The prices listed on the price sheet for shares of beef and pork are per pound hanging weight. Hanging weight is the weight of the animal minus the hide, legs, head, and organs; just meat and bone. This is the way the meat hangs in the butcher’s refrigerator. You can expect to get 65% to 80% or more of the hanging weight in cuts of meat for your freezer. For beef, the difference in weight is because the beef is dry aged and loses water in the aging process. For standard cutting all the lost weight is water weight. You'll still get all of the meat that's in the hanging weight in cuts of beef. Compare that to most beef in the store which is wet aged. Wet aging means not only did the beef not lose water weight it also had water added to it to increase the weight. For most beef and chicken in the stores you are paying for the weight of water or saline that was injected into the meat and it can easily be 15% of the weight.
There are no additional processing fees to our per pound hanging weight price. Keep in mind most farms charge separately for the processing and the processing fees are significant. Also, some other producers will include the organ meats in the hanging weight which will significantly increase your total. We don’t include the weight of the organ meats in the hanging weight for beef or pork.
We have grass fed ground beef, stew beef, & soup bones, organic pastured chicken & turkey, and eggs in stock that can be purchased without a pre-order. Just tell us what you’d like and when you’d like to pick it up at our farm in Dundee and we’ll have it ready for you when you get here. Prices are on the price sheet (contact us for a current price sheet). Our general hours are 8 am to 8 pm Monday through Saturday but we aren’t always here so let us know when you plan to come. But, for beef & pork the best value is to purchase a share (whole, halves, quarters, eighths).
Our beef is 100% Grass Fed and 100% Grass Finished, no grain or soy ever! Grass fed means that the cattle are pastured, fed only grass and forbs, both green and dry (hay), never fed any grain or soy, and humanely raised without confinement. Our high quality grass fed beef is both more flavorful and much more nutritious than grain fed beef while maintaining a high standard of tenderness, juiciness, and quality. More information on our beef: BP Farms Beef
Our cattle eat grass on pasture or hay when pasture isn’t available (winter or drought) and never get any grain or soy. For our poultry and pork, we use only Certified Organic Feed (which means it's also Non-GMO) to supplement their forage. You can download a list of the ingredients in our feeds here: BP Farms Feed Ingredients
All of our products are grown using only sustainable, environmentally friendly, agricultural practices without the use of antibiotics, hormones/steroids, medications, pesticides, herbicides, or genetically modified products (GMOs). All our livestock are humanely raised on pasture.
We raise 100% Grass Fed Beef, Organic Pastured Heritage Pork, Organic Pastured Brown Eggs, and Organic Pastured Free Range Chicken on our small family farm. We sell our products both direct to consumer from the farm and wholesale.
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Whole Pork: ~160 to 220 lbs hanging weight will yield approximately 120 to 170 lbs of pork and will take up about 6 cu ft of freezer space.
1/2 of Pork: ~80 to 120 lbs hanging weight will yield approximately 60 to 90 lbs of pork and will take up about 3 cu ft of freezer space.
1/2 of Beef: ~260 to 300 lbs hanging weight will yield approximately 180 to 210 lbs of beef and will take up about 6 cu ft of freezer space.
1/4 of Beef: ~130 to 150 lbs hanging weight will yield approximately 90 to 110 lbs of beef and will take up about 3 cu ft of freezer space.
1/8 of Beef: ~70 to 75 lbs hanging weight will yield approximately 45 to 55 lbs of beef and will take up about 1.5 cu ft of freezer space.
Meat will keep longer and stay fresher in a deep freeze (with manual defrost) when the temperature is kept around 0 degrees F or below. A frost free freezer cycles between warmer and colder temperatures to allow the freezer to warm up to just above freezing to let the frost melt and then freezes again. A deep freeze stays at a relatively constant temperature. The higher temperature and cycling of a frost free freezer will make the meat freezer burn faster. But, there are plenty of people storing meat in frost free freezers just fine for months. All our meat is vacuum sealed in freezer plastic wrap which helps the meat stay fresh for long periods of time regardless of the type of freezer.
