Chicken and Turkey

Our chicken processing is done on the farm every three weeks from June 27 through October 11. Pick-up days are on Fridays and Saturdays while processing days are on Thursdays. You can pick up chickens on our farm between 2:00 and 7:00 p.m. on the dates listed below. They are sold as whole birds only. Please bring a cooler(s) and ice.

You can place your order for the entire year (or the rest of the year) by calling us ahead of time. That way you are ensured to get the number of birds you ordered for a particular date and it lets me know just how many birds to order for that date (I usually need a 12 week lead time to order for a particular date). If you don’t want to pick them up at the farm, I’m also selling them frozen at the St. Clairsville and Barnesville farmer’s markets.

To get you through the winter, be sure to order extras. It’s a long time between October and June!

Turkeys are sold only at Thanksgiving time. Since my processing equipment is too small, turkeys are taken to a state-inspected facility where it is done in a manner consistent with the methods I use. The pick up day is always the Tuesday before Thanksgiving between 2:00 and 7:00 p.m.

Chickens are bagged and sold as whole birds and average 4.5-5.5 lbs.

Turkeys are bagged and sold as whole birds also.. When ordering please specify if you want a small (10-16 lbs.) or large (16-22 lbs).

Pastured Broiler Pastured Turkey
Pick Up Dates Pick Up Dates

June 27, 28 November 25
July 18, 19
August 8, 9
August 29, 30
September 26, 27
October 10, 11

Pastured Brown Eggs

You can buy eggs on the farm, at the St. Clairsville and Barnesville farmers markets. They are also sold at Ryman & Terrett Pharmacy in Barnesville, and in Wheeling, WV at Valley Cheese and at The Master’s Cupboard. If you need directions and store hours, please call me at the number listed below.

Lamb and Pork

Lamb is available in early-mid summer and in late fall. Before we take your lamb to the processor (Family Market in Centerville), we’ll give you a call. You can make arrangements with them to when you can pick it up. There is usually someone there to assist you until 3:00 in the afternoon, but it’s a good idea to call before you go just in case (phone # 686-2288).

Pork will be available in late fall so secure your order now to guarantee you getting what you want. We buy them as weaned pigs from a local farmer (at about 60 lbs.) then finish them out. So to guarantee your order, you must place it before the hogs are purchased (normally in July). They will be processed by Headley Meats near Woodsfield hopefully two weeks before Thanksgiving. If you want your hams and bacon smoked and cured, they will be taken to Countryside Meats in East Richland. If you wish to pick up your fresh/frozen pork (sausage, chops, roasts, etc.) at Headley’s you can call me for directions. If not, we can discuss arrangements for delivery. You will be responsible for picking up smoked and cured meat at Countryside Meats, who should have it ready 1-2 weeks before Christmas.

Both lamb and pork will be cut to your specifications.

Lamb is sold by hanging weight and can be sold whole (40-60lbs.) and or half (20-30 lbs.). Lamb take home weights are slightly less than hanging weights due to trimming and de-boning. The cost of kill, cut, wrap, and freeze is included.

Pork is sold whole (160-190 lbs.) or half (80-95 lbs.). Take home weight is slightly less than hanging weight due to trimming and de-boning.