WHAT IS  a "CSA"?

CSA stands for "Community-supported agriculture." In a nutshell, your participation in our CSA provides us, the farmers who grow your food, with vital early-season income that goes toward feed and animal care. It also provides you with a direct link to the people growing your food and an awareness of how your food is raised. 

Here's how it works: After deciding which shares are right for you and your family, you place your order, either on-line  or via phone or snail-mail. We ask that you pay a 60% deposit to secure your share, the balance of which you will pay upon receipt of your share at the end of the season. In our first season, because we have limited stock, all orders for pork and beef will be filled in the fall (chicken will be available on a monthly basis starting in late May). In the future, we hope to be able to offer share delivery multiple times per year. Bear with us!

While your animals are growing fat and happy on pasture, we will update you regularly on their condition and progress, as well as keeping you informed about farm news and developments.

When your meat shares are custom-cut, packed and frozen, we will reach out to you to establish a pick-up time and location. All that's left for you to do is pay your balance and enjoy delicious cuts!

 

Share Sizes, Pricing, and Cuts

SHARE SIZES:

Our grass-fed and finished beef shares are available in quarter (split half), half, and full shares. The cost of your beef share will be determined by the animal's "hanging weight," which is usually roughly 60% of its live weight. Because every animal is different, it is difficult to predict its weight prior to slaughter. Typically, the hanging weight of mature beef is between 650-850 pounds. 

The above numbers reflect the weight prior to cutting, boning, and grinding. You can expect the following total meat yields for your shares:

Quarter (split half) ................................110-140 pounds

Half...............................................................220-280 pounds

Full ...............................................................450-550 pounds

Our pastured pork is available as half and whole shares.  A 250 lb pig yields a hanging weight of about 180 lbs. That is after slaughter and cleaning, head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight, after slaughter. Cutting to standard commercial cuts yields about 67% of hanging weight or about 125 lbs of actual cuts. So, for final weights, you can expect the following from a pig share in terms of actual meat:

Half.............appx. 60-80 lbs

Whole........appx. 120-160 lbs

 

SHARE PRICING:

Your meat shares, whether pork or beef, are priced at $4.50 per pound hanging weight. Note that this price includes all costs, from slaughter to custom butchery (including sausage) to packaging. Therefore, you can expect the following total prices for your shares:

BEEF:

Quarter (split half)........................$700-$950

Half.....................................................$1450-$1900

Full......................................................$2900-$3800

 

PORK:

Half.....................................................$270-$360

Full.......................................................$540-$720

This means your meat will cost, per pound, between $6 and $8 per pound. This might seem expensive for something like ground beef, but consider the fact that you will also be getting high-end cuts of meat like New York Strip steak and Tenderloin, which often retail for as much as $33 per pound! What a deal!

OUR ETHICAL SLAUGHTER AND PROCESSING METHODS:

THE MEAT DOESN'T LIE:

We believe that the life and death of our animals translates directly into both the health of our customers and the quality of the product we sell. In fact, studies back this belief up: if an animal is killed under highly stressful conditions,  it may result in what is known as "dark cutter" meat in beef and "PSE," or "pale, soft, exudative" meat in pork and chicken. This meat is pale, off-color, and of poor consistency, all the result of a stress-related drop in glycogen in the muscle prior to slaughter. This can be due to mishandling, overcrowding, animal group mixing, or any number of other stressors often associated with commercial meat production. YUM, right???

For this reason and many others, we practice field slaughter for all of our CSA animals. This means that our hogs and cows die doing what they love best- munching on delicious food in an unconfined space. Regardless of how you feel about animal welfare (though we hope you feel strongly!), we hope you will see that stress-free conditions yield a superior finished product. 

After the animals are slaughtered and gutted, they are moved to our on-farm butcher shop, where they will hang in near-freezing temperatures for 15-20 days for beef, or 7-10 days for pork. This process, called "dry aging",  allows for the reduction of moisture in the muscle and the gradual breakdown of connective tissue and yields enhanced flavor and tenderness in both pork and beef. 

After aging, your meat will be custom-cut  and smoked/cured (if you so wish) in our butcher shop to your specifications, packed up neatly, and boxed for your pickup either at the farm or at a to-be-determined drop site. The rest is up to you!

WAIT A MINUTE... HOW IS THIS EVEN LEGAL?

We get this question a lot, and it's a good one, the kind of question we hope our customers always ask. Here is how we are able to slaughter and butcher right here on the farm.

LXF operates under what is called a "custom exemption." What this means is that we process animals that belong to other people. That's right- when you sign up for a meat share with us, you will become the legal owner of that animal. Don't want a whole animal? No problem. A cow can have multiple owners and still be processed by us legally. 

We are a USDA-inspected butcher shop, which means that we can commercially process for commercial sale any animal slaughtered in a usda slaughter facility. In other words, we're totally legit, and you don't need to worry about the safety of your meat.