QUALITY BEEF AND PORK
The highest quality of meat comes from naturally raised, happy, and healthy animals
ANGUS BEEF
Quality Assured
Raising natural beef without antibiotics or growth-enhancing hormones and allowing them to finish on the same farm they were born on. Our angus cross and brangus cattle are raised humanely and naturally on both pasture and supplemented with quality hay and feed as needed. To us, natural is doing what’s right for our cattle and our land. It’s been an integral part of our process since our herd was developed in 2006.
We believe in providing the best possible care for our herd to deliver the best tasting pasture-raised and if requested pasture and grain finished Florida beef for your family.
Whole, half, or quarters available. Other options include pasture finished or grain finished when available.
Contact me for availability.
NEXT AVAILABLE: July 2024
Price per pound based off hanging weight, wrapped, and ready for your freezer
Always all natural, growth hormone, and antibiotic free. 1/4's and 1/2 still available.
Mobile butcher date is July 14th, pick up available July 17th.
PASTURE RAISED PORK
Starting in fall of 2025
KUNEKUNE PORK
Availability starting Summer 2025
Pasture rasied from healthy animals
While KuneKunes take longer to mature their meat is richly flavored, dark pink-red and marbled with fat.
These pigs are pasture raised and offered grain in a pasture setting only going into a barn at night for their safety. These pigs live a very healthy and relaxing lifestyle and there for provide the best meat in return.
Contact for availability and questions.
SPECIAL DEALS
Pork is available by the individual cut, 1/4, 1/2, or whole butcher weight pig or any of the other options listed below. Limited quantity means limited availability, call to reserve today.
Whole Pig Options - Available Summer 2025
2-6 weeks - Suckling pig (7-20 lbs)
7-12 weeks - Oven or holiday roaster (20-50 lbs)
3-6 months - Sausage pig with choice cuts including rack of ribs, boston butt, whole ham (50-100 lbs)
6-9 months - Whole roaster for ballel or spit (100-150 lbs)
9-12 months - butcher weight for traditional cuts, charcuterie and average consumer sales (150-225 lbs)