Information & Pricing

Our goal is to provide you with a brief overview of our farm, products, & pricing. If you wish for any additional information, please don’t hesitate to contact us. We will gladly give you a tour of our small farm if you are interested. Please give us a call: 860-670-0495 or email us at

grass – fed beef

  • Grass-fed
  • Hormone Free
  • Antibiotic Free
  • USDA approved

Cuts include: Ground beef, brisket, 3 roasts per quarter, sirloin steaks,  Porterhouse, T bone, Rib Eye, Tenderloin steak, skirt steak, flat iron, stew meat, kabobs, organ meat and beef bones. 

2023 Pricing – $6.30  per pound hanging weight

Price includes Butchering & Packaging Costs

The beef will be cut, shrink wrapped, weighed, labeled, and frozen when you pick it up.

1/4 beef – 120 to 190 lbs or 1/2 beef – 240 to 400 lbs


Pigs to Pork

Our pig policy is what you feed them is how they taste. Therefore, we feed the pigs fruits, veggies, food scraps, and grain. We don’t feed our pigs junk food such as donuts & sweet bread because the resulting flavor of the pork is negatively affected. We only want the best for our customers. Contact us if you are interested in purchasing 1/2 pig, butchered at a local butcher.

Cuts include: Hams, ham steaks, bacon, ground pork, pork chops, shoulder steaks, roasts, tenderloin and ribs.

$6.25 per pound hanging weight

Price includes Butchering, Packaging & Smoking

The pork will be cut, wrapped, labeled and frozen when you pick it up.  Bacon and Hams are shrink wrapped and smoked.

1/2 pig – 100 – 140 lbs. hanging weight.

Contact Steve Moser @ 860-670-0495 if you have questions and for our current schedule, or email us at


Butchering information

What is hanging weight? Hanging weight, also known as carcass weight, is the weight of the beef after the initial slaughtering process. The initial slaughtering process removes skin, head, unusable organs, & hooves.

Where is my beef? So you may ask the question where is my beef when you do the calculation of the actual packaged meat to the number of pounds we charged you for. From hanging weight to the actual weight you take home is approximately 25% – 35% loss, varying per cow.  Many factors play into this. The standard of practice for the butcher is to weigh the steer as hanging weight. So when you take home the beef, you have to count on a decrease in weight. Bones & organs take up a large percentage of the loss. If you choose the burger program we offer, you have to expect a slightly higher loss due to the fact you have no bone weight in your take home beef. Please feel free to call us if you have additional questions regarding the butchering process.