meat will be 25-40% less than hanging weight. This is normal due to moisture loss during hanging, breed (ratio of meat to bone / non-meat) and cartilage / bones / waste during the butcher process.

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You should expect a mix of steaks, roasts, ground and stew meat. Roughly speaking, 1/2 of your meat will be ground and stew, 1/4 will be roasts (chuck, shoulder, rump, sirloin tip etc.) and 1/4 will be steaks (sirloin, prime / rib, T-bone, filet mignon, tenderloin etc.)