Farm Raised, Nautral, With Limited Antibioticts

Whole Hogs Cut and Processed To Your Order $1.79 lb.  (1/2 Hog $1.84 lb.)

Choice Frozen T-Bone and Rib Eye Steak $6.99 lb.

Pork Bone In Roast $1.19 lb.

Bone In Country Style Ribs $1.19 lb.

Tyson Frozen Chicken Leg Quarters 10 lb. Bag $.79 lb. 

Alaskan Pollock $1.99 lb.

Mr. Dee’s Hashbrown Patties 2 lbs. For $2.99 each 

Check out our discount table with spices and more up to 50% off.

1. Save 25 % or more off counter prices

2. USDA choice aged beef

3. No weight loss or shrinkage

4. Cuts are weighted after cutting

5. Prices will change

Hind Quarter                                             Front Quarter                                   Split Side

(100 to 110 l                                                (96 to 106 lb)                                      (98 to 108 lb)

T-Bone 14 to 16 lbs                       Rib Eye Steak 16 to 18 lbs.         T-Bone Steak 7 to 8 lbs.

Sirloin Steak 8 to 10 lbs            Chuck Roast 20 to 24 lbs.         Rib Eye Steak 8 to 9 lbs.

Round Steak 12 to 14 lbs.          Arm Roast 10 to 14 lbs.              Sirlion Steak 4 to 5 lbs.

(Cube Steak or Roast)                 Ground Beef 50 lbs.                   Round Steak 4 to 5 lbs.

Rump Roast 8 to 10 lbs.                                                                                 (Cube steak of Roasts)

Sirloin Tip Roast 8 to 10 lbs.                                                                     Chuck Roast 10 to 12 lbs.

Ground Beef 50 lbs.                                                                                         Arm Roast 5 to 7 lbs.

Rump Roast 4 to 5 lbs.

Sirloin Tip Roast 4 to 5 lbs.

Ground Beef 50 lbs.

Price Per lb.

Hind Quarter $4.26 lb.

Front Quarter $4.15 lb.

Slit Side $4.08 lb.

Whole Hog                                                                                                        Half Hog

Chops 36 to 40 lbs.                                                                       Chops 18 to 20 lbs.

Steak 6 to 8 lbs.                                                                               Steak 3 to 4 lbs.

Roast 18 to 20 lbs.                                                                         Roast 9 to 10 lbs

Country Syle Ribs 6 to 8 lbs.                                                Country Style Ribs 3 to 4 lbs.

Spare Ribs   8 to 10 lbs.                                                              Spare Ribs 4 to 5 lbs.

Bacon 16 to 18 lbs.                                                                        Bacon 8 to 9 lbs.

Ham 28 to 30 lbs.                                                                          Ham 12 to 15 lbs.

Ground Pork 16 lbs.                                                                     Ground Pork 8 lbs.

Price per lb. $2.42

Most nitrite used in curing meat disappears from the product after it has accomplished its curing affects.  Within two weeks after curing, the amount of nitrite remaining in a product may be as little as one-fourth the amount initially added to it.  Cured meat products typically contain 10-40 parts per million (PPM) at the time of purchase.

  Your mouth and intestines’ manufacture nitrite and there is some evidence that our intestines’ nitrite prevents us from poisoning ourselves with the very food we eat every day, since there is moisture in the stomach, lack of oxygen and correct temperatures for food poisoning.

  Furthermore, there has been some evidence of crib deaths when the infant was not able to manufacture enough nitrite in its system and, consequently, died of food poisoning.

  Even more interesting,  just to name a few nitrite-containing vegetables, plain old ordinary beets have been found to contain 2,760 PPM of nitrite;  celery, 1,600 to 2,600 PPM;  lettuce, 100 to 1,400 PPM;  radishes, 2,400 to 3,000 PPM; potatoes, 120 PPM;  and zucchini squash 600 PPM.  The source for these nitrites in the vegetables comes from nitrogen fertilizers.  It is nitrogen that helps to produce the green color in vegetables and to make them grow faster.

  It makes little difference whether you fertilize your vegetable garden out of a bag of chemicals or cow manure.  The chemical end result will be the same: nitrogen equals nitrite.

  This is from a book called The Bible of Sausage Making 4th edition.  Writen by Rytek Kutas.

  Something to think about when you are thinking of buying those high priced, all natural sausages with an all natural cure.  Most will use dried cerlory for the nitrite which is the same as just putting nitrite in the sausage. 

Monday - Friday 7:30 am to 6:00 pm  

Saturday 7:30 am to  1:00 pm     

Closed Sunday  

We can custom process and wrap your meat for you,

and we guarantee you leave with the meat you brought in.

We can process your beef, pork, venison, or other wild game.

Beef Processing

We have bulk meat packs for those who would like to stock up, or are looking to have a BBQ gathering and need a variety of meat for grilling. Please order one week in advance.

Pack 1