BEEF: Whole, 1/2, 1/4

These Choice Angus beef are from Pure Country, Moses Lake, WA. The animals are grass fed and grain-finished.

  • A whole beef, on average weighs 700 lbs. Half and Quarter beef are available too!
  • Beef will lose 40-45% based off their hanging weight. (e.g. a whole beef at 700 lbs. will result in approximately 385-420 lbs. of take home meat)
  • The meat is then dry-aged two weeks or longer in our meat lockers.
  • Our cutting instructions are on our website, making the process easy and informative. Most customers keep their premium steaks (rib eyes, tenderloins, etc.), some roasts and stew meat and ground hamburger.
  • Roasts and steaks are hot sealed in plastic (think industrial Saran Wrap) and wrapped in white freezer paper and frozen. Ground meat is wrapped in plastic chubs (think Jimmy Dean sausage tubes) and frozen. Meat wrapped both these ways will have a freezer shelf life of up to two years.
  • Half a beef requires 11 cubic feet of freezer space; a quarter beef takes 5 cubic feet in a freezer.
  • Current beef prices are $5.25/lb for hanging weight. Prices have been steadily increasing during COVID-19. This price is based on the hanging weight of the animal and includes everything, including the cutting and wrapping.
  • We do require a $100 deposit to secure your beef, which you can pay over the phone during our business hours. Turnaround time, depending on the time of year, is typically 4-6 weeks from when you place an order.

BEEF: 1/8

This is another wholesale option, with typically less wait time. Our 1/8 of beef yield 50 pounds of meat and require 2.5 cubic freezer feet. Sorry, no substitutions.

  • 25 POUNDS BURGER
  • 2 POT ROASTS
  • 1 PACK OF SHORT RIBS
  • 16 PREMIUM STEAKS, A COMBINATION OF:
    – NEW YORKS
    – RIB EYES
    – T-BONES
    – TOP SIRLOINS
  • 1 RUMP ROAST
  • 3 POUNDS STEW MEAT
    $375

HOGS: Whole, 1/2

We hand select top-quality, local hogs from Carlton Farms. They are all-natural, meaning no added antibiotics or growth hormones used in the raising of the animal.

  • A whole hog, on average, weighs 190 lbs. Half hogs are available too.
  • Hogs will lose 35-40% based off their hanging weight. (e.g. a whole hog at 190 lbs. will result in approximately 114-123 lbs. of meat).
  • Our cutting instructions are on our website, making the process easy and informative. Most customers keep their chops, roasts and ribs; most customers also have ground pork, breakfast sausage, and Italian sausage, smoked ham and smoked bacon made from their hog.
  • Chops, roasts and ribs are hot sealed in plastic (think industrial Saran Wrap) and wrapped in white freezer paper and frozen. Ground pork is wrapped in plastic chubs (think Jimmy Dean sausage tubes) and frozen. Meat wrapped both these ways will have a freezer shelf life of up to two years.
  • Whole hogs require 10 cubic feet of freeze space; half a hog take 5 cubic feet in a freezer.
  • Current hog prices are $3.75/lb for hanging weight. Prices have been steadily increasing during COVID-19. This price is based on the hanging weight of the animal and includes everything, including the cutting/wrapping, ham/bacon.
  • We do require a $100 deposit to secure your hog, which you can pay over the phone during our business hours. Turnaround time, depending on the time of year, is typically 3-4 weeks from when you place an order.