• Kill Fee/State Insp = $80 per head (Beef/Hog)                           $100 per head (over 1000#)  $125 per head (Beef over 30 months in age) 

• Kill & Processing Fee/State Insp = $140.00 per head   (Sheep/Lamb/Goat)  $165 per head (over 100#)

• Make Specialty Cuts (ex: crown roast) $5.00 each item

• State Insp Processing Fee Hog= .85 per lb 

• State Insp Processing Fee Beef = .85 per lb (under 799#)     .90 per lb (800# to 999#) 1.00 per lb (over 1000#)

• E.coli 0157:H7 testing = $100 (for beef/per head)

• Swab Testing  = $100 (per head hog/beef)

• Vacuum Packaging = $1.10 per lb

• Cured Meat = $1.50 per lb

• Patty Making Fee = $2.00 per lb

• Link Making Fee = $2.20 per lb

• Brat Making Fee = $2.25 per lb (Regular or Hot)               $2.85 per lb (Cheese or Apple)  $2.85 per lb (Cheese & Jap)

• Pork Sausage Seasoning = $5 per 25 lb of meat

• De-Bone Fee = .05 per lb (Beef/Hog)                                      $5 per head (Sheep/Lamb/Goat)

• Offal Charge = $10 per side (Beef)                                               $5 per head (Lamb/Sheep/Goat)

• Organ Processing Change = $5 per animal

• One Time Custom Label Making Fee = $75.00 (made 1 month prior to processing)

• Single Package Steaks = $30 per half

                                

               Prices as of 2/1/24 and are subject to change at anytime.