ORDERING - General:

We take orders all year long for our fall Colorado Lamb harvest and periodic availability of Pure Berkshire Pork. We encourage buyers to place their orders as early in the year as possible. This is due to the limited number of livestock we can produce in a family ranch environment and we have returning customers who already have their orders in. An order form can be requested and once returned with a $75 deposit, we confirm your order for delivery in the fall. Once the harvest is scheduled with the USDA inspected plant, we will notify you of your delivery window and follow-up with you from there.

One note on quality: after each harvest, we cook and serve a “harvest meal” at the ranch. This is our final quality check-point to ensure that we are selling a superior quality product to our valued customers before it leaves the ranch.

ORDERING - Colorado Lamb:

Custom-cut orders were sold in 2007 for $7.75 per pound, delivered along Colorado’s Front Range. 2008 prices will be announced once we have confirmed processing costs at the custom USDA inspected plant we work with.

Southdown sheep are “the Queen’s Sheep”, smaller and more tender than other meat breeds. Their yield is between 30-40 pounds of custom-cut meat, which we have dry-aged, vacuum wrapped and deep frozen for delivery to your freezers. Thus, we only sell whole carcasses, but encourage buyers interested in lesser amounts to split and order with another family.

For 2008, we will again deliver free to customers along Colorado’s Front Range. All other shipments will be via overnight express [Colorado] or express delivery service for out-of-state. All express-deliveries are charged an unmarked-up least-cost rate the service company charges us.

We will also sell live Colorado Lamb off the farm for processing by the buyer. This is very popular with our Mediterranean and Middle East local customers.

Whole carcass lamb for BBQ’s can be arranged, with the buyer picking up the product directly from the processing plant.

Remember: whole carcass cooking on a rotating spit or bbq grill requires that the carcass be dry-aged and NOT prior frozen. Trying to thaw a frozen carcass will result in some areas drying out, while other areas will still be frozen, resulting in an inferior, cooked product.

ORDERING - Pure Berkshire Pork:

2008 is our return to pork production. We are committed to the best pork money can buy, using 100% Pure Berkshire pigs. As an inaugural year this year, this delicious product will be in very limited supply.

For pork we will sell sample boxes in the 30 – 50 lb range [to be determined], half and whole custom cut, deep frozen, vacuum packed quantities. Like lamb, we can have a whole, fresh carcass available for pick up at the processing plant.

Availability and pricing will be communicated later in the year as our products grow out.

~ Ed & Debbie