5% discount for any combination of beef/lamb/pork (halves and wholes)
Beef is dry-aged for 17-21 days before being cut/wrapped/frozen. We are somewhat limited as to how many can be slaughtered in a month because all the processors have been very busy. We recommend planning on a 4-6 week wait initially, until we get into a regular rotation with the processors.
Lambs can be processed as soon as they are finished, and we should be doing them monthly from mid-July onward.
Halves and wholes will be cut to your specifications. We call you to discuss cutting instructions and relay them to the butcher.