• Kill Fee/State Insp = Beef $100 per head                   $150 per head (over 1000#) $170 per head (Beef over 30 months in age)      Hog  $90 per head 

• Kill & Processing Fee/State Insp = Sheep/Lamb/Goat $150.00 per head    $170 per head (over 100#)

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

• State Insp Processing Fee Hog= .90 per lb 

• State Insp Processing Fee Beef = .90 per lb (under 799#)     .95 per lb (800# to 999#) 1.00 per lb (over 1000#)

• E.coli 0157:H7 testing = $70.00 (for beef/per head)

• Swab Testing  = $100.00 (per head hog/beef)

• Vacuum Packaging = $1.10 per lb

• Cured Meat = $1.50 per lb

• Tenderize Fee = $5.00 per side

• 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 = $6 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 1/1/25 and are subject to change at anytime.