Butchering is done on-site, we do not currently offer mobile services. This offers several advantages, the environment is controlled decreasing exposure to bacteria. Cattle are processed and moved into a cooler in an efficient manner, and our cooler employs three separate cooling units to ensure cattle are cooled quickly. This process allows for longer aging and a better tasting product.
All of our processing is done by appointment as we have a limited amount of space in our coolers. We butcher every Wednesday and prefer to have all animals delivered on Tuesday between 7:00 am and 5:30 pm (we do close every day from 12-12:30 for lunch). Give us a call to get on the schedule.

*Our schedule fills up fast, it's typical to be booked 2-3 months out so please keep that in mind when you plan to butcher.

We try to custom cut everything the way you want it cut. Our staff can walk you through all of the different options to help you get the cuts you use most. Now there's an option to fill out cuttings online, check out the beef cutting or the hog cutting here.

Beef

• Butcher $80 per head
• Cut and Wrap (standard cut) $.55 per lb hanging carcass weight
• Bone out and grind/boneless roasts $.05 per lb
• Boneless steaks $.05 per lb
• Divide into ¹⁄₂ of ¹⁄₂s $.10 per lb
• Patties out of ground beef $.25 per lb (weight of ground into patties)
• Strip jerky out of top rounds $2 per lb (starting weight of rounds)

Hogs

• Cut and wrap .$50 per lb live weight ($100 minimum on small hogs)
• Cure $.65 per lb weight of products cured

Sheep

• $100 minimum (most fall into this category)
• Butcher fee $50
• Cut and wrap $.50 per lb hanging carcass weight
• Boneless leg of lamb $10