More About Our Meats

Order your half or whole beef now!

Beef is back!  Reserve your side or whole now. Available in the fall!

 

 If you are thinking about purchasing our meat, it is best to to plan ahead! Our lamb is available in the fall and winter. Lambs can be ready in four months to a year depending on the lambing schedule and the desired weight. Contact us and let us know what you are looking for! As soon as you have decided to purchase from us, let us know so that we can hold it for you. We sell out quickly, well before the lamb is actually available for market.

 

This year,  whole and half beef will not be available till late fall 2018. We will continue to offer ground beef and some retail cuts at the farm.

 

How much freezer space do you need? About 50 lbs of meat will fill a 2.25 cubic ft freezer. A 12 cubic ft freezer should hold about 250 lbs of meat.  

 

 

 

Wholesale  Pricing ~ 2018

                                                                                                                    

Beef,Whole: $5/lb hanging weight                                          Whole and half lamb: $9.50/lb dressed weight

Beef Side: $5.50/hanging weight

 

 

 Prices include all processing fees and vac-sealed packaging, and you decide which cuts you would like,

or we can advise!

We will be taking deposits for lamb and beef in the Spring. Currently, sold out!

 

 

BEEF BY THE CUT

 

GROUND BEEF                                                      $6.75/lb

TOP OF ROUND ROAST                                        $8.50/lb 

BOTTOM OF ROUND ROAST                                $7.50/lb

EYE OF ROUND ROAST                                        $7.50/lb  

STEW MEAT                                                            $7.00/lb 

SKIRT AND FLANK STEAKS                                  $11.00lb

SHANKS                                                                   $6.00/lb

BRISKET                                                                  $8.00/lb

SIRLOIN STEAK                                                       $9.00/lb

RIBEYE STEAK                                                       $12.50/lb

TONGUE & LIVER                                                                $6.50/lb

NY STRIP STEAK                                                   $14.50/lb  SHORT RIBS                                                             $8.50/lb                                                                                    

                                                                                   

 

 

 

 

LAMB BY THE CUT

 

  • SHANKS                                                  $12.00/lb
  • GROUND                                                 $12.00/lb
  • STEW MEAT                                            $14.50/lb
  • BONE-IN LEG OF LAMB                         $14.50/lb
  • BONELESS LEG OF LAMB                     $15.50/lb
  • SHOULDER CHOPS                                $12.50/lb
  • BLADE CHOPS                                        $13.50/lb
  • LOIN CHOPS                                            $19.50/lb
  • RACK OF LAMB                                        $20.00/lb
  • SHOULDER ROAST                                 $13.50/lb
  • RIB CHOPS                                               $19.75/lb

 

 

 

                                                               

 

A Note about Hanging (Dressed) Weight...

 

Whole and half lamb is sold at $9.50/pound, based on dressed weight.  Dressed/hanging weight is the weight of the carcass after the evisceration and cleaning process.  Actual hanging weights vary and depend on the size and age of the lamb at slaughter and the customer's preference for a smaller or larger lamb. Most will be in the range from 30-50 pounds for a whole lamb. Approximately 85-95% of the hanging weight will be what the customer takes home.

 

In the March 2010 issue of Food & Wine magazine, Robert Wiedmaier, chef-owner of Marcel’s and Brasserie Beck in Washington, DC, is quoted as saying, “Icelandic lamb is the best I’ve ever tasted.  It’s a very pure, nonfatty meat.”

 

Boston Magazine, Nov. 2013  talks about  the new "nose to tail" trend...lamb! http://www.bostonmagazine.com/restaurants/article/2013/10/29/boston-restaurants-lamb-dishes-nose-tail-newcomer

 

 

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