Custom Processing Rates
These are hanging-weight rates for beef and hogs. The cut sheets are how we take your instructions. This page is what the work costs.
How a bill is built
- Slaughter fee by hanging-weight range, plus processing per pound of hanging weight.
- Waste removal is always included in the butcher bill and scales with your share.
- Anything else on this page is added only if it is on your cutting instructions.
- Beef is sold as a whole, half, or quarter. Hogs are a whole or a half.
Beef
Whole, half, or quarter.
| Hanging weight | Processing / lb | Slaughter |
|---|---|---|
| 0–900 lb | $1.10 | $120.00 |
| 900–950 lb | $1.11 | $130.00 |
| 950–1,000 lb | $1.12 | $145.00 |
| 1,000–1,200 lb | $1.13 | $160.00 |
| 1,200 lb+ | $1.15 | $170.00 |
Waste removal — always on the bill
$36 / full beef. $18 half, $9 quarter. This is part of the slaughter and butcher work, not an optional add-on.
Optional beef work
Tenderizing (cube or Swiss steak)
$16 / full · $4 per quarter of roundCharged only on the round that is tenderized. A quarter that tenderizes any of their round is $4. A half that does only the top or only the bottom is $4; both is $8. A full beef with all rounds tenderized is $16.
Split side
$20 / quarterWhen a half is cut into quarters. Covers the extra cut, packaging, time, and freezer space.
One per package
$20 / fullScales with the share: $5 quarter, $10 half, $20 full.
Chuck breakdown
$35 / whole chuckHalf and full beef only. Specialty steaks from the chuck roll (Delmonico, Denver, flat iron, mock tender) instead of chuck roasts. We cannot do both.
Stew meat
$1.00 / lbOptional.
Patty slicing
$1.75 / lb finished weightOptional.
Corned beef
$8.00 / pieceOptional.
Tallow and bones
$1.00 / lbOptional. Only what you want saved. Covers cleaning, time, and packing in manageable bags.
Organs
Not in hanging weightHeart, liver, tongue, and oxtail are not in hanging weight, so they are not in the processing price per pound. Heart $4.00 · liver $8.00 / full · tongue $3.00 · oxtail $6.00.
Hogs
Whole or half.
| Hanging weight | Processing / lb | Slaughter |
|---|---|---|
| 0–250 lb | $1.10 | $85.00 |
| 250–300 lb | $1.11 | $90.00 |
| 300–350 lb | $1.12 | $95.00 |
| 350 lb+ | $1.13 | $105.00 |
Waste removal — always on the bill
$20 / full hog. $10 half. This is part of the slaughter and butcher work, not an optional add-on.
Other hog work
Curing
$1.75 / lb fresh weightCovers bacon, hams, hocks, and smoked pork chops.
Belly slicing
$5.00 / bacon bellyMost customers have us slice the bacon. Skip it only if you want the belly left fresh and/or cut into side pork.
Patties / linking
$1.75 / lb finished weightOptional.
Seasoning (flavored sausage)
$6.00 / full hogOnly the share that is seasoned sausage. Half seasoned sausage and half plain grind is $3. All plain grind or all brats is $0. Brats are a separate finished-weight charge and will be asked with your cutting instructions.
Split side
$15.00 / half hogWhen a whole hog is split to halves for two shares.
One per package
$20.00 / full hogScales with the share: $10 half, $20 full.
Lard
$1.00 / lbOptional. Same idea as beef tallow: only what you want saved, packed in manageable bags.
Deer and other wild game have their own rates.
Wild game processingQuestions about an order?
Call the plant. We will walk through the cut sheet and how these lines show up on your bill.