We use only certified organic feeds & supplements which means they are also all Non-GMO. Non-GMO foods that are not organic are full of chemicals (pesticides, herbicides, etc.) and often more chemically loaded than GMO foods. It’s vitally important what the animals you eat eat. You should know what the animals you eat have been fed. That’s why we happily disclose our feed ingredients. Be leery of farms that won’t tell you what they feed their animals. Certified organic feed is expensive so if a farm doesn’t specifically state they are using only organic feed they aren’t! (See note 2 below for info on the difference between Non-GMO and organic.)
All seasoning and cures used in our pork processing are Certified Organic, soy-free, gluten-free, and GMO-free. This is rare and hard to find with farm-to-consumer pork. It’s also much more expensive. Many farms, even organic ones, take their animals to processors that use pink cure which is full of chemicals and artificial preservatives (nitrates and nitrites).
All orders are packed in boxes and stored in freezers at our farm until you pick them up and you can get your order most any time Mon - Sat. You don’t need to bring coolers or boxes when you come to get your orders. Most other farms you have to go the butcher to pick up your meat during limited butcher’s hours and pack the meat yourself when you get there. This also allows us to charge one price and you don’t have to pay the farm and processor separately. We simplify the process by placing the order with us and picking it up from us.
We only use butchers that don’t batch process. This means they will not to mix meat from different farms together! We make absolutely sure we get our meat back from our butchers and only our meat!! The great majority of butchers, even small local family run butchers, combine the trimmings from all the beef or pigs from all the different farms who brought in animals that week and grind them up together. This is a very common practice and they usually do it without the customer's knowledge. The sausage and ground beef you pick up from those butchers is a mix from all the different animals that were brought in that week and who knows what those animals were fed? We will not use butchers who do that.
All meat is vacuum sealed in clear freezer plastic wrap and each cut is labeled. The meat is then immediately frozen to preserve quality. All meat (beef, pork, and chicken) will be frozen when you pick it up. It can be stored in a zero degree or below deep freezer, preferably not frost free, for up to a year.
We also put your meat in boxes so you don’t need coolers when you pick it up. If you want to make sure your meat stays frozen in warm summer weather for a long car ride you can bring blankets or sleeping bags to cover your boxes. We also keep our freezers very cold to help keep your meat from thawing on your way home.
(1) The amount of meat you get per lb hanging weight depends on how the meat is cut and the percentages above assume standard cutting. The more meat that is ground the less weight in cuts of meat you’ll get per pound hanging weight because of bones that are cut out. For beef, the difference in hanging weight to weight of the cuts is because the beef is dry aged and loses water in the aging process. For standard cutting all the lost weight is water weight. You'll still get all of the meat that's in the hanging weight in cuts of beef. Compare that to most beef in the store which is wet aged. Wet aging means not only did the beef not lose water weight it also had water added to it to increase the weight. For most beef and chicken in the stores you are paying for the weight of water or saline that was injected into the meat and it can easily be 15% of the weight.
(2) Non-GMO (genetically modified organism) is NOT the same as organic and it is in no way better than organic although all organic crops are also non-GMO. Non-GMO food that is not organic is full of chemicals including a wide variety of pesticides, herbicides, and petro-chemical fertilizers. Non-GMO crops are heavily sprayed and they are sprayed with more chemicals than conventional GMO crops. The chemicals used on feed crops collect in the animals that eat the crops and you injest those chemicals when you eat their meat.
