Buy Farm Fresh Meat Direct from Minnesota Farmers

Now that you’ve found your grass-fed beef, pasture-raised pork, and farm-fresh poultry from local Minnesota farms, it’s time to plan your freezer! Understanding your cuts and how much freezer space you’ll need is the key to a successful bulk purchase. Buying meat in bulk—quarters, halves, or wholes—is the most cost-effective way to support Minnesota farms while ensuring your family enjoys a year-round supply of high-quality, locally raised protein.

Quick Guide: Buying Meat Direct from Minnesota Farms

Choose Your Share: Bulk buying offers the best savings. Beef and Bison are typically sold in Quarters, Halves, or Whole animals. Pork, Goat, and Lamb are usually sold as Half or Whole shares. Ordering directly from Minnesota farms lets you customize cuts and packaging.
Hanging Weight: You pay based on the animal’s weight after initial processing. Your Take-Home weight will usually be 60–70% of hanging weight.
The Cut Sheet: Specify exactly how you want steaks, roasts, and ground meat packaged. Bulk orders make meal planning and freezer organization simple.
Freezer Math: Plan 1 cubic foot of space for every 35 lbs of meat. For poultry, 2 whole chickens (~5 lbs each) take up about 1 cubic foot.

Click on an image below to learn how to cook new cuts and see exactly how much freezer space you'll need!

Buying a Quarter of Beef

Grass-fed beef quarter from local Minnesota farm, guide to cuts and freezer planning

Beef Cuts & Cooking

Common beef cuts and cooking methods from Minnesota farm-raised beef

Buying 1/2 a Hog

Guide to buying half a hog from local Minnesota farms, freezer space and yield

Hog Cut Guide

Pork butchering chart for local Minnesota farms, hoof vs rail cuts

Buying Whole Lamb

Buying a whole lamb from Minnesota farm, yield and cuts guide

Lamb Cuts Chart

Detailed lamb meat cut identification chart from local Minnesota farms

Buying Whole Chickens

Guide to buying pasture-raised whole chickens from Minnesota farms

Buying a Whole Goat

The Meat Buyer’s Dictionary

Weights & Pricing

Live Weight: The animal's weight "on the hoof" before slaughter.
Hanging (Dressed) Weight: Weight after processing, usually what you pay the farmer.
Take-Home (Retail) Weight: The actual meat in your boxes, typically 60–70% of hanging weight.
Processing Fee: Fee paid to the butcher for cutting and wrapping.

Labels & Welfare

Grass-Finished: Animals that ate only forage/grass their entire life.
Pasture-Raised: Animals that graze in open fields, not feedlots.
Heritage Breed: Traditional breeds raised for superior flavor (e.g., Berkshire Pork).
Chevon / Cabrito: Terms for goat meat. A typical 80 lb market goat yields 33–38 lbs of lean, bone-in meat.

Farm Direct Minnesota prioritizes transparency. Verify farmer processing licenses through the Minnesota Department of Agriculture (MDA) • LICENSE LOOKUP FOR MN

Frequently Asked Questions

How much meat do I need for my freezer?

Plan for 1 cubic foot of freezer space for every 35 lbs of meat. For poultry, 2 whole chickens (~5 lbs each) take up about 1 cubic foot.

What is the difference between hanging weight and take-home weight?

Hanging weight is the animal’s weight after initial processing (usually what you pay). Take-home weight is the actual meat you get, typically 60–70% of hanging weight.

How do I order a half or whole animal?

Use the farm’s cut sheet to select your desired portions and packaging. Ordering in halves, quarters, or wholes is the most cost-effective way to buy from local Minnesota farms.