We raise heritage Berkshires on pasture with plenty of space and fresh, clean water. They’re supplemented with a completely plant based diet, table scraps from our homestead kitchen, and raw dairy from our goats which adds nutrition + flavor. All of our livestock are raised naturally and never receive growth hormones or antibiotics.
We believe these practices improve quality of life for the animal and in turn yield higher quality and better tasting meat!
Our pastured pork is available for purchase by the half or whole in Missouri only at this time and must be picked up by the purchaser at the processing location in Augusta, MO. Payment and processing fees will be collected at this time. (cash or check only)
If this is your first time purchasing meat in bulk, it can be confusing to understand the process and terminology, so I’ve outlined the basics to help you get a better idea of how this works.
We raise our pigs to be about 220lbs, more or less depending on the pig.
Then, we haul them to the processor where they’re slaughtered, hung, and weighed.
This is referred to as the hanging weight which is about 70% of the original weight because a lot of inedible parts are removed.
Once the pork is hung and chilled, it’s trimmed and cut which results in another 20% or so decrease in weight due to moisture loss, and bones and trimmings being discarded.
So, for example, a 220 lb pig would have a 155lb hanging weight and yield 125lb of meat.
Example breakdown for whole hog
- live weight – 220lb
- hanging weight – 155lbs
- freezer meat – 125lbs
Example breakdown for half hog
- live weight – 110lb
- hanging weight – 77lbs
- freezer meat – 65lbs
- 155lb x $3 = $465 + $100 processing = $565 total.
- 77lb x $3 = $231 + $50 processing = $281 total.
Purchasing meat in bulk by hanging weight is much more economical for the consumer than purchasing individual cuts of meat. This is why we have always purchased our own personal meat in bulk even prior to raising our own, and why we choose to sell it this way as well.