Hours are Mon - Friday by appointment between 7am - 4:30 please call ahead to schedule a pick up time. This will help to shorten your waiting time with the processing flow & retail customers.
We are closed weekends & holidays. Please be ready to pick your meat when called. We do not have storage room & need it picked up with in 3-4 days when called during the working week Monday -Friday. If we have to store it more than 4 days the cost is $20.00 day. If you will be on vacation when your meat is cut & ready you will need to arrange for someone to pick it up & pay the processing for you. Or have the farmer pick it up!
Farmers - Please be ready to have your livestock at the locker by 8am or scheduled time & have cutting instructions with your animals for all of your customers.
We do not save heart, tongue, liver & ox-tails if we don't have cutting instructions! They may email them. If emailing we need them by 8pm the evening before butcher day as we check the email from home.
Farmers we need your Name, address, county & home & cell phone & customer address & phone info for our USDA records. We butcher on Tue. & Thursdays by appointment only.
Do you need the inspections stamp on your meat? Are you selling at farm markets, stores, restaurants or day care? Then YES you will need the inspection stamp. Are you selling direct to the person by 1/4 or 1/2? Then you do not need the inspection stamp. Packages will be marked NOT FOR SALE if you do not need the stamp even though they have been slaughtered under inspection.
Please be ready to pick up your meat when called Monday - Friday.
_______________________________________________________________________ Sorry the sheets are not up at this time: Please copy & past this or email for the form. Best time to call with questions is 3 - 4:30pm.
1/4___, 1/2____, whole_____, Inspection stamp Yes/ No, Yes if day care, store,rest or Farm market If getting a 1/4 we may adjust your order to match the other 1/4. They need to be cut the same. Steak thickness: 3/4 , 1", 1.25 (most go 1" Rib eye, T-Bone, Sirloin) Steak per package _________ 1-steak per pack is extra charge $24 per half or $12 per 1/4 What size of roast 2.5-3.5, 4 #, 5# - ( 2.5-3.5 is standard size as they will vary) Burger 1#____ or 1.3#_____ Sorry we are not making patties at this time. Chuck roast_______ OR Chuck steak________ choose 1 Arm roast yes / no Boneless roast yes/ no ( 2 round tip, 1 rump, 1 sirloin tip per 1/2 beef Short Ribs yes / no Soup bones yes / no Rounds: Whole_____ Cut in 1/2 & 1 per package_____ Ground for burger______ Top round steak & cube steaks______ Suet for birds ____ Heart____, tongue____, liver_____, ox-tail_____. We need to know on these before the butcher day or we don't keep.
If you are getting a 1/2 or whole beef you may choose from these options: Brisket______ or cut into stew______ Flank steak yes /no skirt steak yes/ no
________________________________________________________________________________________ Pork orders We are no longer smoking bacon & hams under inspections for wholesale customers. Packages read not for sale!
PORK CUTTING ORDER Customer Name:_______________________________________________________ Address:_____________________________________City_______________St_________ Zip________ Phone:_______________H, _______________cell, __________________email_________________
Farmer's Name:_____________________________ Phone________________H,
__________________cell Address__________________________________ City ______________ St______ Zip________ County ________ ( email____________________optional )
How much are you getting? ½ Hog_______, Whole hog_____ Farmer Inspection Stamp Yes / No
How thick - Very Thin ½” , ( Regular ¾”), Thick 1” , How many in a package 2, 4, 6, _____ (even # are best for seal) Sirloin chops_______ , sirloin roast _______ choose only one. How large of a roast 2lb, 3lb, Spare ribs packed 2 or 4 in package Fresh Picnic roast Yes / NO 2-3 roast per 1/2) or 1- SMOKED picnic ham ___ whole___ or cut in 1/2___ Fresh hocks ______ or Smoked hocks _____ or grind_____ Choose only one per each ½ of hog. Whole hog you may choose 2 options Boston butt roast____ , pork steaks____, country style ribs______ or Cottage Bacon _____ there is only one cottage bacon per ½ hog Smoking $.85lb ham & bacon Bacon (smoked)_______, Or side pork (fresh not smoked)_______, Only one choice per ½ hog Will be sliced & vac packed in aprox 1lb packages (slicing $5.50 a slab) over 10lb $.55lb Boneless Smoked Ham ______ or Bone IN smoked Ham ______ or Fresh ham (not smoked) Do you want fresh ham hocks Yes / N0 Choose one only below: Fresh roast__________ or Fresh steaks________ Cut in ¼’s _____ Cut in ½ _____ Whole ham______ Heart , liver , tongue Yes / No .47lb wrapping (not on hang weight) All Ham Steaks _____ Lard chunks-N/C ______ or Ground lard _______15-20lb bags. $ .20lb 2 Ham roast & 2 center ham steaks _____
Only one choice per ½ hog & only one flavor per ½ a hog. (Avg 100# 1/2 will have 7-10 lbs of ground) ________ Plain ground pork in 1lb chubs $0.20lb grinding ________ Sausage 1 lb chubs - mild breakfast, mild Italian, hot Italian or Maple $0.75lb _______ Links -breakfast - 10 per package $2.99lb 10lb min batch we may substitute plain ground pork if we run out of sausage seasoning or write 2nd choice here________. Other Items: _____ Smoked pork chops $1.00lb includes smoking & vacuum packaging 2 per pack, whole loins only
Pork is cut the next day after butchering. Please bring cut instructions with your animals on butcher day.
End of pork sheet
_________________________________________________________________________________________ Lamb or Goat cuts Farmer Name/address _________________________________________________ Phone_________________ Customer name/Address _______________________________________________ Phone_________________ Whole _______ or 1/2 lamb________
Shoulder roast _________ or shoulder steaks__________ Neck roast_________ or cut into stew bones _______ Chops 3/4" or 1" thick how many in a package 4, 6, 8, or rack of lamb roast whole___ or 1/2 racks Ribs Yes_____, No____ Leg of Lamb roast ______ whole, or cut in half _______ or Leg steaks ____ How thick____ # in package_____ Lamb shanks whole ___, or cut in 1" chunks____ or trim for stew meat_____ Stew meat 1 # pkg or ___# pkg - Stew meat is what's left after your choice cuts. Avg 2- 3 lbs Organs Yes/ No heart, liver, tongue. We do not offer ground due to the size of our equipment unless you are grinding the whole thing (less the chops Farmers: Do you want the hides? Yes / No. If yes you will need to pick them up on butcher day.
Beef slaughter $45.00 whole. Beef are aged 7-12 days depending on fat cover & how many we have on the line. The smaller the beef the less time it will hang.
Processing white wrap $.47lb cut, wrap freeze & boxes ,( grinding & packaging burger $.20lb. Labeled with net weights $.35lb) Vacuum pack is $1.00 lb based on hang wt ( if one 1/4 is vac packed the other 1/4 must be vac packed Aging 14 days add $50.00 per head. Hogs slaughter $30.00 We are no longer smoking bacon & hams under inspection for wholesale customers. They will say NOT FOR SALE! White wrap is $0.47lb prcoessing cut, wrap, freeze &. Smoking $.85lb, slicing bacon/side pork $5.50 slab or $.55lb over 10lbs. Ground pork $.20 lb , sausage $.75lb Lamb & Goats $100.00 each flat fee. Prices subject to change. Please email your cutting instructions to firstname.lastname@example.org