Our self serve honor stand
@ 72 Milford St in Medway
is fully stocked with
beef, pork, chicken, turkey, veal,
goat, lamb, & eggs
Winter Meat Shares on Sale now!
Learn more about our Winter Meat Shares
Eighth & Quarter Cow Packages are available on a rolling basis..
1/8 Cow is a flat price of $600 Click for 1/8 Cow Description
1/4 Cow is a flat price of $1100 Click for 1/4 Cow Description
Half & Whole cows go to the butcher Monthly and you will choose your cuts. Your meat will be ready approximately 3-4 weeks after they go to butcher.
Our current Beef butcher dates for the first Quarter of 2024 are January 14th, February 11th & March 17th. When you select a month to put a deposit down your beef will be ready approx 3-4 weeks after the listed dates above and you cut sheet information is due by those dates as well.
Half Cow is $6.75/lb hanging weight Click for 1/2 Cow Description
Whole Cow is $6.25/lb hanging weight Click for Whole Cow Description
Our heritage hogs are pasture & woods raised from farrow to finish on our farm meaning they spend their entire life on our farm. We process 3 times per year in January, Spring & Fall.
We are currently sold out of Whole Hogs for 2023.
2024 dates for Winter & Spring are open for deposit. January 17th, April 17th, May 15th.
Purchasing a whole hog is an economical way to support small local grown meat while giving you the ability to choose what cuts of pork your family will receive.
The cost is $6.50/lb hanging weight plus the smoking fee which is a direct cost from the processor. A non-refundable deposit of $200 is required to reserve your hog. The final cost minus the deposit is due when the first pick-up happens. The smoking fee of $2.35/lb of smoked meat is due when the smoked meat is picked up. The smoking fee is subject to change based on the processors cost. Hanging weights average between 160-200 pounds. This yields about 100-140 lbs of quality raised pork cuts. A whole hog average around $1200 plus Smoking cost. You will fill out your own cut sheet with our help and pick the meat up from our farm stand when it comes back from the butcher. Cuts will come back first then if you choose smoked meats those will come back a few weeks later. 1 whole hog will not yield enough poundage of trim to meet the linked sausage requirement at our processor. You can choose to trade back all or part of your ground pork to us for linked sausage in any of the varieties we offer.