Custom Processing

To schedule an appointment call: 320-968-7255.  Please bring the attached Animal Distribution Form along with the animal the day of slaughter. PLEASE PLAN TO DROP OFF YOUR ANIMALS BETWEEN 7AM AND 10AM.

Beef

Slaughtering, Processing, Grinding, & Paper Wrapping
Whole or Half$0.95/lb.*
Quarter$0.99/lb.*
*Charged on the dressed weight of the animal.
Price includes: slaughter, disposal fee, cooling,
processing, grinding, paper wrapping & freezing.
Patties 1/4 lb. or 1/3 lb.
20lb. Minimum
$1.19/lb.
Specialty Patties* 1/3 lb.
20lb. Minimum
$2.79/lb.
*Pizza, Philly Steak & Cheese, Mushroom & Swiss, Bacon Cheese Burger
All Patties are vacuum packaged 6 per package.

Pork

Slaughtering, Processing, & Paper Wrapping
Whole $0.99/lb.*
Half $1.02/lb.*
BBQ Hog – Slaughtering & Cooling $50.00/each
*Charged on the dressed weight of the animal.
Price includes: slaughter, disposal fee, cooling, processing, paper wrapping, & freezing.
Curing & Smoking
Ham & Bacon $1.45/lb.
Ham & Bacon w/o Processing $1.55/lb.
Turkeys $16.00/ea.
Pheasants $4.00/ea.
Chickens $8.00/ea.
Pork Sausage
Plain$0.59/lb.
Seasoned or Hot Italian$1.19/lb.
Bulk sausage is stuffed in plastic 1lb. tubes.
Breakfast Links$1.99/lb.
Fresh Country or Brats – Minimum Order 10lbs.$1.89/lb.
Specialty Fresh Brats – Minimum Order 10lbs.$2.09/lb.
Smoked Maple Brats – Minimum Order 10lbs.$2.99/lb.
Smoked Wild Rice Brats – Minimum Order 10lbs.$3.19/lb.

Sausage Making

Dried Beef$3.39/lb.
Summer Sausage – Minimum Order 10lbs.$2.39/lb.
Specialty Summer Sausage – Minimum Order 10lbs.$3.19/lb.
*Polish or Brats – Minimum Order 10lbs.$3.75/lb.
*Specialty Brats – Minimum Order 10lbs.$4.29/lb.
Teriyaki Flat Sticks – Minimum Order 10lbs.$3.99/lb.
Whole Muscle Jerky$4.25/lb.
Snack Sticks – Minimum Order 10lbs.$3.79/lb.
Specialty Snack Sticks – Minimum Order 10lbs.$4.19/lb.
Wieners – Minimum Order 10lbs.$2.89/lb.
Coarse Ground Wieners – Minimum Order 10lbs.$2.99/lb.
Ring Bologna – Minimum Order 10lbs.$2.79/lb.
Coarse Ring Bologna – Minimum Order 10lbs.$2.89/lb.
Large Bologna – Minimum Order 10lbs.$2.79/lb.
Braunschwieger$2.59/lb.
*Includes Pork and/or Beef
All sausages are vacuum packed.

Custom Slaughter By Appointment Only

Custom Slaughtering is available Monday – Thursday.
State inspected slaughtering available on Thursday.

Prices subject to change without notice.

Custom Beef By the Quarter, Half, or Whole

Our beef is local farm raised Holstein. It is sold by the Dressed Weight.
Processing is included in the price. Order by the quarter, half, or whole beef.

Our current price is $3.49/lb.

A divided quarter averages about175 – 220 lbs$700.00
A half beef averages about375 – 440 lbs.$1400.00
A whole beef averages about750 – 880 lbs.$2800.00

All orders are cut and wrapped to your specifications.

You tell us how thick you would like your steaks, how many to a package, and how large you want your roasts.

An average quarter of beef will yield about 50 lbs. of 85% lean ground beef.
(Half = 120 lbs. Whole = 240 lbs.)
Our ground beef comes in 1 1/3 lb. packages. We can also package in 1 1⁄2 or 2 lb. packages.

