Customer Expectations

Due to increased demand for custom butchering please do the following:

1. Show up on time with your animals. If you need to cancel please do so one week ahead of time.
2. Call your processing instructions in a timely manner. Hogs and small animals will be processed the day after slaughter so they must be called in the day of slaughtering. Please call all cattle instructions within 3 days. Cattle will hang 7 to 10 days on average.
3. Pick your meat up on time. Meat not picked up within 7 days of your pickup time may have storage fees applied.

Oversized Animals (Effective March 1st 2021)
All heavy cattle carcasses will be charged additional fees as follows:
900 lbs.     5 cents
1000 lbs.  10 cents
1100 lbs.  20 cents
1200 lbs.  40 cents

​All hogs with a carcass over 250 lbs. (350 lb. live hog) will pay an additional 10 cent per lb. Smoked meats (Ham, Bacon) will not be allowed.   

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

Over

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

Over

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

Copyright 2020