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Pricing as of January 1st, 2023

                           (Pricing subject to change without notice)

 

BEEF: $1.05/lbs + $150 kill fee (Carcass over 1000 lbs = $175 kill fee)
Additional Fees*:
Full stomach: $50
Horns: $50

Skinning Fee: $150

Quarter Fee: $25/ quarter

Small Carcass Fee (under 350 lbs): $1.45/lb
Vacuum Sealing: $0.45/lb
     - Micro batches (less than 50 lbs): $0.65/lb
Packaging Individual Cuts: $0.05/lb of cuts (example: packaging one steak per package)
Disposal Fee: $0.03/lb

BISON: $1.15/lb + $150 kill fee

Additional Fees*:

Skinning Fee: $200.00
Vacuum Sealing: $0.45/lb
     - Micro batches (less than 50 lbs): $0.65/lb

1/2 Bison Fee: $150/ half  (splitting Bison into halves for 2 customers)
1⁄4 Bison Fee: $75/ quarter  (splitting Bison into quarters for 4 customers)
Packaging Individual Cuts: $0.05/lb of cuts (example: packaging one steak per package)

Disposal Fee: $0.03/lb

PORK: $1.05/lb + $105 kill fee (Sows + boars = $120 kill fee)

Additional Fees*:
Curing: $2.15/lb

Vacuum Sealing: $0.45/lb
     - Micro batches (less than 50 lbs): $0.65/lb

Packaging Individual Cuts: $0.05/lb of cuts (example: packaging one chop per package)

Disposal Fee: $5.00/animal

LAMB/GOATS*: $180 kill/ processing fee

Additional Fees*:

Vacuum Sealing: $0.45/lb
     - Micro batches (less than 50 lbs): $0.65/lb

Packaging Individual Cuts: $0.05/lb of cuts (example: packaging one chop per package)

Disposal Fee: $5.00/animal

*Value Added Pricing:
Patties (25 lb minimum): $1.19/lb
Bulk Sausage (25 lb minimum): $1.19/lb
Fresh Brats (25 lb minimum): $3.25/lb
Fresh Brats w/ Additions (25 lb minimum): $4.25/lb

Smoked Brats/Polish Sausage/Keilbasa (25 lb minimum): $6.99/lb

Jerky (10 lb minimum): $14.99/lb

Links (25 lb minimum): $4.25/lb

 

Lastly, we are instituting a fee for filling out and/or tracking down cut sheets. Like most businesses, we are short-staffed and in order to become more efficient, we will no longer be collecting cut sheets. As the producer, it will be your job to make sure that your customers are submitting their cut sheets. In order to help you with this process, we have re-done our online cutsheets. They are very intuitive and easy to use and can be found by clicking HERE

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