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 70 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 is $.51 per pound for a whole or a half and $.54 per pound for split halves or eighths.  Additional charges apply for patties ($.40 per pound), grinding ($.05 per pound), and vacuum sealed one-pound packages ($.20 per pound).


     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 is $.51 per pound for a whole or a half pig. Additional charges apply for patties ($.95 per pound), grinding for sausage ($.05 per pound), sausage linking ($.95 per pound), and brats ($.95 per pound).  Smoking charges for Regular Cure is $.90 per pound and Natural Cure is $1.20 per pound.  Slicing is $.25 per pound.


    Pork Smoked Meat Options

    Regular Cure ($.90 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 ($1.20 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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     Click Here to Get Started!

    Pork Processing

  • Deer

    Deer Processing

    We have a state-of-the-art facility with equipment that exceeds all USDA requirements and is 100% separate from other processing. Once processed, all cuts will be vacuum sealed and labeled for your freezer (except grinds are in tube bags). See our processing guide below to view our great selection of jerky and snack stick options.

    Current custom processing pricing for deer is $89 for boneless cuts, vacuumed sealed.  Additional charges apply for summer sausage, sticks, jerky, brats, and sausage.


    Guidelines

    • Our wild game processing starts with the youth deer hunt in September and runs through January 15.
    • To place an order for deer processing, stop in the retail store first. Deer must be field dressed before being dropped off. Deer that have not been gutted will not be accepted. Please remove leaves, sticks, and debris before dropping off.
    • Hunting out of state? Check out what the DNR has to say on Chronic Waste Disease.

    Tips

    • If you have a long drive in warm weather or need to wait over the weekend to bring your deer in, put bagged ice in the cavity of the deer and cover it with a heavy blanket.
    • Place your deer in a cool, shaded area until you bring it in.
    • Keep the deer as clean and cold as possible for the best tasting venison.

     Click Here to View Options!

    Venison Slip 2017

    Byron Center Meats staff will fill in your form when you drop off your deer.


     Check Out BCM Deer Processing Demo At Cabela’s

    We'll be at Cabela's this Saturday from 11 am – 1 pm showing off some deer processing tips & tricks. Don't miss it! Here's a video of the last time we were there!

    Posted by Byron Center Meats on Tuesday, October 18, 2016


    Big Buck Contest

    Dropping off a buck for processing at Byron Center Meats? Enter our Big Buck Contest for a chance to win some great BCM prizes.

    How it works…After you drop off your buck for processing, submit your name and a picture of your buck via email to alexk@byroncentermeats.com. Each Friday, we will pick a winner and post it on our Facebook page. If your buck is a chosen, you win the prize for that week. Prizes will be steaks, jerky kits, brats, etc. All weekly winners will also be entered in the grand prize drawing for a free 2018 Byron Center Meats Deer Processing (value $89).

    We can’t wait to see all of your big bucks!

    Good Luck!

    This week’s winner is Jerry Haley! Congrats Jerry, very nice buck!

  • 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 $50 each.  The same form and cuts are available for lamb or goat.


     Click Here to Get Started!

    Lamb Processing