All beef with 200 lb. halves or more can hang 7-10 days. Smaller beef may be less.


Any beef with 300 lb. halves and appropriate fat cover can hang 12-14 days with the approval of management. A 10 cents per pound upcharge will be applied.

All hogs, sheep, and goats must have cutting instructions provided to us by NOON EST the day of your appointment or additional fees will be applied.

All customers reselling meat that require weights add 5 cents a lb.

Orders not picked up in a reasonable amount of time will be charged a storage fee.

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Pigs  Processed Last Year

Pork Prices

Butchering $30
Scald: $40 White hog
$60 Colored hog
Cut $0.55 LB
Vacuum Pack $0.15 LB
Sausage Patties $0.40 LB
Sausage Links $0.50 LB
Cure $0.50 LB
No Nitrite Cure $0.80 LB

Bologna $1.00 lb
Bologna with Cheese $1.30 LB

Sausage Types:
Country Style, Salt-and-Pepper, Sage, Italian, Bratwurst, Hot-and-Spicy, Chorizo, or Garlic

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Beef Processed Last Year

Beef Prices

Butchering $80
Cut $0.45 LB
Vacuum Pack $0.15 LB
Patties $0.40 LB

Bologna, Franks, Summer Sausage
$1.00 LB

Summer Sausage with Cheese, Pepper Jack Cheese, or Jalapenos $1.30 LB

We are staffed with employees that are skilled in making the custom cuts to your desire. We provide our best effort in making everything specifically to cater to your needs.

Sander processing

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