CARCASS WEIGHT KILL CHARGE PROCESSING
Up to 440 lbs $70.00 per animal Plus .60 per lb
440 lbs-470 lbs $85.00 per animal Plus .65 per lb
470 lbs-Up $95.00 per animal Plus .70 per lb
Tenderizing/ Cubing .70 per lb.
Hamburger Patties .70 per lb.
There is a $10.00 charge for any special requests, or cuts. The same applies to bone-outs for boneless cuts or burger per whole beef. Charges are divided depending on how beef is divided. Beef divided into fourths is $20.00 per quarter. Beef is calculated by carcass weight. All beef will hang 10-13 days. There is a flat fee of $75 per half beef to hang 14-21 days. Beef kill days are on Fridays and must be scheduled.
LIVE WEIGHT KILL CHARGE PROCESSING
Up to 299 lbs $37.00 per animal .62 per lb
300 lbs - 400 lbs $47.00 per animal .66 per lb
400 lbs - Up $52.00 per animal .71 per lb
All smoked and cured meat is .70 per lb.
Special cuts and bone-outs are $5.00
Split charge is $10.00
Cubing and sausage patties .70 per lb.
Links $1.05 per lb.
Special recipe $6.00 per half hog
LAMB OR GOAT
Kill charge with standard cut $95.00
Please call ahead to schedule. We try to accommodate everyone as quickly as possible. Our schedule fills quickly. Current prices are effective March 1, 2018. All prices are subject to change.
How Much Eating Meat Will I Get?*
Frankly, there's no exact answer to this question. Here are some of the reasons:
Weight Loss during slaughter and processing of meat from live animals to table-ready cuts should be expected.
Slaughtering - Removes the head, blood, hide and inedible parts from the animal. In beef, it will account for an average loss of slightly less than half the original live weight of the animal. The slaughter of hogs averages about one-quarter of live weight.
Example: If your steer weighs 1100 lbs. live, it will most likely weigh 638-715 lbs. when slaughtered or "dressed." This is 58%-65% of the live weight.
Processing - is the cutting of the "dressed" or carcass meat into ready-to-cook portions. Processing accounts for another loss in weight as excess fat and bones are trimmed away. Not only does trimming make meat more appetizing, it also reduces required freezer space and often eliminates further preparation in the kitchen. The more fat and bones removed for convenience, the greater the decrease in poinds. The fatter the carcass, the lower the final weight of the table-ready cuts will be.
Example: If your pork carcass weighs 185 lbs., expect approximately 111-139 lbs. of closely trimmed, mostly boneless eating meat after processing. This is 60%-75% of the dressed weight.
After slaughter, the carcass will weigh considerably less than before. The percentage remaining can be estimated:
After processing, your table-ready meat will weigh less than the carcass did before processing. The percentages of closely-trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
*Based on information from the National Cattlemen's Beef Association and National Pork Producers Council.