Question 1

Why is the price a range and not a fixed number?

Accepted Answer

Pork shares are priced on estimated hanging weight, which is the carcass weight after harvest. Every hog comes in a little different, so we quote you a low and high estimate up front. You pay a deposit now, and the balance is calculated once the real hanging weight is known. Nothing is locked in until the hog is on the rail.

Question 2

What is hanging weight?

Accepted Answer

After the hog is harvested but before specific cuts are made, the carcass is weighed. That is the hanging weight. Your final take-home meat will be smaller because of bones, trim, and moisture loss during cutting. You pay Yellowstone by the pound on the hanging weight number.

Question 3

What am I actually paying Yellowstone for?

Accepted Answer

You pay Yellowstone for the meat itself, by the pound on hanging weight. Processing (cut, wrap, cure, smoke, sausage flavors, bacon) is paid directly to Innovative Foods in Evans, Colorado when you pick up. We show you an estimated processing cost on this page so you can plan, but that money never runs through us.

Question 4

Why does the half cost more per pound than the whole?

Accepted Answer

Smaller shares take more coordination on our end and more work at the processor, so the per-pound price is higher. If you want the lowest per-pound cost, go with a whole or split a whole with another family.

Question 5

How does the deposit work?

Accepted Answer

You place a deposit through Stripe to reserve your spot. The deposit is applied to your final meat balance. If you cancel before we group your share with a specific hog, the deposit is fully refundable. Once a hog is grouped and scheduled, deposits are non-refundable because we have committed to that hog for you.

Question 6

How long until I get my meat?

Accepted Answer

We pull the estimate on this page straight from the herd, so it is the best number we have. Pork tends to be on the faster end. We will keep you posted as your hog moves through finishing and scheduling.

Question 7

Do I have to fill out a cut sheet?

Accepted Answer

Yes, and Tammy at Innovative Foods will walk you through it. She emails you the sheet and is happy to talk through options on the phone. Sausage flavors, bacon cure, ham choices, and lard rendering all happen on the cut sheet.

Question 8

What if I don't have enough freezer space?

Accepted Answer

Use the calculator above. If you are tight, drop to a half, split with another family, or grab a small chest freezer (about $250 to $400 at most appliance stores). The calculator has a button to send Ian a note if you want a second opinion.

Question 9

Where do I pick up?

Accepted Answer

Meat shares are picked up at Innovative Foods in Evans, Colorado. Tammy will text and call you when your share is ready with a pickup window. Eggs are picked up at the farm, which is a separate spot.

Question 10

How do I pay the balance?

Accepted Answer

The remaining meat balance is charged through Stripe once we have the real hanging weight. Processing is paid directly to Innovative Foods at pickup. Yellowstone is Stripe only. No cash, check, or Venmo on our side.

Reserve a Pork Share

Pick a size. We will price the real thing after harvest.

Half Pig

Whole Pig

From reservation
to your freezer

Pick your share size

Place your deposit

We group your share

Cut sheet with the processor

Final invoice based on hanging weight

Pick up at Innovative Foods

How much meat do we actually need?

A rough breakdown of what you take home

Typical cuts included

What you will need to know