COOLER CHARGE (FOR ¼’S NOT PROCESSED HERE)….5.00 EACH

CUTTING BEEF……………….(CUSTOM  .27 LB)………(OURS .25 LB.)

WRAPPING AND FREEZING…(CUSTOM .15 LB.)……..(OURS .12 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…40.00)..(AFTER HOURS..75.00)

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.

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

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.

  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)……………1.95 lb.

  Summer sausage making..(1/3 pork)…………..1.75 lb.

  Jalepeno & Cheese Summer Sausage..(1/2 pork)..2.39 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)…..1.89 lb.

  Bologna making (10 lb. Minimum), (2 lb. sticks),... 1.89 lb.

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

  Polish making (10 lb. Minimum), (2 lb.pkgs)……...1.99 lb.

  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.

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

(MADE WITH 1/3 PORK) (1 LB. PKGS) (5 LB. MIN.)…..2.59