Frequently Asked Questions

Q. What kind of feed do you use?

A.  Our beef is grass-fed on pastures that are only naturally fertilized with manure and never sprayed.  AS of May 2014, all of our feed is ground on our Farm using locally sourced corn as well as soybean meal, sunflower seeds, alfalfa meal, field peas, oats and vitamin and mineral supplement.

Q. What is hanging weight?

A.   Hanging weight is also known as “on the rail”.  This term refers to the weight of the animal as it hangs in the butcher’s cooler once the head, hide, feet, organs and blood are removed. If you think of any movie with a butcher shop scene and there are sides of beef hanging from hooks on the ceiling, that is what “on the rail” means. Most butchers base the processing fees on the hanging weight, it is the most widely used measurement by farmers. Price quotes will frequently say something like “$3.50/lb hanging weight (paid to farmer) plus cut and wrap (paid to butcher)”.

Q. Who is your butcher and how much is processing?

A.  We currently use on of the following two meat processors for beef and pork. Once you place an order we’ll let you know which processor we plan to use.

Davidson Meat Processing
6490 Corwin Avenue
Waynesville, Ohio 45068

Hours:  8:30 – 5:00 Monday – Friday (Closed for Lunch 12-1),  9:00 – 11:00 Saturday, Closed Sunday

  • Please check Davidson’s website for updated processing fees.

Q. How Much Meat Can I Expect from a 1/2 Hog?

A. Typical hanging weight for half-hog ranges from 75 to 100 pounds.  You can expect to take home 70% of hanging weight (50 to 70 pounds).  The chart below shows an approximation of a half-hog.

Take-home meat to expect from a 75 lb. half-pork (hanging weight).  (Trimmed cuts as usually found at retail)

Cuts Weight Percent
Ham, fresh or cured 12 lbs 16%
Loin roast, chops 9 lbs 12%
Bacon 10 lbs 13%
Spareribs 2 lbs 3%
Shoulder butt roasts, chops 6 lbs 8%
Shoulder picnic, fresh, cured 7 lbs 9%
Sausage 6 lbs 8%
Meat total 52 lbs 69%
Lard 15 lbs 20%
Bone, fat & trimmings 8 lbs 11%

Q. How do you determine prices?

A.  Pricing is the most laborious thing we do on the farm.  How do you assess a price to a product that has so much time and labor in it when you work for free?  We base our pricing on what other farms in our area are doing and make sure it makes sense after we calculate all our expenses incurred during the life of the animal.   Our expenses include animal purchase price, processing, veterinary care, freight, feed, hay, bedding, postage (if you’re a chicken), water, gas, electric, and other operating expenses.  We want to make sure it is affordable for families.

Q. How does the order process work?

A. Once the livestock is of age, we will deliver it for butchering and processing.  We will notify you of the butcher date prior to delivery. You will then need to contact Hunter Meats and let them know how you would like your meat processed and cut. They will call you when it is ready for pickup.

Detailed ordering process

  1. Reserve the amount of freezer beef/pork that you would like to purchase.
  2. We will confirm your reservation.
  3. We will notify you 1-2 weeks prior to the butcher date.
  4. We will deliver the animal to the butcher.
  5. You will call Davidson’s Meat Processing to get the hanging weight and notify them of your desired processing. The hanging weight will determine the total amount due. During this time, they can answer your questions and help you determine the best way to have your meat cut.
  6. We will call you when your meat is ready for pickup.
  7. Your payments are due when you pick up the processed meat.  Two payments will be made.
    One to Sunnyrock Farm for the meat. Cash or check accepted.

    One to Davidson’s Meat Processing for the processing.

    Cash or check accepted.

Q. How long will the meat last in the freezer?

A.  Your meat will keep in the freezer for 365 days.


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