Custom Meat Processing

We provide custom meat processing for people wanting to get their animals processed for home consumption. Each animal is inspected by our USDA inspector during harvest in order to insure that it is safe for your consumption. From beef, hogs, sheep, and goats, we provide a quality service for you and your family. We go step by step through our cutting instructions with you to make sure you know all the possible cuts available. This way you only get the cuts that you and your family want. With the custom processing option, the meat is not labeled for resale and should only be for consumption at home, not sold or served to the public.

Have meat sitting in your freezer at home, taking up space? Bring it to us and we can process it for you into sausage, smoked meats, or ground meat.



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Here are the forms we use for cutting instructions in Excel format. If this is your first time getting something processed with us please call us so we can go over it with you.

Beef Cutting Form (Download)

Pork Cutting Form (Download)


Services

HARVEST (Slaughter)
Beef: $0.20 per lb. ($110 minimum per)
Sheep/Goat: $0.60 per lb. ($75 minimum per)
Scalded Hog: $0.32 per lb. ($80 minimum per)
Skinned Hog: $0.25 per lb. ($90 minimum per)
Harvest fees are based from the hanging weight of the animal after harvest.
There is an additional $20 fee for harvest if animal is not getting packaged.
Animals are only accepted by appointment.

PACKAGING prices for cutting / packaging start at $0.82 cents per pound. This is based on the hanging weight of the animal, not the finished weight. There is a $55 minimum charge per animal for cutting / wrapping. Each package is paper wrapped and clearly marked with the contents of the package, and boxed. There is an additional $0.05 per pound fee for 1/2 of 1/2 split cuts.

SAUSAGE AND SMOKED MEATS are also available. We make these products out of the animal you brought in for processing. Prices are based off the starting weight of the product we are making, not the finished weight.

Curing and smoking of ham and bacon is $1.49 per pound (Regular Cure), $0.25 per pound to add pepper to bacon, $0.25 per pound for slicing (Based off of the green weight)

Oktoberfest Sausage is $2.35 per pound

Breakfast sausage (Regular Blend or Italian Blend) is $0.35 per pound for bulk, and $1.95 per pound for links. Special Blend Sausage (Sugar Free) is $0.75 per pound for bulk, and $2.35 per pound for links

Summer sausage is $2.15 per pound

Jerky is $4.00 per pound, Teriyaki Jerky is $4.00 per pound, Peppered Jerky is $4.25 per pound, Sweet 'N Spicy Jerky is $4.50 per pound

Pepperoni or Teriyaki Sticks are $4.10 per pound

Andouille is $2.35 per pound Chorizo is $1.25 per pound for bulk and $2.85 per pound for links

Bratwurst is $2.20 per pound

Make any sausage spicy for an additional $0.25 per pound

Add Jalapeno to any sausage for an additional $0.35 per pound

Prices are based on the starting weights of the product(s) being processed for sausage or curing/smoking, not the finished weight. There is at least a $0.40 extra charge per pound on sausages being made from walk in orders, except for grind and wrap orders such as bulk sausage, prices start at $1.00 per pound. There is a 20 lb. minimum on each linked sausage / stuffed sausage product. There is also a 10 lb. minimum on all bulk sausage orders (unless the total from all the product being ground into sausage is less than 10 lbs.).

SRM REMOVAL for beef being picked up or delivered is $0.10 per pound ($60 minimum). This is required for any beef that is 30 months of age or older at time of harvest. This fee only applies to beef that are getting picked up or delivered from the establishment, and not for beef that are going to be further processed at our facility.


Processing Time

Average processing time for a beef is 2-3 weeks from time of slaughter, based on a 2 week dry age hanging time. Average processing time for a hog/sheep/goat is 1-2 weeks from time of slaughter, based on a one week hanging time. Add another 1-2 weeks for processing if having any sausage or smoking/curing done. Processing may take longer during busier parts of the year.