Filling Out a Cut Sheet for a Half Hog

Filling out a cut sheet for a half hog is one of the most daunting pieces in the the process of buying a wholesale pig. Here, we break down the cut sheet for a Hayfield Farm half hog in simple terms so you can get it filled out quickly and reserve that Butcher Date on our Wholesale page.

Open up our Half Hog Cut Sheet to follow along with this article. Getting a whole hog? Head on over to our Filling Out a Cut Sheet for a Whole Hog page. There are a few differences!

Working with our Processor

There are a few things to keep in mind with the Half Hog Cut Sheet. Our butcher, Fauquier's Finest, only allows a certain number of selections per section. On the left hand column, you can find how many selections are allowed in that section. Our butcher will only cut pork according to what is listed on the Half Hog Cut Sheet. Requests beyond what is listed on the cut sheet will not be honored. Secondly, the number of cuts or amount of pork you get depends on what your specific hog yields. Visit our How Much Meat is in a Wholesale Hog page to read more about what to expect and to see some examples of what half hog customers have received in the past.

Ok, here we go!

First, fill out the box in the top left corner with your name and the best phone number to reach you by phone or text.

Steak Thickness: If you choose to get any steaks cuts, the butcher will follow your selection. We recommend 3/4" for steaks.

Roast Weight: We recommend 3/4lb to 1lb per adults. Whole shoulders can sometimes weigh in at 10lbs or more.

Chop Thickness: If you choose to get any chop cuts, the butcher will follow your selection. If you've had our pork chops before, they are 3/4".

Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind. Choose one option.

Shoulder: Select one option for each shoulder section. The Boston Butt is the top of the shoulder. The Picnic Roast is the bottom of the shoulder and part of the shank. If you choose to grind one or both sections of the shoulder, your ground pork/sausage amount goes up.

Hind Leg: Of all the options listed in Section 4 and in this paragraph, choose one. If you choose to grind all of the hind leg, this will make your ground pork/sausage amount go up. If you choose to keep all of the hind leg as cuts, you can choose from several options. Whole hams are your typical ham, they are bone-in. The butcher does not spiral cut hams. Ham roasts will follow along with what you selected for your roast weight. Ham steaks will follow along with your steak thickness selection and will be bone in. Ham center steaks are boneless and will follow your steak thickness selection. Ham ends are what is leftover after the butcher cuts out the ham roasts or ham steaks, they can be left whole or ground. Ham hocks are great to add into a pot of beans or soup.

Roasts & Chops: This section is known as the loin. You can choose to grind this, leave it as a roast, cut it into chops, or cut it into canadian bacon. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. Choose one option.

Rib: The rib rack. Choose one option.

Sidemeat: BACON! Leave it as a whole slab or get it sliced according to your desired thickness. You can leave it fresh, have it cured and smoked, or have it smoked with no nitrates. Choose one option.

Organs: Choose as many as you'd like.

Sausage Selections: The left column shows the type of sausage, with the price. The rest is the flavor options for each sausage type. For a half hog, choose one sausage option. Sausage is made in 15 pound increments.


Cut Sheet Time! 

Half Hog Cut Sheet 
Once you have completed the cut sheet, email it to us at
[email protected]
Your butcher date is reserved once we receive your
$250.00 non-refundable deposit and your completed cut sheet.


Filling Out a Cut Sheet for a Whole Hog

Filling out a cut sheet is one of the most daunting pieces in the the process of buying a whole pig. Here, we break down the cut sheet for a Hayfield Farm whole hog in simple terms so you can get it filled out quickly and reserve that Butcher Date on our Wholesale page.

Open up our Whole Hog Cut Sheet to follow along with this article. Getting a half hog? Head on over to our Filling Out a Cut Sheet for a Half Hog page. There are a few differences!

There are a few things to keep in mind with the Whole Hog Cut Sheet. Our butcher, Fauquier's Finest, only allows a certain number of selections per section. On the left hand column, you can find how many selections are allowed in that section. Our butcher will only cut pork according to what is listed on the Whole Hog Cut Sheet. Requests beyond what is listed on the cut sheet will not be honored. Secondly, the number of cuts or amount of pork you get depends on what your specific hog yields. Visit our How Much Meat is in a Whole Hog page to read more about what to expect and to see some examples of what whole hog customers have received in the past.

Ok, here we go!

First, fill out the box in the top left corner with your name and the best phone number to reach you by phone or text.

Steak Thickness: If you choose to get any steaks cuts, the butcher will follow your selection. We recommend 3/4" for steaks.

Roast Weight: We recommend 3/4lb to 1lb per adults. Whole shoulders can sometimes weigh in at 10lbs or more.

Chop Thickness: If you choose to get any chop cuts, the butcher will follow your selection. If you've had our pork chops before, they are 3/4".

Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind. Choose one option.

Shoulder: Select one option for each shoulder section. The Boston Butt is the top of the shoulder. The Picnic Roast is the bottom of the shoulder and part of the shank. If you choose to grind one or both sections of the shoulder, your ground pork/sausage amount goes up.

