 |
||
Some browsers don't like our meat links, but we Print this page as a pre-order FAX form, Processing Considerations: * That's six (6) weeks to schedule butchering + (We *can* deliver frozen meats, |
||
| Grass-Fed BEEF | Per Lb. |
QTY. |
| Lean Ground Beef (97% fat free) | $4.29 | |
| Stew Beef | $3.99 | |
| Beef Liver | $2.00 | |
| Soup Bones | $2.14 | |
| Ox Tail | $3.14 | |
| Beef Short Ribs | $3.54 | |
| Brisket | $4.84 | |
| ROASTS | ||
| Arm Roast | $3.84 | |
| Chuck Roast | $3.84 | |
| Chuck Roast (boneless) | $4.04 | |
| Top Round Roast | $3.84 | |
| English Roast | $4.14 | |
| Pikes Peak Roast | $4.14 | |
| Rump Roast | $4.04 | |
| Sirloin Tip Roast | $4.20 | |
| STEAKS | ||
| Ribeye Steaks | $11.24 | |
| Rib Steak | $7.20 | |
| KC Strip Steak | $10.00 | |
| T-Bone Steak | $10.00 | |
| Filer/tenderloin | $13.24 | |
| Flank Steak | $5.45 | |
| Sirloin Steak | $6.50 | |
| Sirloin Tip | $5.50 | |
| Round Steak (tenderized) | $4.04 | |
| Cube Steak | $4.20 | |
| Whole Beef (hanging weight) | $3.15 | |
| 1/2 beef (hanging weight) | $3.25 | |
| 1/4 beef (hanging weight) | $3.35 | |
| The above rates include processing | ||
| Prices may change without futher notice | ||
| Prices effective 09-01-07 | ||
| PASTURED LAMB | Per Lb. |
QTY. |
| Ground Lamb | $5.00 | |
| Lamb Chops | $8.25 | |
| Lamb Steak | $10.25 | |
| Lamb Shoulder Roast | $7.20 | |
| Leg of Lamb | $12.75 | |
| Leg of Lamb (boneless) | $14.75 | |
| WHOLE LAMB (36-44 lbs.) | $190.00 | |
| ONE-HALF LAMB (18-22 lbs.) | $105.00 | |
| PASTURED VEAL | Per Lb. |
QTY. |
| Our pastured veal has been given grass or hay but has remained on mother's milk. |
||
| Ground Veal | $6.75 | |
| Veal Roast | $8.24 | |
| Veal Steak | $9.75 | |
| Veal Chops | $9.75 | |
| FREE RANGE CHICKENS | Per Lb. |
QTY. |
| After three weeks in the brooder, our chicks are taken to the grass to enjoy the natural environment. |
||
| Available May 15th through November 10th | ||
| Fresh | $2.50 | |
| Frozen | $2.75 | |
| Chicken Livers | $2.25 | |
| Chicken Hearts (One (1) Bag of Fifteen) | $2.25 | |
| Chicken Feet* | $1.75 | |
| *(We will contract to Chefs) | ||
| We dress chickens every Thursday. Sunday they are put in the freezer. |
||
| SEASONAL TURKEY | QTY. |
|
| $2.75 per lb. - After Mid-October | ||
| PASTURED PORK | Per Lb. |
QTY. |
| * (No preservatives or nitrates added) | ||
| Whole Hog Sausage | $4.44 | |
| Bacon* | $4.50 | |
| Bacon Ends/pieces | $3.64 | |
| Bratswurst (8) | $3.74 | |
| Ham Hocks (fresh/smoked) | $2.14 | |
| Pork Jowl (fresh/smoked) | $1.74 | |
| Pork Burger/ground | $4.14 | |
| Spare Ribs | $3.14 | |
| Baby-back Ribs | $6.20 | |
| Pork Chops (bone in) | $4.24 | |
| Pork Chops (boneless) | $4.85 | |
| Pork Cutlets | $3.64 | |
| Pork Steak | $3.44 | |
| Pork Roast | $4.04 | |
| Pork Roast (boneless) | $4.75 | |
| Tenderlion | $6.75 | |
| Cured Ham Slices | $4.14 | |
| Picnic Ham | $3.54 | |
| Pork Liver | $1.75 | |
| Pork Neckbones | $1.75 | |
| Whole Pork (wt. 140-180 lbs.) | $2.30 | |
| Half Pork (wt. 70-90 lbs.) | $2.40 | |
|
Phone(s) / Time to Call: Street Address: City / State / Zip: |
||
|
||