How It Works

We are proud to have West Michigan’s most experienced processing crew, using the latest technology to offer our customers the best cutting and packaging around. In addition to daily federal inspections, our 72 years of experience cutting and packaging ensures you get your meat processed your way.

For your convenience, we have developed a series of processing guides. You have several options for completing your order. You can use the interactive online forms below in the product categories or the manual forms located on the left side menu. Either way we can help! You may also call us with any processing questions. Also, if you are interested in selling your own meat, please visit our producer’s page to learn more.

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See Inside Our Processing Facility

Follow our step-by-step guides to get started

Please make a product selection below. Simply click on a product type!

  • Beef

     Beef Processing

    We have a state-of-the-art facility with equipment that exceeds all USDA requirements. Once processed, all cuts will be vacuum sealed and labeled for your freezer.

    Current custom processing pricing for beef based on hanging weight is $.54 per pound for a whole or a half and $.57 per pound for split halves and $.58 per pound for eighths.  Additional charges apply for patties ($.45 per pound), grinding ($.05 per pound), and vacuum sealed one-pound packages ($.20 per pound).

    See what cuts are available using the link below

    Beef Processing.pdf


     Click Here to get Started!

    Beef Processing

  • Pork

    Pork Processing

    We have a state-of-the-art facility with equipment that exceeds all USDA requirements. Once processed, all cuts will be vacuum sealed and labeled for your freezer.

    Current custom processing pricing for pork based on hanging weight is $.54 per pound for a whole and $.57 for a half pig. Additional charges apply for patties ($1.00 per pound), grinding for sausage ($.05 per pound), sausage linking ($1.00 per pound), and brats ($1.00 per pound).  Smoking charges for Regular Cure is $.95 per pound and Natural Cure is $1.25 per pound.  Slicing is $.25 per pound.


    Pork Smoked Meat Options

    Regular Cure ($.95 per pound)

    • Uses added nitrates/nitrites to cure the meat. Industry standard. Ham will be smoked as one, semi-boneless, piece. It can then be left whole or cut into smaller roasts and ham steaks.
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    Natural Cure ($1.25 per pound)

    • Uses naturally occurring nitrates/nitrites in celery juice powder. USDA procedure has a narrower time tolerance for chilling of these products. Due to this procedure, hams will be broken down into three smaller, boneless pieces prior to smoking. They can still be made into ham steaks, but they will be smaller in size. Picnic hams must be cut in half prior to being smoked.
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    See what cuts are available using the link below

    Pork Processing.pdf


     Click Here to Get Started!

    Pork Processing

  • Deer

    Deer Processing

    Venison Processing 2018:

    Based on recent decisions by the Michigan DNR, we have decided not to process venison and other wild game this year. This was a hard decision for us, and we will miss working with local hunters. We will continue to process your beef, pork, lamb, and bison in our USDA-inspected facility to our excellent standards. Please email us at info@byroncentermeats.com or call us at 616-878-1578 with any questions.

  • Lamb & Goat

     Lamb & Goat Processing

    We have a state-of-the-art facility with equipment that exceeds all USDA requirements. Once processed, all cuts will be vacuum sealed and labeled for your freezer.

    Call for availability and current pricing for the animals. The custom processing charge for lambs or goats is $60 each for a whole and $35 each for a half.  The same form and cuts are available for lamb or goat.

    See what cuts are available using the link below

    Lamb Processing.pdf

     


     Click Here to Get Started!

    Lamb Processing