Family Package Deposit

$150.00

Our Family Package is our BEST VALUE! It includes 1/4 of a Grass and Barley Fed Beef and 1/2 of a pasture raised Berkshire pork. You can expect a total cost in the range ($920 – $1250 with an average around $1,050)

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Description

Our Family Package includes 1/4 of a Grass and Barley Fed Beef and 1/2 of a pasture raised Berkshire pork. This package is our best value as you get the pork and beef at a lower price per pound.

A Family Package will include:

1/4 Grass and Barley Fed Beef – Around 85-120 lbs of cuts (125-175 lbs hanging weight)

Your cost is $4.25/lb. vs. $4.50/lb. when ordering 1/4 beef alone.

1/2 Berkshire Pork – Around 65-95 lbs of cuts (80-110 lbs hanging weight)

Your cost is $3.75/lb. vs. $4.00/lb. when ordering 1/2 pig alone.

With the Family Package pricing, you can expect a total cost in the range $825 – $1150 with an average around $1,000. 

All meat is vacuum packaged in clear packaging and frozen at the butcher. Each type of cut is labeled on the packaging.

Additional information

Leg

Cured into ham, Fresh leg roasts

Belly

Cured & sliced into bacon, Left fresh as pork belly 1lb pieces

Jowls

Cured & sliced jowl bacon, Grind and include with trimmings

Trimmings

Fresh Ground Pork, Maple Kissed Sage Breakfast Sausage

1/4 Grass and Barley Fed Beef

  • T-Bone Steaks 3 pkgs. avg. 2.2 lbs = 6.5 lbs
  • Rib Steaks 4 pkgs. avg. 2.0 lbs = 8.0 lbs
  • Fillet Steaks 1 pkg. avg. 1.25 lbs = 1.25 lbs
  • Round Steaks 3 pkgs. avg. 1.75 lbs = 5.25 lbs
  • Top Sirloin Steaks 3 pkgs. avg. 1.4 lbs = 4.25 lbs
  • Skirt Steak 1 pkg. avg. 1.0 lb = 1.0 lb
  • Flank Steak 1 pkg. avg. 0.75 lb = 0.75 lb
  • Bavette Steak 1 pkg. avg. 1.5 lbs = 1.5 lbs
  • Cube Steaks 2 pkgs. avg. 1.4 lbs = 2.75 lbs
  • Shoulder Roasts 7 pkgs. avg. 3.0 lbs = 21.0 lbs
  • Rump Roast 1 pkg. avg. 3.75 lbs = 3.75 lbs
  • Sirloin Tip Roast 1 pkg. avg. 3.75 lbs = 3.75 lbs
  • Heel Roast 1 pkg. avg. 3.25 lbs = 3.25 lbs
  • Brisket 1 pkg. avg. 3.0 lbs = 3.0 lbs
  • Short Ribs 4 pkgs. avg. 2.4 lbs = 9.5 lbs
  • Stew Meat 3 pkgs. avg. 1.0 lb = 3.0 lbs
  • Ground Beef 31 pkgs. avg. 1.0 = 31.0 lbs
  • Soup Bones 4 pkgs. avg. 1.25 lbs = 5.0 lbs

1/2 Berkshire Pork

  • Ham slices (steaks 1/3″ thick) 5 packs 1.5 lbs = 8.5 lbs
  • Bulk Breakfast Sausage (or Ground Pork) 5 packs avg. 1 lb = 5 lbs
  • Bacon (Pork Belly) 8 packs avg .75-1.0 lb = 7.5 lbs
  • Ham hocks 1 pack 1.75 lbs
  • Hams (Leg Roasts) 2 packs 4lbs and 5 lbs = 9 lbs
  • Spare ribs full rack 1 pack avg. = 2.5 lbs
  • Roasts 4 packs avg. 3.5 lbs = 14.0 lbs
  • Bone-in Chops 1” 10-12 packs avg. 1 lb = 12 lbs
  • Tenderloin 1 pack avg 1 lb = 1 lb

This is for Recipes

If choosing our cured pork option here are the ingredients for our cured ham and bacon.

Pork, water, salt, brown sugar, sodium phosphate, sodium erythorbate, sugar, spice extractives, spices, smoke flavor, sodium nitrite

If Choosing our Maple Kissed Sage sausage for your trimmings, here are the ingredients.

Pork, Maple Sugar, Salt, Dextrose, Spices, Rosemary Extract.

Hatch Chile Verde
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The most delicious Chile Verde you will ever have!
Servings
6-8 people
Servings
6-8 people
Hatch Chile Verde
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The most delicious Chile Verde you will ever have!
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Units:
Instructions
  1. Season and then brown meat cubes in 2 tablespoons of lard or oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches. Remove cubes with slotted spoon to a bowl large enough to accommodate all of the meat cubes. Then deglaze the pan with ½ cup water, scraping up browned bits, and then pour the liquid over the meat cubes. Set meat aside.
  2. Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then stir in the garlic for a minute and begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.
  3. Meanwhile, in blender or a food processor fitted with the steel blade, the jalapenos down the feed tube until finely minced. Then add the Anaheim chiles and puree coarsely.
  4. Add the chile puree mixture to the flour gravy and whisk together. Add the cumin, coriander, oregano, salt and pepper. Adjust seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer 15 minutes.
  5. Serve with hot, fresh flour tortillas and garnish with cilantro, onion, sour cream, and chopped tomatoes.
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