Bulk Meats

When you order bulk meat, you're ordering a whole/half/quarter beef, a whole/half pork, or a whole/half lamb. 


Possibly Everything You Wanted To Know, and Then Some!

Thank you so much for your interest in bulk meats from our small family farm!  We offer bulk Beef, Pork, and Lamb. 

Get ready, because you are about to find out more information about bulk meat than you might have wanted.  =)  But here it goes...

To reserve your freezer meat order:

  1. Contact us to confirm dates and details: 219-253-8491 or email joanne@holycowfarmfresh.com.
  2. Then visit our online store to make a deposit or click--> make a deposit


Bulk BEEF

Whole, Half, or Quarter Beef--Custom Cut to Your Specs

 

 100% Grass-fed/Grass-Finished Beef

  • Whole:  $4.00/lb. Hanging Weight Plus Processing Fee   (Get some people together to share and save more!)
  • Half:  $4.25/lb. Hanging Weight Plus Processing Fee
  • Quarter:  $4.50/lb. Hanging Weight Plus Processing Fee  

 

Pastured Non-gmo Grain-Finished Beef

      • Whole:  $3.75/lb. Hanging Weight Plus Processing Fee   (Get some people together to share and save more!)
      • Half:  $4.00/lb. Hanging Weight Plus Processing Fee
      • Quarter:  $4.50/lb. Hanging Weight Plus Processing Fee  

 grass-fed beef available in Lafayette & beyond

How Our Grass-fed Beef is Raised

Read about our farm practices to understand how we raise our grass-fed beef.

Typical Cuts  

In a typical quarter of a beef, you will receive (not a guarantee, but an estimate):

      • 3-4 Chuck Roasts (3 lb. each)
      • 1 Arm Roast (2-3 lb.)
      • 6 Ribeye or Ribsteaks (1”)
      • 7 Short Ribs (total of around 7 bones)
      • 50-60 Pounds of Ground Beef
        (you can pick the leanness and choose some patties if you like)
      • 4  pounds of Stew Meat
      • 4-5 T-Bone Steaks (3/4”)
      • 1-2 Porterhouse Steaks (3/4”)
        or you can forfeit the Porterhouses for Filet Mignon with New York Strips
      • 3-4 Sirloin Steaks
      • Round Steaks or you can forfeit some for Cubed Steaks
      • 1 Swiss Steak
      • Some Soup Bones
      • 1-3  Sirloin Tip Roasts
      • 1-2 Rump Roasts

Also, some of the following could be available in a quarter:  Liver, Tongue, Heart, Brisket, Flank Steak, Skirt Steak, OxTail.

Please keep in mind, this is a list of typical cuts from a quarter of a beef.  Every beef harvested is different, and may not exactly match this list, but this is a ballpark estimate.  And if you want ½ or Whole, just figure accordingly.

You do have some options when you choose your cuts: some cuts may be bone-in or boneless; you may pick the thickness of your steaks (we have gotten 1 inch to 2 inches for our retail sales); you may pick how you want it packaged (vacuum-sealed packages or the cheaper white paper packaging; you may choose how many steaks per package and how many pounds of burger per package; you may give up your ribeye steaks for a prime rib; AND, if there are any cuts that you do not want, you may choose to have those made into ground beef and just have more ground beef.  Buying bulk beef is cheaper, and you have more choices to get exactly what you want.  =)  And, no worry.

Availability

Reserve Now for Grain-finished beef ready in Summer & Fall.

We are taking deposits for bulk  Beef NOW, which will be available Summer & Fall.  We have some Grassfed Ground Beef only Bundles available at this time.  

To reserve you can call Joanne at 219-253-8491. Or email: joanne@holycowfarmfresh.com.  Or CLICK HERE to Reserve your Beef!

Bulk Beef Cost Estimate

I am going to give you the “ball park” numbers for an average grain-finished quarter of a beef.  Please keep in mind that each animal harvested is different, so weights may be more or less.  Heavier cattle will cost more with more meat and lighter cattle will cost less with less meat.  

On average, a 1/4 beef comes out to about 150 pounds hanging weight.  On our bulk beef, we charge by the hanging weight.  Our current hanging weight price for a quarter is $4.50/lb for Grain-Finished Beef.   A deposit seals in your price though for the next processing date.  So you are looking at around $675 for the meat, then you add the processing fee.

The processing fee for the beef varies based on the amount of patties you want or any other packaging preferences.  We will put you in contact with our processor who will kindly walk you through the cutting sheet to make sure that you get what you really want.  They are patient and are there to answer all of the questions that you have.  Processing for a quarter beef is usually close to $125 or so.  So that is an estimated grand total of $800 for the best Pastured non-gmo Grain-Finished Beef. 

