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

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 1100lbs 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.

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.

We harvest all 12 months of the year. We are usually 3-4 months out at any given time. There are times where we are able to make some adjustments due to cancellations.

*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 Beef, the Hanging Weight is approx 55-57% of the Live Weight. The Package Weight is typically around 60% of of the Hanging Weight. Every cow yields differently.

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.

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

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. We provide free delivery between East Ridge, TN & Kennesaw, GA. We are looking to extend our coverage area.

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

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 come in tubes. Vacuum sealed packaging will keep the meat fresh for 2-3 years in the freezer.

For Beef:

Here is a ballpark estimate of what you can expect with a Half Beef. A quarter would be half of this amount. A whole would be about this amount X2. STEAKS Ribeyes = approx 14 steaks (*Can be boneless, bone-in, or substitute for Prime Rib Roast) Sirloin Steaks = approx 5 steaks NY Strips = approx 12 steaks Filet Mignons = approx 10 steaks (*can substitute NY Strips & Filets for TBones and Porterhouse) ROASTS Chuck = 6 roasts Shoulder = 2 roasts Sirloin Tip = 3 roasts (*can substitute for Sirloin Tip Steak) Rump Roast = 1 roast. MISC Brisket = 1 Big Brisket. The brisket will be cut in half for quarter orders. Cube steak = approx 9 packages of steaks OR 4 Round Roasts Short Ribs = approx 6 Flank Steak = 1 steak. The flank will be cut in half for quarter orders. Hanger Steak = 1 steak Skirt Steak = approx 2 steaks Boneless Stew = optional Ground Beef = Avg 90-100lbs Anything that you do not want will go into ground beef, causing the 90-100lbs of ground to be higher. (Other Optional Items are Pre-Made Patties, Bratwursts, Bones, Organs, and Fat)

For Pork:

Coming soon...

For Quarter Beef purchases, there will be a standard cut sheet meaning all cuts are preselected. You can choose the optional items like stew meat, premade patties, bratwursts, bones, organs and fat if you wish.

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...

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

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 OR you can pay cash on pick up.

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

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

The recommendation for a Quarter Beef is about 88 total quarts worth. The recommendation for a Half Beef is about 175 total quarts worth. The recommendation for a Whole Beef is about 350 total quarts worth.

**Ask us about our Cooler Program