Hind Leg: Of all the options listed in Section 4 and in this paragraph, choose up to two. If you choose to grind all or half of the hind leg, this will make your ground pork/sausage amount go up. If you choose to keep half or all of the hind leg as cuts, you can get it cut into several options. Whole hams are your typical ham, they are bone-in. The butcher does not spiral cut hams. Ham roasts will follow along with what you selected for your roast weight. Ham steaks will follow along with your steak thickness selection and will be bone in. Ham center steaks are boneless and will follow your steak thickness selection. Ham ends are what is leftover after the butcher cuts out the ham roasts or ham steaks, they can be left whole or ground. Ham hocks are great to add into a pot of beans or soup.

Roasts & Chops: This section is known as the loin. You can choose to grind this, leave it as a roast, cut it into chops, or cut it into canadian bacon. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. Choose up to two options.

Rib: The rib rack. Choose two options.

Sidemeat: BACON! Leave it as a whole slab or get it sliced according to your desired thickness. You can leave it fresh, have it cured and smoked, or have it smoked with no nitrates. Choose up to two options.

Organs: Choose as many as you'd like.

Sausage Selections: The left column shows the type of sausage, with the price. The rest is the flavor options for each sausage type. For a whole hog, choose two sausage options. Sausage is made in 15 pound increments.


Once you have completed the cut sheet, email it to us at
[email protected]
Your butcher date is reserved once we receive your
$250.00 non-refundable deposit and your completed cut sheet.


How Much Meat is in a Whole Hog?

If you're not a farmer or a butcher, how are you supposed to know how much meat is in a whole (or half) hog? How many chop cuts should you expect? More importantly, how much bacon will you be getting?

First things first. While we, as the farmers, have target weights, hogs are not perfect clones of each other. How much meat you get in a whole (or half) hog depends on what that specific animal yields. Additionally, when buying a whole or half hog, each section is custom cut by the customer's specifications. All examples provided here are just that, examples of what past customers have chosen.

At Hayfield Farm, our pricing for wholesale pork is based on the hanging weight, plus the processing fee. Most farms price their bulk meat this way. Hanging weight is the weight of the carcass, after it is cleaned and on the hook in the cold room. How much a half hog or whole hog hangs at varies from farm to farm. It depends on the breed, age, and feeding practices.

At Hayfield Farm, our whole hogs hang at approximately 210 pounds and our half hogs hang at approximately 105 pounds. Whole hogs yield approximately 140 pounds in meat, half hogs yield approximately 80 pounds in meat.

The difference in the hanging weight and the weight of the meat, or finish weight, is the parts of the carcass that are not made into product. This would be the bones that aren't included in cuts, organs if they are not chosen, extra fat, tendons, and other trimmings that are not ideal for eating.

Below are a few inventory sheets from previous whole and half pork orders. These examples will give you an idea for how much meat you can expect from a half pork or whole pork. Since customers get to choose their own cuts, you'll see some variances.

Get started with reserving your whole hog on our Wholesale Page!

Curious about the entire process? We cover the wholesale hog process from paddock to plate.


Whole Hog
4 Boston Butt Roasts, 4-5lbs each
4 Picnic Roasts, 4-5lbs each
6 Ham Roasts, cured & smoked, 4-5lbs each
34 Bone-in pork chops, 3/4", two chops per pack.
20 packs of bacon, smoked with no nitrates, sliced medium
17 packs of loose sage sausage, 1lb each
The processing fee for this whole hog was $396.78

Whole Hog
2 packs of leaf fat
2 packs of back fat
4 Boston Butts, 4-5lbs
4 Picnic Roasts, 4-5lbs
2 cured and smoked whole hams
2 baby back rib racks
27 packs of boneless pork cops, 3/4", two chops per pack.
2 tenderloins
2 spare ribs
23 packs of bacon, cured and smoked, sliced medium
17 packs of loose sage sausage, 1lb packs
19 packs of loose ground pork, 1lb packs
2 packs of heart
2 cured and smoked jowls
1 pack of kidney
1 pack of tongue
The processing fee for this whole hog was $282.64.

 

Half Hog
2 Boston Butts, 4-5lbs
2 Picnic Roasts, 4-5lbs
15 Bone-in pork chops, 3/4", two chops per pack.
1 spare rib rack
11 packs of bacon, cured and smoked, sliced medium
17 packs of loose chorizo sausage, 1lb packs
16 packs of loose sage sausage, 1lb packs
The processing fee for this half hog was $153.85

Half Hog
1 pack of leaf fat
3 packs of bones, 3lbs each
3 Boston Butts, 2-3lbs
3 Picnic Roasts, 2-3lbs
2 Whole Hams, cured & smoked
1 tenderloin
1 baby back rib rack
5 Boneless Loin Roasts, 2-3lbs
12 packs of bacon, cured and smoked, sliced medium
11 packs of loose sage sausage, 1lb packs
The processing fee for this half hog was $197.15

 


From Paddock to Plate: The Process of Buying a Whole Pig

Buying a whole pig is a way many customers dip their toe into the wholesale world. It doesn't require a ton of freezer space, there are fun options for sausages, and - everyone's favorite - bacon. While the process of buying a whole (or half) pig is similar to the process of buying a half or whole beef, there are some notable differences.

Here, we will go over how the process works at Hayfield Farm both from the customer's point of view and behind the scenes. From farm to farm, the process and pricing can vary. Be sure to talk to your farmer to get all of the details just so there are no surprises.

