4 Steps to Ordering Wholesale

1. Contact us!
Email: hayfieldfarmfauquier@gmail.com
Call/Text: 540-226-7001
Facebook Messenger: @hayfieldfarmbeef
We will, first, answer any questions you have. We’ll then provide you with a cut sheet where we can chat about your options for cuts, curing, smoking, nitrates, seasoning, time frames, and what you’ll need.

Your cuts will come individually vacuum-packed, labeled, and frozen for your convenience.

2. Fill out your cut sheet and turn it into us along with the $150 deposit* required for whole and half pork.

3. We will promptly contact you to notify you of the hanging weight and the amount due. At this time, 2.65$ per pound of the hanging weight is due.

Our pigs generally have a hanging weight of 90-100 lbs per half & 180-200 lbs per whole.

4. Then! Depending on your curing or smoking options, the pig will be done in 7-14 days and we will call you when your pork is ready. Grab some coolers and head down to Bealeton where you will pay Fauquier’s Finest a butcher fee, directly.

This fee is approximately 125$ for a half pig, 250$ for a whole pig and is determined by the butcher. Once you are settled up, you load up your meat and enjoy feeding quality, delicious, all-natural pork to your family!

For example: You want to order a whole pig. You reach out to us and ask questions. Then, your cut sheet is ready and you turn it in to us with the 150$ deposit. Shortly after, we call to tell you that your whole pig is ready and it’s hanging weight is 180 pounds. We charge 2.65$ per pound of hanging weight, which puts the cost of the pig to 477$. You subtract 150$ (your deposit) which puts the remaining balance at 327$. This remaining balance is due prior to you picking up your meat. In less than two weeks we call to let you know your pork is ready for you! You head on down to Fauquier’s Finest and pay the butcher’s fee to Fauquier’s Finest directly, which is generally 250$ for a whole pig. For this example, the grand total for your whole pig is 727$.

*$150 deposit is non-refundable.