Butcher
J & B Butcher
Hampstead
★4.8(105)Local beef supplier in Hampstead, New Hampshire. Contact them directly for current availability and pricing on bulk beef purchases.
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsBuy Half a Cow in Hampstead, New Hampshire
2 local suppliers selling bulk beef in the Hampstead area. Prices in New Hampshire typically range $11.00-14.00/lb per pound.
Avg. Rating
4.8 stars
306 reviews
Half Cow Cost
$2,600-3,400
in New Hampshire
Best Season
September-December
peak availability
Hanging Weight
$5.50-8.00/lb
before processing
When to Buy in New Hampshire
Fall harvest (September-December) is optimal when cattle have grazed sugar-rich summer pastures. Book 6-12 months in advance as processing capacity is severely limited. Spring/summer beef is available but may be leaner from winter hay feeding.
2 Suppliers in Hampstead
Butcher
Prime Butcher
Hampstead
★4.7(201)Local beef supplier in Hampstead, New Hampshire. Contact them directly for current availability and pricing on bulk beef purchases.
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsLocal Tip for New Hampshire Buyers
Heritage breeds like Scottish Highland and Belted Galloway are New Hampshire signatures - they developed double coats for cold weather and don't need thick backfat for warmth, producing leaner, higher-yielding carcasses. The meat has intense, earthy flavor. Cuts are smaller than commercial breeds but meat-to-bone ratio is excellent.
Other Cities in New Hampshire
Frequently Asked Questionsabout buying beef in New Hampshire
01
What does half a cow cost in New Hampshire?
A half cow in New Hampshire costs $2,600-3,400 total - premium pricing reflects Boston market proximity and limited supply. Expect $5.50-8.00/lb hanging weight depending on breed and production method. Add $85 slaughter share and $1.25/lb processing. Take-home yield is about 200-230 lbs, making effective cost $11-14/lb.
02
Why are New Hampshire beef prices higher than national averages?
Three factors: (1) proximity to Boston creates premium market demand, (2) limited farmland and high land costs restrict production scale, (3) severe processing bottlenecks from only a few USDA facilities. The trade-off is exceptional quality, traceability, and access to heritage breeds rarely found elsewhere.
03
What are heritage breeds and why should I consider them?
Heritage breeds like Scottish Highland and Belted Galloway were developed for harsh climates. They have double coats for cold weather, so they don't need thick backfat - producing leaner, higher-yielding carcasses. The meat has intense, earthy flavor distinct from commercial Angus. Cuts are smaller but meat-to-bone ratio is excellent.
04
How far in advance do I need to order in New Hampshire?
Plan 6-12 months ahead. New Hampshire has very limited processing capacity, with only a handful of USDA-inspected facilities serving the entire state. Popular farms sell out quickly. Contact farms in early spring to reserve a fall harvest slot. Your best chance for faster beef is getting on cancellation waitlists.