A half of beef would be less than double this, around $1450 total, a whole would be less than four times this, around $2750 total, because the price is lower for a half and lower yet for a whole beef.  So you get the best deal if you pull your friends, family, and neighbors together to order together.  

With a hanging weight of 150 pounds, usually the actual amount of packaged beef that you take home is somewhere around 65% of the hanging weight.  Once again, it depends on your cutting preferences, bone in or bone out, etc.  But as an average, you would be taking home around 98 pounds of meat.  1/4 of all of the cuts that are available in a beef the way you want it cut and packaged.  Or if you don’t want the roasts and other cuts you can make it into premium hamburger!  Wow, what a deal!  And the quality blows the grocery store meat out of the water, and you know where it is coming from. 

When the beef is ready, it can be picked up here at the farm, or we may be able to make an arragement for delivering to you.  Contact us and we will see what we can do. 

Freezer Space

When it comes to freezer space needed, plan on around 4-6 cubic feet of freezer space per quarter of beef, and also 4-6 cubic feet of freezer space for a ½ of hog. 

 


Bulk Pastured PORK

Whole or Half Pork--Custom Cut

      • Whole Pig: $3.00/lb. Hanging Weight Plus Processing Fee  (Get some people together to share and save more!)
      • Half Pig: $3.50/lb. Hanging Weight Plus Processing Fee  

How the Pork is Raised

Read about our farm practices to understand how we raise our pastured pork.

Typical Cuts

So a ballpark break down of cuts for a half pig would be approximately the following. (A whole pig would be approximately double.)

      • 13 pounds of pork chops —1" would be around 23 or so (you can do bone-in or boneless, or keep as loins, but that affects your poundage)
      • 3 pounds of spare ribs
      • 9 pounds of ground pork — can be turned into sausage or pork burgers if you please
      • 15 pounds of ham — your choice of fresh or hickory smoked, can be whole, cut, or in ham steaks
      • 8 pounds of bacon — fresh side or hickory smoked
      • 10 pounds shoulder roasts — cut in your size preference or as steaks
      • 4 pounds butt pork roasts
      • stew bones, hocks (fresh or smoked), neck bones (fresh or smoked), and fat for rendering are all optional, available if you want them.

All of these cuts can be sacrificed, if you prefer to have more sausage or ground pork.

Availability

Orders for pork are currently closed.  Thanks!

Bulk Pork Cost

Here are the “ball park” numbers for an average pig.  Please keep in mind that each animal harvested is different, so weights may be more or less. 

On average, a 1/2 pig comes out to about 90 pounds hanging weight. On our bulk pork, we charge by the hanging weight. Our current hanging weight price for a half is $3.50/lb. A deposit seals in your price though for the next processing date.  So you are looking at around $315 for the meat, plus processing fee. 

The processing fee for the pork varies based on the amount of sausage and smoked meats you want or any other packaging preferences.  We will put you in contact with our processor, who will kindly walk you through the cutting sheet to make sure that you get what you really want and answering all of your butchering option questions.  Processing for a half pig is usually close to $110 or so (very dependent on your cutting preferences).  So that is a grand total of $425. 

With a hanging weight of 90 pounds, usually the actual amount of packaged pork that you take home is somewhere around 65% of the hanging weight.  Once again, it depends on your cutting preferences, bone in or bone out, etc.  But as an average, you would be taking home around 58 pounds of meat, double that for a whole.  1/2 of all of the cuts that are available in a pig the way you want it cut and packaged.  Or if you don’t want the some cuts you can make it into premium sausage!  And, we use our all Natural Sausage Seasonings, with NO preservatives, just real ingredients!  Wow, what a deal!  And, if you want to save more money, a whole pig is even cheaper, around $760 total.  And the quality blows the grocery store meat out of the water, and you know where it is coming from.  

When the pork is ready, it can be picked up here at the farm, or we may be able to make an arragement for delivering to you.  Contact us and we will see what we can do. 


Bulk Grass-fed LAMB

Whole and Half--Custom Cut

grass-fed lambLevi, our 18 year old, high-school senior son, has been raising his own lambs.  The lamb has been exclusively Grass fed and Grass-finished, eating only pasture grasses and hay.  Levi has raised a Katahdin/St.Croix breed of sheep, which is a hair sheep.  He is excited about sharing his lamb offering with you!  His next lambs will be available in May/June.

