Custom Processing at Lorica Farm

Hand-Cut, Tradition-Driven Custom Processing

Bring your own animal, and we’ll transform it into high-quality cuts using traditional methods, hand craftsmanship, and optional dry aging and specialty services. Every part of the animal is honored and returned to you in usable form.

Reserve Your Spot

How our processing works

GET THE BEST OUT OF YOUR HARVEST

01

Butchering & Hand Cuts

Your meat is hand-cut with care and passion for the art of butchery. Our goal is to return the entire animal in usable cuts—nothing wasted.

02

Dry Aging for Flavor

All processing includes standard 10-day dry aging to enhance flavor. You may also choose up to 28 days of dry aging for an additional fee, perfect for specialty beef or lamb cuts.

03

Optional Upgrades

Customize your order with our specialty offerings:

  • Smoked/Cured Bacon
  • Sausages: Italian pork, maple-sage breakfast, ćevapčići (availability varies)
  • Charcuterie Cuts: Guanciale, Coppa, Prosciutto, Fenalår (prosciutto of the lamb leg)


04

Weighing & Pricing

Kill Fee: $1.05 per pound hanging weight + $99 flat fee

Final cost is based on hanging weight after slaughter.

Pick up at the farm or our Falcon, CO location

Why Choose Lorica Farm for Custom Processing?

  • Hand-Crafted Cuts: Every piece is carefully prepared by hand for quality and consistency
  • Full-Animal Respect: We return as much of the animal as possible in usable form, minimizing waste.
  • Dry Aging for Flavor: 10-day standard dry aging; up to 28 days available
  • Specialty Add-Ons: Bacon, sausages, and charcuterie cuts to elevate your meat experience
  • Educational Extras: Optional cooking courses to help you make the most of every cut

Lorica Farm Standard Cuts

Lamb


Rib roll
Saddle chops
Ground lamb
Ribs
Lamb chops
Neck roasts
Leg of lamb
Shoulder roasts



. 

Beef

Ground beef
Cubed/stir fry
 Denver steaks

Sirloin tip steaks
Top Sirloin steaks
New York Strip steaks
Ranch steaks
Fillet Mignon
London Broil steak
Sirloin flap
Mock tenderloin roast
Eye of round roast
Bottom round roasts
Tip of round roast
Flatiron
Brisket
Osso Bucco
 Marrow bone

Pork

Trotter

Knuckle

Ham

Boston Butt

Picnic Roast

Pork chops 

Bacon (dry cured, smoked, and frozen)

Spare ribs

Loin roast

Ground pork

Broth Bones

Lard