At Harper Farm, our passion is producing premium pork and beef by providing the highest quality of life for our animals. Yes, our cows and pigs have names! Our meat is free of antibiotics and we never use growth hormones. We are proud to offer the same premium pork and beef that our family enjoys at costs significantly lower than farmers' markets.
We started raising meat for our family in 2010 because we were tired of buying meat at the store and not knowing where it came from or what was in it. Unlike factory farms, you won't find our pigs living on concrete, nor will our cows ever be confined to a crowded feedlot. We believe animals are a gift from God, that's why our pigs live their lives slopping in the mud and foraging through scraps - the way they were made to live. Our cows will always free range on wide open pastures and enjoy fresh water. As good stewards of our land, we practice sustainable farming methods such as rotational grazing and spreading organic matter to put nutrients back into the soil. When you eat meat from Harper Farm, you're enjoying the same superior meat that our family savors.
Our pigs enjoy life as they were made to live - rooting around in the dirt, foraging for scraps, and wallowing in mud holes. It's a difference you can taste!
Our customers tell us it is, "the best pork we've ever had" and rave about how "tender, lean and delicious" it is. Then, they come back for more.
We sell pork by the half or whole. We harvest annually in April and we ALWAYS sell out months in advance, so reserve yours today!
Angus beef is known for its superior marbling and exceptional taste. Angus quality combined with our passion for going above and beyond to care for our livestock is what keeps our customers coming back for more.
We sell beef by the half or whole, and we harvest in April and November. Stock your freezer with beef custom cut however you want it and discover meal planning made easy. Or, buy a side to share with your family to score some serious brownie points! Caution: this may result in a sudden influx of friends!
A side is literally one side of the carcass, also referred to as a half. By selling sides of beef and pork, we can offer a premium product at an affordable price, often significantly less than urban farms or farmers' market costs. Selling smaller bundles is not cost effective for us at this time. If you want something smaller than a side, consider splitting a side with a friend or sharing it with your family. We're sure you'll be hooked!
It's Economical: Our sides are a great way to fill your freezer with quality meat at an economical price. Our customers constantly tell us they are amazed at the amount of meat they receive for the cost they pay, and that our prices and quality are the best they've found.
It's Convenient: Imagine a freezer full of your favorite cuts...talk about menu planning made easy! How great would it be not to have to swing by the store for meat prior to cooking dinner? Plus, we've had meat stay fresh for well over a year.
It's The Way You Want It: If economics and convenience aren't enough to sway you, you get to work with the processor to custom cut and package the meat just the way you want it. Like your steaks or pork chops extra thick? No prob! You make the call when you purchase a side.
Cuts vary, but the way we do ours personally includes sausage, bacon, pork chops, country style ribs, spare ribs, ham steaks and large bone-in hams - perfect for Christmas and Easter! When you buy from Harper Farm, you work with the processor to custom cut and package the meat however you want it. For example, you get to choose the thickness of your bacon, how much you have in each package, etc. Prefer more sausage and less pork loin? It's your call - and that's the beauty of buying a side.
It depends on the final hanging weight of the side. To give you an idea, the picture above is a quarter, so half a beef would be about twice that much meat. A half we had processed recently included 260 pounds of meat. Of that, 130 pounds was ground beef (we had some of the roasts made into ground beef because we eat a lot of ground beef). The remaining 130 pounds included sirloin steaks, T-bone steaks, rib steaks, round steaks, flank steaks, stew meat, chuck roasts, Pike's Peak roasts and brisket. When you buy a side of beef, you work with the butcher to customize your cuts.
First and foremost, our cows always free range on wide open pastures of native bluestem and bermuda grass. We put a lot of work into managing our pastures to keep them in optimal condition for our cows because we believe thick, lush grass enhances their quality of life and provides prime nutrition. In other words, unlike some farmers, we do not overgraze our pastures. We rotate the cows to fresh pastures to avoid overgrazing and because they enjoy exploring "new" territory. In the winter, we feed locally harvested hay. As we prepare for harvest, we allow steers access to grain for added marbling. We give our cows the best of everything, because that's the quality they deserve.
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