K-Bar Farm Fresh Meat
Let’s learn a bit more about the ‘Berks’
This is personally our favorite breed at the moment. And at the moment all of our Berkshire ‘parents’ are registered stock some with lines directly from England. This helps instill breed standards to bring the very best pig forward.
The Berkshire is a black pig with white points. The pig should have white on all four feet, the face, and the tail. Altogether, a Berkshire should have six white points. They should also have erect ears. Berkshires are another popular breed in North America, coming in third overall for the number of registered pigs. You can think of Berkshires as the Angus equivalent in pigs. Everyone knows that some of the best steaks come from Angus cattle. This is due to their ability to marble well. Marbling is the intramuscular fat in a cut of meat. Marbling affects the tenderness and taste of meat. More marbling means a more flavorful, tender cut. Berkshires excel in this. Berkshires have been bred to keep this marbling ability, while many of the pig breeds today have been bred to not marble as well. Pork is often thought of as “the other white meat” due to how lean the meat is from pigs raised today. Berkshires are an exception to that rule. The Berkshire meat is such a high-quality meat that it is not only marbled well but is even darker in color. In fact, much of the meat that is produced in the U.S. from Berkshires is shipped overseas as a delicacy where it is sold as “Black Pork” at a much higher price! You usually won’t find Berkshire meat in the meat section of your grocery store. If you’re interested in a breed that will provide you with better quality meat, then look no further.
To learn more about the Berkshire breed of pig, check out the American Berkshire Association.
*Our farms feeding practice, as with the whole farm animal family as a rule we do not feed commercial feed.
We work with the local breweries remove fresh brewer grains, this is fermented whole grain. Just as you know that fermented food is good for you it’s great for the animals too. Animals overall health and wellness is better and a great food source and additional vitamins minerals and energy for our nursing mothers. Brewers grain also contains brewers yeast which is great for the lactating animal. Healthy milk means bigger stronger babies in the most natural way possible. We also offer many of the animals especially in the office growing season whole grains our favorite being oats. We also use whole oats in our fodder system, butter is basically Young sprouted plants and this case oats that are about a week old forming a sheet of roots and Young grass that can be grown for the animals consumption at any time of the year especially used in the winter months when less grass and forage is available to all the animals. Our farm is currently undergoing a remodel for our hogs getting them out on a large pasture part wooded areas for them to live as naturally and happily as possible once piglets are weaned they will be offered a smaller space than their parents that is closer to the farmhouse for better minding (all children get into mischief) our furloughing barn will be shared soon too. Our overall idea is to keep all of our animals in the most natural setting as possible while maintaining their safety health and well-being. Absolutely no animal on our farm is fed any kind of hormones. We are a soy free and spray free farm. We do offer produce seconds (ones that don’t sell or ones that don’t make it to the farms shop for sale) to all of her animals especially the pigs. The pigs are extreme lovers of most all greens apples pears watermelon pumpkins and so on they are not offered garlic onion and for whatever reason hogs hate celery! There are some other things that we don’t offer hogs but that more of a class situation, as some animals can or can not or shouldn’t eat some things or parts of some plants. Like hogs can eat all parts of broccoli that’s above ground but not the roots but a cow can..
All of our animal parents are loved and we hope for those who are new to us follow our pages so you two can become a part of our family‘s day-to-day life and loving and caring for our animals those that are the parents stock/breeders and the offspring that they provide to nourish our family and yours.
Whole Hog Pork, Berkshire -DEPOSIT-PREORDER JUNE 2023
Only a few left!
Berkshire Pork - THIS IS A PREORDER DEPOSIT READ ALL BEFORE ORDERING PLEASE
butcher date about June 2023
Whole Hog Deposit. $450 (this is a deposit only to the full bill, this is a preorder)
A whole hog yields approximately 170-200 pounds of meat (hanging weight), (live weight about 250-300#) which would require roughly 5-6 cubic feet of freezer space. We offer them for $7.25 a pound. (This includes all butcher fees) This comes out to roughly $1230 per whole hog. The pre-order deposit will be subtracted from your final price.
All the cuts are individually vacuum packed (or as butcher prepares them) and frozen. Below is a sample breakdown of what each whole hog will include.This is only a sample, what you actually get will depend on the size of the animal as well as how you want it processed.
- 30 lbs - ground (your choice of ground pork or sausage)
- 48 lbs - chops (rib, loin, and sirloin chops)
- 21 lbs - fresh belly (either sliced or in pieces)
- 45 lbs - fresh ham (cut into roasts or steaks)
- 30 lbs - shoulder roasts
- 7 lbs - spare ribs
Once you place your pre-order we will send you an email that includes a cut sheet questionnaire. Please fill out the questionnaire as soon as possible, so that we can have your pork cut to your specifications.
Once the butcher calls the farm with the animal weight we will reach you by your method of choice you will have 24 hours to pay your balance of your meat order. Any order not paid in the time frame will forfeit any deposits and meat. The farm will then be responsible for the butcher balance and meat.
