Whole & Half Animals Order form for whole and half animals "*" indicates required fields Step 1 of 7 14% Which animal? Pork – Archway Farm Chicken – Archway Farm Beef – Archway Farm Lamb – Five Sigma Farm & Morse Brook Farm How much pork?* Half Pig (100-125 lbs) Whole Pig (200-250 lbs) Roaster Pig (50-120 lbs) How much beef?* Half Cow (300-400 lbs) Cow Share (quarter and eighth) Half PigWho is cutting this half hog?* Archway Farm ($4.80/lb base price) Keep It Whole, I will cut ($3.90/lb) Price will be based on hanging weight of half hog (100-125 lbs)When do you want to pick up the pork?*December 2025January 2026February 2026Whole PigWho is cutting this whole hog?* Archway Farm ($4.60/lb base price) Keep It Whole, I will cut ($3.85/lb) Price will be based on hanging weight of whole hog (200-250 lbs)When do you want to pick up the pork?*December 2025January 2026February 2026Whole LambWho is cutting this whole lamb?* Archway Farm ($10.50/lb) Keep it whole ($9.50/lb) Price is based on hanging weight of whole lamb (40-50 lbs)When do you want to pick up the lamb?*Summer 2025Fall 2025Half CowWho is cutting this half cow?* Archway Farm ($6.50/lb) Keep It Whole, I will cut ($5.25/lb) Price is based on hanging weight of the animalWhen do you want to pick the beef?*Sep/Oct 2025Nov/Dec 2025Cow ShareMore Information on Cow SharesWhat size share* Quarter – $950 Eighth – $475 Our cow shares are standard packages that are approximately what you would get from a quarter or eighth of a cowWhen do you want to pick the beef?*Sep/Oct 2025Nov/Dec 2025What is your preference for steaks vs. roasts?More steaksA mix of bothMore roastsHow much ground beef do you prefer?More than averageAverage amountLess than averageAny special request?Organs, bones, specific cuts, we will do our best to accommodate.Roaster PigTarget Hanging Weight* 50-60 lbs: $280 61-70 lbs: $290 71-80 lbs: $300 81-90 lbs: $340 91-100 lbs: $380 101-110 lbs: $420 111-120 lbs: $450 When do you need the pig?Roaster pigs are subject to availability. Pick up location is at the farm, unless other arrangements are made.Anything else we should know?Roaster pigs are normally kept whole, with the skin on, head on, and feet on. Let us know if you would like a different presentation.ChickenWhat pick up date? July August September We expect all chicken to be picked up within a week of the processing date. Actual processing dates will be confirmed and communicated at least 2 weeks ahead of time.Do you want your chicken fresh frozen Whole BirdsWhole chickens are $7.00/lb and will be vacuum packaged. We expect chickens to weigh 4-5 lbs each.Whole Chickens none 10 birds 15 birds 25 birds Do you want to keep? Liver Heart Neck Feet Giblets In the bird Packaged seperately Cut up BirdsCut up chickens are $10.00/lb. Items will be vacuum packaged in as follows: Boneless breasts, 2 per package; Bone-in thighs, 2 per package; Drumsticks, 4 per package; Tenders, 1 lb; Wings, 1 lbParted Out Chickens none 10 birds 15 birds 25 birds Do you want to keep? Liver Heart Neck Feet Carcasses Deposit Deposit only, balance will be due at pick up based on actual weight. Do you prefer more chops or roasts? Both (recommended option) Chops Roasts Bone-In or Boneless Chops? Both (recommended option) Bone-In Boneless Typically we cut bone-in rib chops and boneless sirloin chopsPreferred Roast Size Small (2-3 lbs) Medium (3-4 lbs) (recommended option) Large (4-6 lbs) What should we do with the belly? Make into smoked bacon (additional $3/package) Leave fresh For bacon we use a natural cure, smoke, slice and vacuum seal in 12 oz. packages. Additional price is based on final packaged bacon.How would you like the fresh belly cut and packagedSkin on or skinless, whole or smaller pieces What should we do with the rear leg? Smoke Ham (additional $3/lb final weight) Grind to make more sausage Raw ham roasts Smoked Ham choices Bone-in Whole (10 lbs) Bone-in Halves (5 lbs) Boneless Halves (4 lbs) Other Approximate weightsHow would you like the fresh ham cut & packaged?Skin on or skinless, larger or smaller pieces? All the trim (meat that doesn’t get packaged for a specific