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How many pounds of beef can I expect from 1/4 beef?
Average hang weight per 1/4 is 150#... could be a little more or a little less. You determine how many pounds of packaged meat you bring home by how you order your cuts. Remember: There is GREAT value in the bones (packed with vital nutrients just waiting to be made into amazing broths, stocks, etc) and fat!
Average hang weight per 1/4 is 150#... could be a little more or a little less. You determine how many pounds of packaged meat you bring home by how you order your cuts. Remember: There is GREAT value in the bones (packed with vital nutrients just waiting to be made into amazing broths, stocks, etc) and fat!
How many pounds of pork can I expect from a side of pork?
Average hang weight per 1/2 pig is 100# ...more or less. As with beef, the final amount of meat you take home depends upon how you order your custom cut processing. You may order either 1/2 or whole hog. Smaller amounts are not available.
Are there 'hidden fees' or unexpected costs when I order beef or pork?
We do not charge extras: No delivery fees for trailering to the processor, nor for bringing your order back to our farm for you to pick-up.
Processing: Basic processing is the quote provided. The processor charges a little extra for options available such as: burger made into patties, smoked meats, etc. If you have questions, just check with us. Most folks choose a beef basic cut with no extras. We often splurge on at least a few pounds of beef patties. For pork, we look forward to our bacon and smoked hams (upcharge is $1 per lb on only the pounds of meat smoked).
We do not charge extras: No delivery fees for trailering to the processor, nor for bringing your order back to our farm for you to pick-up.
Processing: Basic processing is the quote provided. The processor charges a little extra for options available such as: burger made into patties, smoked meats, etc. If you have questions, just check with us. Most folks choose a beef basic cut with no extras. We often splurge on at least a few pounds of beef patties. For pork, we look forward to our bacon and smoked hams (upcharge is $1 per lb on only the pounds of meat smoked).
Why do you only offer whole chicken?
Well, for a few reasons.
1. Just like the bones of grass-fed beef are valuable, the 'rack' (or leftover bones) on a well-raised chicken are packed with nutrients we all need! It's a crying shame to throw away those bones... but happens often. (and we wonder why so many of us are nutritionally deficient!) Once you've picked off most of the meat, set the chicken rack in a stock pot and cover it with water to simmer for as long as you can. When you strain it later, you will have the most wonderful broth/stock, ready for soup or other dishes. You'll know you've done particularly well if the stock gets jelly-like when it gets cold in the fridge.
2. It would make our lives much more difficult to 'part out' chicken and be able to provide enough of a great product to meet the demand. Considering the value of every part of the chicken, it just doesn't make sense.
3. Because of the extra manpower hours, packaging, etc., the price we would need to charge would put great chicken out of reach for most of our friends and neighbors. We just can't swallow charging $8 per pound for chicken breast, especially when we know it's not the best option for nutrition without the bones.
So. What do I do with a whole chicken??
If you're feeling particularly baffled, just give me a call and I'll talk you through it! Otherwise, here are some options:
Easiest ~ Set the chicken in a crockpot (you might want to pull out the giblets first.. but I like to only pull out the liver. The neck, heart and gizzard are perfect to chop into soup), sprinkle it with season salt or your favorite herb seasoning, add a little water, and let it cook for a few hours. Time depends upon the size of the bird and power of your crockpot. I like to start it before noon for supper, and cook it on high. If you need to be gone all day, start it in the morning and cook it on low.
Easiest/faster ~ Do the same as above, but set the bird in a roasting pan in the oven @ 350.
Easy baking or grilling ~ "Butterfly" the chicken by cutting through it next to the backbone. A little cut and shove on the breast bone allows the chicken to be laid out flat in the pan, or set on the grill. I like to use a good herb seasoning rub, rubbing it all over the chicken and tucking it under the skin.
*While there are plenty of website to be found with recipes for cooking whole chicken, I keep it easy on myself! I don't truss the bird or fuss with details. You really can't go wrong just throwing the thing in a pan and cooking it ... just make sure you cook it long enough. There's always time another day for dabbling in details and perfecting things! My brother tells me he can cook up a chicken in a mere 20 minutes by using a pressure cooker. I suppose I should try that someday...
Enjoy!
If you're feeling particularly baffled, just give me a call and I'll talk you through it! Otherwise, here are some options:
Easiest ~ Set the chicken in a crockpot (you might want to pull out the giblets first.. but I like to only pull out the liver. The neck, heart and gizzard are perfect to chop into soup), sprinkle it with season salt or your favorite herb seasoning, add a little water, and let it cook for a few hours. Time depends upon the size of the bird and power of your crockpot. I like to start it before noon for supper, and cook it on high. If you need to be gone all day, start it in the morning and cook it on low.
Easiest/faster ~ Do the same as above, but set the bird in a roasting pan in the oven @ 350.
Easy baking or grilling ~ "Butterfly" the chicken by cutting through it next to the backbone. A little cut and shove on the breast bone allows the chicken to be laid out flat in the pan, or set on the grill. I like to use a good herb seasoning rub, rubbing it all over the chicken and tucking it under the skin.
*While there are plenty of website to be found with recipes for cooking whole chicken, I keep it easy on myself! I don't truss the bird or fuss with details. You really can't go wrong just throwing the thing in a pan and cooking it ... just make sure you cook it long enough. There's always time another day for dabbling in details and perfecting things! My brother tells me he can cook up a chicken in a mere 20 minutes by using a pressure cooker. I suppose I should try that someday...
Enjoy!