All deposits are no refundable or transferable for any reason.
If you have any questions they must be made before making your order. (Questions are welcome but there is no refund after order is placed)
There is no additional delivery fee for 20 miles from our farms store this is located at 4505 Socastee Blvd. ($1.50 per mile one way over 20 miles) this is due when remaining balance is paid and figured out from gps maps. We cannot take your meat boxes to the shop or the farm they will go directly to you after they are picked up from the butcher. When the butcher calls with your meats hanging weight we will arrange your delivery date. This date and time will be given to you then. Some times things may change and we may have to adjust delivery time with you but try our hardest to stay within the time given. Unfortunately there are a lot of factors with distance and traffic, butcher delays, and so on. Without an actual order we can only guess to dates as the butcher schedule fluctuates, you’re looking anywhere about two weeks, some meat will hang to dry age or cure too. The time the meat hangs is directly proportioned to what the butcher feels will be best for the meat and the size of the animal it can be up several days. (Beef hanging time is longer than other animals)
Once your nonrefundable deposit is paid your butcher sheet will be sent to you, you will also need to indicate to us the other information listed above. If your meat cut sheet is not completed we will complete it for you and no changes can be made once the animal delivery date.
If your remainder meat invoice is not completed you will forfeit any meat order and the farm will assume the meat along with the butcher fee and any and all deposit/payment will be nonrefundable. Any NSF charge on a check will be $45 plus any and all legal and court fees and the forfeit of any meat order. Delivery- we can not wait for no more than 20 minutes for a delivery and can not offer a redelivery. If at any time meat is not deliverable the meat is forfeited with no refunds of any kind. (We do our best to work with you, we have to have some line of standard)
When making a deposit for pork with a date range- this could be a litter not born yet or still growing with out a butcher date yet. Most butchers don’t offer dates until 6 weeks or so out. This is an estimate of time frame and can vary before or after the estimate time rage given. Once the pig is in size range and butcher is scheduled we will then reach out to you with more info on the dates we are looking at.
When making a deposit for pork with a date this has a butcher schedule already and dates are going to be available at that time most likely. *We do not recommend waiting until this happens because these spots go quickly.
We accept checks (with a minimum 2 weeks before butcher date and must clear before animal leaves farm) cash and card. There is a 5% fee for cards not including nonrefundable deposits made online.
If you have any questions they must be made before making your order.
Any questions feel free to reach out to us.
By ordering I agree to the terms and conditions listed above.
Order info
- Full Name
- Address
- Contact phone number
- Second phone number
- I am ordering - whole/ 1/2 hog ______________________________
- Deposit paid $_________ / ch / c / cc
- If check cleared on date _____
- Butcher sheet given
- Butcher sheet returned
- Hanging weight (to be given after butcher calls) ___________
- Method wish to be notified by for remaining balance ______________
- Second method _________________
- Balance $ _________
- Paid /ch / c / cc
- Delivery date given ______
- Delivered __________
Other notes
Once order is made on line email this info sheet above to orderskbarfarm@gmail.com or come in person to order at 4504 Socastee Blvd see store info page for more shop info.
1-23
HALF Hog Pork Berkshire -DEPOSIT- PREORDER about June 2023
Only a few left!
Berkshire Pork - THIS IS A PREORDER DEPOSIT READ ALL BEFORE ORDERING PLEASE
Butcher date about June 2023
Half Hog Deposit $250
Pre-Order
A half hog yields approximately 80-100 pounds of meat (hanging weight) (whole live weight about 250-300 # ) which would require roughly 3 cubic feet of freezer space. We offer them for $7.50 a pound. (This includes all butcher fees) This comes out to roughly $600 per half hog. The pre-order deposit will be subtracted from your final price.
All the cuts are individually vacuum packed and frozen. Below is a sample breakdown of what each half hog will include.This is only a sample, what you actually get will depend on the size of the animal as well as how you want it processed.
- 15 lbs - ground (your choice of ground pork, sausage, or chorizo)
- 24 lbs - chops (rib, loin, and sirloin chops)
- 10 lbs - fresh belly (either sliced or in pieces)
- 22 lbs - fresh ham (cut into roasts or steaks)
- 15 lbs - shoulder roasts
- 3.5 lbs - spare ribs
Once you place your pre-order we will send you an email that includes a cut sheet questionnaire. Please fill out the questionnaire as soon as possible, so that we can have the butcher process the pork to your specifications.
If you have any questions feel free to reach out to us
Once the butcher calls the farm with the animal weight we will reach you by your method of choice you will have 24 hours to pay your balance of your meat order. Any order not paid in the time frame will forfeit any deposits and meat. The farm will then be responsible for the butcher balance and meat.
All deposits are no refundable or transferable for any reason.