The way our meat is butchered is much different than the meat you buy in the store. The reason the fat content is listed on the ground beef you buy in the store is because the processing plants separate the lean and the fat during processing and then they add enough fat back in to make the ground beef the lean/fat percentage they want. It’s not because the chuck, round, or sirloin as more fat than other parts, it’s because they add fat to it to make it 80/20, 90/10, etc. These numbers are ‘artificially’ created based on how much fat the processor wants to add to it. This is also why the higher lean percentages cost more. When you order meat with us, the butcher will take all the trimmings and grind them up together. It won’t be listed as chuck, round, etc, only ground beef. They won’t separate the fat from the lean; it will be ground up as it is when it’s cut off the bones. The fat content of my grass fed ground beef is never as high as 80/20 because grass fed beef doesn’t have that high a fat content in it. If I had to guess, I would say my ground beef usually comes out around 90/10 but it could be a little more or less depending on the animal.
We take beef to the butcher year-round. Availability for beef is just a matter of getting on the list early; we generally run 3 to 4 months out. For pork we currently run two batches a year. One batch that is ready for pickup late spring and summer and another that is ready for pickup in late fall. We try to keep ground beef, stew beef, & soup bones, chicken, and eggs in stock.
We use two small family run local butchers who do a great job. We almost never have any of the common butchering issues with our butchers (we don’t have bone chips in our ground beef, our stew beef isn’t full of fat, our steaks are nicely cut, the meat is vacuum sealed, etc). We also use these butchers because we can trust them to give us our meat back and only our meat back. We are extremely careful with this as this is a common problem with butchers, particularly with organ meats. Our butchers also don’t batch process anything (batch processing is when a butcher will take meat from multiple customers and grind it all up together). When we drop off animals at our butcher we are getting our meat back and only our meat back!
The filet/tenderloin is cut as T-bones. The meat that gets cut into T-bones can be cut as tenderloin (which is where the filet comes from) and strip steak or as T-bones. A T-bone steak has the tenderloin on one side of the bone and the strip steak on the other side of the bone.
A porterhouse is a T-bone that’s cut from the large end of the tenderloin. A porterhouse is just a big T-bone. My butcher doesn’t mark any of the T-bones as a porterhouse but they are the same cut.
Prime rib is a dish that’s made from a standing rib roast that’s graded USDA prime from conventionally raised beef. There is no prime rib cut. You’ll get the meat that they make into prime rib as either a standing rib roast or rib steaks. If you get a half, you’ll have your choice on the order from. If you get a quarter or an eighth, you’ll get rib steaks.
A rib steak and a ribeye are the same piece of meat. The difference is that a ribeye is boneless and a rib steak has the bone-in.
Each half, quarter, or eighth of beef is approximately 30% Steaks, 30% Roasts, and 40% Ground Beef and Stew Beef. You can expect to get 65% to 75% or more of the hanging weight in cuts of beef for your freezer. (see note 1) It usually includes these cuts: T Bone Steak, Rib Steak or Rib Roast, Sirloin Steak, Round Steak, Cube Steak, Chuck Roast, Rump Roast, Arm Roast, Sirloin Tip Roast, Stew Beef, Ground Beef, Ground Beef Patties, Soup Bones, Suet, and you can also request organ meats like heart, liver, tongue, and ox tail. If you get a half or more and don't want some of the cuts or would like extra ground beef, you can choose on the order form to have some of the cuts ground up.
When you purchase a share of beef or pork what you're actually purchasing are shares of live animals which are processed on your behalf. That’s why the quantities are halves, quarters, etc. and are priced by hanging weight because you’re purchasing a ‘share’ of an animal which is processed according to your instructions. When the animal you’re getting a share of goes to the butcher, I give the butcher instructions on how you’d like your share processed.
Depending on how much you order, you’ll have some choices on what cuts you get from your share. Orders for a half of beef or a half of pork can be butchered however the customer likes, limited by what the butcher will do. Orders for quarters and eighths will get more common butchering options since the entirety of each half has to be butchered the same way, and we have to choose options that work best for all parties getting meat from the half.
No. Whatever size order you place with us is the size order you will receive. If you want to receive two quarters you’ll have to order two quarters. If you want to order a half but need it split into quarters you can split it up yourself once you get it. But, if you order a half you’ll receive a half.