Beefalo (Steak Animal) We are sold out of Beefalo steak animals 2018 (8 animals already sold!) at $3.19/lb. hanging weight (HW). A deposit of $100 per quarter is required with order.
Beefalo (Burger animal) We have 2 each 40# Beefalo Burger bundles available for November 2018 at $5.69/lb. finished weight (FW). Bundles are in 1 lb. packages. A deposit of $75 per 40 lbs. or $150 per 80 lbs. is required with order. Burger available in November 2018.
Red Wattle Pigs We are sold out of Red Wattle Pigs available for Nov/Dec 2018 at $2.75/lb. HW.
Lamb We are sold out of lamb for Dec 2018 at a price of $4.50/lb. hanging weight HW. A deposit of $100 per whole lamb is required with order. We will have more available in early summer 2019 if interested. Please contact us for more information. These lambs are pasture raised only, no grains!
Free-range roasting chickens We are sold out of roasting chickens at a price of $3.99 per lb. finished weight.
Midget White/Bourbon Red Heritage breed Turkeys We are taking orders for turkeys for Nov/Dec 2018 at a price of $4.19/lb. per lb. finished weight. A deposit of $10 per turkey is required with order. Turkeys will be available in Nov & Dec 2018.
Please print out the order form (from the Order Form Page) and mail to us with your deposit.
Processing fees for Beefalo, and Red Wattle pork (paid to butcher) are currently approximately $0.70 - $0.95 per lb. hanging weight, and may be higher depending on the type of processing you have done. Processing fees for lamb are currently $85. per whole animal, but may be higher depending on whether you have additional processing done. There are no processing fees on the poultry.
Approximate hanging weights are:
Beefalo (steak animal) quarter: 125 - 175 lbs.
Red Wattle Pig half: 80 - 120 lbs.
Lamb, whole: 40 - 50 lbs.
Please note: Hanging weights vary depending on the age, sex and natural variability of each animal.
The finished weight (that which you bring home) is approximately 50 – 60% of the hanging weight depending on how you have your meat processed. Things like stew meat and jerky will greatly decrease the amount of finished weight you will receive from the animal. Finished weights for steak animals usually run around 53-60% of hanging weight.
Definitions:Steak animal – you can get burger, steaks and roasts from this type of animal.
Burger animal – you can only get burger from this type of animal.
Split side – you get some of the meat from the front half of the animal and some of the meat from the back half of the animal.
Ordering: To place a quarters/halves order, please go to our Order Form page, print it out, complete it and mail it to us along with your non-refundable deposit check. Please note we do not accept phone orders. We will need your full name, mailingaddress, physical address if using a P.O. box, and a phone number and email address if available where you can be reached, and what type and quantity of animal you wish toorder. When you place your order, you will need to mail us a non-refundable deposit check with the order form to hold your order. Please mail yourcheck made payable to: Meyer Beefalo Farm, 47742 – 241st Avenue, Elysian, MN 56028. If you have any questions, please feel free to call us.
Interested in being placed on our annual Newsletter and order form mailing list? Please call us at (507) 931-1889 or email your request using the form on our Contacts page. Include your full name, address, telephone number and email address and specify "Newsletter/Order Form Request" in the subject line of your email.
Purchasing our Meat:
You can purchase our beefalo by the whole, half, or quarter animal (all quarters sold as split side). Our Red Wattle pork is also available by the whole or half animal. Our lamb is available by the whole animal only. Here’s how it works:
You print out the order form from our Order Form Page and mail us a non-refundable deposit (check only) for $100. per quarter beefalo, $100. per half of Red Wattle hog, $100 per whole lamb, to hold your order. Once we have your deposit and we have an entire animal sold, we will make an appointment with our butcher. One week prior to the appointment date, we will send you a notice giving you the appointment date, and a range of dates for you to contact the butcher to let them know how you want your meat cut up.
Approximately 3 to 14 days after the animal goes into the butcher, we will obtain the hanging weight and email you an invoice for the meat. Payment must be received within 7 days of the invoice date. When the meat is ready for pickup (generally 2 – 3 weeks depending on the processing) we will contact you to let you know that you can pick it up. When you pick up your meat at the butcher shop, you will need to pay the butcher for his processing fees. You will not be allowed to pick up your meat unless it is completely paid for (our fee and the butcher’s fee).
Please see details below as to what we have available for sale. This page is updated two to three times per month.
We sell our meat products locally throughout the south central portion of Minnesota. The meat is available by quarters, halves, or whole animals. Beefalo are processed at Herda's Meat Processing in Faribault, MN. Lambs are processed at Morgan's Meats in New Richland, MN. Red Wattle Pigs can be processed at either Herda's or Morgan's. We do not ship our meat anywhere.