First, you let us know that you are interested.
You've gone over the details on our Wholesale page , you've paid your deposit and downloaded and filled out the Whole Hog Cut Sheet or Half Hog Cut Sheet. To reserve your Butcher Date, we need your completed cut sheet and your $250 non-refundable deposit. 

The Cut Sheet
One of the most intimidating pieces in the process of buying a whole pig or half a pig is the cut sheet. The cut sheet is your specifications for how you want all of your pork to be cut and packaged. If you are purchasing half a pig, you are deciding how every single cut from one side of the entire pig is done. If you are purchasing a whole pig, you are deciding how each cut from the entire pig is done. Our butcher, Fauquier's Finest, has specific guidelines that farms and their customers must follow.

Behind the scenes of the Butcher Date 
Each farm that works with our butcher, Fauquier's Finest, is scheduled at the beginning of the year for their slots. At Hayfield Farm, we have multiple livestock that go into the butcher weekly. These pre-scheduled slots, between the farm and the butcher, are called "Kill Dates". Sorry, y'all - there are some terms that are used in this process that are cringey, but are necessary in defining each step. The Kill Date is, you guessed it, the day the hog is hauled to the butcher by us and is then killed and dressed by the butcher. Once the steer is killed, according to strict humane USDA-standards, it is dressed. Dressing is when the steer is skinned and the innards, and other parts that are not eaten, are removed.
Outside of this article, our Kill Dates are called our Butcher Dates. The Butcher Date is not the pick up date.

Butcher Date & Hanging Weight
The Butcher Date is the day that the animal is killed, dressed, and put on the hook in the cold room. This is the date that customers reserve. Once it is on the hook in the cold room, the hanging weight is recorded. The hanging weight is the weight of the carcass, after the hog has been dressed and is hanging.

Pricing at Hayfield Farm
The price that you, the customer, pays is $2.95/lb on the hanging weight, plus processing and tax. The processing fee can vary greatly depending on what customers choose for smoking, curing, and sausage options. Customers can expect to spend $200-$400 in processing fees for a whole hog and $100-$200 in processing fees for a half hog. It just depends on which options you choose on your cut sheet. The processing fee is calculated by the butcher once the pork is complete, as it depends on the weight of each cut and selection. The $2.95/lb hanging weight price is added to the processing fee, tax is added, and the $250.00 deposit is subtracted. You will not receive your remaining balance invoice from us until your pork is complete.
This remaining balance invoice must be paid by card, via the invoice. The remaining balance is due prior to pick up.

What to expect for your Hanging Weight
The average hanging weight can vary greatly from farm to farm. It depends on the farm's feed management, which breeds they butcher, their product goals, and many other factors. Hanging weight also varies from hog to hog, as each animal is different.
At Hayfield Farm, we have target live weights, hanging weights, and finish weights. We monitor our animals and their weight closely so we can remain consistent, both in price and quality, for our customers.
At Hayfield Farm, our whole hogs generally have a hanging weight around 210 pounds and our half hogs generally have a hanging weight around 105 pounds.

Behind the Scenes at the Butcher - Cutting 
The butcher takes your cut sheet and gets to work. The carcass is broken down into large primal cuts - shoulder, ham, rib, loin, etc. The butcher then hand trims and cuts each and every primal into individual cuts - boston butts, hams, pork chops, ribs, etc. Bacon goes into the cure and then the smokehouse, if that is what you've chosen. All of the trimmings are made into ground pork. Any sections that the customer marked to grind on their cut sheet are also made into ground pork.

Behind the Scenes at the Butcher - Sausage
Our butcher has many options for sausages - from brats and grillers, to loose, to breakfast sausages, and more! Ground pork is made from the trimmings and anything the customer chooses to "grind" on their cut sheet. The more the customer chooses to "grind" the more ground pork is available for sausage making.

Behind the Scenes at the Butcher - Packaging
Our butcher uses high-quality commercial vacuum-sealed packaging. We love it! This not only keeps your meat fresher longer, but it also prevents freezer burn and makes the cuts very easy to organize. Bone guards are used to protect the plastic from piercing. With proper handling and storage, this grade of vacuum-seal keeps pork for over two years.

Behind the Scenes at the Butcher - Labeling
Each cut is labeled with Hayfield Farm, our address, the weight of that specific cut (super helpful for roast and ham recipes!), and other USDA-required verbiage.

Behind the Scenes at the Butcher - Flash Freeze
Each cut is flash frozen. Flash freezing is required by USDA and locks in the fresh flavors of each cut.

It's DONE!
Once your cuts are frozen through and ready to go, the butcher reaches out to us and lets us know that it is ready for pick up. We notify you immediately, via email. Our customers pick up their meat from the butcher shop at their convenience. Please be sure to pay your remaining balance invoice prior to pick up. The butcher will not release your meat to you until you have paid.
Our butcher, Fauquier's Finest, is located at 11746 Ag Industrial Drive, Bealeton VA and they're open 9am to 4pm, Monday-Friday for pick up.