      • Whole Lamb:  $6.00lb. Hanging Weight Plus Processing Fee   (Get some people together to share and save more!)
      • Half Lamb:  $6.50/lb. Hanging Weight Plus Processing Fee

 

What’s in a half lamb?

      • 7 Shoulder Chops (2/pkg)
      • 8 Loin Chops (4/pkg)
      • 1 Rack of Lamb
      • 2 Leg Roasts – bone in
      • 2 Shanks – bone in
      • 1 pkg Ground Lamb
      • 1 pkg Spareribs
      • 1 small pkg Neck slices – bone in
      • 1 small bag Bones
      • You also have the option of organs (heart, liver, kidney)

What’s in a whole lamb?

      • 7 Shoulder Chops (2/pkg)
      • 16 Loin Chops (4/pkg)
      • 2 Rack of Lamb
      • 1 Shoulder Roast – bone in
      • 2 Leg Roasts – bone in
      • 1 Whole Leg of Lamb – bone in
      • 4 Shanks – bone in
      • 1 pkg Ground Lamb
      • 1 pkg Stew
      • 2 pkgs Spareribs
      • 1 large pkg Neck Slices – bone in
      • 1 medium bag Bones
      • You also have the option of Organs (heart, liver, kidney)

Please keep in mind, this is a list of typical cuts from a lamb.  Every lamb harvested is different, and may not exactly match this list, but this is a ballpark estimate.  You may pick how you want it packaged by either the vacuum-sealed packages like we sell or the cheaper white paper packaging, you may choose how many chops per package and how many pounds of ground per package, AND if there are any cuts that you do not want, you may choose to have those made into ground lamb.  Buying bulk is cheaper, and you have more choices to get exactly what you want.  =)  And, no worry.

Availability

Levi's grass-fed lamb will be harvested in May/June. 

Bulk Lamb Cost Estimate

Here is a “ball park” numbers for an average lamb.  This is the first lamb harvested from our farm, so we do not have this down to a science yet.  Please keep in mind that each animal harvested is different, so weights may be more or less.  Heavier lamb will cost more with more meat, lighter lamb will cost less with less meat.

On average, a half lamb comes out to about 25 pounds hanging weight.  On Levi's bulk lamb, he charges by the hanging weight.  His current hanging weight price for a half is $6.50/lb.  A deposit seals in your price though for the next processing date.  So you are looking at around $162.50 for the meat, plus the processing fee. 

The processing fee for the lamb varies based on the amount of patties you want or any other packaging preferences.  We will work with you to walk through the cutting sheet to make sure that you get what you really want.  Processing for a half lamb is usually close to $38-50, depending on if you want the meat vacuum-sealed.  So that is a grand total for our example with paper wrapping would be $200.05.  A whole lamb would be less than double this, around $376 total, because the price is lower for a whole lamb. 

With a hanging weight of 25 pounds, usually the actual amount of packaged lamb that you take home is somewhere around 70% of the hanging weight.  Once again, it depends on your cutting preferences, bone in or bone out, etc.  But as an average, you would be taking home around 17.5 pounds of meat.  And the quality blows the grocery store meat out of the water, and you know where it is coming from.  And, you help to reward a Levi for his hard work and investment as he prepares to head off to college!

When the lamb is ready, it can be picked up here at the farm, or we may be able to make an arragement for delivering to you.  Contact us and we will see what we can do. 


Grassfed Budget Burger

We do offer a bulk option of our mature grassfed ground beef, which we call budget burger.  It can be bought in 25 lb, 50 lb, 100 lb, 200 lb and 400 lb increments, each with a better price point.  It is the most economical way to get bulk ground beef.  Watch our newsletters and the website for availability.  We will have some available soon, which you can pre-order now.  CLICK here to Order Budget Burger.  

(Yes, budget burger comes from cows, not chickens.  And yes, we know that is a chicken to the right, but she was so cute, we couldn't delete her picture.)


Know your farmer!

We are a small farm and not fancy, but we are transparent.  We want you to know who is growing your meat, where it is grown, and how it is grown.

If you want to proceed with bulk beef or pork, let me know and we can reserve one for you. Give us a call: 219-253-8491 or email joanne@holycowfarmfresh.com.

Thanks a Million & God Bless!

Joanne =)                        


Holy Cow - Monon Indiana FarmHoly Cow Farm Fresh

Grass-fed Beef ・ Natural Pork  ・ Grain-finished Beef

10498 N US 421 ・ Monon, IN ・ 219-253-8491

Shop Local, Know Your Farmer & Eat Well!  Holy Cow!  We're the Beef!

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