Buying Bulk

Avoid the drive to a grocery and stock your freezer with G.A.R. Horizons Meats!


Whole or Half Hogs available May 2019

-Taking Orders for 2019-

$100 deposit required


Pork Cuts include:

Chops, Roasts, Shoulder Steaks,

Ham(whole, 1/2, sliced or ground),

Bacon, Spare Ribs, Neck Bones, Hocks (smoke or grind),

Sausage (plain, sage, maple, Italian)

Your choices of thickness and packaging


Average Whole Hog weight is 200 lbs

$2.75 per pound / whole

$3 per pound / half

*cut wrap fee paid separate when picked up at processing facility*

Ex. 200 x 2.75 = $550

+ Average $1 per pound cut wrap

$50 kill fee whole  $25 kill fee half

Smoking of hams and bacon will be at additional costs

Sausage links or patties will be at additional costs

Total Hog Average @ $3.75 per pound = $750



Angus Beef available Fall / Winter

*Taking orders for 2019*

$100 deposit required per 1/4

$300 deposit required per 1/2


Quarter Beef Cuts:

Chuck roasts: 12#, Rump roast 3#, Sirloin tip 3#,

Stew 4#, Flat iron (1), Ribeye (5),

T-bone & Porterhouse (5), Sirloin, huge (3),

Ribs 2#, Marrow bones 10#, Liver 2#,

Suet, Flank steak (1), fajita meat (2),

Brisket 3#, soup bone w/meat 5#, Ground 40#

Average quarter is 175#

Your take home weight of meat will be about 25%-35% less

depending on how you have the meat cut.  

More information available in 'Blog' section


Pricing example:

776 x 3.25 =$2522 whole animal

776 x 30% = 232  776-232=544#

$2522/544# = $4.60 per pound final

+ cut/wrap fees @ processing plant

*Please note the quality of our product will be much better than store bought, your freezer will be stocked and you are paying the same price for your burger AND steaks!

"These steaks eat like butter"



Beef can be bought whole, half or quartered.


The average quarter hanging weight is 175#. Customer is charged hanging weight. Hanging weight is after head, feet, hide, and insides have been removed. Cattle will "dress" at about 63%. Live weight to hanging weight is 37% loss for the farmer right out the gate. It is then only fair to charge the customer dead weight rather than live weight. Cut/wrap charges are paid SEPERATE when your product is picked up from processing.


Our average hanging weights are from 650-800# each year.

The beef is hung from anywhere from 5 to 14 days, called "dry age". This will even cause a 2-5% loss, evaporating liquids from the meat.


Ex. Carcass Weights:

1200 live = 756 hang

1100 live = 693 hang

1000 live = 630 hang

900 live = 567 hang


Take home product:

You'll be taking home a variety of cuts! And generally will be 65% of that hanging weight. Percentages will be based on bone in vs. boneless, each processor will cut different. Will depend on how much fat is left on your cuts, I'm sure its not so appealing to have 2" bark on your beautiful steak, this is why the butcher trims the cuts. Beef genetics will also determine the way the cattle grow. We stick with the same farmer to buy calves from and are happy with the way our finished product is. "Steaks will eat like butter". Each cow will be different, as you or me, we will grow different and our metabolism is different. Average quarter at 175# will have a take home of about 110# edible cuts. Soup bones, liver, heart, tongue, suet are extras to keep in mind also. You get to decide on any cuts, sizes of roasts, how thick to have your steaks, a personal experience to fit your household!


Pricing example:

776 x 3.25 =$2522 whole animal

776 x 30% = 232 776-232=544

2522/544 = $4.60 per pound final

*Please note the quality of our product will be much better than store bought, your freezer will be stocked and you are paying the same price for your burger AND steaks!


We accept cash, credit, checks and PayPal payments.