Buy whole or half hogs, lambs, goats, and heritage breed animals direct from farms. Pasture-raised, heritage bloodlines, and farm-fresh — priced by hanging weight.
A market-weight hog (250–280 lbs live) typically yields 120–160 lbs of finished meat, depending on what cuts you choose. Asking for more bone-in cuts and less trimming maximizes your yield. Whole hogs typically cost $4–$7 per pound of hanging weight from farms.
Yes. Many sheep farms sell whole or half lambs direct to the public, processed to your specifications. A whole lamb (80–100 lbs live) typically yields 35–50 lbs of finished meat. Spring lambs are typically available March through July, though some farms offer year-round availability.
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