GRASS FED LAMB
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1 quart containers
5 up to 7 lbs
2 breasts per pack. Typically 1.5 lbs/pack.
Two per pack with skin on and the rib bones still in the meat. Packs are typically 3 - 4 lbs per pack, but they also vary.
Chicken Leg and thigh (still connected) with 2 per pack.
1 lb packs.
Backs: 6 lb packs, Necks: 3 lb packs
1 lb packs, breast meat only (white meat).