Pricing
Price Increase EFFECTIVE November 1, 2022
Effective November 1, 2022, the cost of processing meat (Beef, Pork, and Lamb) is being adjusted to cover the increase costs associated with materials, labor, and operating expenses necessary to maintain our state inspected facility. We value each of our customers and have kept these increases down to a reasonable rate. We continue to bring you the best product at the highest quality our customers have come to expect and deserve in our state inspected facility.
We double wrap our meat to preserve freshness for up to 2 years.
Beef Processing Fees:
| Kill Fee | $125.00 |
| Emergency Kill Fee (unscheduled) | $245.00 |
| Waste Disposal | $35.00 |
| Processing (paper + 3 mil poly film wrap) | $1.10/lb (hanging weight) |
| Processing (Vac Pack) | $1.25/lb (hanging weight) |
| Box, Packing, and Handling Fee | $30.00 |
| Retail Labeling | $50.00 |
Hogs (Pork) Processing Fees:
| Kill Fee (any size) | $100.00 |
| Waste Disposal | $20.00 |
| Processing (paper + 3 mil poly film wrap) | $1.10/lb (hanging weight) |
| Processing (Vac Pack) | $1.25/lb (hanging weight) |
| Smoked | $1.35/lb |
| Sausages | $1.60/lb |
| Box, Packaging, and Handling | $30.00 |
| Retail Labeling | $35.00 |
Lamb Processing Fees:
| Kill and Process | Flat Fee: $150.00 includes paper + 3 mil poly film wrap |
| Waste Disposal | $10.00 |
| Vac Pack (additional fee) | $15 per animal |
| Box, Packing and Handling Fee | $30 |
| Retail Labeling | $35.00 |
Inspected Kill Days
Mondays: Hogs and Lambs
Fridays: Beef
Beef
Bring your animal in on Thursday. Please book an appointment by calling us at 406-276-3640.
Beef hang for 14 days before being packaged.
Hog
Bring your animal in on Sunday. Please book an appointment by calling us at 406-276-3640.
Hogs hang for 2 days. After the smoking and curing for 1 week, the hogs are packaged.
Lamb
Bring your animal in on Sunday. Please book an appointment by calling us at 406-276-3640.
Lamb hang for 2 days before being packaged.
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