Pricing!

EGGS from our Pastured Raised Hens: $5 Dozen  (Available every Wednesday 9am - 8pm)

ALL PRICES ARE IN POUNDS.

CHICKEN (Pastured Broilers)

Whole Chicken:  $4.35  (Cornish Cross - average 4.5 lbs - no feathers or insides.)

Cut up Whole Chicken: $7.50  

Boneles Skinless Breasts: $11  
Legs and Thighs: $5.50 
Wings: $3.50
Carcass: $2 
Feet: $2.50
Heart & Liver: $3.50

TURKEYS: $20 Reservation.  We will have around 120 Turkeys this year so send us your $20 reservation!  

                   $5 Broad Breasted White  (15-24 pounds) (Nov 2014)
                   $5.50 Broad Breasted White (Less than 15 pounds) (Nov 2014)

                   $8 Whole Bone in Breasts  (9-12 pounds) Both breasts left on the ribs with skin on. (Nov 2014)
                   $11 Boneless Skinless Breasts  (7-9 pounds) (Nov 2014)

                   $5 Dark Meat  (8-11 pounds) Rear Quarters and wings. (Nov 2014)
                   $2 Carcass - Back, Neck, Giblets  (heart & liver) (Nov 2014)

                  $7.50 Red Bourbon  (Heritage Turkey) (Fall 2015.  We are sorry but we won't have any
                                                                                            Red Bourbons this year)  

PASTURED PORK

Chops:  $6  (2 per package)
Ham steaks: $5 (Uncured)
Country Style Ribs: $6
Ribs: $5

Shoulder Roast $6  (average 2-3lbs)
Ham/ Leg Roast: $5  (Uncured)
Ham Roast: $5  (Cured)
Ham Hock: $5
Jowls: $6

Bacon: $9

Cottage bacon: $7.50 ( bacon from the shoulder)
Side Pork $8.50  (Uncured bacon)
Sausage: $5  (1-1.5lbs) mild, medium, spicy

Ground:  $5  

GRASS FED LAMB

Chops:  $10.50  (2 per package)

Lamb Steak:  $7.50
Ribs:  $7.50
Back Ribs: $7.50

Shoulder roast:  $7.50  (~2-3 lbs each)

Leg of lamb roast:  $7.50  (~2-3 lbs each)

Ground:  $7.50

Sausage: $7.50 (Mild)

Ground mutton:  $5  (mutton is adult ewe)

Stew Meat: $7.50  (1lb packages) 

Soup Bones:  $4

GRASS FED BEEF

Hamburger: $5.50  (~1lb each) 

Hamburger patties:  $6.50.   4 pack ($6) or 6 pack ($9) 

Fajita Strips: $9

Short Ribs $6
Brisket: $6

Chuck roast: $6

Round roast: $6

Stew meat: $5.50 
Soup Bones: $3.50

STEAKS:  (2 per package)

Rib eye: $14  ~2lbs 

T-bone: $14  ~2lbs 

Sirloin: $13  ~2lbs 

Tenderloin filets: $19  ~.5lbs
Flank: $14
Round: $8
Cubed Round: $8
Skirt: $13

 WHOLES AND HALVES - This is great to split with family or friends to get the great local, quality pastured meats we offer at a little cheaper price than by the piece.  Please call or email to order or if you have questions.  Buying guide:   http://www.extension.iastate.edu/Publications/PM2076.pdf

Beef:  $4.50 Whole ($300 deposit), $4.95 Half ($200 deposit) - hanging/carcass weight.  (Typically ~600-700 pounds)  This yields roughly 350-450 pounds of meat depending on the cuts you want.  A Whole cow would then be $2250 - $2625.  A Half cow would be roughly $1200 - $1400. (Halves or Wholes available Summer 2014)

Pork: $4 Whole ($100 deposit), $4.50 Half ($50 deposit) - hanging/carcass weight.  (Typically ~150-200 pounds)  This yields roughly 110-150 pounds of meat depending on the cuts you want.  A Whole pig would then be $525 - $700.  A Half pig would be $281 - $375. (Order for April.)

Lamb: $5.25 Whole or $5.50 Half, ($50 deposit) - hanging/carcass weight.  (Typically ~60-90 pounds)  This yields roughly 40-60 pounds of meat depending on the cuts you want.  A Whole lamb would then be $270 - $405.  A Half lamb would be $135 - $200. (Order for Summer/Fall 2014)