Custom Cut Pork - Reservation Only!

Our Custom pigs are sold based upon their hanging or "dressed" weight ( head, hooves, and 'internal bits' removed) and typically range between 225-300 lb. To make buying in bulk simpler we have included all of the costs of butchering, packaging, freezing ( and shipping if you are not picking up) along with your pig for ease of planning/budgeting.

Local Pick-up at Ranch

  • $3.60/lb. for a whole pig
  • $3.90/lb. for a half pig

Delivered to Northeastern States

  • $4.60/lb. for whole pig
  • $4.90/lb. for half pig

Delivered to Mid-West and Southern States

  • $7.60/lb. for whole pig
  • $7.90/lb. for half pig

Delivered to West Coast States

  • $7.70/lb. for whole beef
  • $8.00/lb. for half beef

You can expect back between 50-65% of your hanging weight as finished cuts and this will depend upon the way you have your pig cut. Just as a note, when purchasing in bulk, we can not provide you an itemized list of what you will be receiving.

Your pork (if getting any smoked meat like bacon) takes 14 days and delivery is sometimes possible within 2-4 weeks of ordering. A non-refundable deposit of $400 for a whole, $200 for a half is billed to reserve your pork. The remainder will be invoiced to you before it is shipped out. You may request a larger or smaller pig in the order comments.

Note: Our smoked cuts do include a small amount of nitrate/nitrites because they are required by our processor.

Have questions before you reserve your pig? Email us at info@8oclockranch.com or call (315) 347-4352. Happy to answer any questions or go through the whole cutting sheet with you to ensure you have exactly what you want!

Order Size

Packaging

We use the following default sizes when butchering your animal: Roasts are 3 lbs. Steaks and chops are cut 1" thick and packaged 2 to a package. If you want different sizes, enter your preferences below.

Hams

Tips: The T-bone, Porterhouse, NY Strip and Filets are the most tender of cuts, perfect for grilling, pan frying, etc. Your Sirloin and Sirloin tip are slightly less tender but very flavorful cuts that are excellent for grilling, broiling or slower cooking. Top Round, Bottom Round, Rump and Eye are very lean roasts that will need slow cooking to bring out their best and are packed with flavor. You may also turn these roasts into Sandwich steak (much like minute steak) which cook in, you guessed it - a minute! Flank steak is a specialty cut, there is only one of these per side of beef, they are about a pound and can be used in a variety of tasty ways.

Loin

Approximately 25% of your beef is trim that will come back as ground beef. You only need to choose a "Grind" option if you want even more ground beef.

Tips: The chuck is a large area encompassing the arm and front shoulder, it contains more fat and connective tissue. Slow cooking brings out the juicy, rockin beef flavors and can be made into pulled beef sandwiches, crock pot roasts in the winter or smoked on the grill. Your Rib section is where the prized Prime Rib roast can be taken, Rib Eye is the boneless steaks, Rib Steak is the bone-in version. Flat Iron and Skirt steak are both specialty cuts, there is only one of each these per side of beef, they are about a 8-14 oz. each and can be used in a variety of tasty ways.

Ribs

Belly

Tips: The T-bone, Porterhouse, NY Strip and Filets are the most tender of cuts, perfect for grilling, pan frying, etc. Your Sirloin and Sirloin tip are slightly less tender but very flavorful cuts that are excellent for grilling, broiling or slower cooking. Top Round, Bottom Round, Rump and Eye are very lean roasts that will need slow cooking to bring out their best and are packed with flavor. You may also turn these roasts into Sandwich steak (much like minute steak) which cook in, you guessed it - a minute! Flank steak is a specialty cut, there is only one of these per side of beef, they are about a pound and can be used in a variety of tasty ways.

Shoulder

Tips: The T-bone, Porterhouse, NY Strip and Filets are the most tender of cuts, perfect for grilling, pan frying, etc. Your Sirloin and Sirloin tip are slightly less tender but very flavorful cuts that are excellent for grilling, broiling or slower cooking. Top Round, Bottom Round, Rump and Eye are very lean roasts that will need slow cooking to bring out their best and are packed with flavor. You may also turn these roasts into Sandwich steak (much like minute steak) which cook in, you guessed it - a minute! Flank steak is a specialty cut, there is only one of these per side of beef, they are about a pound and can be used in a variety of tasty ways.

Miscellaneous Cuts

Tips: The T-bone, Porterhouse, NY Strip and Filets are the most tender of cuts, perfect for grilling, pan frying, etc. Your Sirloin and Sirloin tip are slightly less tender but very flavorful cuts that are excellent for grilling, broiling or slower cooking. Top Round, Bottom Round, Rump and Eye are very lean roasts that will need slow cooking to bring out their best and are packed with flavor. You may also turn these roasts into Sandwich steak (much like minute steak) which cook in, you guessed it - a minute! Flank steak is a specialty cut, there is only one of these per side of beef, they are about a pound and can be used in a variety of tasty ways.

Trim

By default all trim will be made into Ground Pork in 1 lb packages. Or the trim can be made into loose sausage, also in 1 lb packages. If you choose 2 items, the trim will be split 50-50. *If you desire Sausage Links, please contact us with your request.*

Would you like a call to chat?

If you check this box, we will give you a call and chat about your cutting sheet, your beef or anything else you may have questions about. This just allows you the chance to go over everything before the big day when it arrives!

Choose one option