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Ferme d'ORée Farm

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Information for bulk orders



If you have never ordered meat in bulk, this page explains what you can expect. All our animals are butchered, vacuum packed and frozen in government inspected facilities by certified personnel. The abattoir Rousseau in Lingwick is small, clean and only 20 minutes from the farm.
They really go to great lengths to insure that the animals do not stress or suffer needlessly.
Important! Prices are calculated by hanging (carcass) weight.

Most of our clients do not want to choose their cuts, so we usually ask the butcher for a variety of cuts. If you want special cuts or if you want the butcher to package according to your family size, please inform us as early as possible!
Remember that we butcher only a limited number of times per year to ensure optimal quality.

Iowa State University made an interesting document for those who want to know more.

Salad bar beef


Carcass weight: 600-750 lbs
Cutting yield: 60 % - 75 % of carcass weight.

13 cubic feet


Round steak: 7.8%
Rolled rump: 2.8%
Heel of round: 1.6%
Sirloin tip roast: 2.9%
Sirloin: 5.3%
T-Bone and porterhouse: 5.4%
Rib steaks: 4.3%
Rib roasts: 2.4%
Club steaks: 1.2%
Arm roast: 3.6%
Chuck roast: 10.3%
Boneless stew: 2.4%
Ground beef: 21%
Soup bones and misc.: 7.1%
Fat, trim, waste: 21.3%

A quarter beef is actually a split half, so nobody ends up with the smaller front quarter

Lamb


Carcass weight: 30-40 lbs
Cutting yield: 45 % - 60 % of carcass weight.

0.6 cubic feet


Leg of lamb: 40 %
Shoulder: 25 %
Loin and flank 11 %
Breast: 10 %
Ribs: 9 %
Foreshank: 5 %

Pork


Carcass weight: 175-250 lbs
Cutting yield: 65 -75 % of carcass weight.

4 cubic feet


Roasts: 15%
Pork chops: 24%
Ribs: 6%
Ground pork: 19%
Hams + ham steaks: 24%
Bacon: 12%

Our price includes traditionally smoked hams and bacon without nitrites.