Bulk ORDERS

In addition to selling beef and pork by the cut, we offer you the choice of purchasing a whole or half animal for beef or pork and also a shared half for beef. These orders are custom cut to your specifications.

BEEF

Beef can be ordered year-round. On average, it takes 2-3 months once placing an order to receive the product. These orders are custom cut to your specifications and we will deliver to your door.

Contact Bragi Simundsson: 204-642-2076 for more information or to order.

PORK

Bulk pork can be ordered for spring 2025 and fall 2025 dates. Our first spring pigs should be ready mid-April and our second batch mid-June. Fall pork should be mid-October/mid-November. These orders are custom cut to your specifications; curing, smoking and sausage can be done for an additional cost. We will deliver these orders to your door.

Contact Howie Singer: 204-461-4223 for more information or to order.

For more details on bulk orders, expand the options below. You can aslo fill out the form below and someone will contact you.

  • $7.75/lb

    Bulk price is based on hanging weight at the time of processing.

    A whole beef has an average hanging weight of 550-650 lbs

    Yield is typically 65-70%

    A whole beef takes 8-10 cubic feet of freezer storage.

  • $4.95/lb (based on hanging weight at slaughter)

    A whole pork has an average hanging weight of 180-220 lbs

    Yield is typically 60-65% of hanging weight

    A whole pork takes about 4 cubic feet of freezer storage

What People Are Saying

“My pork I got from you was truly divine”

— Svava S.

“I use your grass-fed beef and I just wanted to let you know that I think its the best quality I have ever used and keep up the good work.

— Mrs. Walsh

“I am tickled pink that now I have a source of pork that I totally trust.”

— Pat O.

Those sausages I bought last week (saskatoon maple) were the best sausages I’ve ever had!

—Barb M

“Your chickens could be served in the finest restaurants”

— Kris V.

We aren’t big pork eaters in our family but man, I have to say that ground pork was really incredible.

— Jenny W