GMO-Free Chicken is priced at $4.45 p/lb if picked up here at the farm. You can have your bird prepared in cuts for another $2.00 per bird.
GMO-Free Turkeys are available in November. Arrange your purchase before Thanksgiving. We sell them whole, at about 20 pounds, or in cuts for an additional $2.00. Turkeys are $3.00 p/lb if picked up here at the farm, and $3.50 p/lb if delivered. They can be purchased fresh or frozen.
Beef: Wholes & Sides
Our beeves are processed at a local inspected butcher. If you wish to buy a whole or side of beef, the total cost is $6.00 p/lb.
Ground Beef: $5.10 p/lb
Ground Chuck: $6.10 p/lb
Ribeye Steak: $17.10 p/lb
T-Bone: $19.10 p/lb
Filet Mignon: $25.10 p/lb
Chuck Roast: $8.10 p/lb
Rump: $8.10 p/lb
Sirloin Tip: $8.10 p/lb
Round: $8.10 p/lb
Cube: $8.10 p/lb
Flank: $13.10 p/lb
Ribs: $4.10 p/lb
Liver: $5.10 p/lb
Pork: Wholes & Sides
Our hogs are processed at our local inspected butcher. If you wish to buy a whole or side of pork, the total cost is $5.00 p/lb.
Ground Pork: $5.10 p/lb
Bacon- Standard: $6.10 p/lb
Bacon- Nitrite Free: $9.60 p/lb
Shoulder Roast: $7.10 p/lb
Loin Roast: $7.10 p/lb
Whole Ham: $7.10 p/lb
Pork Chops: $7.60 p/lb
Ham Steaks: $7.60 p/lb
Ribs: $4.10 p/lb
Hocks, Stew Bones, Organ Meat: $3.10 p/lb
Lamb can be purchased by the whole or side. The total cost is $7.00 p/lb.
Our heritage laying hens are entirely free-range and eat only natural forage. Chicken eggs are $3.50 a dozen. We also have a few ducks. Duck eggs are $7.00 a dozen.
prices for 2015-16 season
Reserving Your Order
To place an order, simply contact us at:
Mobile: 704-798-6071 (Joshua Mincher; farm manager)
Alternate: 812-667-2596 (Farm number)
Picking Up Your Order
Chickens and Turkeys are butchered here in our own facility. They can be picked up right here on the farm, fresh on the day they are butchered. Members of our CSA have additional delivery options at Madeira, Lawrenceburg, and Western Hills.
You are more than welcome to come and watch the preparation of your food. Some of our customers even lend a hand. We strongly encourage customer inspection of our practices and facilities.
Beef, Lamb, and Pork is prepared at a local, state-inspected abattoir. Beef and Lamb is collected by the customer at least two weeks after slaughter, to give the beef time to hang properly. Pork is collected between two and ten days after slaughter, depending on how the customer wants the meat prepared.
We will transport the animals to the abattoir for slaughter. The butcher will readily answer any and all questions regarding processing options, rates and pick-up times.