Welcome to Wenneman Meat Market

	You can't beat our meat!
Check our seasonal bundles and specials. Order online now!! We ship on Monday and Tuesdays so you have your order for the weekend.		Come on in for our hand cut steaks, seasonings, deer processing, meat bundles and more.

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	Wenneman Meat Market POB 341 7415 State Rt 15 St. Libory, IL 62282 618-768-4328 Phone 618-768-4225 Fax For Wholesale Sales Info contact Karen Al-Bori 618-768-4328 E-mail Us Map To Us Hours: Mon-Fri 7:00AM to 5:30 PM Saturday 7:00 AM to 4:00 PM

Wenneman can process your: beef, pork, venison, goat and lamb. Bring in your deer for our processing. Let us skin, bone and process the meat to your likings, or you can take it with you and you can process it as you would like. Don't forget to buy your seasoning at our front counter. You can add that hickory flavoring, by having Wenneman smoke your meat in it's new smoke house.

BEEF BUTCHERING………………….$50.00

	COOLER CHARGE (FOR ¼’S NOT PROCESSED HERE)….5.00 EACH
	CUTTING BEEF……………….(CUSTOM .30 LB)………(OURS .28 LB.)
	WRAPPING AND FREEZING…(CUSTOM .16 LB.)……..(OURS .13 LB.)
	GRINDING HAMBURGER…………………..INCLUDED
	CUBING……………………………………….INCLUDED
	PATTY HAMBURGER……………………….$ .40 LB.
	CUTTING STEW MEAT……………………...INCLUDED
	PROCESSING LIVER, HEART, TONGUE…..INCLUDED
	DIVIDING CHARGE…………………………3.00 EACH SIDE
	MINIMUM CHARGE PER QUARTER………100 LBS. PER QUARTER
	(IF WHOLE BEEF GOES TOGETHER)……...300 LB. MINIMUM
	EMERGENCY SLAUGHTER-(REG. HOURS…65.00)..(AFTER HOURS..95.00)

HOG BUTCHERING (JUST WHITE)…………$ .10 LB (25.00 MINIMUM)

	BUTCHERING AND CUTTING…15 LB. LIVE WEIGHT…(20.00 MINIMUM)
	WRAPPING ………20 LB. ACTUAL AMOUNT WRAPPED
	CURING……35 LB.-(EXTRA FOR BONELESS HAM…….$ 3.50 EACH)
	BONELESS HAM SLICING………….20 LB.
	STUFFING PORK SAUSAGE………...45 LB.
	SMOKING PORK SAUSAGE…………35 LB.
	GRINDING PORK……………………..20 LB.
	SLICING BACON……………………...29 LB.
	WRAPPING BACON…………………..20 LB.
	HOG DIVIDING CHARGE…………….2.50 EACH HALF
	MAKING SUMMER SAUSAGE (SMOKING INCLUDED)…95 LB.

FIELD DRESSED DEER OR CARCASS:

	DEER BRATS: made with ½ deer and ½ pork – wrapped in 2 lb. packages only
	DEER BOLOGNA: made with ½ deer and ½ pork – wrapped in approx 3 to 4 lb. sticks
	DEER DOGS: made with ½ deer and ½ pork – packaged in 2 lb. bags only
	DEER POLISH: made with ½ deer and ½ pork - packaged in 2 lb. bags only
	DEER SUMMER SAUSAGE: made with either ½ pork and ½ deer or 1/3 pork and 2/3 deer
	DEER SMOKIES: made with ½ deer and ½ pork
	DEER JERKY: mostly made from the backstraps and ham pieces
	DEER BURGER: CAN BE MADE WITH THE FOLLOWING ONLY-all are avaliable in 2 lb. packages or 1 lb. packages (we do not add beef in burgers)
	1) 1/3 pork
	2) ½ pork
	3) beef tallow ( approx. 20 %)
	4) straight deer
	CURED DEER HAMS: can be made boneless or with the bone-in. Cutting or slicing can be done only with instructions at time of check-in. Wrapping is also avaible with prior instructions only.
	CUTS FROM THE DEER : we can cut steaks, butterfly chops, roasts, stew meat

We can save the backstraps, ribs, or tenderloins

	Backstraps are not the same as tenderloins * A tenderloin is approx. 3- 4 inches long and about 1 inch thick, if someone wants the tenderloin write on the ticket: save actual tenderloin.
	Backstraps are the boneless loins, they are about a foot long and about 2 inches thick. They are usually wrapped 1 / pkg.
	Ribs can be saved whole.
	Butterfly chops are boneless chops from the backstrap ( cut approx. ½ inch thick) need number per pkg.
	Steaks are cut approx ½ inch thick out of the hams only – need number per package.
	Roasts are usually cut approx. 3-4 lb. each, they are cut from the hams only.
	Stew meat is cut in approx. 1 inch cubes- need lbs. per pkg.
	No heat ( old fash. Style ) deer S.S. can be made , there is an extra charge, and a consent form must be filled out and filed. We will not be responsible for results of non heated summer sausage.
	* All deer sausage is stuffed in 2 ¼ pound casings.
	* We do not make any hot ( spicy) anything
	* Any processing other than above examples done at an extra charge.

Deer Processing Charges 10-01-08

Field dressed deer or carcass:

Skinning……………………………….17.00

Skinning deer for shoulder mounts…....30.00

Saving hide………….………………….7.00

Cutting antlers off………………………5.00

Cooling carcass…..……………………..5.00

Disposal fee……………………………..3.00

Cutting or boning…(CARCASS WEIGHT)…38 lb.

