Meat Processing custom slaughtering

Meat Processing

Beef purchased from Fischer's

1/2 Beef
$2.72 / lb.

Plus Processing

  • $40.00 Slaughter Fee
  • $5.00 Inedible Charge
  • $.74 per poun Processing Fee
  • $.84 per pound Double Wrap Processing Fee
Front 1/4 Beef
$2.57 / lb.

Plus Processing

  • $40.00 Slaughter Fee
  • $5.00 Inedible Charge
  • $.74 per poun Processing Fee
  • $.84 per pound Double Wrap Processing Fee
Hind 1/4 Beef
$2.99 / lb.

Plus Processing

  • $40.00 Slaughter Fee
  • $5.00 Inedible Charge
  • $.74 per poun Processing Fee
  • $.84 per pound Double Wrap Processing Fee
Loin
Please Call

Plus Processing

  • $40.00 Slaughter Fee
  • $5.00 Inedible Charge
  • $.74 per poun Processing Fee
  • $.84 per pound Double Wrap Processing Fee

Deer Processing

Please call the store for current prices on deer processing and wild game.

Sausage:

All Venison is mixed with 50% Pork

Type of Sausage
  • Regular Summer Sausage
  • Jalapeno & Cheese Summer Sausage
  • Smoked Sausage
  • Jalapeno & Cheese Smoked German Sausage
  • Unsmoked Sausage
  • Jalapeno & Cheese Unsmoked German Sausage
  • Sack Sausage
50 lbs. or under
  • $2.99 / lb.
  • $3.39 / lb.
  • $2.99 / lb.
  • $3.39 / lb.
  • $2.69 / lb.
  • $3.09 / lb.
  • $2.49 / lb.
Over 50 lbs.
  • $2.89 / lb.
  • $3.29 / lb.
  • $2.89 / lb.
  • $3.29 / lb.
  • $2.59 / lb.
  • $2.99 / lb.
  • $2.39 / lb.

Beef Cutting:


  • Slaughter Fee
  • Disposal Fee
  • Custom Processing: Single Wrap
  • Double Wrap
  • Retail Processing: Single Wrap
  • Double Wrap
  • Tenderize whole round
  • Tenderize round, no tip
  • Whole round into cutlets
  • Loin tip in cutlets
  • Hamburger patties
  • Filets without bacon
  • Filets with bacon
  • Boneless steaks
  • Boneless roasts
  • Bacon wrapped chopped sirloin
  • Debone whole animal
  • Debone arm and chuck
  • Debone chuck
  • Debone arm
  • Hand wrap burger
  • Small packages
  • Scrape bone dust

Cuts:

Questions to help answer a proper cutting order

  • Loin
    Boneless or not? How thick? How many per package?
  • T-bone
    Boneless or not? How thick? How many per package?
  • Club
    Boneless or not? How thick? How many per package?
  • Round
    Steaks, tenderized steaks, or cutlets? Or put in burger?
  • Roast
    Chuck, arm, rump, and pikes peak. What size? Or put in burger
  • Stew Meat
    Yes or No? How much?
  • Soup Bone
    Yes or No?
  • Short Ribs
    Yes or No?
  • Chili Meat
    Yes or No? How much?
  • Hamburger
    Do you want patties? If so, what size and how many per pack? Bulk burger in 1 or 2 pound packs?
  • Brisket
    Yes or No? Boneless? Trimmed?
  • Skirt & Flank
    Yes or No?
  • Loin Tip
    Steaks? Roast? Cutlets? Or in burger?
  • Heart
    Yes or No?
  • Liver
    Yes or No?
  • Tongue
    Yes or No?

Pork Cutting:


  • Slaughter Fee
  • Disposal Fee
  • Custom Processing: Single Wrap
  • Double Wrap
  • Retail Processing: Single Wrap
  • Double Wrap
  • Cure and smoke
  • Sack Sausage
  • Unsmoked Sausage
  • Smoked Sausage
  • Summer Sausage
  • Jalapeno and Cheese Summer
  • Bratwurst
  • Italian Sausage
  • Fully Cooked Sausage
  • Taco Links
  • Peppered Bacon
  • Boneless Chops
  • Boneless Hams
  • Cutlets from Hams

Cuts:

Questions to help answer a proper cutting order

  • Ham
    Cured and Smoked? Whole, halves, quartered, sliced?
  • Bacon
    Cured and Smoked?
  • Shoulder
    Sholder Roast or Sholder Steaks? How thick? How many in pkg?
  • Chops
    How thick? How many in a pkg?
  • Ribs
    Whole, split and cracked, quartered?
  • Sausage
    See list
  • Backbone
    Yes or No?
  • Liver
    Yes or No?