Cuts Include:

Ribeye, T-Bone, Sirloin, and Round Steaks
Chuck, Arm, Rump, and Sirloin Tip Roasts
Ground Beef, Short Ribs, and Soup Bones
Heart, Tongue and Liver

All of our meat comes with a 100% guarantee.
Please allow several weeks processing time. This may vary due to beef availability and demand.
The prices above are ESTIMATES, your order may vary based on the actual weight of your beef.
Prices subject to change without notice, please call for current pricing.

DIVIDED 1⁄4 OF BEEF – AVERAGES (1⁄2 of 1⁄2 )HALF BEEF – AVERAGES
6-8 Ribeyes12-16 Ribeyes
* 6-7 T-Bone Steaks* 12-14 T-Bone Steaks
7-8 Sirloin Steaks14-16 Sirloin Steaks
Tenderized Round Steaks – 6-8 packagesTenderized Round Steaks – 12-14 packages
4-5 Chuck Roasts – 3# each8-10 Chuck Roasts – 3# each
2-3 Arm Roasts – 3# each4-6 Arm Roasts – 3# each
2 packages Short Ribs & 2 packages Soup Bones4 packages Short Ribs & 4 Packages Soup Bones
1 Rump Roast – 3#2 Rump Roasts – 3# each
2 Sirloin Tip Roasts – 3#4 Sirloin Tip Roasts – 3# each
Heart, Tongue & LiverHeart, Tongue & Liver
Approximately 50# of ground beefApproximately 100# of ground beef

*Porterhouse is a larger T-Bone
*The Tenderloin and New York Strip are the boneless cuts of this steak – only available on a 1⁄2 or whole beef.

Custom Hogs By the Half or Whole

Our hogs are farm raised locally and sold by the Live Weight PLUS processing. Order by the half or whole hog.

Our current price is $0.80/lb. on the LIVE WEIGHT – This is the cost of the hog, processing is an extra charge.  Any smoking and curing of bacon and hams is additional, as well as any sausage making.  Please see the chart above for current costs.

A half hog averages about 140 – 150 lbs. $300.00
A whole hog averages about 280 – 300 lbs. $575.00

All orders are cut and wrapped to your specifications.

You tell us how thick you would like your chops, how many to a package, and how large you want your roasts.

Also if you would like bacon or side pork, and if you would like your hams smoked or fresh.

Cuts Include:

Pork Chops, Pork Roasts, and Pork Steaks Bacon or Side Pork
Hams – Smoked or Fresh
Pork Hocks, Spare Ribs, Neck Bones
Lard & Liver

All of our meat comes with a 100% guarantee.
Please allow several weeks processing time. This may vary due to hog availability and demand.
The prices above are ESTIMATES, your order may vary based on the actual weight of your hog.
Prices subject to change without notice, please call for current pricing.

Half Hog – AVERAGES Whole Hog – AVERAGES
Pork Chops cut 5/8” thick = 35 chops Pork Chops cut 5/8” thick = 70 chops
Pork Steak = 10 steaks Pork Steak = 20 steaks
Pork Roast = 2-3 Roasts – 3# Pork Roast = 4-6 Roasts – 3#
Ham = 16# – 18# Ham = 32# – 36#
Bacon = 8# – 10# Bacon = 16# – 20#
2 packages Hocks, 1 package Ribs, 1 package Neck Bones 4 packages Hocks, 2 package Ribs, 2 package Neck Bones
Trim = 10# – 12# Trim = 20# – 24#
Heart, Tongue, Liver and Lard Heart, Tongue, Liver and Lard

Spare Ribs come from the belly – these are the ones we offer.
Pork Loin Back Ribs come from the back – they are more meaty “Baby Back Ribs”. Country Style Ribs (1 pkg per 1⁄2 hog) comes from the end cut of the pork chops. Bacon is cured and smoked.
Side Pork is fresh.

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