On Point Livestock LLC

09/27/2026

7 hogs slaughtered, 4 more for next weekend.
Needless to say, my nights and weekends will be busy the next 10-12 days.
I have access to a hand full of November hogs.
Local, dirt lot hogs. $250 for a 1/2 and $475 for a whole. Price includes slaughter and full processing. Message for more information.

09/12/2026

Looking forward to rain and cooler weather.

09/12/2026

09/12/2026

Cooler weather for today, then back up for a few more days.
Pond is at a low point; but, beef are still enjoying. Hoping for more rain.
Going to be pretty busy through the end of the year.
Processing meat birds this weekend and next.
Still have 2 more batches of meat birds before end of year.
You can place orders for chickens @3.89/ #, carcass weight. We offer, while, Spatchcock and 8 piece cut. These next 2 batches will be Freedom Rangers.
December will be the final chicken processing dates.
End of September/early October I will be processing hogs.
Late October and early November has 3 beef going to freezer camp.
We still have 1/2 a beef share (can be split into two 1/4s) for spring of 2027 as well as we will be offering 1/2 or whole hog shares in Feb/March.
As always you are buying part or all of a live animal.
Please contact me if you would like additional details.

08/27/2026

We are taking orders for meat chickens.
$3.79/ # carcass weight. We offer 8 piece cut, Spatchcock or whole. Expect carcass weights to range from 4 # up to 7 #. These are natural/pasture raised, moved daily, plump and juicy.

08/16/2026

Pasture raised Pioneer Broilers available soon.
Whole, Spatchcock and 8 piece cut options available.
$3.79/ # carcass weight.
Orders must be in by 9/5/26.

08/01/2026

Hog shares available in late September.
Chester White/Duroc cross, 300 #-320 # live weight. Dirt lot raised
Accepting orders now through end of August.
$250/half, $450/whole hog.
Price includes custom cut and paper wrap. Sausage and ground are tube packaged.
Message or text for additional info.

07/22/2026

We raised out a few turkeys. We harvested them this past weekend. From the breasts and thighs I made ground turkey and turkey sausage. Turned out well.
As we get into our 4th and 5th cycle of meat chickens, later this fall, we plan to grind and make some ground chicken, loose sausage and some German style chicken brats.

07/21/2026

Have you ever looked at ingredients for high quality skin care products?
Our customers buy beef shares for high quality/naturally raised protein. I always encourage the full use of the beef. Bones, organs and fat are part of what our grass fed/finished beef shares yield. Wonderful by-products like bones for broth, fat, which we render for cooking tallow as well as Lori makes an amazing skin lotion.
Rendered fat, olive oil, essential oils, coconut oil and lavender or vanilla for fragrance.
Clean and natural using as much of the animal as possible.