It is our goal to provide a superior experience without being over-priced. We use top of the line equipment and have extremely talented staff who help us make this happen. While we make every attempt to keep our website current, these prices are subject to change without warning. There are also additional services and products we offer that are not listed here but are covered in our online cutting instruction form. Feel free to leave us a note with any questions or requests.
This covers everything from unloading your animal until it enters our dry age cooler. We use an outside service to remove all hides, internal organs, bones, fat, and other unwanted materials.
This is the fee for basic processing. From 14-21 days of dry aging, cutting, vacuum packaging steaks and roast, tenderizing, and labeling each package. This is where your order becomes specific to your needs and requests.
This is the fee we charge for slaughtering, processing, packaging, and labeling your order with the USDA logo and our Establishment number, and any testing for E. Coli, Listeria, or other pathogens we are required to screen for to ensure your food is 100% safe for consumption. This makes your products legal for resale, and requires extra knowledge, handling, and record keeping on our part. It's what sets us apart from other small processors.
This is the fee we charge for splitting your animal into quarters. From cutting instructions, through the processing and packaging area, and into the freezer each quarter is treated as its own order even if all four quarters are going to the same customer.
We have a grinding fee of $0.30 per pound of ground product. We have implemented a two-grinder system with a bone / gristle separator which allows us to turn out the highest quality ground products. Whether you choose to have your ground product packaged in 1-pound chubs or vacuum sealed, you can be sure it will be the quality you are looking for.
This covers everything from unloading your animal until it enters our dry age cooler. We use an outside service to remove all hides, internal organs, bones, fat, and other unwanted materials.
This is the fee for basic processing. From our hanging rail, cutting, vacuum packaging steaks and roast, tenderizing, and labeling each package. This is where your order becomes specific to your needs and requests.
This is the fee we charge for slaughtering, processing, packaging, and labeling your order with the USDA logo and our Establishment number. This makes your products legal for resale, and requires extra knowledge, handling, and record keeping on our part. It's what sets us apart from other small processors.
This is the fee we charge for splitting your animal into halves. From cutting instructions, through the processing and packaging area, and into the freezer each half is treated as its own order even if all four quarters are going to the same customer.
A lot of work goes into turning your pork into smoked deliciousness! Injecting, brining, netting (if needed), smoking, cutting, packaging, and labeling are all part of this process. At the end of the day, this is where your hog order becomes one of a kind suited to your needs as a consumer.
We have a grinding fee of $0.30 per pound of ground product. We have implemented a two-grinder system with a bone / gristle separator which allows us to turn out the highest quality ground products. Whether you choose to have your ground product packaged in 1-pound chubs or vacuum sealed, you can be sure it will be the quality you are looking for.