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. SLAUGHTER SCHEDULE IS FULL FOR 2022

Beef Standard Processing Fees

-$100 per head

-Cut, Wrap & Freeze $0.70/lb (799 lbs or less)

Extra Fees for Processing
- 800 - 899 lbs - $0.05/lb extra
- 900 - 999 lbs - $0.15/lb extra
- 1000 lbs or more - $0.30/lb extra

-Trimming $0.08/lb

Additional Charges for Special Requested Cuts

-Cubed Steak $1.00/lb

-Stew Meat $1.00/lb

-Seasoned Patties $1.25/lb

-Boneless Netted Rump Roast $2.00/roast

-Tri Tip Roast $15/each

-Brisket $15/each

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

-Whole Beef Tenderloin $15 per quarter of beef

-Split Fee $8.00

Slaughter Fee

-$60 per head

-Cool only $80 per head

Processing Fee

-Cut, Wrap & Freeze $0.70/lb

-Cured & Smoked $1.00/lb

-Seasoned Bulk Sausage $0.50/lb

-Seasoned Link Sausage $1.25/lb

-Seasoned Piggy Links $1.50/lb

-Seasoned Patties $1.25/lb

-Tenderize $1.00/lb

Farm Dressed Pork - Bacons Only

-Cured & Smoked $1.00/lb

-Slice & Vac Pac $1.25/lb