Butchering Prices   (USDA Federal Inspected Facility)

All products vacuum sealed for freshness and extended freezer storage.

 

We GUARANTEE that you will receive YOUR MEAT back from the animal that you bring to us for processing. We will be glad to explain our INDIVIDUAL PRODUCT SEPARATION POLICY to anyone that has any concerns. Thank you for your trust and business.

– Glenn and Linda Jones

Cattle Processing

Slaughter Fees: (by live weight)

  • Up to 1000 lbs. $60.00
  • 1001 lbs. – 1200 lbs. $65.00
  • 1201 lbs. – 1400 lbs. $70.00
  • 1401 lbs. – 1600 lbs. $80.00

 

Process Fee: (by dress weight) 0.85 per LB.

USDA Federal Approved Retail Meat Labeling (By Dress Weight) $0.20 per LB

(Boneless) Steak Cuts 0.20 lb per boning weight

 

Basic Processing Includes:

  • Roast: Chuck, Shoulder, Standing Rib, English (Pot Roast), Top Round (Boneless), Bottom Round (Boneless), Eye of Round (Boneless), London Broil, Sirloin Tip (Boneless), and Brisket.
  • Steaks: Sirloin, T-bone, Rib, Chuck, Chuck-eye, Round (Boneless), Sirloin Tip (Boneless), New York Strip (Boneless), Filet Mignon (Boneless), Rib eye (Boneless), Flank, Hanger, Petite Tenders, Eye of Round, Top Round, Bottom Round, and Flat Iron.
  • Beef Cuts: Ground Beef, Ground Beef Patties (25 LB minimum) at 0.60 LB., Cube Steak and Beef for Stew @ .60 LB. additional, Kabobs @ 0.60 LB. additional, Philly Steak @ 0.60 LB. additional, Fajita Strips @ 0.60 LB. additional, Short Ribs, Soup Bones, Liver, Tongue, Heart, Oxtail, and Kidneys.
  • Beef Sausage: Fresh Sausage: Bulk, Links, or Patties (Mild Sage, Hot Sage, Maple, Onion, Sweet Italian, Mild Italian, Hot Italian, Bratwurst, Kielbasa, and Cajun) $0.49 per LB for mix/seasoning (Bulk Pkgs), $0.79 per LB additional for Patties, $0.89 per LB additional for Large Links, $0.99 per LB additional for small Breakfast Links. There is a 25 LB minimum order required per blend and package type.

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Domestic Hog Processing

Slaughter Fees: (by live weight)

  • Up to 250 LBS $50.00
  • Over 250 LBS @ 0.20 per LB. $80.00 (Maximum Charge)

 

Process Fee: (by dress weight) 0.85 per LB.

USDA Federal Approved Retail Meat Labeling (By Dress Weight) $0.20 per LB

 

Basic Processing Includes:

  • Pork Roast: Boston Butt, Fresh Picnic, Loin, Shank Portion, Butt Portion, and Center Cut Ham.
  • Pork Steaks: Blake, Ham, and Shoulder
  • Pork Chops: Bone-In, Sliced Boneless and Butterfly.
  • Loin: ½ Cut Loins, Whole Boneless Loins, Whole Tenderloin.
  • Pork Cuts: Ground Pork, Pork Spare Ribs, Baby Back Ribs, Pork Steak Cubed @ 0.60 LB. Additional, Pork For Stew @ 0.60 LB. Additional, Fresh Hocks and Jowls, and Liver.
  • Fresh Sausage: Bulk, Links, or Patties (Mild Sage, Hot Sage, Maple, Onion, Sweet Italian, Mild Italian, Hot Italian, Bratwurst, Kielbasa, and Cajun) $0.49 per LB for mix/seasoning (Bulk Pkgs), $0.79 per LB additional for Patties, $0.89 per LB additional for Large Links, $0.99 per LB additional for small Breakfast Links. There is a 25 LB minimum order required per blend and package type.
  • Bacon: Cured and Smoked (inspected product only) $2.00 LB. Fresh Sliced bacon is 0.60 LB.
  • Fatback Fresh or Salted: $1.00 LB. for curing

