Our Grass Fed Meats

What is hanging weight, and why am I charged for that weight instead of the final net weight?

The hanging weight is the weight of the beef immediately prior to the aging process. The hanging weight includes all of the potentially usable meat and associated bones. This weight is obtained with the meat cutters scale, and it is the weight that is used to calculate charges for cutting and packaging. Using this weight is the fairest and most consistent method for calculating price. Please note however, that the final yield is less than the hanging weight. The actual yield is influenced by the size of the individual animal and how many cuts involve removal of bone, typically it will be 50 to 60% of hanging carcass weight.  Typical HCW for beef is 450-500lbs for a whole animal. For lamb, typical weight is 30-40 lbs for a whole lamb.

What will the cuts be like?

Cuts will be frozen and cryovac packaged, a clear plastic vacuum sealed packaging that seals in freshness, and protects meat from freezer burn for an extended period of time. Roasts are typically 2-3 lbs, and ground beef is in one pound packages. All cuts will be labeled and we include information about the special aspects of grass fed beef, as well as some helpful cooking tips and recipes.

How much space will I need?

If your space is limited to the freezer portion of your fridge, one quarter of an animal will probably take up most of that space. Another option is splitting your purchase with a friend or relative.

Where will I pick up my beef when it’s ready?

When your order is ready, I will contact you and you will be able to pick it up at the farm in Limington. Delivery is also possible for a fee, depending on distance. Large orders ( whole or half of beef) can be picked up at Windham Butchers.

How do I place my order?

Simple! Contact us to determine the amount required for your deposit, send a check and we will mail you a receipt.