Sides of Beef & Pork
When purchasing a side of beef or pork there are 3 different weights that are used to determine the cost of the beef and pork. They are the Live weight, Hanging weight and the Take-Home weight.
Live Weight
The weight of the animal on the hoof when it is still alive. Our live weight animals average around 1,000 lbs for beef and 220 lbs for pork.
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Hanging Weight
The weight of the animal after slaughter, and after removal of blood, head, hide, hooves and viscera. In comparison to the live weight, it is about 60% for beef, and 70% for pork. Per pound cost is based on this weight. This weight is also used to determine cut/wrap cost from the butcher.
Live weight of 1000 lb., yields approximately 600 lbs. hanging weight for beef. Live weight of 220 lb., yields approximately 154 lbs. hanging weight for pork. |
Take-Home Weight
The weight of the meat taken home from the butcher. The final weight is determined by the water loss during the 14 day curing process for beef, along with fat removal, cut type and amount of bones in the meat. Upon completion this weight is approximately 65% of the hanging weight.
Hanging weight of 600 lbs. yields approximately 390 lbs. take home weight for a whole beef. Hanging weight of 154 lbs, yields approximately 100 lbs. take home weight for a whole pig. |
For beef, the overall cost per pound when processing is factored in will average around $8/lb. for all of the cuts such as burger, steaks, roasts, etc. The pork average cost will be closer to $7.50/lb. when processing is factored into the cost.
Deposit
Upon submitting a deposit, you are added to the reservation list. You can send a deposit to Rocky Oak Farms via check to Rocky Oak Farms (6850 Hoag rd., Albion, MI 49224) or Venmo @Rebecca-Heim-24 or Paypal to meadrebe@msu.edu, sent as a friend. Please include your contact information and what it is you are putting a deposit in for. As the butchering date approaches you will be contacted with the exact date we ship to market, along with contact information for the butcher. Following the processing day, you will need to reach out to the butcher and complete your order with the cuts that you desire. Available below are diagrams and order sheets from the butcher to help you determine your cuts. If you are unfamiliar with the process, we or the butcher are more than happy to walk you through the process.
After processing, you will be contacted with instructions for pickup. If you are local, we ask you meet us at Rocky Oak Farms the same day we pick up from the butcher. For those of you not in our local area we are willing to meet you in the Chelsea/Ann Arbor areas or even the Lansing area as we do regular meet up's in those areas. We typically don't have enough freezer space to hold extra sides for you so when we pickup from the processer we need to get your order to you that same day. Please contact us to determine how we can accommodate you.
Website for the processor we use:
Byron Center Meats
After processing, you will be contacted with instructions for pickup. If you are local, we ask you meet us at Rocky Oak Farms the same day we pick up from the butcher. For those of you not in our local area we are willing to meet you in the Chelsea/Ann Arbor areas or even the Lansing area as we do regular meet up's in those areas. We typically don't have enough freezer space to hold extra sides for you so when we pickup from the processer we need to get your order to you that same day. Please contact us to determine how we can accommodate you.
Website for the processor we use:
Byron Center Meats
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Beef Sides Cut Order Form
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Pork Sides Cut Order Form
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Beef
Cattle are available by the quarter, half or whole animal or by individual cuts. A typical quarter will weigh about 150 lbs hanging weight. We do require a $100 deposit per quarter. This is non-refundable, but is factored into the total cost.
We are currently priced at $4.35/lb. hanging weight plus processing. A quarter of beef will cost approximately $800 total and yield about 90-100 lbs. of meat depending how you choose to have it cut. Each cut is vacuum sealed with a label on the package containing the cut name & weight, your name and our farm, Rocky Oak Farms. 
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Pork Pigs are available by the half or whole. A typical half a pig will weigh in around 70 lbs hanging weight. We do require a $100 deposit per half. This is non-refundable, but is factored into the total cost.
We are currently priced at $3.75/lb hanging weight plus processing. A half a pig will cost approximately $425 total with processing and yield about 65 lbs of meat. Each cut is vacuum sealed with a label on the package containing the cut name & weight, your name and our farm, Rocky Oak Farms. 
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Individual Cuts Price List - Direct from the Farm
To place individual cut orders please just email us at rockyoakfarms@gmail.com or call us at 517-490-3902 or facebook message us and let us know what you would like to order. We accept cash, check, Venmo to @Rebecca-Heim-24 or Paypal to meadrebe@gmail.com, sent as a friend for payments. We do bi-weekly meet up's in the Jackson, Chelsea and Ann Arbor area's, please sign up for a newsletter to stay up to date on those dates and times. Please don't hesitate to contact us if you have any questions. If you have special request please send them to us to see if we can fill them.
For a list of individual cuts and pricing please see our Cuts and Pricing page. http://www.rockyoakfarms.com/cuts--pricing.html
For a list of individual cuts and pricing please see our Cuts and Pricing page. http://www.rockyoakfarms.com/cuts--pricing.html
Find us at these following stores:
Agricole - 118 N Main St, Chelsea, MI 48118
Argus Farm Stop - 1200 Packard, Ann Arbor, MI
Michigan Market (Groveland Market) - 202 W. Main St., Parma, MI
Agricole - 118 N Main St, Chelsea, MI 48118
Argus Farm Stop - 1200 Packard, Ann Arbor, MI
Michigan Market (Groveland Market) - 202 W. Main St., Parma, MI