Pick up
For a whole pork, you will need 200 quarts in cooler space total. For a half pork, you will need 100 quarts in cooler space total. Pro tip: it is much better to have it and not need it, than to need it and not have it.
Once you arrive at the butcher shop, check in at the front desk. Let the staff know you are picking up a half (or whole) hog for *your last name* under Hayfield Farm. You do not owe the butcher any payment. The staff will direct you around back to the loading dock, where they will roll out your cart filled with pork! You'll load up your coolers and head home to stock your freezer with natural local pork that you can feel good about.

Timeline
This entire process of buying a whole or half pig takes our butcher approximately two to three weeks to complete.


How Much Meat is in a Half Cow?

If you're not a farmer or a butcher, how are you supposed to know how much meat is in a half cow? How many steak cuts should you expect? Are you going to be drowning in ground beef?

First things first. While we, as the farmers, have target weights, cattle are not perfect clones of each other. How much meat you get in a half cow (or whole cow) depends on what that specific animal yields. Additionally, when buying a whole or half cow, each section is custom cut by the customer's specifications. All examples provided here are just that, examples of what past customers have chosen.

At Hayfield Farm, our pricing for wholesale beef is based on the hanging weight. Most farms price their bulk meat this way. Hanging weight is the weight of the carcass, after it is cleaned and on the hook in the cold room. How much a half cow or whole cow hangs at varies from farm to farm. It depends on the breed, age, and feeding practices.

At Hayfield Farm, our whole beef hang at approximately 800 pounds and our half beef hang at approximately 400 pounds. You can expect approximately 600-650 pounds of meat from a whole cow and 250-300 pounds of meat from a half cow.

The difference in the hanging weight and the weight of the meat, or finish weight, is the parts of the carcass that are not made into product. This would be the bones that aren't included in cuts, organs if they are not chosen, extra fat, tendons, and other trimmings that are not ideal for eating.

Below are a few inventory sheets from previous whole and half beef orders. These examples will give you an idea for how much meat you can expect from a half cow or whole cow. Since customers get to choose their own cuts, you'll see some variances.

Whole Beef 
13 packs of stew meat
2 packs of marrow bones
129 pounds of ground beef, 1lb packs
4 half untrimmed briskets
8 packs of korean style ribs
3 packs of 2" short ribs
11 packs of osso bucco
31 bone-in ribeye, 1"
51 pounds of ground chuck, 1lb packs
5 boneless chuck roast, 3-4lbs
12 flat irons
10 chuck eye
2 whole flanks
7 porterhouses, 1"
7 T-bones, 1"
22 boneless filet, 1"
14 NY strip, 1"
32 boneless petite sirloin strips, 1"
4 half eye round roasts
4 top round roasts, 3-4lbs
8 london broil
3 bottom round roasts, 3-4lbs
8 packs of cube steaks
7 sirloin tip roasts, 3-4lbs
2 whole tri tip
1 tongue
2 skirt steaks
3 packs of ox tail
1 hanging tender
14 packs of liver
4 packs of heart
2 packs of kidney

Half Beef
9 packs of stew meat
17 packs of 1/3 burger patties
29 pounds of ground beef, 1lb packs
1 whole trimmed brisket
4 packs of 2" short ribs
4 packs of osso bucco
16 3/4" boneless delmonico
50 pounds of ground chuck, 1lb packs
10 ranch steaks
6 flat irons
11 boneless filet, 3/4"
20 NY strip, 3/4"
7 bone-in sirloin steaks, 3/4"
3 packs of kabob meat
7 london broil
4 bottom round roast, 2-3lbs
1 whole tri tip
1 tongue
1 skirt steak
1 hanging tender
10 packs of liver
2 packs of kidney

Half Beef
10 packs of stew meat
3 packs of marrow bones
8 packs of beef fat
32 pounds of ground beef, 1lb packs
2 untrimmed half briskets
6 packs of soup bones
12 bone-in ribeye, 1"
44 pounds of ground chuck, 1lb packs
6 flat irons
4 chuck eye steaks
1 whole flank
12 boneless filet, 1"
9 NY strip, 1"
12 boneless petite sirloin strips, 1"
2 half eye round roasts
3 top round roasts, 3-4lbs
2 bottom round roasts, 3-4lbs
3 sirloin tip roasts, 3-4lbs
1 whole tri tip

 


From Field to Freezer: The Process of Buying a Half a Cow

If you've never done it before, the process of buying half a cow (or a whole cow) can be very daunting. Investing in filling your freezer is no small task and you should be informed on exactly how the process goes and how everything works.

Here, we will go over how the process works at Hayfield Farm both from the customer's point of view and behind the scenes. From farm to farm, the process and pricing can vary. Be sure to talk to your farmer to get all of the details just so there are no surprises.

First, you let us know that you are interested.
You've gone over the details on our Wholesale page  and you are ready to move forward with the process. You purchase the $500 deposit and click the link to submit the cut sheet form, both are linked on the Wholesale page.
To reserve your Butcher Date, we need your completed cut sheet form and your $500 deposit. 