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Deer Processing

  • Process Fee: ( By Dress Weight )
  • Basic Process: 60 LBS and under $50.00
  • Basic Process: 61 LBS and over $55.00
  • All Cooked Product $35.00 (Plus Cooking Fee)
  • Quarter Only $35.00
  • Dress Fee $18.00
  • Self-Skin (at our facility) $10.00
  • Cape (Shoulder Mount) $10.00
  • Full Body Cape (Deer) $15.00
  • Picture $3.00
  • Mandatory $25.00 Deposit Required on all Deer

 

Basic Processing Includes:
Hamburger (Beef or Pork Fat added @ $.20 per lb. of deer / smoked bacon added @ $.40 per lb. of deer), Cube Steak, Whole Loins (Back Strap), Whole Tenderloins (Sweet Meat), ½ Cut Loins, Butterfly Chops, Roast (Neck, Shoulder, Loin, Center-cut/Round, Rump), Round Steak, Stew Meat (Up to 10 lbs. included in basic process fee, any overage will be @ $.60 per lb.) and Sliced Whole Muscle Jerky Meat (any thickness @ $1.00 per lb.)

 

Breakfast Sausage:

  • 1 LB Chub $.99 per LB
  • Patties $1.79 per LB
  • Links $1.99 per LB

Sausage Blends Include: Mild and Hot Sage, Maple, Bratwurst, Kielbasa, Onion, Cajun, Italian (Mild, Hot, and Sweet)

 

Other:

  • Venison Smoked Bacon (Regular) 1 LB Pkg. $4.49
  • Venison Smoked Bacon (Peppered) 1 LB Pkg. $4.99
  • Venison Maple Bacon 1 LB Pkg. $4.99
  • Seasoned Bacon Burger Patties (1.75 LB/6 per Pkg.) $3.49
  • Venison Meatloaf (1.5 LB Loaf) $2.99
  • Salisbury Steak Patties (1.75 LB/6 per Pkg.) $3.29

 

 South Carolina’s Largest Selection of Fully Cooked Venison Products: ( Fresh Meat Weights ) 

  • Jerky (Original & Teriyaki) 1 LB Pkg. $4.99
  • Jerky (Hot Teriyaki, Peppered, & Jalapeno) 1 LB Pkg. $4.99
  • Snack Sticks (Original) 1 LB Pkg. $4.99
  • Snack Sticks (w/Cheese) 1 LB Pkg. $5.99
  • Snack Sticks (w/ Cheese & Jalapeno) 1 LB Pkg. $5.99
  • Pepperoni Snack Sticks (w/ Cheese) 1 LB Pkg. $5.99
  • BBQ Snack Sticks 1 LB Pkg. $5.29
  • Pickled Snack Sticks Original (Qt. Container) $7.49
  • Pickled Cheese & Jalapeno Snack Sticks (Qt. Container) $8.79
  • Smoked Sausage (Mild or Hot) 1 LB Pkg. $3.49
  • Smoked Sausage (w/ Cheese & Jalapeno) 1 LB Pkg. $3.99
  • Smoked Red Link Sausage 1 LB Pkg. $3.49
  • Smoked Polish Kielbasa Sausage 1 LB Pkg. $3.49
  • Smoked Andouille Sausage 1 LB Pkg. $3.49
  • Hot Dogs 1 LB (8 per pack) $2.99
  • Hot Dogs (w/ Cheese & Jalapeno) 1 LB (8 per Pack) $3.99
  • Bologna 3 LB Pkg. $6.99
  • Bologna (w/ Cheese) 3 LB Pkg. $8.99
  • Bologna (w/ Cheese & Jalapeno) 3 LB Pkg. $8.99
  • Pepperoni 3 LB Pkg. $6.99
  • Salami 3 LB Pkg. $6.99
  • Summer Sausage 3 LB Pkg. $6.99
  • Summer Sausage (w/ Cheese) 3 LB Pkg. $8.99
  • Summer Sausage (w/ Cheese & Jalapeno) 3 LB Pkg. $8.99
  • Venison Hash (Qt. Container) $5.99
  • Venison Chili Beans (Qt. Container) $5.49
  • Venison BBQ (1 lb. Pkg.) $4.99
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    Wild Hog Processing

