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. 

Order form