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Now scheduling for 2026.
Call or email for your date.
Effective Feb. 1st our waste disposal contractor has raised their rates incurring a charge of $8 per quarter beef or $8 per half pig disposal fee.
Effective March 1st cut and wrap fees are listed below.
Custom Cut and Wrap
Service Prices
BEEF, BEEFALO, BUFFALO, LLAMA, YAK & EXOTICS
Cut and wrap charges are $1.15/lb, $115.00 minimum.
Boneless cuts are $15.00 per item not limited to New Yorks, Boneless Rib Eyes, Flat Irons.
LARGER ANIMALS
900 lb. and over the charge is $1.25/lb. and add an additional $.10/lb. for each additional 100 lb. of weight.
BEEF INTENDED SPECIFICALLY FOR BURGER
Beef intended to be boned out for all or mostly burger is $1.15/lb. for 2 lb. burger packs, $1.25/lb. for 1 1/2 lb. packs. We do not package 1 lb. packs for burger beef at this time.
We do have to pay for inedible scraps to be hauled away so there is a $8.00 per quarter disposal fee.
LAMBS, SHEEP & GOATS
$110.00 each or $1.15/lb for animals over 100 lb.
Complete bone outs are $125.00 per lamb/goat under 100 lb. or $1.25/lb. over 100 lb.
Cut and wrap charges are $1.15/lb, $115.00 minimum.
Boneless cuts are $15.00 per item not limited to New Yorks, Boneless Rib Eyes, Flat Irons.
LARGER ANIMALS
900 lb. and over the charge is $1.25/lb. and add an additional $.10/lb. for each additional 100 lb. of weight.
BEEF INTENDED SPECIFICALLY FOR BURGER
Beef intended to be boned out for all or mostly burger is $1.15/lb. for 2 lb. burger packs, $1.25/lb. for 1 1/2 lb. packs. We do not package 1 lb. packs for burger beef at this time.
We do have to pay for inedible scraps to be hauled away so there is a $8.00 per quarter disposal fee.
LAMBS, SHEEP & GOATS
$110.00 each or $1.15/lb for animals over 100 lb.
Complete bone outs are $125.00 per lamb/goat under 100 lb. or $1.25/lb. over 100 lb.
PIGS
Pork cut and wrap is $1.25/lb. $125.00 minimum per whole pig.
Boneless cuts are $15.00 per item. Cutlets are $15.00 per half.
Complete or majority boneouts are $1.45/lb. or $145 minimum per whole pig under 100 lb..
Nitrate free curing/smoking is $1.39/lb for the weight of the cured/smoked product. See chemical free curing/smoking description below.
Breakfast sausage is included in pork cutting and wrapping at no charge for the first 10 lb. per half, anything after the 10 lb. per half is $2.00/lb.
There is a disposal fee of $8.00 per half pig. Pork without smoking must be picked up within one week or will be charges $.30/lb storage fee.
Pork cut and wrap is $1.25/lb. $125.00 minimum per whole pig.
Boneless cuts are $15.00 per item. Cutlets are $15.00 per half.
Complete or majority boneouts are $1.45/lb. or $145 minimum per whole pig under 100 lb..
Nitrate free curing/smoking is $1.39/lb for the weight of the cured/smoked product. See chemical free curing/smoking description below.
Breakfast sausage is included in pork cutting and wrapping at no charge for the first 10 lb. per half, anything after the 10 lb. per half is $2.00/lb.
There is a disposal fee of $8.00 per half pig. Pork without smoking must be picked up within one week or will be charges $.30/lb storage fee.
CHEMICAL FREE CURING/SMOKING
All curing/smoking is nitrate and chemical free done by us here in our shop. That means we will not use a prepackaged nitrate/nitrite mix. The color of your smoked meat will not be pink or red but the natural color of the meat.
The curing/smoking process takes about 3 weeks from the time your pig comes into the shop. Pork with no curing/smoking will be ready in about a week.
Hams are not completely pre-cooked. To cook your ham use a meat thermometer. Put it in a covered pan, skillet or crock pot with some water in the bottom to prevent it from drying out. Cook at 300 to 350 degrees for one to two hours until your meat thermometer reads 160 degrees internally.
Pork keeps in the freezer 6 to 9 months depending on freezer conditions so eat up!
All curing/smoking is nitrate and chemical free done by us here in our shop. That means we will not use a prepackaged nitrate/nitrite mix. The color of your smoked meat will not be pink or red but the natural color of the meat.
The curing/smoking process takes about 3 weeks from the time your pig comes into the shop. Pork with no curing/smoking will be ready in about a week.
Hams are not completely pre-cooked. To cook your ham use a meat thermometer. Put it in a covered pan, skillet or crock pot with some water in the bottom to prevent it from drying out. Cook at 300 to 350 degrees for one to two hours until your meat thermometer reads 160 degrees internally.
Pork keeps in the freezer 6 to 9 months depending on freezer conditions so eat up!
PAYMENT AND PICKUP
We accept cash and checks as forms of payment for repeat customers. New customers please pay cash first time only due to check fraud.
ALL MEAT IS EXPECTED TO BE PICKED UP WITHIN 7 DAYS OF PROCESSING
AFTER THAT THERE WILL BE A $50 PER WEEK STORAGE FEE ADDED TO THE PROCESSING FEE.
IF YOU ARE LEAVING TOWN WHEN YOUR MEAT IS SCHEDULED TO BE READY YOU MUST MAKE ARRANGEMENTS FOR SOMEONE TO PICK IT UP FOR YOU.
**ABANDONED MEAT: We will not keep meat that has not been picked up after 30 days from the time it was ready. It is our primary goal to reunite a customer with their meat. Sometimes things happen beyond anyone's control, we understand. But it is up to the customer who is having issues to convey that to us. Otherwise any meat left beyond 30 days will be disposed of.
We accept cash and checks as forms of payment for repeat customers. New customers please pay cash first time only due to check fraud.
ALL MEAT IS EXPECTED TO BE PICKED UP WITHIN 7 DAYS OF PROCESSING
AFTER THAT THERE WILL BE A $50 PER WEEK STORAGE FEE ADDED TO THE PROCESSING FEE.
IF YOU ARE LEAVING TOWN WHEN YOUR MEAT IS SCHEDULED TO BE READY YOU MUST MAKE ARRANGEMENTS FOR SOMEONE TO PICK IT UP FOR YOU.
**ABANDONED MEAT: We will not keep meat that has not been picked up after 30 days from the time it was ready. It is our primary goal to reunite a customer with their meat. Sometimes things happen beyond anyone's control, we understand. But it is up to the customer who is having issues to convey that to us. Otherwise any meat left beyond 30 days will be disposed of.
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