Bulk Meats

Whole or Half Cows and Hogs

How it works:

  • Reserve a whole or half cow or hog by placing a down payment through our website.
  • We will contact you with the earliest available processing date.
  • Processing can take anywhere from 2-3 weeks depending on the season. During this time, we will call you and go through what is called the cut sheet. This is where you get to customize your order to get exactly what you want! Never ordered customized cuts of meat before? Not a problem, we will discuss all of the options with you and answer any questions you may have. 
  • Once your order is ready we will contact you with the weight of the animal, final cost based on that weight with the deducted reservation payment and schedule a convenient day and time for your delivery! Along with our convenient delivery process, paying for your order is just as easy with our online invoice option or at time of delivery. 
  • Lastly and most importantly, enjoy your order!

Please contact us at any time, day or night, with questions or concerns. We will answer you as soon as we are able. We value and appreciate each customer and we want to hear from you!

Bulk Cow

Chuck – This section contains more fat which equals more flavor. Stew Beef, roasts, and Flat Iron steaks are made from this area.
Rib – Rich flavor and great marbling. This section provides the fan favorite Ribeye and Tomahawk Steaks.
Loin/Sirloin – This section contains highly desirable cuts such as Strip, Filet, Porterhouse, and T-Bone Steaks. Also features tender and juicy roasts such as Tenderloin or Strip roast.
Rump – Not as tender as the loin area, but is full of flavor. A standing rump roast contains the bone and a rolled rump is boneless.
Round – Affordable and large cut. Very lean and perfect for slow cooking. The popular Swiss Steak comes from the bottom round section.
Plate – This section of the cow provides a tougher, fattier meat like short ribs. Short Ribs are excellent to slow cook and full of flavor.
Brisket – You can purchase our briskets whole (point and flat connected) or halved (point and flat separate). Best cooked low and slow.

Bulk Hog

Jowl – comes from fattier cheeks of the pig, also known as poor mans bacon. Can be cured, smoked, braised, seared, or slow cooked.
NeckBone – the neck bone has a small amount of meat, is inexpensive, and can be very tender and juicy if simmered.
Hock – most commonly used in soups or in a vegetable dish for added flavor. Can be used for making your own stock or broth!
Shoulder – this area contains pork butt, picnic, and shoulder. Loin – this section is home to Baby Back ribs, chops, cutlets, loin, and tenderloin. Chops and cutlets are essentially the same cut except cutlets are boneless and have more of the fat cap trimmed off. Loin and tenderloin are also different cuts. A tenderloin is long and boneless while the loin is wider and flatter and can contain the bone or come boneless.
Spare Ribs – come from the bottom section of the ribs. On average, you get about 15 ribs depending on the size and breed of the hog.
Leg/Ham – this section contains the thigh and rear end. The rump is the top section of the ham which is fattier. The shank is less fatty and contains part of the leg. A whole ham contains both the rump (butt end) and shank.

Additional Significant Information For Bulk Orders

Here are a few other noteworthy details for consideration: 

  • All products, except ground beef, are vacuum sealed.
  • Our processor recently switched the ground beef packaging from vacuum sealed squares to freezer compatible bags. Although they look different from the rest of our products, you will still receive the same great J&G Beef flavor! 
  • When selecting a freezer the general rule of thumb is one cubic foot of freezer space for each 35-40 pounds of meat. We recommend having around 8-12 cubic feet for a half of a cow and 17-21 cubic feet for a whole cow. 
  • When you order a whole or half cow or hog the hanging weight is going to vary for each order. There are four beef primal cuts (chuck, rib, loin and round) and sub-primal cuts (shank, brisket, plate and flank). The primal cuts contribute to greater than 75% of the carcass weight. The way the order is cultivated into retail cuts can play a major role in the total weight of meat received. For example, choosing bone-in vs boneless cuts. If you have any questions about the process please don’t hesitate to ask! 
  • Our pricing includes processing, packaging, and delivery.
  • Visit our homepage for more detailed information on how our herd is managed! 
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