- We will not accept non-ambulatory livestock at our facility.

- Have a brand inspection and cut sheet prepared at drop off.

- You will have to sign a disclosure regarding the use of antibiotics in your animal.

- Hang time for aging is 14 days. If you would like a 21 day hang it must be indicated at scheduling. Space is limited, additional fees apply

- We will accept cattle over 30 months. T-bones and Porterhouse will not be available.

- Yields depend on the animal, type of feeding program, and age of the animal. Typically an animal will yield 50-60% of hanging weight.

- We can grind whole animals upon request.

- Storage fees of $25 per day / per head will be added to orders not picked up within 7 days after processing is complete

Beef

-$1.30 per pound hanging weight

**Minimum charge of $780 per beef under 600 lbs. hanging weight

-$100 Harvest & Waste Disposal Fee

-Pre-formed 1/3lb Hamburger patties= $1.00 per pound

-$60.00 per head / Quartering fee

-Bacon - Additional cut fee of $100 per whole animal + $2/lb curing

-Additional fees apply for extra cutting requests

-$100 Emergency Harvest Fee (per beef)

**This fee will incur when the emergency harvest pushes our staff into overtime. You will be notified prior to charge.

-Additional hang time- $20 per carcass per day

Goats

-$200 per animal

-$25 Harvest & Waste disposal fee

Sheep

-$250 per animal

-$25 Harvest & Waste disposal fee

Hogs

-$1.50 per pound hanging weight

-$50 Harvest & Waste Disposal fee

-Pork Sausage $1.00 per pound (Breakfast, Maple Breakfast, Italian and Chorizo)

-Raw Cured Bacon $2.00 per pound