Whole/Half Prices

Pastured Heritage Pork:

Whole – $3.00/lb hanging weight,* plus processing fees; $100 deposit

Half – $3.25/lb hanging weight, plus processing fees; $100 deposit

Grassfed Lamb:

Whole – $3.75/lb hanging weight plus processing fees; $75.00 deposit

Half – $5.25/lb hanging weight plus processing fees; $75.00 deposit

[Note: Selling a half of a lamb is a pain in the butt because my slaughterhouse will only do whole lambs. To sell a half a lamb, I need to have a whole lamb cut to the 1/2 lamb customer’s specifications, regardless of whether that is how I want the half I will be keeping cut, and then I need to go through the box and divide the cuts as equally as possible. This is an annoying and labor intensive way to go about it, so I am substantially increasing my half lamb prices as a disincentive. Just buy a whole lamb! We are only talking about a difference of ten to fifteen pounds of meat.]





*Hanging weight = The weight of the carcass after it has been skinned and the organs removed. The slaughterhouse uses this weight to charge its fee, so it is a convenient weight to use. A typical hanging weight for a pig is about 170-180 lbs or for a lamb about 40-50  lbs. The final yield is typically about 110-120 pounds of pork (whole), or 25-35 pounds of lamb (whole).

Individual Cut Prices (all prices are per pound)

Pastured Heritage Pork:

  • Pork Chops $6.95
  • Pork Loin Roast, bone-In $6.95
  • Boston Butt Roast $5.95
  • Shoulder (Picnic) Roast $5.50
  • Spare Ribs $5.50
  • Bacon (smoked) $6.95
  • Ham, Bone-in (smoked) $6.50
  • Hocks (smoked) $4.95
  • Leaf lard $2.95
  • Liver $1.95
  • Heart $0.95
  • Ground pork $4.95
  • Sausage
    • Hot/Sweet Italian $5.95
    • Breakfast $5.95
Grassfed Lamb:
  • Rack of lamb $12.95
  • Leg, Boneless $11.95
  • Leg, Bone-in $9.95
  • Leg steaks $10.95
  • Shoulder Roast, Bone-in $8.95
  • Shoulder Roast, Boneless $10.95
  • Loin Chops $12.95
  • Rib Chops $12.95
  • Shoulder Chops $10.95
  • Shank $7.95
  • Stew Meat $8.95
  • Ground Lamb $7.95

2 Responses to “2010 Prices”

  1. john kilcher Says:

    Read the piece in the TU. Can’t get enough of locally produced meats/vegetables. work for a schoharie beef and pig farmer living in Carlyle, western Schoharie County. I agree wholeheartedly that if folks knew how these precious animal are raised they would be our and yoiur customers. Keep up the good work.
    John Kilcher

  2. charlotte Says:

    Hi I stumbled across your blog and have spent nearly 2 hours of really good reading! Is there any way of subscribing to receive your updates or posts? I certainly hope so!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 677 other followers