FAQ

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Payment in full is due when you pick up your meat. We take cash and checks. Please make checks payable to BP Farms. Sorry, we don’t accept credit cards at this time.

If you’re splitting your order with someone else please bring me one check from the person whose name is on the order form instead of multiple checks from different people. Combinations of one check and cash are acceptable.

If your check is returned not payable, you’ll be charged a $40 returned check fee.

Sorry, we haven’t found a cost effective way to ship products at this time. All orders are picked up on our farm. Unless prior arrangements have been made, orders must be picked up within two weeks of when they’re ready.

We don’t have a farm store and we aren’t always at our farm. We also don’t attend farmers markets.

We are a small operation and don’t have regular farm tours, but we are more than happy to show you around our farm and explain our practices if you’d like to schedule a time to stop by.

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.

Prices for beef and pork are per pound hanging weight so we don’t know the total until the animal is taken to the butcher after your order is placed. It takes about three weeks to process beef because it dry ages in the butcher’s refrigerator and about two weeks to process pork because of curing and smoking.

But, we find out the hanging weight just a few days after the animals are dropped off at the butcher. We let you know what your total is 1 to 2 weeks before your meat is ready for pick up but that is after you place your order.

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.

To purchase a share of beef or pork let us know the quantity you’d like to purchase, send us your contact info (name, address, phone, email), and we’ll reserve your meat for you. There is no fee for the reservation list.

When it gets close to the time when your meat will go to the butcher, we’ll email you an order form where you can choose how your meat will be butchered. All orders for shares are made prior to butchering. Nothing is pre-packaged. Everything is custom butchered according to your preferences.

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 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. For example, quarters and eighths of beef come with ground beef in 1 lb packages, roasts are about 3 lbs, and the steaks are 1" thick but you still get to choose if you want stew beef, soup bones, organ meats, and if you want some of your ground beef made into quarter lb patties.

When your order is ready we’ll contact you and then you can schedule a time to pick your order up at our farm in Dundee. Orders must be picked up within two weeks of when the order is ready. If you can’t pick your order up in that time frame please make prior arrangements with us. Orders can be picked up Mon-Sat 8am to 8pm. Please let us know when you plan on coming since we aren’t always here.

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).

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.

Absolutely! They are unedited emails and texts we've received from real customers without us requesting any feedback either. No embellishing on our part.

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.

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.

(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.

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.