Custom Processing
Freezer Beef or Pork Pick-up Hours:

Monday, Wednesday - Friday 7:30 am - 5:00 pm
Tuesday & Saturday 7:30 am - Noon. EST

The typical hanging time for a beef is approximately 10-14 days and hogs 2-3 days.
We slaughter on Tuesdays only. Beef and Hogs must be brought in the Monday before your scheduled date.
Must have all cut orders the time of your slaughter date.
Price is based on hanging weight.
Meat is plastic wrapped, then wrapped in freezer paper. Ground beef and ground sausage are put in to plastic tube bags.
Please call to schedule an appointment, 812-367-2073.

Beef Standard Processing Fees

-Kill Charge: $140.00

-Cut Only $0.80/lb hanging wt

-Cut, Wrap & Freeze $0.85/lb hanging wt

-Cut, Wrap & Freeze $1.00/lb (over 1,000 lbs hanging wt)

-Trimming $0.08/lb

Additional Charges for Special Requested Cuts

-Cubed Steak $1.25/lb

-Stew Meat $1.25/lb

-Seasoned Patties $1.25/lb (30 lb min.)

-Boneless Netted Rump Roast $2.00/roast

-Tri Tip Roast $6.00 each

-Brisket $10.00 each

-New York Strip & Beef Filets $25.00 per quarter of beef

-Whole Beef Tenderloin $15 per quarter of beef

-Split Fee $10.00 per person

Pork Slaughter Fees

-$80 per head

-Cool only $100 per head

Processing Fee

-Cut, Wrap & Freeze $0.85/lb

-Cured & Smoked $1.25/lb

-Seasoned Bulk Sausage $0.75/lb

-Seasoned Link Sausage $1.50/lb

-Seasoned Piggy Links $1.75/lb

-Seasoned Patties $1.25/lb

-Tenderize $1.25/lb

Farm Dressed Pork - Bacons Only

-Cured & Smoked $1.25/lb

-Slice & Vac Pac $1.50/lb