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All Meat Processing

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  • Butchering Prices
  • Venison
  • Cutting Instructions
Butchering

All cuts are shrink wrapped. All burger and bulk sausage is vacuum stuffed into tubes. USDA inspected. All animals must be alive and ambulatory. Butchering by appointment only.

Beef

Butchering

$80/Head

Processing

$.79/lb

Split 1/2s

$.89/lb

Cubing, Patties and Stew

$.89/lb

Pork

Butchering

$65/Head

Processing

$.79/lb

Curing

$.85/lb

Slicing Ham or Bacon

$.70/lb

Pork Sausage

$.80/lb

Lamb

Butchering

$65/Head

Processing

$.79/lb

Standard Butchering

Burger Ground and Packaged

$1.25/lb

30% Pork Added

$2.49lb

30% Beef Added

$3.29/lb

Venison Sausage

Summer Sausage Plain

$3.79/lb

Summer Sausage Garlic

$3.79lb

Summer Sausage w/ Cheddar Cheese

$4.49/lb

Bratwurst

$3.69/lb

Mild Italian Brat

$3.69/lb

Smoked Cheddar Brat

$4.29/lb

Bratwurst Patties

$3.69/lb

Wieners

$3.49/lb

Bologna Plain

$3.49/lb

Smoked Polish Sausage

$3.69/lb

Breakfast Patties

$3.69/lb

Breakfast Links

$3.69/lb

Bulk Breakfast

$3.49/lb

Slim Jims

$4.59/lb

BBQ Flavored Slim Jims

$4.99/lb

Jalapeno Slim Jims

$4.99/lb

Slim Jim w/Pepper Cheese

$4.99/lb

Jerky (ground and formed)

$4.99/lb

Venison Bacon Sliced

$4.99/lb

Dried & Sliced Venison

$4.99/lb


Summer Sausage and Snack Sticks (weight of trims x 1.5 x price per pound = total cost)
Example – 10lbs Trims for Venison Plain Summer Sausage x 1.5 = 15 lbs x $3.79 = $56.85
All Other Products Excluding Dried and Sliced Venison and Jerky (weight of trims x 2 x price per pound = total
cost)
Example: 10lbs Trims for Bratwurst x 2 = 20lbs x $3.69 = $73.80
*We only accept clean, boneless venison in food grade containers. We reserve the right to refuse any venison that
does not meet our standards for quality.
*Price per pound on weight before smoking. Smoked products will have shrink.
*All sausage products are vacuum sealed.

 

(Prices subject to change without notice)

OUR EQUIPMENT IS DESIGNED TO PRODUCE THE HIGHEST QUALITY AND MOST
CONSISTENT SAUSAGE. WITH THIS IN MIND, OUR EQUIPMENT DOES NOT ALLOW US

TO KEEP BATCHES SEPARATE.

Beef Cutting Instructions

Round Steak
Round Steak – Yes or No
Normal thickness ¾” or specify, ________and how many per pack_______
Cube Steak- Yes or No
How many per pack____

Sirlion Steak
Normal Thickness ¾” or specify,________and how many per pack_______

Rib Section
Rib-eye Steak – Yes or No
Normal thickness ¾” or specify, _________and how many per pack ______

Also if you were looking for a Prime Rib Roast this is where it would come from.
Cutting a Prime Rib Roast would take away from your Rib-eye Steaks.
Prime Rib Roast – Yes or No, How Many Roasts_________
How many pounds ______#

T-Bone Steak – Yes or No
Normal thickness ¾” or specify, _______and how many per pack ______

Beef Roast
How many pounds per roast_______#

Other Cuts
Hamburger – 1# or 1 ½# or 2# pkgs
**Hamburger Patties (10# Min.) – Yes or No – 1/4#, 1/3#, 1/2# How many pounds_____
**Stew Meat – Yes or No – How many 1# pkgs ______
Soup Bones – Yes or No
Short Ribs – Yes or No
Liver – Yes or No
TRIM STEAKS-Y OR N

Any Items with ** in front of, have an extra charge.

Pork Cutting Instructions

Pork Chops (Minimum of 3 per pkg)
Normal Thickness 3/4” or specify _____ , and how many per pack______

Hams (Can have all roast, or all steak, or some of both)
Fresh or Smoked (Please Circle Choice)
Roast (How many pounds each ______#)
And/Or
Steak (Normal thickness ½”) or specify ______, and how many per pack _____

Shoulder Section (Can have all Roast or all steak, or some of both)
Roast (How many pounds each ______#)
And/Or
Steak (Normal thickness ½” or specify ______, and how many per pack _____

Belly (Please circle Smoked or Fresh, and if Smoked for Bacon, circle thickness)
Smoked for Bacon-Sliced
OR
Fresh for Side Pork
(Packaged in 1# pkgs for Bacon or Side Pork)

Hocks (Please Circle Choice)
Fresh, Smoked, or Trim

Sausage (Please circle choice(s), All come in 1# pkgs)
Plain Ground Pork (1/2 hog choose up to 2 items, whole hog choose up to 4 items)
Seasoned Breakfast Sausage
Italian Sausage
Links
Bratwurst

Liver (Please Circle)
Yes or No

1/2 OR WHOLE HOG
Lard (Please Circle)
Yes or No

Sheep Cutting Instructions

Chops (Minimum of 2 per pkg)
Normal Thickness 3/4” or specify _____ , and how many per pack______

Shoulders
Rolled Whole_____
Roast _______
And/Or
Chops (Normal thickness 3/4”) or specify ______, and how many per pack _____
Into Trims____

Leg
Whole____
Rolled_____
Into Trims____

Shanks
Yes or No (Please Circle Choice)

Riblets
Yes or No (Please Circle Choice)

Stew
Yes or No How Many Pounds_______
Burger
Yes or No How Many Pounds_______

Liver (Please Circle)
Yes or No

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