Our cattle are Angus, grass-fed and grain-finished. Our hogs are a Duroc, Berkshire, and Meishan cross. Our animals live in indoor/outdoor facilities where they can come and go as they please, and we raise them ethically and humanely. We never feed antibiotics. (Federal law already bans hormones in all pork.)

A quarter is about $1,300, a half about $2,600, and a whole beef about $5,200, with processing included. Your final price depends on the animal's weight at butchering. To order, select it on our website or message, call, or text us at 513-615-3298. A $250 deposit per quarter holds your spot ($500 for a half, $1,000 for a whole), and the rest is due at pickup. We'll put you on the next open butcher date.

We sell pork by the half or whole hog. A half is about $450 and a whole about $900, with processing included. (We figure it at $3.00 per pound live weight, so the final price depends on your hog's weight; our hogs usually go to the butcher at 250–300 lb.) A $150 deposit holds your spot, and the rest is due at pickup. We schedule hogs every month of the year. Deposits are non-refundable.

Beef is usually ready about four weeks after the cattle are dropped off, which includes 21 days of dry-aging at the butcher. Pork is usually ready about two weeks after the hog is dropped off. You can pick up here at the farm (3886 Somerville Rd., Somerville, OH 45064) or at the butcher; most folks pick up at the farm. We don't ship meat. We'll contact you when your order is ready.  Sometimes there's a waiting list, and it may take a month or two before the animal actually goes into the butcher. 

Yes, you fill out your own cut sheet, so you choose how your meat is cut and packaged. Beef comes as a mix of steaks, hamburger, roasts, ribs, brisket, soup bones, and stew meat. Pork includes chops, roasts, ham, bacon, and sausage. Extras like snack sticks and summer sausage are available for an additional charge.

Our animals are processed at The Stockyards Packing Co. in Oxford, Ohio, a local, family-run plant. Our individual cuts are USDA inspected, and bulk quarter, half, and whole orders are custom processed at the same butcher. Beef dry-ages for 21 days, and everything is vacuum-sealed and frozen.

Live weight is what the animal weighs on the hoof. Hanging weight is the carcass after harvest, usually about 60% of live weight for beef. Take-home weight is the cut, trimmed, and packaged meat that goes in your freezer, usually about 60–70% of hanging weight. Bone, fat, and moisture make up the difference, and boneless cuts mean fewer take-home pounds.

Plan on about 1 cubic foot for every 35–40 lb of packaged meat. That's roughly 4–5 cu ft for a quarter beef, 8–10 cu ft for a half beef, and about 4–5 cu ft for a half hog. A standard 7 cu ft chest freezer holds a quarter beef comfortably. Everything comes vacuum-sealed, and ground beef is packed flat so it stacks neatly.

Yes! We sell individual cuts like steaks, roasts, hamburger, bacon, chops, ham, brats, and sausage, plus meat boxes starting at $100. Buy them on our website, at Barn N Bunk Farmers Market in Trenton, at Brown's Farm Market in Ross, or by calling or texting 513-615-3298.

We accept cash, check, credit card, Venmo, PayPal, and Zelle. Vacuum-sealed meat kept at 0°F stays safe indefinitely; for the best flavor, enjoy it within about a year.