Pricing

Prices subject to change without notice.  WA state sales tax charged on all processing.

Farm Call: $80.00 per trip-all species 
(the farm call charge is divided between the number of animals killed at one site)

If we have cut for you before, we will use the previous instructions if not contacted and told otherwise.

Beef

• Beef Kill: $120.00 per animal (150.00 per on kill only)
• Beef Processing: $ 1.30 for basic cut and wrap, includes double wrap in shrink film and freezing
  
• All beef prices are based on a minimum hanging weight of 200 # pr half.
  

Beef processing options
All rates are based on the hanging weight

1. Tenderized (cubed) round steaks: 
   tenderize all round $ .04 per lb
   tenderize half of rounds: $ .02 per lb
2. Bone roll and tie “better” roasts: $ .04 per lb
   (rump, heel of round, cross rib & sirloin tip-you get these roasts bone in/untied otherwise)
3. One lb hamburger packages: $ .05 per lb 
   (standard is 1 ½# or 2#)
   
4. Split beef order into equal quarters: $ .08
   (both quarters must have the same cutting instructions)
   
5. Hamburger patties: $ .75per lb. 
    (quarter lb patties, 30 lb minimum)
   
6. Bone dust scraped off steaks: $ .03
   
7. (bone dust is fat and bone residue from going through saw “sawdust”.  This is looks only-has no effect on the meat)
8. Tenderloin steaks or roast: $ .03
   (the tenderloin is the eye portion of the t-bone and sirloin.  It can be packaged as a separate steak or roast)
9. One rib or t-bone steak per package: $ .02 per lb
10. Process heart, tongue, oxtail: $3.00 each
    
11. Process liver: $16.00 (sliced and packaged)
    

When making a steer or cow all hamburger an additional $ .10 per lb will be added for extra boning and one lb packages are an additional  $ .10per lb.                 

Hog                                                                 

• Hog Kill: $90.00 per animal      
• Processing: $1.30 per lb. which includes double wrap in shrink film, freezing and standard breakfast sausage 
  
• Smoking: $1.20 per pound on the weight of ham and bacon
  

Hog processing options

Boneless hams or roasts: $10.00 per ham or shoulder
Slicing:  $0.50 per lb. on the weight of the bacon or side pork
Process heart & liver: $5.00 per set

Lamb and Goat

• Kill, Cut and Wrap: $190.00 per animal
• Animals over 100 lbs hanging weight will be processed at $90.00 for kill and $ 1.30 per lb hanging weight
  
• Hides and stomach must be left at farm

Lamb and Goat Processing Options

1. Boneless legs: $5.00 per leg or shoulder
2. Process heart and liver: $5.00 per set
   

Other

German Sausage, Summer Sausage can be made with meat from your animal.  There is a 30 lb minimum per sausage type.  $4.50 per lb going into the smokehouse.

Jerky can be made from the round of your beef.
There is a 10 lb minimum.  $ 5.50 per lb going into the smokehouse.

Locker Beef

If you don’t raise your own animals we can provide you with locally grown beef and pork which we get from Sandpoint ID.  You can purchase halves and quarters of beef and whole or half hogs which are cut and packaged according to your specifications. Their meat is produced without antibiotics and hormones.

Please call for current prices. 

Slaughter

On your farm slaughtering is provided with our mobile butcher truck.  Slaughtering must be scheduled in advance.  Please call to make a reservation.  Emergencies are handled on a case by case basis. 

By state law we cannot accept non-ambulatory animals (an animal that cannot walk on it's own).  

There is no longer a rendering so hides heads and stomach are left at the farm for proper disposal.

If selling your animals to someone else please have names and addresses of customers available as you must fill out WA State Dept. of Agriculture beef identification tags at the time of slaughter and ID tags must be filled out for hogs and lambs.

 Please have your customers call or email us with cutting instructions no later than the Friday following slaughter for beef and lambs or the Tuesday following slaughter for hogs.  We will not call them.  They can submit cutting instructions any time before the slaughter date.

If you want to keep your offal (liver, heart, tongue, oxtail) please have a container for us to put it in.  It can be sent in with the carcass and we will process it (see price list for fees).