Processing

We offer USDA inspection services for those wanting to sell their products to restaurants, at farmers’ markets and other venues.

Please note changes in pricing for slaughter & processing. We will continue to bill the farmer for the total process of the animals (not individual customers). The 3% upcharge for use of credit cards (from farmer) will remain in effect. As always, we accept check or cash.

Weekly drop offs:

Hogs – Tuesday 2 – 4 pm

Beef – Wednesdays only (times will be given with appointments)

Pricing effective January 1, 2025 - Prices subject to change

Hogs

Beef

When selling ½ beef – split between 2 people:

Each ¼ must agree on: Boneless or Bone-in steaks, steak thickness, paper or vacuum. All bulk ground beef will be in 1 lb. packages. These are things that you must address with customers prior.

Additional Processing Information

Custom-Exempt Processing

We offer custom-exempt processing services for beef and pork. This service is suitable for farmers selling livestock on the hoof and direct marketing freezer meat by the whole, side, or quarter. This is also the typical processing service for those raising their own livestock for their own use. These meats cannot be sold legally, only used for the owner’s consumption. All meats are marked “not for sale”, and frozen.

USDA Processing

In addition to our custom-exempt services, we also provide USDA processing under inspection for beef and pork. This service allows the farmer to legally re-sale their meats as individual cuts. The livestock may be subject to residue testing and your meats will be subject to microbial sampling. Should your livestock be selected for this, we will “test and hold” the product until testing is complete. If wish to use USDA processing, labeling from you will be required (more information can be received by calling us). Please be aware that USDA processing fees are different from custom.

Beef over 30 months of age

We use dentition (teeth) post mortem (after death) along with visual carcass traits. Please be upfront with the age of your beef when scheduling. We must slaughter these last to prevent any downtime on the kill floor. If you do not know the approximate age of your beef, then just tell us that. This will avoid any needless downtime and/or additional charges. This is very important.