Cuts & prices
Everything we sell by the pound, listed by primal so you can see what comes from where. Prices are per pound unless marked, updated Oct 1, 2026, and the same at the farm and on the routes. Minimum route order is $40.
Self-serve freezer
Daily 7 am–8 pm, in the white shed by the red gate. Chest freezers are labelled by primal. Weigh nothing — every pack has its weight and price on the label. Pay in the lockbox (cash or check) or tap the card reader on the wall.
Staffed store hours
- Friday2–6 pm
- Saturday9 am–1 pm
- Sun–ThuSelf-serve only
Someone's around to answer questions, cut you a deal on a 10 lb ground bulk, or dig out the hanger steak.
Route pre-orders
Pick cuts from this list, email or use the form by the Wednesday before a route, and we'll bag it, weigh it and have it on the truck. $40 minimum; $15 delivery under $150.
Grass-fed beef by primal
Dry-aged 14 days, cut at Fjelstad Locker in Cresco under state inspection, vacuum-sealed, frozen within an hour of cutting. Steaks are 1¼" unless noted, two to a pack. Roasts 3–4 lb.
Stock changes weekly. Ribeyes and tenderloin go first after every processing date; roasts, ground and bones are always there. The freezer store is restocked the Friday after each processing date — check the dates if you want first pick.
| Cut | Price |
|---|---|
| Chuck roast, 3–4 lb | $9.50/lb |
| Chuck eye steak | $13.00/lb |
| Flat iron steak | $16.00/lb |
| Arm roast | $9.00/lb |
| Stew meat, 1 lb | $10.00/lb |
| Ground beef 85/15, 1 lb | $8.50/lb |
| Ground beef, 10 lb bulk | $7.95/lb |
| Cut | Price |
|---|---|
| Ribeye, bone-in 1¼" | $24.00/lb |
| Ribeye, boneless 1¼" | $26.00/lb |
| Prime rib roast, 3-bone | $23.00/lb |
| Short ribs, English cut | $11.00/lb |
| Back ribs | $7.50/lb |
| Cut | Price |
|---|---|
| NY strip 1¼" | $22.00/lb |
| T-bone 1¼" | $21.00/lb |
| Porterhouse 1½" | $23.00/lb |
| Tenderloin filet | $34.00/lb |
| Whole tenderloin (by request) | $31.00/lb |
| Cut | Price |
|---|---|
| Top sirloin steak | $15.00/lb |
| Tri-tip roast | $17.00/lb |
| Sirloin tip roast | $10.50/lb |
| Sirloin tip steak | $11.00/lb |
| Ball tip / bavette | $14.00/lb |
| Cut | Price |
|---|---|
| Rump roast | $9.50/lb |
| Eye of round roast | $9.50/lb |
| London broil | $11.00/lb |
| Cube steak | $10.00/lb |
| Round steak | $9.00/lb |
| Cut | Price |
|---|---|
| Brisket, whole packer 10–14 lb | $11.00/lb |
| Brisket flat, 4–6 lb | $12.50/lb |
| Skirt steak | $16.00/lb |
| Flank steak | $17.00/lb |
| Plate short ribs (dino) | $9.50/lb |
| Hanger steak (1 per animal) | $18.00/lb |
| Cut | Price |
|---|---|
| Osso buco (cross-cut shank) | $9.00/lb |
| Oxtail | $10.00/lb |
| Marrow bones, 2" canoe cut | $6.00/lb |
| Soup / knuckle bones | $4.00/lb |
| Liver | $5.00/lb |
| Heart | $5.00/lb |
| Tongue | $7.00/lb |
| Suet / rendered tallow (1 pt) | $6.00 ea |
Pastured pork by the cut
Berkshire-cross, woodlot-raised. Bacon and hams are dry-cured and hickory-smoked at the locker with celery powder in place of synthetic nitrite.
| Cut | Price |
|---|---|
| Pork chops, bone-in 1" | $11.00/lb |
| Boneless loin roast | $10.50/lb |
| Tenderloin | $14.00/lb |
| Boston butt (shoulder) | $7.50/lb |
| Picnic roast | $7.00/lb |
| Bacon, smoked | $13.00/lb |
| Fresh belly, skin-on | $11.00/lb |
| Ham steak, smoked | $9.00/lb |
| Smoked ham, half, 5–7 lb | $8.50/lb |
| Spare ribs | $9.00/lb |
| Ground pork, 1 lb | $8.00/lb |
| Bratwurst, 4-pack | $10.00/lb |
| Breakfast sausage, 1 lb | $9.00/lb |
| Hocks, smoked | $6.00/lb |
| Leaf lard (1 pt) | $7.00 ea |
| Item | Price |
|---|---|
| Whole pastured chicken, frozen, 4–5.5 lb (seasonal, June–Sept) | $5.25/lb |
| Whole chicken, 10 or more | $4.95/lb |
| Chicken backs & necks for stock, 3 lb bag | $6.00 ea |
| Eggs, dozen | $6.00 ea |
| Eggs, 5+ dozen | $5.50 ea |
Prices subject to change at each processing date. Share pricing is separate and based on hanging weight — see beef shares and hogs.
Want cuts on the next route?
Send us a list by Wednesday. We'll weigh it, confirm the total and have it on the truck.