The Cut Sheet
One of the most intimidating pieces in the process of buying half a cow (or a whole cow) is the cut sheet. The cut sheet is your specifications for how you want all of your beef to be cut and packaged. If you are purchasing half a cow, you are deciding how every single cut from one side of the entire cow is done. If you are purchasing a whole cow, you are deciding how each cut from the entire cow is done. Our butcher, Fauquier's Finest, has specific guidelines that farms and their customers must follow. We provide customers with a blank cut sheet and a walk through page, plus we are always available for questions. Take a look at our page for How to Fill Out a Cut Sheet for a Half Cow or How to Fill Out a Cut Sheet for a Whole Cow for the nitty gritty details.

Behind the scenes of the Butcher Date 
Each farm that works with our butcher, Fauquier's Finest, is scheduled at the beginning of the year for their slots. At Hayfield Farm, we have multiple livestock that go into the butcher weekly. These pre-scheduled slots, between the farm and the butcher, are called "Kill Dates". Sorry, y'all - there are some terms that are used in this process that are cringey, but are necessary in defining each step. The Kill Date is, you guessed it, the day the steer is hauled to the butcher by us and is then killed and dressed by the butcher. Once the steer is killed, according to strict humane USDA-standards, it is dressed. Dressing is when the steer is skinned and the innards, and other parts that are not eaten, are removed.
Outside of this article, our Kill Dates are called our Butcher Dates. The Butcher Date is not the pick up date.

Butcher Date & Hanging Weight
The Butcher Date is the day that the animal is killed, dressed, and put on the hook in the cold room. Think Rocky movies! This is the date that customers reserve. Once it is on the hook in the cold room, the hanging weight is recorded. The hanging weight is the weight of the carcass, after the steer has been dressed and is hanging, ready to dry age.

Pricing at Hayfield Farm
The price that you, the customer, pays is $3.85/lb on the hanging weight, plus tax.
Once the butcher notifies us of the hanging weight, we send you an invoice for your remaining balance. Your remaining balance is $3.85 multiplied by your hanging weight, tax is added, and your $500.00 deposit is subtracted. This remaining balance invoice can be paid by card, via the invoice, or by check mailed to Hayfield Farm at 12881 Sillamon Road, Goldvein, VA 22720.
The remaining balance is due prior to pick up.

What to expect for your Hanging Weight
The average hanging weight can vary greatly from farm to farm. It depends on the farm's feed management, what age the farm sends cattle to butcher, which breeds they butcher, which sex of cattle they butcher, their product goals, and many other factors. Hanging weight also varies from steer to steer, as each animal is different.
At Hayfield Farm, we have target live weights, hanging weights, and finish weights. We monitor our animals and their weight closely so we can remain consistent, both in price and quality, for our customers.
At Hayfield Farm, our whole cows generally have a hanging weight around 800 pounds and our half cows generally have a hanging weight around 400 pounds.

Behind the Scenes at the Butcher - Dry Aging
Once your beef is on the hook in the cold room, it begins to dry age. In short, dry-aging is the process where meat hangs in a humidity-controlled environment, allowing air to hit all sides of the beef. This airflow allows the moisture in the beef to evaporate and concentrates the flavors. The dry-aging process breaks down the proteins within the meat, making it more tender. At Fauquier's Finest, the dry age process is 10-15 days.

Behind the Scenes at the Butcher - Cutting 
The butcher takes your cut sheet and gets to work. The carcass is broken down into large primal cuts - shoulder, round, rib, etc. The butcher then hand trims and cuts each and every primal into individual cuts - ribeye, chuck roast, fajita meat, etc. All of the trimmings are made into ground beef. Any sections that the customer marked to grind are also made into ground beef.

Behind the Scenes at the Butcher - Packaging
Our butcher uses high-quality commercial vacuum-sealed packaging. We love it! This not only keeps your meat fresher longer, but it also prevents freezer burn and makes the cuts very easy to organize. Bone guards are used to protect the plastic from piercing. With proper handling and storage, this grade of vacuum-seal keeps beef for over two years.

Behind the Scenes at the Butcher - Labeling
Each cut is labeled with Hayfield Farm, our address, the weight of that specific cut (super helpful for roast recipes!), and other USDA-required verbiage.

Behind the Scenes at the Butcher - Flash Freeze
Each cut is flash frozen. Flash freezing is required by USDA and locks in the fresh flavors of each cut.

It's DONE!
Once your cuts are frozen through and ready to go, the butcher reaches out to us and lets us know that it is ready for pick up. We notify you immediately, via email. Our customers pick up their meat from the butcher shop at their convenience. Please be sure to pay your remaining balance invoice prior to pick up. The butcher will not release your meat to you until you have paid.
Our butcher, Fauquier's Finest, is located at 11746 Ag Industrial Drive, Bealeton VA and they're open 9am to 4pm, Monday-Friday for pick up.

Pick up
For a half beef, you will need 300-350 quarts in cooler space total. For a whole beef, you will need 650-700 quarts in cooler space total. Pro tip: it is much better to have it and not need it, than to need it and not have it.
Once you arrive at the butcher shop, check in at the front desk. Let the staff know you are picking up a half (or whole) beef for *your last name* under Hayfield Farm. You do not owe the butcher any payment. The staff will direct you around back to the loading dock, where they will roll out your cart filled with beef! You'll load up your coolers and head home to stock your freezer with natural local beef that you can feel good about.

Timeline
This entire process of buying half a cow (or a whole cow) takes our butcher approximately three to four weeks to complete.


