How It Works
7/7/22 Update for our 2022 Fair Animal Custom Processing: There will be a $.05 / lb. increase in the custom processing charges for fair carcass and market animals for beef and pork, and a $10 increase on lambs.
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 76 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.
Please make a product selection below. Simply click on a product type!
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 $.65 per pound for a whole or a half and $.68 per pound for split halves and $.70 per pound for eighths. Additional charges apply for patties ($.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!
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 $.65 per pound for a whole and $.68 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.
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 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.
See what cuts are available using the link below. Pork Processing.pdf
Click Here to Get Started!
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 firstname.lastname@example.org 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!