Yes! When you order a half or whole beef or hog, we’ll send you a cut sheet. This lets you choose details like chop thickness, roast size, sausage flavors, and whether you’d like specialty items such as brats or bacon. Our goal is to fill your freezer with cuts your family will actually enjoy using.

Yes! Many families team up to share a half or whole animal. If you’d like to split, you have two options: 1. One person places the order and the group divides cuts themselves after pickup/delivery. 2. We can split the order evenly at the processor, so each party gets the same mix of chops, roasts, steaks, and ground. Just let us know in advance.

Right now, we offer seasonal and specialty boxes (like the Rancher's Choice Box or Labor Day Box). A subscription program is something we’re planning for the future, so stay tuned! Shop our boxes here.(https://www.bighornmountainfarms.com/category/boxes)

Why Buy Beef in Bulk? Buying in bulk gives you the best value while filling your freezer with premium beef raised right here in Wyoming. Not only does it save you money compared to buying individual cuts, but it also guarantees your family a steady supply of wholesome, flavorful beef all year long. Even better—you get to customize your order to match your household’s needs, from choosing the size (whole, half, quarter, or eighth) to tailoring the cuts and extras you’d like. From steaks and ground beef to tallow and gloves, every part of the cow has a purpose. We pride ourselves on using the whole animal — and we encourage you to explore cuts and options that are often overlooked, but every bit as delicious and useful. How It Works • Choose Your Beef – Select your preferred finishing style: • Grass-Fed, Grass-Finished • Grass-Fed, Grain-Finished Each beef is listed by share size (example: WHOLE Grass/Grass) so you know exactly what you’re reserving. • Reserve With a Deposit – A $1,000 deposit secures your animal, no matter the size you purchase. Smaller shares simply mean you’ll owe less when your final balance (processing + shipping/delivery) is calculated. • We’ll Reach Out – After your deposit, we’ll contact you to confirm: • Size of your order (whole, half, or quarter) • Expected harvest, hanging, and delivery timeline • Custom cut instructions and any special requests • Make It Your Own – Beyond steaks, roasts, and ground beef, you can request extras such as bones, tallow, or by-products like hides and gloves. Smokehouse options and other specialty requests are available for an additional fee. • Sit back and relax knowing we will continue raising your animal on pasture until the harvest date. • Processing & Aging – Once we arrive at the harvest date, your animal will be processed and then dry-aged for unbeatable tenderness and flavor. After cutting to your preferences, it will be flash-frozen and vacuum-sealed for maximum freshness. • We will then send your final invoice for the balance* and ship to you upon final payment. Delivery Options – Pick up locally at the ranch, schedule a Buffalo-area delivery for a small delivery fee, or have your beef shipped directly to your door (shipping fees apply). A Personalized Ordering Experience Your bulk beef order is a big investment, and we want it to be exactly right. That’s why we work with you one-on-one — over the phone or by email — to make sure every detail of your order is perfect. 📞 Call or Text: (307) 217-9119 📧 Email: Sales@BigHornMountainFarms.com Pricing per pound set at time of deposit based on current market value, plus processing fees. Additional smokehouse fees apply for smoked products. Shipping or delivery fees apply. Local pickup available.

Why Buy Pork in Bulk? Buying in bulk gives you the best value while filling your freezer with premium pork raised right here in Wyoming. Not only does it save you money compared to buying individual cuts, but it also guarantees your family a steady supply of wholesome, flavorful pork all year long. Even better—you get to customize your order to match your household’s needs, from choosing the size (whole or half) to tailoring the cuts and extras you’d like. Make It Your Own – We pride ourselves on using the whole animal — and we encourage you to explore cuts and options that are often overlooked, but every bit as delicious and useful. Beyond chops and roasts, you can request extras such as bones, lard, or specialty by-products. Smokehouse options and other specialty requests are available for an additional fee. How It Works Choose Your Pork – Select the hog you’d like to reserve. Each hog is listed by tag number so you know exactly what you’re getting. Reserve With a Deposit – A $200 deposit secures your animal, no matter the size you purchase. Smaller shares simply mean you’ll owe less when your final balance (processing + shipping/delivery) is calculated. We’ll Reach Out – After your deposit, we’ll contact you based on your preference to confirm: • Size of your order (whole or half) • Custom cut instructions and any special requests • Expected harvest and processing timeline Sit back and relax knowing we will continue raising your animal on Wyoming pasture until the harvest date. Processing & Aging – Once we arrive at harvest, your hog will be processed to your preferences. From fresh cuts to sausage, bacon, and ham, everything is tailored for you. Please note: additional smokehouse fees apply for smoked products. After cutting, your pork will be flash-frozen and vacuum-sealed for maximum freshness. We will then send your final invoice for the balance* and release to you upon final payment. Delivery Options – Pick up locally at the ranch, schedule a Buffalo-area delivery for a small delivery fee, or have your pork shipped directly to your door (shipping fees apply). A Personalized Ordering Experience Your bulk pork order is a big investment, and we want it to be exactly right. That’s why we work with you one-on-one — over the phone or by email — to make sure every detail of your order is perfect. 📞 Call or Text: (307) 217-9119 📧 Email: Sales@BigHornMountainFarms.co(http://Sales@bighornmountainfarms.com/)m Pricing per pound set at time of deposit based on current market value, plus processing fees. Additional smokehouse fees apply for smoked products. Shipping or delivery fees apply. Local pickup available.

