2017 Cow and pork shares

 

 

We have limited availability of cow and pig shares this year.  
Our first delivery date to Portland will be:
Sunday, June 11 ~ SOLD OUT
Stay tuned for future dates.

2017 Beef Prices

Since you are purchasing a portion of an animal, we are required to sell by hanging weight.  This is the total weight of the side of beef or pork before it is cut into individual steaks, roasts and grind.  Because each animal is different, there is a range of weights.  The totals listed below reflect the average weights of our animals.

Quarters range from 120-180 lbs (hanging weight).  The hanging weight price for a quarter is $4.55/lb.  This translates to a total cost of $546.00 to $819.00 and an average of $7.00/lb for the cut meat that is delivered to you.  The total meat you put in your freezer will be between 78 lbs and 117 lbs.

Reflected in the above pricing is the $.70/lb processing fee of Valley Meat Service in Wallowa, and the $75 on-farm harvest fee.

For the purpose of keeping our inventory straight, animals are available in one-quarter increments.  If you would like to order more than one-quarter cow to meet your family's needs or to share with friends or another family, order by the quarter animal to receive a side of beef (2 quarters), 3/4 beef or a whole animal. As always, discounts will be given for quantities larger than one-quarter. ( Half $4.45/lb and Whole $4.35/lb)

 

2017 PORK Prices

Since you are purchasing a portion of an animal, we are required to sell by hanging weight. This is the total weight of a side of pork before it is cut and cured to your preference. Because each animal is different, there is a range of weights. The totals listed above reflect the average weights of our animals.
A typical half pig will weigh 100 lbs. A half-pig will yield around 70-75 lbs of cut meat for your freezer.
The pigs will be harvested on the farm. The harvest fee is $60 per animal. ($30 per half)
The sides of pork will be then be transported to Valley Meat Services in Wallowa (541-886-3034). Valley Meats will charge $.60/lb for cut and wrap (vacuum sealed in cryovac.) There is a $1/lb charge for curing and smoking.
Example Cost Structure for one-half pig:

Hanging Weight 100 lbs*$ 3.35/lb: $ 335.00 Mobile Butcher Fee $ 30.00 Butcher Shop Cut/Wrap 100 lbs * $0.65/lb: $ 65.00 Smoke/Cure average of 35 lbs * $1.00/lb $ 35.00 (22 lbs for ham, 12-14 lbs of bacon)

Total Cost: $ 465.00 

 

Quarter Cow - $250 Deposit

Quarter Cow - $250 Deposit
What are my cut options?

Half Pig- $200 Deposit

Half Pig- $200 Deposit
What are my cut options?

Carman Ranch Cutting Order Options

Beef Cutting Options:  If you order a quarter of beef, you can choose from the three cutting options below and we will do our best to accommodate special requests, but it is very difficult to do this on quarter orders.

If your order is one-half or more, you can chose one of the options below or request changes to meet your cooking preferences.

Cut Option 1 — Full Variety Option

This option is for people who want every cut. If you prefer grilling, stir-fry and kabobs in the summer and love to cook beef in the oven or crock pot during the winter, this option is for you. The premium steaks only require a little salt and attention to make sure they aren’t overcooked. The sirloin and round steaks should be marinated before using in satay, stir-fry, or kabobs. They are incredibly flavorful, but are quite lean and cook quickly. The roasts should be dry roasted to an internal temperature of 135 degrees. There will be several pot roasts (bone-in chucks) that are excellent for braising and make awesome shredded beef, and one tri-tip or brisket. We typically brine our brisket for St. Paddy’s Day. The tri-tip or flank steak is good with a nice rub and grilled on the BBQ.

* Please note that approximately 40% of this option will be ground beef.

Cut Option 2 — Steak and Ground Beef Option

This option is for people who grill steaks and burgers in the summer, and includes one roast for roast beef, but no braising cuts. If you never plan ahead enough to cook a pot roast but don't mind marinating a round steak, this option is for you. The rump roast is great roast beef—it should be dry roasted (not braised) to an internal temperature of 135 degrees or less to retain moisture, but this typically takes just over an hour. The burger and steaks can be thrown on a grill, but do pay special attention to the sirloin and round steaks—they are very easy to overcook.  We prefer to marinate them, or slice thin for stir fry.

*Approximately 50-60% of this option will be ground beef.

Cut Option 3 — Mostly Ground Beef with Premium Steaks

This option is for people who don’t have the time or inclination to cook roasts or marinate steaks! If you don’t like to spend more than 20 minutes on dinner, ever, this option is for you. The sirloin, chucks, and rounds will be ground into premium ground beef. This option will yield considerably more ground beef (approx 70 lbs) but we have plenty of ground beef recipes so you won’t get bored. Besides, who gets tired of hamburgers!

Additional Information

Regardless of which cutting option you chose

Pork Cutting Options: 

After placing your order, we will contact you directly to ask about additional cutting specs.