The Whole Animal — Made Simple

Locally Raised Colorado Beef & Pork, Custom Cut for Your Family

Most people have never bought a quarter or half beef before — and we don’t expect them to know exactly how the process works.

That’s why we’ve built our bulk beef and pork program to be straightforward, approachable, and fully guided from start to finish.

At Back Home Butchery, we help families across Denver and the Front Range fill their freezer with locally raised beef and pork that’s custom cut to how they actually cook and eat.

Everything is cut in-house at our Denver butcher shop, vacuum sealed, labeled, and organized for easy freezer storage.

Quarter Beef — Starting at $1,750 

Half Beef — Starting at $3,400 

Half Hog — Starting at $850 

Whole Hog — Starting at $1,600 

Flat-rate pricing includes harvesting, aging, cutting, packaging, labeling, and custom processing — along with extras like bone broth bones, beef tallow or pork lard, dog bones, and more.

Custom sausages, snack sticks, hot dogs, bacon, curing, and specialty requests are also welcomed depending on your order. 

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How The Process Works

Step 1 — Fill Out Our Questionnaire (Click HERE)

Instead of handing you a confusing butcher cut sheet, we start with a guided online questionnaire.

We’ll ask a few simple questions about:

• how your family cooks
• what cuts you already enjoy
• packaging preferences
• specialty cuts or sausage flavors

The goal is simple: help us build an order that actually fits your household.

Step 2 — Review Your Custom Cut Sheet

Once we receive your questionnaire, we’ll build a suggested cut sheet, email it over for review, and schedule a quick consultation call to walk through everything together.

Want thicker steaks? More roasts? Extra ground beef? Custom sausages? No problem.

We’ll also go over estimated take-home yield, freezer space recommendations, pricing, timeline expectations, and any specialty requests before collecting a deposit and reserving your animal. After this, we’ll send you a sample box of cuts from the same herd/group

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Step 3 — Aging, Cutting & Packaging

Animals are USDA harvested, properly chilled, and delivered whole to our Denver butcher shop.

Beef is typically dry aged for 21+ days for improved tenderness and flavor, while pork is generally processed after a shorter aging period.

Everything is cut, packaged, labeled, and organized in-house by our team.

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Step 4 — Pickup or Delivery

When your order is ready, everything will be frozen, vacuum sealed, labeled, and boxed for easy freezer organization.

You’ll also receive a detailed inventory sheet showing every cut, package count, and total packaged weight.

Most customers are surprised how simple our process actually ends up being.

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Why Families Buy Protein This Way

For many families, it’s not just about filling a freezer.

It’s about:

• knowing where their food came from
• having a relationship with the people raising and cutting their meat
• customizing cuts to how they actually cook
• and getting more value out of the whole animal

And instead of loading you down with only ground beef or pork, we’d also love to help you decide on some of our in house specialties like; 

• custom sausages
• snack sticks
• hot dogs
• bacon
• bone broth bones
• marrow bones
• beef tallow & pork lard
• organ requests
• dog bones & treats
• and just about anything else

Simple, Transparent Pricing

Many bulk beef programs advertise a low price per pound, but later add separate harvesting, processing, or butcher fees.

We prefer to keep things straightforward.

Our pricing is built around a flat-rate structure that includes harvesting, aging, cutting, vacuum sealing, labeling, and standard processing — with no surprise fees at pickup.