(970) 824-3855 |

Custom Slaughter & Processing


Beef
• Slaughter.....$65/head (with processing)
• Slaughter Only.....$100/head ($10/day aging after first 24 hours)
• Processing Custom Not for Sale.....$.75/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed)
• Processing USDA Inspected.....$.90/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed)
• Ground Beef Patties.....$1.00/pound
• Beef Jerky.....$12.00/pound (Original, Black Pepper, Red Pepper, Tex-mex, BBQ)
• Beef Snack Sticks.....$7.00/pound (Pepperoni, Teriyaki, Tex-mex)
• Beef Franks.....$1.50/pound • Beef Summer Sausage.....$4.00/pound
• Beef Jalapeno/Cheddar Summer Sausage.....$4.00/pound



Pork
• Slaughter.....$45/head (with processing)
• Slaughter Only.....$75/head ($10/day aging after first 24 hours)
• Processing Custom Not for Sale.....$.75/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed)
• Processing USDA Inspected.....$.90/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed)
• Curing.....$.90/pound
• Bratwurst Sausages $1.50/pound (Smoked Brats, Fresh Brats, Polish, Rebel Links, Franks, Jalapeno/Cheddar Polish)
• Link Sausages $1.50/pound (Breakfast Links, Italian Links, Rebel Links, Hot Italian Links)

Note About Pork Sausages: Each pig is allowed 2 types of bulk sausage - this is included in the processing charge. The following sausages are available at no extra charge: Breakfast, Italian, Rebel, Hot Italian, Maple, Ground Pork, Chorizo



Lamb / Goat
• Slaughter.....$40/head (with processing)
• Slaughter Only.....$50/head ($10/day aging after first 24 hours)
• Processing Custom Not for Sale.....$.75/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed) $50 Minimum
• Processing USDA Inspected.....$.90/pound (Based on hot carcass weight / Offal will be weighed & charged for if processed)
• Vacuum Packing.....$30.00



We are a USDA inspected facility.

Processing Instructions
Each animal needs to have processing instructions called prior to processing - pigs and lambs typically 1-2 days and beef 5-7 days after slaughter. Animals that do not receive cutting instructions for a time of processing will be cut using a standard processing form. Instructions can be called, faxed, emailed or submitted to us.

Private Labeling: Call for Info


Dry Aging Process
Below are typical dry aging times that we follow. However, each animal will be assessed to determine the proper aging time.
Beef: 10-14 Days
Pork: 3-5 Days
Lamb: 5-7 Days

Pick Up Times and Freezer Storage
We will do our best to inform you when your order is ready for pick up. If you have not heard from us within a week of the above aging times, please call to check in. Once you have been informed your order is ready, you will have 7 days to pick up. After 7 days, you will be charged $20 per week per animal storage fee. Not responsible for any animals after 30 days.

Packaging
All products are vacuum sealed. Vacuum sealed packaging can become brittle, please handle with care to avoid broken seals.