cut) will be weighed and used for ground pork or sausage. We grind pork and make sausage in larger batches, by combining the pork from multiple Archway Farm pigs. You will get back an amount of sausage that is based on the trim from your specific pig. There is typically 20-30 lbs of trim per half pig, less if you smoke hams Half Pig Sausage Choice* Ground Pork loose (no additional charge) Maple Breakfast loose (additional $2.00/lb) Sweet Italian loose (additional $2.00/lb) Sweet Italian links (additional $3.00/lb) Hot Italian loose (additional $2.00/lb) Hot Italian links (additional $3.00/lb) Bratwurst links (additional $3.00/lb) Mexican Chorizo loose (additional $2.00/lb) Half Pig Additional Sausage Choice* Ground Pork loose (no additional charge) Maple Breakfast loose (additional $2.00/lb) Sweet Italian loose (additional $2.00/lb) Sweet Italian links (additional $3.00/lb) Hot Italian loose (additional $2.00/lb) Hot Italian links (additional $3.00/lb) Bratwurst links (additional $3.00/lb) Mexican Chorizo loose (additional $2.00/lb) Second Half Sausage Choice* Ground Pork loose (no additional charge) Maple Breakfast loose (additional $2.00/lb) Sweet Italian loose (additional $2.00/lb) Sweet Italian links (additional $3.00/lb) Hot Italian loose (additional $2.00/lb) Hot Italian links (additional $3.00/lb) Bratwurst links (additional $3.00/lb) Mexican Chorizo loose (additional $2.00/lb) Second Half Additional Sausage Choice* Ground Pork loose (no additional charge) Maple Breakfast loose (additional $2.00/lb) Sweet Italian loose (additional $2.00/lb) Sweet Italian links (additional $3.00/lb) Hot Italian loose (additional $2.00/lb) Hot Italian links (additional $3.00/lb) Bratwurst links (additional $3.00/lb) Mexican Chorizo loose (additional $2.00/lb) Other Jowls Hocks Bones Kidneys Back Fat Leaf Fat Trotters Select All Our standard cutting process will give you 1 rack of spareribs and 1 tenderloin per half pig. If you don’t want these, leave a comment at the end of the form and we can grind. Anything else you want us to know? Shoulder (front two legs)* Shoulder Roast (recommended option) Shoulder Chops Ground/Stew (recommended option) Select which cuts you want from the shoulderLoin* Loin Chops – bone in (recommended option) Loin Medallions – boneless Loin Roast There are two loins, you can get them whole as roasts, chops, or some of eachRack* Rib Chops Rack of Lamb (recommended option) There are two racks, you can get them whole as roasts, chops, or some of eachRibs* Riblets Ribs (recommended option) None (Ground Lamb) Select which cuts you want from the rib sectionLeg of Lamb (rear two legs)* Whole (4-6 lbs) (recommended option) Half (2-3 lbs) Ground/Stew Select which cuts you want from the leg. If you want a specific number of whole or half legs, leave a comment at the bottom of this form.Miscellaneous Parts Shanks Organs Tongue Head Bones Select AllSelect what you want to keepDo you want lamb stew meat*No, all ground lambYes, a couple poundsYes, as much as possibleAnything else you want us to know Short Loin & Ribeye Bone-in Boneless Roasts Most tender and popular cuts. Do you want your cuts bone-in (Ribeye, T-Bone, Porterhouse), boneless (NY Strip, tenderloin), and/or roasts? Let us know any special requests in the comment box below.Sirloin Steaks Roasts Ground Beef Lower back area produces tender cuts. Do you want more steaks, roasts, or ground beef?Chuck Steaks Roasts Ground Beef Shoulder cuts that are flavorful, but not as tender. Do you want more steaks, roasts, or ground beef?Round Steaks Roasts Ground Beef Stew Rear leg and rump cuts that are flavorful, but not as tender. Do you want more steaks, roasts, or ground beef?Preferred Roast SizeSmall (3 lbs)Medium (4-5)Large (5-7)Other Whole Brisket Half Brisket (Flat & Point) Short Ribs Cross Cut Shank Skirt Any of these cuts you don’t want will be included in the meat we grind.Misc Marrow Bones Knuckle Bones Neck Bones Oxtail Suet What would you like back?Organs Liver Tongue Heart Kidney What would you like back?Any special requests or things we should know? 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