Filling Out a Cut Sheet for a Whole Cow

Filling out a cut sheet is one of the most daunting pieces in the process of buying wholesale beef. Here, we break down the cut sheet for a Hayfield Farm whole cow in simple terms so you can get it filled out quickly and reserve that Butcher Date on our Wholesale page.

Open up our Whole Beef Cut Sheet to follow along with this article. Getting a half cow? Head on over to our Filling Out a Cut Sheet for a Half Cow page. There are a few differences!

A few things to keep in mind with the whole beef cut sheet. Our butcher, Fauquier's Finest, only allows a certain number of selections per section. The biggest perk of getting a whole cow is that you can make multiple selections per section. Our butcher will only cut beef according to what is listed on the cut sheet. Requests beyond what is listed on the cut sheet will not be honored. Secondly, the number of cuts or amount of beef you get depends on what your specific steer yields. Visit our How Much Meat is in a Half a Cow? page to read more about what to expect and to see some examples of what half and whole beef customers have received in the past. Lastly, these decisions are up to you! Keep in mind what you and your family eat throughout the week and what you may want for any events.

Ok, here we go!

First, fill out the boxes with your contact information.

Steak Thickness: Totally your preference. If you've had our steaks before, we do 1 inch. The thicker your steaks are, the less steaks you will have. The thinner your steaks are, the more steaks you will have. The butcher will cut all steaks to your selected thickness.

Roast Weight: A good rule of thumb is 3/4lb-1lb of meat per adult.

Ground Beef: Your preference.
Your ground beef consists of any trimmings and any section you choose to "Grind". The "Grind" selection in each section of your cut sheet means that the meat from that section goes into your bulk ground beef pile and is ground together. Ground Chuck, Ground Sirloin, and Ground Round mean that the butcher takes that section, grinds the meat, and packages/labels it separately from your Ground Beef. Our cattle typically yield a 90/10 ground beef lean to fat ratio. If you choose to grind sections like the chuck or ribs, your fat percentage will increase. If you choose to grind sections like the round, your fat percentage will decrease.

Ground Beef Patties: 25 pounds maximum. Select your preferred patty size and how many pounds total you would like in patties. If you have had our ground beef patties before, we do 1/4lb patties and they come four to a pack. The patties have butcher paper in between.

Extras - Stew Meat: Stew Meat in this section (it will appear again in another section later) is the trimmings of the beef that are just a little too good to go with your bulk ground beef. Stew Meat is small hunks of meat packaged in ~1lb packs.

Extras - Beef Fat: 3-4lb packages. Mix in with venison or render it down for tallow.

Extras - Bones: 2-4 bones per package. Select "Yes" if you would like all bones. If you would like just marrow bones, select "Yes" and make a note at the bottom of the cut sheet that says "marrow bones only".

Front Quarter - Brisket: From the chest section. There is only one brisket per half cow. If it is trimmed, the butcher will take all of the fat off. If it is untrimmed, the butcher will take off the large hump of fat connected to this cut, but leave the rest of the fat intact. A whole untrimmed brisket weighs about 12-14 pounds. Our briskets are cut in half, untrimmed. Two selections allowed.

Front Quarter - Rib Plate: The rib cage. 2inch short ribs are standard beef ribs and come four ribs to a package. Korean style ribs are thin cross-cut short ribs. A whole rib plate is about 10-12lbs. Grinding this section will make the fat percentage on your ground beef go up. Two selections allowed.

Front Quarter - Rib: A bone-in rib roast is a standing prime rib. On a half beef, there will be one four-bone rib roast and one three-bone rib roast. You can also choose bone-in rib steaks (bone-in ribeye) or boneless ribeyes, aka Delmonicos. Two selections allowed.

Front Quarter - Shank: This section is from the knee to the ankle; the shin. Osso Bucco is the shank cut horizontal in 1.5" discs, with the bone in the middle and the meat around it. Soup bones are cut the same way, but in 1" discs. A whole shank is approximately 7-8 pounds. Two selections allowed.

Front Quarter - Chuck: The shoulder; fatty and flavorful. Ground Chuck is where the butcher grinds the chuck section and packages it separately. Ground Chuck has more fat in the lean to fat ratio, closer to 80/20, and is perfect for forming meatballs, meatloaf, or your own patties. Two selections allowed.

Front Quarter - Boneless Chuck Steaks: Choose as many of these as you'd like. This is a separate section from the chuck. Ranch and Denver steaks are heavily marbled, very small steaks. Flat irons are thin and tender. Chuck eyes are about the size of a NY strip but have the fat distribution similar to a ribeye - one of the most underrated cuts. Our recommendation is to get all of them!

Hind Quarter - Flank: There is only one flank per half a cow. Great to marinate and throw on the grill. Two selections allowed.

Hind Quarter - Short Loin: Everyone's favorite section. No wrong choices here. Two selections allowed.

Hind Quarter - Sirloin: Ground Sirloin is where the butcher grinds the sirloin section and packages it separately. Ground Sirloin is lean and has a lean to fat ratio closer to 95/5. Bone-in sirloin steaks can weigh over a pound. If you've ever had our sirloin strips, they are the petite top strip. Two selections allowed.

