Purchase a Carman Ranch Share
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)
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