Wholesale accounts, subscription boxes and whole-animal deposits, sold off one inventory and billed on real hanging weight. When anything changes, you text it.
Wow, what a fun way to order! I'll take 10 lbs, please!
Halves, quarters and wholes reserved months ahead of the processing date, then billed on hanging weight when the processor calls. That's the whole-animal sale.
Retail cuts in the shop, a monthly farmer's-choice box and chef accounts on their own price list, all drawing from the same walk-in. That's the meat CSA and the storefront.
Wholesale accounts see their pricing and terms, retail sees retail and members see theirs, all off one catalog you maintain once. When a cut runs out, every channel stops offering it.
Take a deposit at reservation and credit it against the final invoice. Enter the weight when it comes back and the balance invoices itself, with a pay link that chases itself.
Unlimited routes and drivers, arrive-by windows per stop, and frozen and refrigerated sequenced ahead of anything that can sit. Add a stop the morning of and the run rebuilds itself.
Lucy runs all three off the same herd. The Creamery Club books up the year, whole and half hogs sell on deposit months ahead of the kill date, and the shop sells what's left by the cut. Add-ons alone grew revenue by half, and 90+ items go out on one pack list.
Five species · $150 hog deposit
Retail · subscription · wholesale
Monthly box · 3 counties
Bundles · subscriptionsIndependent farms, dairies, hubs, and co-ops running on Farmhand
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Customers, price lists and your website move over for you. Most farms are live inside two weeks.
Fifteen minutes with Ari, our founder and a farmer. No sales team.