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Fill your freezer: Bulk Buy

Beef Brisket

Know where your meat comes from

Thinking of ordering a side of beef or half pig?

​BERKSHIRE PORK
Half: $4.75/lb
Whole: $4.50/lb
Price is based on hanging weight.

Plus any processing fees for smoking or sausage.

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Next dates: May/June 2026

ANGUS BEEF​
Mixed Quarter: $9/lb

Side: $8.50/lb
Price is based on hanging weight and includes butcher, wrap, and taxes.

Next date: Dec 2026/January 2027

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Click here to place bulk order.

Benefits of buying bulk

With rising costs of meat at the grocery store, more and more people are reducing the amount of meat they consume or are left only being able to afford lower quality meat. At the end of the day, food is a necessity and buying healthy food shouldn't be something families have to stress about - but in these times, we know it is. 

 

That's why, we have tried to keep our pricing as affordable as possible despite rising operation expenses. We also encourage our customers to consider buying bulk as that is the cheapest pricing we can provide and feedback from our bulk customers is that they see the savings throughout the year when they visit the grocery store. 

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While the initial cost of purchasing a side of beef or half pig can leave some with sticker shock, it really comes down to spreading that amount across multiple months in comparison to purchasing that same amount over time from the grocery store. What customers find is they are saving money and they are consuming high quality meat from a farm they can visit and see the care provided to the animals. 

The other advantage of purchasing in bulk is that you get the cuts you want in the way you prefer (ie. thickness; fat cap, weight, etc). 

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Pork Cut Instruction Sheet

Whole or Half Pig Request?
Whole - $4.50/lb hanging weight
Half - $4.75/lb hanging weight
Roast size preference
3-4 lb
4-5 lb
5-6 lb
Chop thickness
1/2 inch
3/4 inch
1 inch
1-1.5 inch
Number of chops per package
2
3
4
Other
Do you want pork ribs?
Yes
No

For the following section, indicate how you would like each section of the pig butchered.

NOTE: If you are getting a half pig, only check only checkbox next to each section, but if you are getting a whole pig, you can check two selections for each section.

HAM

The ham section, or leg primal, is the hind leg of the hog and represents one of the largest and leanest primal cuts. It is a versatile, muscular area with relatively low fat and minimal connective tissue compared to the shoulder.

LOIN

The pork loin is a large, lean, and tender primal cut that runs along the back of the pig, from the shoulder to the leg. It is widely considered one of the highest-quality, most versatile sections, yielding premium roasts and chops.

BUTT

The pork butt, or Boston Butt, is a premier, versatile cut taken from the upper shoulder of the pig, not the rear as its name might suggest. It is well-marbled, moderately tough, and ideal for slow-cooking methods due to its high fat content and connective tissue.

PICNIC

The picnic shoulder (or picnic roast) is the lower portion of the pig's front shoulder, located below the Boston butt and including the upper part of the front leg. It is a very flavorful, somewhat lean, and muscular cut that requires slow cooking to tenderize. It is almost always sold with the skin on and bone-in.

BELLY

The pork belly is a boneless, highly flavorful, and fatty primal cut taken from the underside of the hog, located below the loin and ribs. It is renowned for its intense marbling and tender texture, which makes it ideal for curing into bacon, producing pancetta, or cooking fresh, such as in roasting or braising.

HOCK

The pork hock is a highly flavorful, economical cut located on the lower leg of the pig, specifically between the knee/elbow joint and the foot (trotter). It consists of a large, dense bone surrounded by tough muscle, connective tissue, collagen, and a thick layer of fat and skin. Due to its high connective tissue content, it requires "low and slow" cooking to become tender, making it ideal for flavoring soups, stews, and braised dishes.

JOWL

Pork jowl is a, rich, tender, and highly marbled cut of pork taken from the cheek and lower jawline of the pig. It is known for its intense flavor, with a higher fat-to-meat ratio than pork belly, making it an excellent choice for curing, smoking, or slow-cooking.

Would you like Ground Pork?
Would you like Sausage?

Please note: Sausages are gluten-free and the abattoir requires 25 lbs of ground to process sausage (so it will cut into your ground pork)

If yes to sausage, choose a flavour?
Would you like organs?
Would you like bones?
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Get on wait list

Submit your contact information indicating if you would like to be added to the wait list for beef or pork bulk order. We will connect with you shortly there are for further details.

Thanks for submitting!

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