Our Service Rates

Jerky & Salami

  • $5.00/Lb. Jerky or Salami
  • No additional fee for sausage

Domestic Processing


Regular Processing


Boneless Processing

  • $50 Beef Kill Fee
  • $40 Pork Kill Fee
  • $30 Sheep Kill Fee
  • $20 Brand Inspection
  • $0.68/Lb. Curing

Frequently Asked Questions

How should I have my meat cut?

We have several Meat Cutting Guides that you can read to get a better idea of how you should have your meat cut.

What about Jerky and Salami? Do they cost extra?

Yes, they run $5.00 a pound and may require extra time to process. You can have your gound made into sasuage at no additional cost.

Which payment methods do you take?

Cash is always preferred, but we accept checks and credit cards as well. A 3% convenience fee will be charged on credit cards, to cover our cost.

Any other questions we can answer?

We are happy to help you. Contact us.

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Cutting Guides

Guide to the Cuts of Mutton and Lamb

Lamb and mutton are the meat of domestic sheep at different ages. In general, a sheep in its first year is called a lamb, and its meat is also called lamb. The meat of adult sheep is refered to as mutton. Read More

Guide to the cuts of Beef

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Read More

Guide to the cuts of Pork

The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. Read More