S’pig’Tacular Pork Sale

Our 9th annual freezer pork sale starts NOW. Order local Michigan pork that is custom processed for your home freezer.
A whole pork (200 pound starting weight average) is $2.20 / lb.
A half pork (100 pound starting weight average) is $2.25 / lb.
Smoking for hams and bacon is an extra $1.10 / lb. Expect 60% yield depending on the cuts you choose.
A $50 deposit per half is required to process your order.
Repeat customers can use our online link and new customers can find out more by going to the Processing Page. Pictured is a whole pig that has been processed into pork steaks, chops, roasts, sausage, ham, and of course bacon. This would feed a family of 4 for 64 meals.

Price Increase

To Our Valued Customers and Livestock Producers,

Effective February 2, 2022 there will be a $0.02/lb increase to our processing rates for beef and pork. Price increases are not something we take lightly and are the result of careful thought and consideration. However, they are necessary to keep us operating within the current climate and rise in inflation for supplies and labor. We appreciate your business and look forward to working with you in the future. The new rates will be:

Beef Processing for Whole and Half: $0.65 / lb.
Beef Processing for Thirds and Split Halves: $0.68 / lb.
Beef Processing for Eighths: $0.70 / lb.

Pork Processing for Whole: $0.65 / lb.
Pork Processing for Half: $0.68 / lb.

If you have any questions, please call us at 616-878-1578 or email us at processing@byroncentermeats.com.  Thank you.

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 75 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. bcm_steps

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 $.63 per pound for a whole or a half and $.66 per pound for split halves and $.68 per pound for eighths.  Additional charges apply for patties ($.60 per pound), grinding ($.08 per pound), and vacuum sealed one-pound packages ($.30 per pound). Specialty items like jerky, summer sausage and beef bacon are also available. 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 $.63 per pound for a whole and $.66 for a half pig. Additional charges apply for patties ($1.10 per pound), grinding for sausage ($.08 per pound), sausage linking ($1.10 per pound), and brats ($1.10 per pound).  Smoking charges for Regular Cure is $1.10 per pound and All Natural Cure is $1.40 per pound.  Slicing is $.30 per pound.


    Pork Smoked Meat Options

    Regular Cure ($1.10 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.

    DSC_0197b.min   DSC_0205.min

    Natural Cure ($1.40 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.

    DSC_0189.min    DSC_0192.min

    See what cuts are available using the link below.  Pork Processing.pdf

     Click Here to Get Started!

    Pork Processing

  • Deer

    Deer Processing

    We will not be processing deer and wild game this season including deer, elk, bear, and boar. 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