    • Mandatory $25.00 deposit required on all wild hogs
    • Quarter only $35.00
    • All processing @ .75LB (Dress weight)
    • Dress Fee $25.00
    • Self-Skin (At our facility) $10.00
    • Cape (Head mount) $15.00
    • Full Body Cape (Hog) $20.00
    • Minimum Process Fee on All Hogs $35.00

     

    Basic Processing Includes:

    • Roast: Boston Butt, Picnic Shoulder, Loin, Shank Portion Ham, Butt Portion Ham, or Center Cut Ham Roast.
    • Steak: Blade, Ham, or Shoulder.
    • Chops: Bone-in, Boneless Loin and Butterfly.
    • Loin: ½ Cut Boneless Loin, Whole Boneless Loin, Whole Tenderloin.
    • Misc. Cuts: Pork Steak Cubed @ .60 LB. additional, Pork for Stew @ .60 LB. additional, Spare Ribs, and Ground Pork.

     

    Bulk and Link Sausages:
    25 LB. Minimum order required for all orders with multiple sausage blends. A minimum of 10 LBS. of any sausage can be put into small or large breakfast links.

    Sausage Blends: Mild and Hot Sage, Maple, Bratwurst, Kielbasa, Onion, Cajun, Italian (Mild, Hot, and Sweet)

    Sausage Fees:

      • 1 LB Chub $0.99 per LB.
      • Large Links (Stuffed) $1.99 per LB.
      • Small Breakfast Links (Stuffed) $2.99 LB.

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    Lamb/Sheep Processing

    • Process Fee: (by dress weight) @ 0.85LB
    • USDA Federal Approved Retail Meat Labeling (By Dress Weight) $0.20 per LB
    • $45.00 Minimum process fee for any carcass
    • Slaughter Fee: $30.00

     

    Basic Processing Includes:

    • Roast: Leg of Lamb or Sheep, French Rack, Sirloin Roast, Shoulder Roast.
    • Steaks: Shoulder (Bone-in), Leg (Bone-in), Valentine, Skirt, and Flank.
    • Chops: Center cut, Sirloin, Rib, and Frenched Rib (Bone-in)
    • Loin: Center cut, Sirloin, Rib Chops (Boneless), Whole Loin (Boneless), Whole Tenderloin (Boneless)
    • Lamb/Sheep Cuts: Ground Lamb or Sheep, Whole Shanks, Soup Bones, Lamb or Sheep for Stew @ 0.60LB additional, Cubed Steak @ 0.60LB additional, Kabobs @ 0.60 LB additional, and Rack of Ribs.

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    Goat Processing

    • Process Fee: (By Dress Weight) @ 0.85 LB.
    • USDA Federal Approved Retail Meat Labeling (By Dress Weight) $0.20 per LB
    • $45.00 Minimum process fee for any carcass.
    • Slaughter Fee: $30.00

     

    Basic Processing Includes:

    • Roast: Neck, Shoulder, Loin, Center-cut/Round, and Rump.
    • Steak: Shoulder and Leg/Round (Bone-in)
    • Chops: Center-cut, Sirloin, and Rib (Bone-in)
    • Loin: Center-cut, Sirloin, and Rib Chops (Boneless), Whole Loin (Boneless), and Whole Tenderloin (Boneless)
    • Goat Cuts: Ground Goat, Whole Shanks, Soup Bones, Goat for Stew @ 0.60 LB. additional, Cubed Steak @ 0.60 LB. additional, Kabobs @ 0.60 LB. additional, and Rack of Ribs.

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