Edited to add: Please contact us for pricing info.

Just wanted to give an update on what we have available from the farm. If you’d like to place an order, or just ask a question, contact us at

themillers92 (at) osage (dot) net

We have a couple quarters still available for October 30th, a couple quarters for January, and all the beef you can eat still available for mid and late November. We can also take orders for smaller “beef bundles”.

Chickens will be available at the end of next week. As the saying goes, don’t count your chickens before they hatch – or before they’re butchered. But at this point I expect to have 20 to 25 extra’s available for sale. We had lots of pre-orders for chicken this year, which was awesome! I ended up raising an extra 25 birds to be sure my death loss was covered.

This year’s pork was sold out quite a while ago, but I have started the list for next year. Unfortunately, with the losses we suffered out of this latest litter, we’ll have less than half the pork available in March that we usually do. So if you think you’re going to want March pork, it will be best to get your order in as soon as possible. We will sell out quickly!

This time next year, however, we should have plenty of pork available. That will be the first batch out of our new gilts and boar. Everyone that’s come out and looked at them seems to think we’ve got some high quality breeding stock, and that the Chester White/Berkshire cross is going to make for some mighty fine eating. I will also take pre-orders for this September ’07 pork.

Busy week here, as I prepare to travel to Chicago tomorrow for work. Since I work at home, I only get to see the people I work with about once a year so it’s something to look forward to.

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3 Responses to Update!

  1. Patti says:

    Hi Kelli, Could you email me the per pound price for the chickens and beef? Thanks Have a great time in the Windy City!!!!!! Hugs

  2. karl says:

    what a cool offering. we try to get our meat locally or raise our own. our beef cycle is currently in the middle of a hiccup. merlin, our bull, has 6 more months before we plan to butcher him. we mostly eat ground beef from the local slaughter house during these dry spells. the mega-freezer is full of garden bounty, half a pig and chickens anyway. best of luck with the all-natural farm fresh meat sale and the chicago excursion. having a keen interest in how people carve out a niche to “live the good life” and make a living at it plus if it’s not too personal–what do you do for work?

  3. Karl – I’m a software developer (accounting software, specifically)

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