Smokehouse & Specialty $4.97/lb [raw weight] Snack Sticks Whole Muscle & Pressed Jerky Summer Sausage Hot Dogs & Smoked Brats Processing Add-Ons Bulk Seasoned Sausage | $1.09/lb Raw Seasoned Linked Sausage | $2.95/lb Hamburger or Sausage Patties | 50¢/lb Smoked & Cured | $1.52/lb (bacons, hams, hocks, and shanks) Split Marrow Bones | $5/head Primal Blend Grind | $1/lb Dog Food Grind | $1/lb Have questions, reach out to use at Sales@BigHornMountainFarms.com (Sales@BigHornMountainFarms.com)or (307)217-9119. Learn more about processing and smokehouse fees.(https://www.westernheritagemeatco.com/pricing)

Jerky Honey Sweet Teriyaki Pepper and Garlic WyOriginal Bloody Mary Summer Sausage Jalapeno Cranberry Original Snack Sticks Jalapeno Willies (Original) Sweet Maple Bacon Bourbon Peppercorn Brats (Fresh option will not contain curing salt) Jalapeno Blue Ribbon (No MSG) Beer Garlic Parmesan Tomato Basil German Loaded Liberty Hot Dogs Fresh Sausage Breakfast Spicy Breakfast Breakfast NO MSG Maple Breakfast Sweet Italian Sweet Italian NO MSG Spicy Italian Chorizo Routine Products Ham, Hock Bacon, Loin, Jowel Pulled Pork Roast Beef Please reach out to us (sales@bighornmountainfarms.com)if you'd like a detailed list of ingredients for a specific product.

After your deposit, we continue raising your animal on pasture until harvest. -Once harvested, beef is dry-aged for 14-28 days for tenderness and flavor before being cut and wrapped to your specifications. -Pork does not require the same aging and is typically ready a bit faster. We send updates for orders as they happen. You can expect a call, email or text (your preference) for the following key steps in your bulk reservation. You can reach out to us anytime if you have questions along the way.

Chuck / Shoulder Section Recommended Cuts: • Chuck Roasts (2–3 lbs each) – rich flavor, great for pot roast or shredding. • Flat Iron Steaks – tender, quick-cooking option for grilling or pan-searing. • Stew Meat – use remaining trim for stew or chili. 💡 Why: Chuck gives a good mix of roasts and everyday beef flavor. Flat irons are one of the most underrated tender cuts. Rib Section Recommended Cuts: • Ribeye Steaks (1¼" thick, bone-in) • Half Rib Roast / Half Steaks – keeps variety for both special meals and grilling. 💡 Why: Bone-in adds flavor and visual appeal. The roast half lets customers enjoy a prime rib dinner once a year, while the rest becomes premium steaks. Short Loin Recommended Cuts: • T-Bone or Porterhouse Steaks (1¼" thick) – best value for tenderness and presentation. 💡 Why: Combines strip steak + tenderloin; most customers love this as a centerpiece cut. Sirloin Section Recommended Cuts: • Top Sirloin Steaks (1¼" thick) – leaner, flavorful, and grill-friendly. • Tri-Tip Roast (if whole/half beef) – versatile roast that can be grilled or sliced thin. 💡 Why: Top sirloin gives great steak yield for families; tri-tip is a specialty favorite in western regions. Round Section Recommended Cuts: • Top Round Roasts (for slicing or jerky) • Bottom Round or Rump Roast (for pot roast or roast beef) • Cube Steak (from eye of round) 💡 Why: Keeps these leaner muscles useful. Round roasts make excellent roast beef or jerky trim, while cube steak works for country-style meals. Brisket Recommended Cuts: • Whole Brisket (if half or whole beef) • Brisket Flat (for quarter , if available) 💡 Why: Perfect for slow smoking, corned beef, or braised winter meals. Plate / Flank Section Recommended Cuts: • Flank Steak – for marinating and grilling. • Short Ribs (English-cut) – meaty and slow-cook friendly. 💡 Why: Short ribs add rich, fall-apart flavor; flank is ideal for fajitas and stir-fry. Shank Section Recommended Cuts: • Cross-cut Shanks (for soup or osso buco) 💡 Why: Excellent for soups, bone broth, or braised dishes. Offal / Bones / Extras Recommended Add-Ons: • Marrow Bones – for roasting or dogs. • Knuckle / Soup Bones – for broth. • Heart, Tongue, Oxtail (optional) – for traditional or specialty dishes. 💡 Why: These are nutrient-dense and great for broth or pet treats.

To offer “free shipping,” we’d have to quietly raise the price of every steak, roast, and bundle to cover an average shipping cost. You’d still be paying for shipping—it would just be hidden in the product price. We’d rather keep our meat priced honestly and show shipping as its own line item so you can see exactly what you’re paying for.

We encourage using the whole animal. Bones are perfect for making nutrient-rich broth or stock, while fat can be rendered into lard (pork) or tallow (beef) for cooking and baking. Let us know on your cut sheet if you’d like bones, organs, or fat included with your bulk order.