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TWIN BROOK CAMILLUS FARM, LLC
Eggs --Available inside Farm Center
Contact us for pricing
Beef Price
Retail Beef: (upon availability) Weight & Price marked, inside farm center freezer
Pricing: $6.60/lb
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Our current average weight is 700lb for a whole cow.
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Estimated cost of a half cow is $2,170.
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Estimated cost of a quarter cow is $1,085.
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The meat is cut to customer's specifications, quick frozen, and boxed for pick up at farm on a pre-arranged date.
$500 deposit holds your order for a quarter or half in your name.
Order Now/Ahead of time (twinbrook1902@gmail.com)
Chicken Meat
WHOLE Cornish Cross or Red Broiler
$6.00/lb
—Available ‘fresh’ in summer; ‘frozen’ inside farm center.
Order ahead twinbrook1902@gmail.com
Turkey
Turkey FRESH available for pick up Tuesday, November 26 at $7/lb with a $50 deposit per order. Order via twinbrook1902@gmail.com. Pay deposit with cash, check, or Venmo.
Pricing for lamb
There are three costs involved when purchasing lamb from our farm:
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The cost of the lamb meat itself is paid to the farm.
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The cost of the slaughter
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The cost of the custom cut and wrap paid to the butcher shop. This varies based on your cut order
*Please note that due to the rapidly changing nature of the economy and multiple butcher shops, our website will not reflect the most current cut and wrap pricing.
It is important to remember that the price for your table cuts applies to ALL of your cuts so you are getting your ground lamb and your leg of lamb for the same price.
What kinds of cuts come with a lamb?
The short answer is, you get to choose! We recommend consulting a cut chart. Call the butcher shop and ask them to help you choose your cuts. Due to the natural anatomy of the animal, it isn’t possible to get the whole animal into chops or roast. If you’re overwhelmed with decisions, just choose a “Standard Cut” and get the following cuts from your side of lamb.
Standard Lamb Cuts:
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lamb chops
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shoulder roasts
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leg of lamb
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neck roast
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spare ribs
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shanks
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ground lamb
Katahdin is one of the best-flavor meat.
LAMB (1 year) Hogget (14 mo-2 years) Mutton (>2 years)
From hoof to carcass = 50% yield
From carcass to cuts = 75% yield
Therefore:
140 lb. lamb —> 46-49 lb. meat
[90 lb. lamb—>34 lb. meat] Aged—3-5 days
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