Hind Quarter - Eye Round: A lean, tougher section. Great for low and slow recipes. There is only one eye round roast per half beef. Kabob meat is hunks of meat packaged in roughly one pound packages, similar to stew meat. Two selections allowed.

Hind Quarter - Top Round: Customers choose round round for a leaner ground beef option. Shaved beef is thinly sliced, perfect for cheesesteaks or stir fry. Fajita meat is thinly sliced strips for, you guessed it, fajitas! Two selections allowed.

Hind Quarter - Bottom Round: Similar options to the top round, but you can choose kabob meat or cube steak. Two selections allowed.

Hind Quarter - Sirloin Tip: Small section, which is closest section of the hind quarter to the center. Usually two or so roasts per half. Sirloin tip steaks are larger, leaner steaks. Two selections allowed.

Hind Quarter - Tri Tip: Only one tri tip per half cow. Very marbled, great for the grill. Two selections allowed.

Organs: You may choose as many of these as you'd like. We do recommend keeping the skirt and hanging tender, as they are great steak cuts. Keep the rest of you are an adventurous cook or for your favorite pooch!


Filling Out a Cut Sheet for a Half Cow

Filling out a cut sheet is one of the most daunting pieces in the process of buying half a cow. Here, we break down the cut sheet for a Hayfield Farm half cow in simple terms so you can get it filled out quickly and reserve that Butcher Date on our Wholesale page.

Open up our Half Beef Cut Sheet to follow along with this article. Getting a whole cow? Head on over to our Filling Out a Cut Sheet for a Whole Cow page. There are a few differences!

A few things to keep in mind with the half beef cut sheet. Our butcher, Fauquier's Finest, only allows a certain number of selections per section on the half. Most sections on the cut sheet form will only allow you one option to select. Our butcher will only cut beef according to what is listed on the cut sheet. Requests beyond what is listed on the cut sheet will not be honored. Secondly, the number of cuts or amount of beef you get depends on what your specific steer yields. Visit our How Much Meat is in Half a Cow? page to read more about what to expect and to see some examples of what half beef customers have received in the past. Lastly, these decisions are up to you! Keep in mind what you and your family eat throughout the week and what you may want for any events.

Ok, here we go!

First, fill out the boxes with your contact info.

Steak Thickness: Totally your preference. If you've had our steaks before, we do 1 inch. The thicker your steaks are, the less steaks you will have. The thinner your steaks are, the more steaks you will have. The butcher will cut all steaks to your selected thickness.

Roast Weight: A good rule of thumb is 3/4lb-1lb of meat per adult.

Ground Beef: Your preference.
Your ground beef consists of any trimmings and any section you choose to "Grind". The "Grind" selection in each section of your cut sheet means that the meat from that section goes into your bulk ground beef pile and is ground together. Ground Chuck, Ground Sirloin, and Ground Round mean that the butcher takes that section, grinds the meat, and packages/labels it separately from your Ground Beef. Our cattle typically yield a 90/10 ground beef lean to fat ratio. If you choose to grind sections like the chuck or ribs, your fat percentage will increase. If you choose to grind sections like the round, your fat percentage will decrease.

Ground Beef Patties: 25 pounds maximum. Select your preferred patty size and how many pounds total you would like in patties. If you have had our ground beef patties before, we do 1/4lb patties and they come four to a pack. The patties have butcher paper in between. Our butcher packs four (4) patties per pack.

Extras - Stew Meat: Stew Meat in this section (it will appear again in another section later) is the trimmings of the beef that are just a little too good to go with your bulk ground beef. Stew Meat is small hunks of meat packaged in ~1lb packs.

Extras - Beef Fat: 3-4lb packages. Mix in with venison or render it down for tallow.

Extras - Bones: 2-4 bones per package. If you choose all, you will get all of the bones. This included knuckles, shank, and more. You will need more cooler space than what is recommended if you get all of the bones.

Front Quarter - Brisket: From the chest section. There is only one brisket per half cow. If it is trimmed, the butcher will take all of the fat off. If it is untrimmed, the butcher will take off the large hump of fat connected to this cut, but leave the rest of the fat intact. A whole untrimmed brisket weighs about 12-14 pounds. Our briskets are cut in half, untrimmed. One selection allowed.

Front Quarter - Rib Plate: The rib cage. 2inch short ribs are standard beef ribs and come four ribs to a package. Korean style ribs are thin cross-cut short ribs. A whole rib plate is about 10-12lbs. Grinding this section will make the fat percentage on your ground beef go up. One selection allowed.

Front Quarter - Rib: A bone-in rib roast is a standing prime rib. On a half beef, there will be one four-bone rib roast and one three-bone rib roast. You can also choose bone-in rib steaks (bone-in ribeye) or boneless ribeyes, aka Delmonicos. One selection allowed.

Front Quarter - Shank: This section is from the knee to the ankle; the shin. Osso Bucco is the shank cut horizontal in 1.5" discs, with the bone in the middle and the meat around it. Soup bones are cut the same way, but in 1" discs. A whole shank is approximately 7-8 pounds. One selection allowed.

Front Quarter - Chuck: The shoulder; fatty and flavorful. Ground Chuck is where the butcher grinds the chuck section and packages it separately. Ground Chuck has more fat in the lean to fat ratio, closer to 80/20, and is perfect for forming meatballs, meatloaf, or your own patties. One selection allowed.

