Seven generations strong.
We are a seventh-generation family farm in Hamilton County, raising crops as well as livestock. Our cattle are raised on pasture and finished with NON-GMO corn while still on the pasture. The corn provides the extra marbling you want for that great flavor!
No growth hormones ever!
We are deemed Indiana Grown! Fill your freezer today to save money on your grocery bill, you will not be disappointed!
We know meat!
Contact us for ordering or with questions regarding products.
(317)674-3523
Beef Product Information
Chuck
From the chuck cuts you can get: chuck roasts, chuck steaks, shoulder petite medallions, and short rib meat.
Rib
From the rib cuts you can get: rib roast, rib steak, ribeye roast, ribeye steak, and back ribs.
Short Loin
From the loin cuts you can get: porterhouse steak, t-bone steak, top loin steak, tenderloin roast, and tenderloin steak.
Sirloin
From the sirloin cuts you can get: tri-tip roast, tri-tip steak, and top sirloin steak.
Round
From the round cuts you can get: round steak, round roasts, sirloin tip steaks, and sirloin tip roasts.
Shank and Brisket
From the shank and brisket cuts you can get: shank cross cuts, cubed steak, and stew meat.
Beef is sold at 1/4 beef, 1/2 beef, and whole beef: prices vary and are based on market weight, contact us for ordering and more information.
1/4 Beef Approximations
25% steaks, 35% roasts, 40% ground beef
A quarter beef will yield about 200 lbs of retail cuts, including:
40 lbs of ground beef
3 lbs NY strip steak (4 steaks)
3 lbs top sirloin steak (5 steaks)
4 lbs bone-in or bone-out steak (4 steaks)
6lbs ribeye steak (5-7 steaks)
4 lbs rump roast (2 roasts)
4 lbs sirloin tip roast (1 roast)
2 lbs flat steak (3 steaks)
4 lbs round steak (4pc)
3 lbs round roast (1 roast)
2 lbs filet (4-5 steaks)
4 lbs stew meat
5 lbs short ribs
4 lbs brisket
4 lbs short ribs
1/2 Beef Approximations
25% steaks, 35% roasts, 40% ground beef
A half beef will yield about 400 lbs of retail cuts, including:
80 lbs of ground beef
6 lbs NY strip steak (8 steaks)
6 lbs top sirloin steak (10 steaks)
8 lbs bone-in or bone-out steak (8 steaks)
12lbs ribeye steak (10-17 steaks)
8 lbs rump roast (4 roasts)
8 lbs sirloin tip roast (2 roasts)
4 lbs flat steak (6 steaks)
8 lbs round steak (8pc)
6 lbs round roast (2 roasts)
4 lbs filet (8-10 steaks)
8 lbs stew meat
10 lbs short ribs
8 lbs brisket
8 lbs short ribs
Pork Product Information
Hock
The hock is the joint between the tibia and fibula. These can be used as an addition to stews or beans.
Rear leg/ Rump
This cut of the pig is where ham comes from. It can be smoked or cured.
Pork Belly
This cut of meat is the underside of the pig. Bacon comes from this cut and can also be smoked or cured.
Spare Ribs
This cut comes from the "picnic ham" and encompasses the belly and breastbone. ribs can be smoked or grilled.
Pork Shoulder
Pork shoulder comes from the upper part of the shoulder and is typically used as a roast.
Pork is sold at 1/2 hog and whole hog, prices vary and are based on live weight, contact us for ordering or additional information.
1/2 Hog Approximations
Half a hog will yield about 80 lbs of retail cuts, including:
7 lbs pork chops
2 lbs spare ribs
6 lbs shoulder roast
5 lbs ground pork/sausage
8 lbs ham
5 lbs bacon
Whole Hog Approximations
A whole hog will yield about 140 lbs of retail cuts, including:
14 lbs pork chops
3 lbs spare ribs
12 lbs shoulder roast
10 lbs ground pork/ sausage
16 lbs ham
11 lbs bacon