Deer burger with ½ pork…………………….1.19 lb.

Deer burger with 1/3 pork………………….….99 lb.

Deer burger with tallow……………………….79 lb.

Straight deer burger (nothing added)………….59 lb.

Summer sausage making..(½ pork)……………1.99 lb.

Summer sausage making..(1/3 pork)…………..1.79 lb.

Jalepeno & Cheese Summer Sausage..(1/2 pork)..2.49 lb.

Smokie making (10 lb. Minimum),(68 % yield)…..2.59 lb.

Jerky making (5 lb. Minimum), (yield 50 %) ….….5.50 lb.

Hot dog making (10 lb. Minimum), (2 lb. pkgs)…..2.29 lb.

Bologna making (10 lb. Minimum), (2 lb. sticks),... 2.29 lb.

Bratwurst making (10 lb. Minimum), (2 lb. pkgs.)...1.89 lb.

Polish making (10 lb. Minimum), (2 lb.pkgs)……...2.39 lb.

** NEW *ITEMS*** DEER SLOPPY JOES (FULLY COOKED)

(HEAT & EAT ) (1 LB. PKGS) (5 LB. MIN.) (1/3 PORK)…..2.89

***JALAPENO & CHEESE BRATWURST……$ 2.89 lb.*** (10 lb. Minimum), (2 lb. pkgs)

Deer ham curing………..(6.00 minimum)…………...60 lb. (making ham boneless $ 3.75 additional)

Slicing boneless hams………………35 lb.

Cutting bone-in hams……………….25 lb.

Wrapping ham………………………39 lb.

Hanging deer in cooler…………………….15.00

Sausage making price includes: pork, weighing, grinding, mixing, seasoning, casings, stuffing, smoking, and handling.

WELCOME SAUSAGE & DEER PROCESSING CUSTOMERS:

SAUSAGE SUPPLY PRICE: SAUSAGE SEASONING PRICE: VARIETY PRICE:

PRODUCTS:		MIX:	EACH	SEASONINGS:
No Melt Cheddar Cheese	4.99	Bratwurst 25#	6.25	Red Pepper	5.99
No Melt Pepper Jack	4.99	Bratwurst 50#	9.95	Nutmeg	8.95
Beef Tallow	.89	Pork Sausage 25#	3.95	Coriander	3.59
Hog Casing – set	21.95	Pork Sausage 50#	6.95	Marjoram	4.99
Pork Cut	4.50	Pork Sausage 100#	10.95	Allspice	3.99
Beef Rounds Casings	12.95	Summer Sausage 50#	8.95	Mace	7.99
Sheep Casings	38.50	Summer Sausage 100#	14.95	Gran. Garlic	5.59
Nippy Casings – Strand	3.95ea	Polish Sausage 50#	18.95	Gran. Onion	4.99
Nippy Casings – Case	199.00	Polish Sausage 100#	32.95	Paprika	5.50
Pre-Tied Straights each	.80	Bologna 50#	18.95	Black Pepper ½#	3.95
Pre-Tied Straights-Full 50 pieces	34.95	Bologna 100#	32.95	Black Pepper 1#	6.50
2 X 13 Casings each	.42			White Pepper	6.95
2 X 18 Casings each	.55			Mustard Flour	3.45
2 X 18 Casings Bundle 25	.45 ea	*Miscellaneous Products*:		Sodium Erothorbate	6.95
Bull Meat - under 25#	2.25	Hog Heads	mkt	Salt 80 # lb bag	25.00
Bull Meat - 25# +	2.09	Roaster Pigs	mkt	White Sugar	.89
Boneless Callies-under 60 #	1.19	Whole Hogs	mkt	Brown Sugar	.99
Boneless Callies- 60-119#	1.09	Beef Processing		MSG	3.69
Boneless Callies- 120-179#	.99	Lard 2#	2.25ea	Dextrose	2.39
Boneless Callies- 180#	.89	Lard 4#	3.95ea	Nonfat Dry Milk	4.99+
Sure Cure 4 oz for 100#	2.50	Lard 10#	5.50ea	Ground Cloves	6.50
		Lard 5 gallon Each	15.95	Cracked Fennel	5.50
		Clear Fry Oil-35# Tub ea.	19.25	Ground Thyme	4.99
				Ground Ginger	4.99
				Patty Paper	7.95
				Freezer Paper 1100 Ft. Roll	39.00/roll
				BAGS:
				1# Plastic Burger	.10 ea
				2# Plastic Burger	.15 ea


	For those of you who prefer to process your own meat, we can cure your meat for you, as well as sell you the seasons you'll need to process your meat. Order for your own recipe, or try our premixed seasonings. This is what just one of our many happy customers has to say: My father, 2 uncles, and 3 cousins have all utilitzed Wennemans. We process our own deer, but leave a significant amount of meat for Wennemans to make some of their fantastic summer sausage, and their jalapeno cheese sausage is awesome! I decided to compare Wennemans deer jerky to mine, and theirs is pretty darn good, and definitely worth a try! Their products are so good that I drive an hour one way just to get their market. I would recommend anyone to try them out. You will NOT be disappointed. BigBuckHuntin Our check-in hours will be: Fri. & Sat. November 22 and 23 ( 6:00 A.M.-8:00 P.M.), Sun. November 124 (6:00 A.M.-7:00 P.M.). Second season ,Thurs. December 5 thru Sun. December 8, (6:00 A.M.-5:30 P.M.)