Prices subject to change without notice. WA state sales tax charged on all processing.
Farm Call: $50.00 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 processing options
All rates are based on the hanging weight
When making a steer or cow all hamburger an additional $ .07 per lb will be added for extra boning and one lb packages are an additional $ .07 per lb.
Hog processing options
Boneless hams or roasts: $5.00 per ham or shoulder
Slicing: $0.50 per lb. on the weight of the bacon or side pork
Process heart & liver: $4.00 per set
Lamb and Goat
Lamb and Goat Processing Options
German Sausage, Summer Sausage or Salami can be made with meat from your animal. There is a 30 lb minimum per sausage type. $4.00 per lb going into the smokehouse.
Jerky can be made from the round of your beef.
There is a 10 lb minimum. $ 4.50 per lb going into the smokehouse.
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.
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).
The rendering company will not accept the head or hide from sheep so the grower must dispose of them after slaughter.
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 fax 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).