FAQ

Questions about our beef & pork

Is your beef and pork antibiotic and hormone free?


Yes our beefs and pork are antibiotic and hormone free. The grain that these animals eat are an All-Natural grain that is high in protein and corn.




What age are your animals before they are harvested?


Our beefs are weened from their mothers at the age of 6-7 months old and will then enter into our beef program. The beefs will stay in our beef program until they reach around 1000lbs pounds. They can usually achieve this weight by the time they reach 12-14 months old. The hogs are weened from their mothers at 4 weeks old and will then enter into the pork program. The hogs will stay in the pork program until they reach around 240-260lbs. They can usually achieve this weight by the time they are 7 months old.




Are your animals free range or are they in confined feed lots?


Our beefs and hogs are free range and have acess to acres upon acres of lush green pastures filled with legumes and grass as well as hay 100% of the time.




How often do you harvest and how far in advance should I place my order?


We are a high volume beef and pork business that harvests all year long. During certain times of the year, we may take as many as 5 beefs a week and 12 hogs a month to the processor. We are usually 1-3 months out at any given time. There are times where we are able to make some adjustments or someone cancels which allows existing customers to move up in line.




What is the difference between Live Weight, Hanging Weight, and Package Weight?


*Live Weight is the total live weight on the hoof before the animal is slaughtered *Hanging Weight is the weight after the hide, head, etc. have been removed and the carcass is hot. This is before the meat is hung to dry age, cut up and processed. *Package Weight is the "Take Home" weight. This is the end result after it has been dry aged and trimmed into your specific cuts. For a Beef, the Hanging Weight is approx 55-57% of the Live Weight. The Package Weight can vary alot depending on which cuts your get. If you get mostly ground beef, then your Package Weight will not be as much as an order that has the majority of all cuts. With that being said, the Package Weight can be anywhere between 50%(almost all ground beef) to 65% (receives every cut possible) of the Hanging Weight. It also depends alot on the cow as every animal is different. For Pork, the average Hanging Weight is usually about 70-75% of the Live Weight. The average Package Weight is usually about 55% of the Live Weight.





Questions about picking up & delivery

Do you ship?


Unfortunately we do not ship at this time. We have not found an economical way of transporting meat while keeping it frozen.




How do I get the meat when it is ready?


On the pickup date, you have the option of picking up the meat from the processor yourself or I can deliver the beef to you as long as it is within range.
I deliver anywhere between Chattanooga, TN to Kennesaw, GA and I try to meet multiple people at the same remote locations free of charge.




Do you charge for delivery?


Delivery is free as long as the destination is along I75 between Chattanooga, TN and Kennesaw, GA and directly off the interstate.





Questions about packaging and storing

Does the meat come in vacuum sealed packages or paper and is it frozen upon pickup?


All meat will be completely frozen upon pickup. The processors that we use most often does vacuum sealed packaging on all cuts with the exception of ground beef and sausage which will sometimes come in tubes depending on which processor your animal will be going to. Vacuum sealed packaging will keep the meat good for 2-3 years if stored in the freezer.




What kind of cuts do I get? What is the Cut Yield Percentage?


Your percentages will vary based on the size of the animal and how you want your meat packaged for your family. All animals are different. One cow or hog may be spot on with the average listed below and others may have a higher or lower percentage than what is listed. Just remember that aything that you do not want will be made into ground beef or sausage which will cause the percentages below to increase and decrease. For Beef: Prime Steaks (Filet, NY Strip, Sirloin, T-bone, Porterhouse, Flank, Skirt) about 22%. Misc Steaks (Flank, Skirt, Hanger) about 3% Roasts (Chuck, Arm, Sirloin Tip, Rump, Round, Prime Rib) about 22% Ground Beef about 50% Brisket about 5% Short Ribs about 7-8% Boneless Stew - optional Organs (Liver, Tongue, Oxtail, Heart, Spleen) optional Bones (Rib bones for dogs and soup/broth bones) optional For Pork: Coming soon...




Do I get to choose which cuts I want?


For Quarter Beef purchases, there will be a standard cut sheet. For Half and Whole Beef purchases, you will be given a cut sheet for you to select which cuts your want, how thick do you want your cuts, how many pounds do you want in each package, etc... For Half and Whole Pork purchases, you will be given a cut sheet for you to select which cuts your want, how thick do you want your cuts, how many pounds do you want in each package, etc...




Can I get a breakdown of what you receive?






Questions about payments

How do I pay the remaining balance?


After the deposit is paid, you can make payments as often as you would like or you can pay the balance in full once you receive your invoice. I normally have the hanging weight and remaining balance one day after the processing date. I will then email you an invoice. It is Hillside Farm's policy that you MUST pay the full balance within 5 days after receiving the invoice. I accept Paypal, Venmo, Zelle (used by most banks), CashApp, Facebook Pay, Google Pay, Check, Cash, and Credit/Debit




Is a deposit required and if so, how much?


We do require a non-refundable deposit for all bulk orders and should be paid at the time of confirming your order. For Beef: $100 for a Quarter, $200 for a Half, $300 for Whole. For Pork: $100 for a Half, $200 for a Whole




What are your prices?


Your final cost will depend on the Hanging Weight of the animal plus processing fess. The cost of Beef for a Half and Whole is $3.50/lb Hanging Weight and a Quarter is $3.75/lb Hanging Weight. The cost of Pork for a Half and a Whole is $3.75/lb Hanging Weight. The Processing Cost that is required by the meat processor is about $0.79/lb Hanging Weight.




What payment methods do you accept?


I accept Paypal, Venmo, Zelle, Cash App, Google Pay, Check, Cash, and Credit/Debit





Questions about coolers and freezers

What size freezer do I need?


A 15 cubic ft. chest type freezer is suggested for a whole beef. A half beef would need about 7.5 cubic ft. As a general rule of thumb, a quarter beef should fit into a standup refrigerator freezer if the freezer was completely empty.




What size coolers do I need to pick up my meat in?


The recommendation for a Half Beef is a 152qt cooler with a small-medium size cooler for overflow(if any). The recommendation for a Whole Beef is two of these coolers and a Quarter would be about 76qts. You can purchase an Igloo 152qt cooler from Hillside Farm for $73.00, have it filled with meat, and easily transfer it into your vehicle upon delivery rather than transferring packages into your own coolers. Then the next time you purchase from Hillside Farm, you can simply swap your empty cooler for a cooler full of meat at no extra charge as long as both coolers are in good condition.





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