Bulk Meats

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

• Convenient to already have your meat in your home freezer
• No more shopping through limited meat options in the grocery store
• Easier to plan your family mealtime
• Feel good about feeding your family healthy meals
• Have confidence in knowing where your meat comes from

NO NEED TO WORRY ABOUT A MEAT SHORTAGE WITH US! Local butchers are tight on appointments available. However, we have taken the "bull by the horns" and are the only or one of the only farms in Indiana with their 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!

**If the Following Farm Bulk Meat Info is overwhelming--Stop and Contact Joanne to walk through the process with you.  Text or Call 219-208-0415 (Monday-Saturday) or email at joanne@holycowfarmfresh.com

To reserve your freezer meat order:

1. Relax, we will walk you through this step-by-step.
2. Contact the farmer to find out the best meat fit for you:  Text or Call Joanne at 219-208-0415 (Monday-Saturday) or email at joanne@holycowfarmfresh.com
3. When you are ready to fill the freezer, then visit our online store or the farm store to make a deposit.

Make a Deposit

(Free Farm Pickup Price Below; For Shipping Price add $0.65/lb. hanging weight)
 

Bulk Beef

Whole, Half, or Quarter Beef Current Pricing

 100% Grass-fed/Grass-Finished Beef

• Whole: $5.65/lb. Hanging Weight, plus processing fee (Get some people together to share and save more!)
• Half: $5.80/lb. Hanging Weight, plus processing fee 
• Quarter (1/2 the Cuts of a 1/2): $6.00/lb. Hanging Weight, plus processing fee  

Pastured Non-GMO Grain-Finished Beef

• Whole: $5.55/lb. Hanging Weight Plus Processing Fee (Get some people together to share and save more!)
• Half: $5.70/lb. Hanging Weight Plus Processing Fee
• Quarter (1/2 the Cuts of a 1/2): $5.90/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.

Availability

Reserve now for grain-finished beef and 100% grass-fed beef next harvest coming soon, 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 219-253-8491 (leave message) or the store cell phone 219-863-6054, send an email to eatwell@holycowfarmfresh.com or CLICK HERE to reserve your beef!

Standard Cuts

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 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 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 standard 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.

Processing

Our farm is one of, if not the only, farm in Indiana that processes our animals on farm.  We do not yet do the harvest here on farm (Lord willing that project will come together in the near future), but we do the dry-age the beef in our cooler here on farm, as well as take the carcass down to the cuts of meat and package.  In our facility is state-inspected butcher shop, we only handle animals harvested from our own farm.  And, our crew is amazing.  They truly go the extra mile and care about your beef order.

Current Processing Fees:

Standard Cut Processing:  $1.22/lb. Hanging Weight

Slaughter Fee:  $165/whole beef; $82.50/half beef; $41.25/quarter beef

Rendering:  $10/whole beef; $5/half beef; $2.50/quarter beef

Boxing:  $5/box (Typically 16-20 boxes per whole beef, 8-10 per half beef, 4-6 per quarter beef)

Paper Wrap No Extra Charge

Custom Options:

Vacuum Sealing:  $0.10/lb. hanging weight

Cubing/Tenderizing:  $1.00/lb. finished meat

Stew or Kabob Meat:  $1.00/lb. finished meat

Ground Beef Patties (1/4 pounders):  $1.00/lb. finished meat

Boning (Making cuts boneless or to Grind the Cuts):

• Chuck Area (boneless chuck roasts or ground):  $10/whole beef; $5/half beef
• Ribeye Area (boneless ribeye steaks, boneless rib roasts, ground): $16/whole beef; $8/half beef
• Loin Area (boneless filet mignon steaks, whole filet, boneless NY Strip, ground):  $16/whole beef; $8/half beef
• Rump Area (boneless rump roasts, ground):  $6/whole beef; $3/half beef
• Round Area (boneless roasts, steaks, ground):  $6/whole beef; $3/half beef
• Sirloin Area (boneless roasts, steaks, ground):  $10/whole beef; $5/half 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.  We sell our bulk beef by the hanging weight, which is the hanging carcass weight in the cooler.  It does not include any organs, head, hide, etc.  It is the side of beef that you think of hanging at the butcher shop.

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 the cutting options that you choose. 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 average, a 1/4 (quarter) of beef comes out to about 160 pounds hanging (carcass) weight. Usually the actual amount of packaged beef that you take home is somewhere around 65% of the hanging weight, or about 104 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 $5.90/lb for grain-finished beef, and $6.00/lb for grassfed/grass-finished beef. A deposit seals in your price though for the next processing date. So you are looking at around $944 for the meat of a grain-finished beef and $960 for the meat of a grassfed beef, then you add the processing fee. Processing for a Standard Cut quarter beef at 160 lb. hanging weight, paper wrapped (vacuum seal is extra) would be about $259. So that is an estimated grand total of $1203 for a quarter of the best pastured non-GMO grain-finished beef and $1219 for grassfed/grass-finished beef.  This is amazing beef frozen, labeled, boxed up, and ready to go.  And you get the benefit of a variety of steaks, roasts, ground beef and more for a stash of your own meat in your own freezer for around the cost of ground beef!

Half Beef

Based on the above example, a half of beef standard cut and paper wrapped would be less than double the quarter price, around $2,342 total (meat + processing) for half of a pastured non-GMO grain-finished beef and around $2,374 total (meat + processing) for half of a grassfed/grass-finished beef.  With a half of beef, you have the option of custom cutting your beef.  

Whole Beef

Based on the above example, a whole beef standard cut and paper wrapped would be less per pound than a quarter or half, around $4,588 total (meat + processing) for a whole pastured non-GMO grain-finished beef and around $4,652 total (meat + processing) for a whole grassfed/grass-finished beef.  With a whole beef, you have the option of custom cutting your beef.

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. 

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

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

Our next available pork will be harvested soon. 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 $150 or so (very dependent on your cutting preferences, and prices have been going up). So that is a grand total of $465. 

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 $800 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. 

Freezer Space

When it comes to freezer space needed, plan on around 4-6 cubic feet of freezer space for half a hog. 

Bulk Grass-fed Lamb

Whole or Half, Custom Cut

Our lamb has been exclusively grass-fed and grass-finished, eating only pasture grasses and hay. We typically raise a Katahdin/St.Croix hair sheep breed or a wool sheep breed. Our next lambs will be available later.  The prices below are subject to change.  

• Whole Lamb: $11.50/lb. Hanging Weight, plus processing fee 
• Half Lamb: $12.00/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 may 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 may 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

Lambs will be harvested in late fall.  Place a deposit to reserve yours.  Sign-up for our email newsletter for lamb updates and news from the farm!

Bulk Lamb Cost

Here is are the 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. Bulk lamb is charged by the hanging weight plus processing fee. The current hanging weight price for a half is $12.00/lb. A deposit seals in your price though for the next processing date. So you are looking at around $300 for the meat, plus the processing fee. 

The processing fee for the lamb varies based on the cuts 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 $125, depending on if you want the meat vacuum-sealed. So that is a grand total for our example with paper wrapping would be $425. A whole lamb would be less than double this, around $825 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. 

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: 219-253-8491 (please leave a message and I will get back with you) or email joanne@holycowfarmfresh.com

Thanks a Million & God Bless!
–Joanne =)

Holy 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!