HUNGATE FARMS FAQ

Our Beef are grass fed and finished. The cattle are pasture raised; during the summer they graze, winter they eat locally cut hay. 

No

By the hanging weight plus slaughter and processing,  whole or a side (half).

No, we only sell our beef by the whole or side however if you purchase a whole or half beef from us, organ meat is included. 

Beef sides are delivered to Bear Mountain Meats in Palmer for processing. Customer will pickup there meat directly from the processor when ready. 

Yes, the processor can make snack sticks, summer sausage, smoked or fresh sausage like Bratwurst and Polish (additional charges apply).

Yes, $500/whole or $250/half.

Invoices for the balance are emailed following slaughter once the beef is weighed at the processor.

Slaughter occurs Mid October through late-November, processing usually takes 3 weeks including 7-10 days hanging.

Typically 65% of the hanging weight.

Yes, but please let us know in advance.

Yes absolutely, this can be schedule with us prior to slaughter  

Pasture raised with free choice local barley, mineral supplements and milk.

By the hanging weight, whole or half (side) hogs. Plus slaughter and processing. 

Whole hogs average 200lb or a half average’s 100lb.

No, we only sell our hog’s by the whole or half.

Pork sides are delivered to a custom processor at no cost.

Yes; hams, bacons, smoked products, sausage etc. (additional charges apply)

Yes, $250/whole or $125/half.

You can place a deposit for your hog through this website. Deposits open in the spring for fall ready pork and in the fall for spring ready pork.

Invoices for the balance are emailed following slaughter once the hogs are weighed at the processor.

You will pay the custom processor directly when you pick your pork up.

Slaughter occurs Mid October through mid-November, processing usually takes 2 weeks.

Typically 75% of the hanging weight.

Yes, just remember to note this on your cut sheet.

Yes, you can pick up your pork from the farm.