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Bulk Meats

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

NO NEED TO WORRY ABOUT A MEAT SHORTAGE WITH US! Local butchers have no appointments available in 2021. However, we have taken the "bull by the horns" and are almost finished with our own processing facility. Since October 2020, we have been offering processing here on our farm. Our butcher crew will take care of you, cutting and packaging your order customized for your preferences. 

Thank you so much for your interest in bulk meats from our small family farm!


To reserve your freezer meat order:

  1. Contact us to confirm dates and details: call us at 219-863-6054 or email ruth@holycowfarmfresh.com
  2. Then visit our online store to make a deposit.

Make a Deposit

 

grass-fed beef

 

Bulk Beef

Whole, Half, or Quarter Beef Custom Cut

 100% Grass-fed/Grass-Finished Beef

  • Whole: $4.25/lb. Hanging Weight, plus processing fee (Get some people together to share and save more!)
  • Half: $4.35/lb. Hanging Weight, plus processing fee 
  • Quarter: $4.50/lb. Hanging Weight, plus processing fee 

Pastured Non-GMO Grain-Finished Beef

  • Whole: $4.25/lb. Hanging Weight Plus Processing Fee (Get some people together to share and save more!)
  • Half: $4.35/lb. Hanging Weight Plus Processing Fee
  • Quarter: $4.50/lb. Hanging Weight Plus Processing Fee

 

How Our Grass-fed Beef is Raised

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

Standard Cut

Our cheapest processing option is the Standard Cut.  You may choose either vacuum sealed or paper wrap for the same basic processing fee, based on the hanging weight of your beef. 

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

  • 3 Chuck Roasts (2-3 lb. each)
  • 1-2 Arm Roast (2-3 lb.)
  • 6 Ribeye Steaks  (1” thick, bone-in, 2/pkg.)
  • 7 Short Ribs (total of around 7 bones, 3-4/pkg.)
  • 40-60 Pounds of Ground Beef (1 lb. pkgs.)
  • 3 T-Bone Steaks (1” thick, 2/pkg.)
  • 1 Porterhouse Steaks (1” thick)
  • 3-4 Sirloin Steaks (1" thick, bone-in, 1/pkg.)
  • Skirt Steak
  • Flank Steak
  • 1-2 Round Steaks (1/2" thick, whole)
  • 1 Round Roast (2-3 lb.)
  • 1 Sirloin Tip Roast (2-3 lb.)
  • Brisket (half, lightly trimmed)
  • Some Soup Bones (meaty and naked)
  • Liver (sliced in packages, approx. 1 lb./pkg.)

Please keep in mind, this is a list of typical cuts from a quarter of a beef. All 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.

We do offer a Custom Cut Beef to your specifications.  We will walk you through the cutting instructions step-by-step.  The fee for the custom cut processing service is higher than the custom cuts but you have more options: 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.

Availability

Reserve now for grain-finished beef and 100% grass-fed beef ready in about 1 month, depending on the farm and butcher schedule.

We are taking deposits for bulk beef NOW. We have some grass-fed ground-beef-only bundles available at this time.

To reserve, please call Ruth at 219-863-6054, send an email to ruth@holycowfarmfresh.com or CLICK HERE to reserve your beef!

Bulk Beef Cost Estimate

Please keep in mind that each animal harvested is different, so weights may be more or less. These are ballpark estimates and may differ depending on the animal and on your cutting preferences. Heavier cattle will cost more with more meat and lighter cattle will cost less with less meat.

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. For our bulk beef, we charge by the hanging weight.  Prices are 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.

The processing fee for the beef varies based on if you choose standard cut or custom cut. We will contact you to kindly walk you through the processing decisions and/or cutting sheet to make sure that you get what you really want. Our butcher shop is patient and is there to answer all of the questions that you have. 

Quarter Beef

On a heavy side average, a 1/4 (quarter) of beef comes out to about 175 pounds hanging weight. Usually the actual amount of packaged beef that you take home is somewhere around 65% of the hanging weight, or about 114 pounds of meat, but it depends on your cutting preferences (bone in or bone out, etc.) 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 $788 for the meat, then you add the processing fee. Processing for a Standard Cut quarter beef is usually close to $175 or so. So that is an estimated grand total of $963 for a quarter of the best pastured non-GMO grain-finished beef. 

Half Beef

A half of beef would be less than double this, around $1,838 total. 

Whole Beef

A whole would be less than four times this, around $3,500 total. 

When your bulk beef order is ready, it can be picked up here at the farm, or we may be able to make an arrangement for delivery to you. Contact us call 219-863-6054 or email  ruth@holycowfarmfresh.com 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. 

Reserve Your Bulk Beef


 

Pastured pork

Bulk Pastured Pork

Whole or Half Pork, Custom Cut

  • Whole Pig: $3.25/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

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

Pre-order for pork ready this year in late Spring through Fall of 2021. Thanks!

Bulk Pork Cost

Here are the ballpark 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 half 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! 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. 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 arrangement for delivering to you. Contact us call 219-863-6054 or email  ruth@holycowfarmfresh.com 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 for half a hog. 

Reserve Your Bulk Pork

 

Pastured lamb

 

Bulk Grass-fed Lamb

Whole or Half, Custom Cut

Levi, our son, has been raising his own lambs. The lamb has been exclusively grass-fed and grass-finished, eating only pasture grasses and hay. Levi raises 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 Summer 2021.

  • 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 

 

Typical Cuts

The following are a ballpark break down of cuts for lamb:

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)

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. 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.

Availability

Levi's grass-fed lamb orders are currently closed. Sign-up for our email newsletter for lamb updates and news from the farm!

Bulk Lamb Cost

Here is a ballpark numbers for an average lamb. 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. 

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. Plus, you help to reward 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 arrangement for delivering to you. Contact us call 219-863-6054 or email  ruth@holycowfarmfresh.com and we will see what we can do.

Reserve Your Bulk Lamb

Note: Our lamb is available seasonally and sells out quickly!


Beef Bundles

We also offer the following options of our 100% grass-fed beef and our pastured grain-finished beef:

  • Ground Beef Bundles
  • Steak Bundles
  • Variety Bundles
  • Ground Beef Patty Bundles
  • Roasts and Ground Beef Bundles

Shop Beef Bundles

 

 

Holy Cow Farmers

 

Know your farmer!

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

If you want to proceed with bulk beef or pork, let me know and we can reserve one for you. Give us a call: 219-863-6054 or email ruth@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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