HUNGATE FARMS FAQ

BEEF FAQ

What breed are your cattle?

We predominantly raise black and red Angus 

What are the cows fed?

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

Are the cows given any growth hormones?

No

How do you sell Beef?

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

Do you sell cuts or organ meat?

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. 

How are the beef processed?

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

Can I request custom products?

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

Do I need to pay a deposit to reserve a beef?

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

When will I need to pay the balance of my beef?

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

How do I pay for the processing?
When will my beef be ready?

Slaughter occurs Mid October through late-November, processing usually takes 2 weeks including 7-10 days hanging.

How much meat will I get back?

Typically 65% of the hanging weight.

Will I get the organs, bones and unused fat?

Yes, but please let us know in advance.

Can I process the beef myself?

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

PORK FAQ

What breed are the pigs?

Yorkshire x Hampshire x Hereford

What are the pigs fed?

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

How do you sell Pork?

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

How big is a whole or half hog?

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

Do you sell cuts?

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

How are the hogs processed?

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

Can I request custom products?

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

Do I need to pay a deposit to reserve a hog?

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

How do I reserve a hog?

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.

When will I need to pay the balance of my hog?

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

How do I pay for the processing?

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

When will my Pork be ready?

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

How much meat will I get back?

Typically 75% of the hanging weight.

Will I get the organs, bones and fat?

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

Can I process the hog myself ?

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

Contact Us

Get IN touch

If you have any questions, please don't hesitate to email, text or call.

Julia Saunders
Email: hungatefarms@gmail.com

 

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