If you have any questions they must be made before making your order. (Questions are welcome but there is no refund after order is placed)
There is no additional delivery fee for 20 miles from our farms store this is located at 4505 Socastee Blvd. ($1.50 per mile one way over 20 miles) this is due when remaining balance is paid and figured out from gps maps. We cannot take your meat boxes to the shop or the farm they will go directly to you after they are picked up from the butcher. When the butcher calls with your meats hanging weight we will arrange your delivery date. This date and time will be given to you then. Some times things may change and we may have to adjust delivery time with you but try our hardest to stay within the time given. Unfortunately there are a lot of factors with distance and traffic, butcher delays, and so on. Without an actual order we can only guess to dates as the butcher schedule fluctuates, you’re looking anywhere about two weeks, some meat will hang to dry age or cure too. The time the meat hangs is directly proportioned to what the butcher feels will be best for the meat and the size of the animal it can be up several days. (Beef hanging time is longer than other animals)
Once your nonrefundable deposit is paid your butcher sheet will be sent to you, you will also need to indicate to us the other information listed above. If your meat cut sheet is not completed we will complete it for you and no changes can be made once the animal delivery date.
If your remainder meat invoice is not completed you will forfeit any meat order and the farm will assume the meat along with the butcher fee and any and all deposit/payment will be nonrefundable. Any NSF charge on a check will be $45 plus any and all legal and court fees and the forfeit of any meat order. Delivery- we can not wait for no more than 20 minutes for a delivery and can not offer a redelivery. If at any time meat is not deliverable the meat is forfeited with no refunds of any kind. (We do our best to work with you, we have to have some line of standard)
When making a deposit for pork with a date range- this could be a litter not born yet or still growing with out a butcher date yet. Most butchers don’t offer dates until 6 weeks or so out. This is an estimate of time frame and can vary before or after the estimate time rage given. Once the pig is in size range and butcher is scheduled we will then reach out to you with more info on the dates we are looking at.
When making a deposit for pork with a date this has a butcher schedule already and dates are going to be available at that time most likely. *We do not recommend waiting until this happens because these spots go quickly.
We accept checks (with a minimum 2 weeks before butcher date and must clear before animal leaves farm) cash and card. There is a 5% fee for cards not including nonrefundable deposits made online.
If you have any questions they must be made before making your order.
Any questions feel free to reach out to us.
By ordering I agree to the terms and conditions listed above.
Order info
- Full Name
- Address
- Contact phone number
- Second phone number
- I am ordering - whole/ 1/2 hog ______________________________
- Deposit paid $_________ / ch / c / cc
- If check cleared on date _____
- Butcher sheet given
- Butcher sheet returned
- Hanging weight (to be given after butcher calls) ___________
- Method wish to be notified by for remaining balance ______________
- Second method _________________
- Balance $ _________
- Paid /ch / c / cc
- Delivery date given ______
- Delivered __________
Other notes
Once order is made on line email this info sheet above to orderskbarfarm@gmail.com or come in person to order at 4504 Socastee Blvd see store info page for more shop info.
1-23
BRINGING HOME YOUR BEEF - A FREEZER SPACE GUIDE
When purchasing a cow share from the K-Bar Farm, you are basically purchasing enough beef in bulk to have in your freezer for a few months up to a year. There are so many things to love about having a plethora of beef on hand. One, you will save many trips to the grocery store, two, you will know exactly where your beef came from, and three, you will pay less per pound then if you purchased your beef retail. You pay the same price per pound for a rib eye steak, or prime rib as your ground beef! Now whether you purchased a quarter (when available), half, or whole share from us, you need to make sure you have the right freezer space. Here is a guide to help you select the right freezer for your cow share.
QUARTER BEEF SHARE
When you order a quarter share from us, you’ll receive approximately (up to for 2 year old) 75-100 LBS of beef. Remember you are taking home about 60% of the hanging weight. A general rule of thumb is that one cubic foot of freezer space holds 25 pounds of meat. A small freezer with space of 4 cubic feet should hold your beef and also allow extra room for the bones and offal if desired.
HALF BEEF SHARE
You’ll receive (up to for 2 year old) approximately 200 pounds of beef when you oder a half share. Your medium freezer will require 8-10 cubic feet of freezer space.
WHOLE BEEF SHARE
If your cow’s hanging weight is 700 pounds, you’ll be taking home 60% of packaged meat weighing (up to for 2 year old) 420 pounds. This amount of meat needs a large freezer of around 20 cubic feet.
FREEZER MEASUREMENTS - FOR UPRIGHT AND CHEST FREEZERS
Depending on space and overall preference, here are some measurements for both upright and chest freezers.
- Small (5-9 cubic feet), upright = 21–25″ W x 55–60″ H x 22–26″ D, and chest = 29–38″ W x 32–34″ H x 22–27″ D
- Medium (10-16 cubic feet), upright = 23–30″ W x 60–73″ H x 27–30″ D, and chest = 54–65″ W x 33–36″ H x 24–28″ D
- Large (17+ cubic feet), upright = 27–33″ W x 64–76″ H x 29–30″ D, and chest= 72–84″ W x 31–34″ H x 27–32″ D