Front Quarter - Boneless Chuck Steaks: Choose as many of these as you'd like. This is a separate section from the chuck. Ranch and Denver steaks are heavily marbled, very small steaks. Flat irons are thin and tender. Chuck eyes are about the size of a NY strip but have the fat distribution similar to a ribeye - one of the most underrated cuts. Our recommendation is to get all of them!

Hind Quarter - Flank: There is only one flank per half a cow. Great to marinate and throw on the grill. One selection allowed.

Hind Quarter - Short Loin: Everyone's favorite section. No wrong choices here. One selection allowed.

Hind Quarter - Sirloin: Ground Sirloin is where the butcher grinds the sirloin section and packages it separately. Ground Sirloin is lean and has a lean to fat ratio closer to 95/5. Bone-in sirloin steaks can weigh over a pound. If you've ever had our sirloin strips, they are the petite top strip. One selection allowed.

Hind Quarter - Eye Round: A lean, tougher section. Great for low and slow recipes. There is only one eye round roast per half beef. Kabob meat is hunks of meat packaged in roughly one pound packages, similar to stew meat. One selection allowed.

Hind Quarter - Top Round: Customers choose round round for a leaner ground beef option. Shaved beef is thinly sliced, perfect for cheesesteaks or stir fry. Fajita meat is thinly sliced strips for, you guessed it, fajitas! One selection allowed.

Hind Quarter - Bottom Round: Similar options to the top round, but you can choose kabob meat or cube steak. One selection allowed.

Hind Quarter - Sirloin Tip: Small section, which is closest section of the hind quarter to the center. Usually two or so roasts per half. Sirloin tip steaks are larger, leaner steaks. One selection allowed.

Hind Quarter - Tri Tip: Only one tri tip per half cow. Very marbled, great for the grill. One selection allowed.

Organs: You may choose as many of these as you'd like. We do recommend keeping the skirt and hanging tender, as they are great steak cuts. Keep the rest of you are an adventurous cook or for your favorite pooch!


Once your cut sheet for is complete, be sure to submit your order for your deposit.
We will send your invoice, via email, to pay your deposit by card.
Once we receive your $500.00 non-refundable deposit and
your completed cut sheet form, you have reserved your butcher date.


How Much Freezer Space Do I Need For Half/Whole Cow or Pig?

How Much Freezer Space Do I Need For a Half/Whole Cow or Pig? 

Please note that the amount of beef you will get from a half or whole cow or pig varies from farm to farm. Please do not use these calculations for other farm's beef unless you know the hanging weight/finish weight will be similar.

 

The beef from a half cow from Hayfield Farm fills approximately 300 quarts of cooler space or 10 cubic feet of freezer space, minimum

The beef from a whole cow from Hayfield Farm fills approximately 600 quarts of cooler space or 20 cubic feet of freezer space, minimum

 

The pork from a half pig from Hayfield Farm fills approximately 100 quarts of cooler space or 3.5 cubic feet of freezer space, minimum. 

The pork from a whole pig from Hayfield Farm fills approximately 250 quarts of cooler space or 8.5 cubic feet of freezer space, minimum. 

 

It is much better to have more space and not need it, than to need it and not have it. Additionally, it is much better to have your freezer space cleared out before you pick up your beef. Please keep in mind that these are round numbers to make determining how much cooler and freezer space you need easy!

 

Snag your half beef, whole beef, half pork, or whole pork on our wholesale page!


2021 Kick-off Wholesale Special

2021 Kick-off Wholesale Special

To kick off the year, we are offering deep discounts on our wholesale beef & pork.
All cuts are custom selected by you!
Help us fill up our schedule & your freezer.
Visit our Wholesale Page for details, pricing, and to fill out the Inquiry Form.

Wholesale Beef
Whole & Half Beef
$3.85/lb Now $3.55/lb! 

Wholesale Pork
Whole & Half Pork
$2.95/lb Now $2.50/lb!

Prices are based on the hanging weight. Hanging weight is the weight of the carcass, once it is dressed and hanging on the hook in the cold room.

Typical beef hanging weight: 800lbs for a whole beef, 400lbs for a half beef. Processing fees for beef are included, so the $3.55/lb hanging weight price is a flat rate, plus tax.

Typical pork hanging weight: 210lbs for a whole hog, 105lbs for half hog. Processing fees for pork are not included, as the fee can vary greatly depending on smoking, curing, and sausage options. Customers can expect to pay approximately $200-$400 per whole hog and $100-200 per half hog in processing, depending on their selections.

Timing: Turn around time for beef is approximately four weeks. Turn around time for pork is approximately three weeks.

Pick up: Pick up is at our local butcher shop, Fauquier's Finest, located at 11746 Ag Industrial Drive, Bealeton VA.

Payment: A $500 non-refundable deposit is required to reserve your butcher date for wholesale beef. A $250 non-refundable deposit is required to reserve your butcher date for wholesale pork. Remaining balance invoices are sent, via email, once we receive the hanging weight and/or processing fee from the butcher.
The remaining balance is due prior to pick up.

Get started by filling out our Wholesale Inquiry Form HERE!