Pork chops how thick and how many in a package. 

We can also cure your loin which is called windsor chops.

We can make canadian bacon, boneless pork chops or loin roast bone in or bone out. 

We can also tenderize your lions and make cutlets out of them.

You will have two hams if you have a whole hog. We can cure them or leave them fresh. 

Then we will ask you if you want steaks or roast or we can cut both out of your cured or fresh ham. On occasion some people

leave their have whole or cut it in half if they are feeding a big group of people.

You will have two shoulders. This is where you have fresh shoulder steak and shoulder roasts. We can take the

bone out of it and cure it to make cottage bacon as well. 

Grinding is also an option for any cut of meat. Most people cure their bacon, you can also leave it as fresh

side bacon. We will want to know if you want it cured and how thick you want it sliced; thin, medium, or thick.

You will have four hocks from a whole hog. We can cure them for ham and bean soup, or trim them out for more 

sausage. Each hock weighs one and half to two pounds. You will have two packages of ribs if you want them. 

With the remaining meat, which is the trim we can do make several different things which there is an extra charge for.

Fresh Ground Pork no charge

Regular Seasoned Sausage stuffed in one pound packages $1.00 a pound

Smoked Link Sausage which is stuffed into a casing and run in the smoke house they look like a polish dog. $1.75 per pound

You may add cheese and pepper to the smoked link for an additional .50 per pound.

Breakfast Link this is a raw product that looks like little sizzlers. $1.75 per pound

Fresh Bratwurst is a product stuffed into a hog casing and is not cured or run in the smokehouse $1.65

Italian Sausage is stuffed into one pound packages.

Pineapple/Bacon flavor links. This is a smoked product stuffed in a casing for $1.75 per pound.

Mild Italian in one pound packages $1.00 per pound 

Hot Italian in one pound packages $1.00 per pound 

Hot sausage in one pound packages is $1.00 per pound. 

Slaughter fee for hogs is $75.00 Disposal fee is $15.00 

Processing fee for hogs is $1.00 per pound

Cure hams $1.50 per pound

Cure bacon $1.75 per pound

Pork cut and wrap $1.00 per pound

The following are some questions you will be asked when you are giving us your cutting instructions for a beef.

Beef slaughter is $110 a head. Disposal fee $15.00 a head. Processing is $1.00 a pound.

You will have T-Bone steaks. If you prefer, we can eliminate the bone and cut you New York Strips and Fillets. You will have sirloin steaks. We can also cut sirloin roast if you don’t care for the sirloin.

There is Rib Eye from the front of the beef. If we leave the bone in, it is referred to as rib steak. You can also leave the prime rib whole and it would be prime rib roasts.

There are approximately 8 chuck roasts and two arm roasts from the front of one side of the beef. From the round you can make cut tenderized steaks (which we call cubed steaks) and there is a .50 charge per pound for. You can leave them as regular round steaks; or a swiss steak (which is a thicker cut round steak).

There are short ribs and soup bones from the front of the beef, as well as a brisket. If you choose not to keep any of these cuts, they will be trimmed off of the bone and put into your ground beef.

Beef Tentetive $1.50 per poun

We can cut you some stew meat if you would like. There is a $1.50 charge a pound for stew meat. We can make you patties which is $1.75 a pound. 

We have a variety of cured items.

Beef Sticks; regular or BBQ $3.00 a pound

Beef flat strip jerky; regular or Hill billy (a little sweeter) $3.00 a pound

Ring Bologna, Polish Dogs, Summer sausage $2.50 a pound

Summer Sausage with Cheese $2.75 a pound

Summer Sausage with Cheese and Jalapeno peppers $3.00 a pound.

Muscle Jerky $5.00, and you sacrifice your round.