The Meat Club is similar to joining a vegetable CSA, and similar to buying whole animals from a local farm. You sign up at the beginning of each subscription period (you can also sign up during the subscription period and receive the remaining pickups for that period), and we will have a box ready for you on the 1st and 3rd Friday of each month. Unlike a vegetable CSA, you get to choose what you want in your box. You can choose a little of everything we produce, or only one or two products. Unlike buying whole animals, we store your meat and only put a few cuts in each bi-monthly box. For example, if you order pork and beef your box will contain traditional favorites like bacon and ground beef. But you will also have under-appreciated but flavorful cuts like skirt steak and ham hocks!
Choose a subscription period.
We offer The Meat Club three times a year for four month periods: January to May, June to August and September to December. If you decide to enroll in the middle of a Meat Club period, you’re still in luck. You can enroll anytime and will only pay for and receive the pickups remaining in each 4-month period.
Choose which products you want in your box.
We offer subscriptions for pork, lamb, beef, whole chickens and Michigan-caught Great Lakes fish.
Choose how much of each product you want.
Pork, beef and lamb are sold in increments of 25 pounds (25, 50, 75 or 100 total), with 1/8th of your total amount available with each pickup. Chickens are whole bird. Great Lakes Fish is available in $25, $50 or $75 values of fish per pickup.
Choose one-time payment or installments.
You can pay for your full amount up front or pay monthly.
Pick up your order.
Once the subscription period begins, stop by our farm on the 1st and 3rd Friday of each month to collect your meat. We will pack each box to include 1/8 of each product that you purchased, providing your family a varied assortment of cuts to enjoy until the next collection day.
Meet other members of the club!
During each subscription period, we will hold on-farm events to let you see where your food comes from and to offer cooking tips for familiar (and unfamiliar) cuts
