Custom Processing Price List

Below is a price list for custom processing of your livestock. Prior to bringing your animals in please ensure you have completed the following:

  • Please call ahead to book slaughter
  • All animals need to come with CFIA approved Ear Tags / Herd Numbers for their species. Required for Beef & Pork.
  • Farmer to have valid BC Premise ID


Beef Tag Example: CCIA Approved Tags Poster Beef
Pig Trace Herd Mark Number: Canadian Pork Council: Pig Trace
B.C Premise ID: Information & Registration


Hit Lists and Cutting Instructions need to be sent within 4 days of slaughter

  • Regular Slaughter – $170
  • Slaughter Only – $200 (Cut into quarters to be picked up)
  • Slaughter Over 1000 lb- $220
  • Slaughter Only Over 1000 lb – $250 (Cut into quarters to be picked up)
  • Slaughter Over 30 Months – $190 (SRM Removal and Disposal)
  • Slaughter Only Over 30 Months – $220 (Cut into sides to be picked up within 4 days after slaughter)
  • Condemned Fee – $125
  • Cut, Wrap & Freeze – $1.15/lb (Standard Packaging, No Special Packaging Requests)
  • Cut, Vacuum Pack & Freeze – $1.45/lb (Vacuum Packing whole order, all cuts must be boneless with the exception of ribs) 
  • Split Side – Add $0.10/lb (Hanging Weight must be at least 400 lb to choose split sides)
  • Patties – $2.50/lb
  • Tenderizing $1.75/lb
  • Pickling $1.85/lb
  • Cure & Smoke (Beef Bacon) $1.85/lb


Hit Lists and Cutting Instructions need to be sent within 2 days of slaughter. For more information on tagging please see Pig Trace Canada.

  • Regular Slaughter – $70
  • Slaughter Only – $80 (Animals will be cut into sides. Must be picked up within 5 days of slaughter)
  • Additional Charge for Coloured Pigs – $15
  • Regular Slaughter, Large Pigs Over 250 lb – $80
  • Slaughter Only, Large Pigs Over 250 lb – $95
  • Slaughter Skinned Out – $125
  • BBQ Pigs – $75
  • Condemned Animals – $40
  • Primal Cuts – $20/Side (Cut side into pieces for slaughter only animals)
  • Cut, Wrap, & Freeze – $1.15/lb (Standard Packaging, No Special Packaging Requests)
  • Cut, Vacuum Pack & Freeze – $1.45/lb (Vacuum Packing whole order, all cuts must be boneless with the exception of ribs
  • Tenderizing Cutlets – $1.75/lb
  • Cure & Smoke $1.85/lb
  • Nitrite Free Cure & Smoke $2.10/lb
    Please note, nitrite free curing, causes the meat to look and taste different then our normal cure process. This product will need to be kept frozen.

Lamb and Goat

Hit Lists and Cutting Instructions need to be sent within 2 days of slaughter. For more information on tagging please call 1-888-684-7739 or the Canadian Sheep Federation website.

  • Slaughter – $65 (Regular and Slaughter Only)
  • Slaughter (over 90lb) – $80 (Regular and Slaughter Only)
  • Condemned Animals $30 each
  • Cut, Wrap, & Freeze – $1.15/lb (Standard Packaging, No Special Packaging Requests)



  • Minimum Charge for Whole Lamb under 45lb, Cut, Wrap, & Freeze $55
  • Minimum Charge for Half Lamb under 45lb Cut, Wrap, & Freeze $35
  • Vacuum Pack Lamb – up to 50lb- add $40
  • Vacuum Pack Lamb – 51lb and over- add $45
    Additional charges for Vacuum Packing


  • Dinner Sausage (Large Casings) – $2.20/lb
  • Breakfast Sausage (Small Casings) – $2.50/lb
  • Sausage Patties – $2.50/lb
  • Sausage Meat (No Casings) – $2.00/lb
    Flavours: Dinner, Bratwurst, Honey Garlic, Mennonite, Chorizo,
    Mild Italian, Hot Italian, Breakfast, Maple Breakfast
  • Pepperoni Bulk – $4.50/lb
  • Pepperoni Vac Packed – $5.00/lb
    Flavours: Original, Honey Garlic, Hot, XXX Hot
  • Smokies Vac Packed – $4.50/lb
  • Cheddar Smokies Vac Packed – $4.65/lb
    Flavours: Bavarian, Bratwurst, Mennonite, Italian, Honey Garlic,
  • Garlic Coil & Kolbassa Vac Packed – $3.90/lb
  • Salami & Beer Sausage Chubs Vac Packed – $3.90/lb
  • Deli Slicing – $2.00/lb

Custom Cutting

–Frequently Asked Questions–

Appointment Booking:

  • How do I book an appointment for my animal(s)?

Our facility is by appointment only. If you haven’t yet booked with us please contact us by email [email protected] or call us at 250-334-2960. If you are wanting to book with us during the first week following opening a new calendar period (week of June 1st or December 1st) we will only be accepting phone-in or in-store booking requests. We will start taking calls at 8:00AM for new calendar booking periods on Booking Day day.

  • When can I book appointments?

We open our calendar for bookings 6 months at a time as of the 2022 calendar year. June 1, we open the months of September through February. December 1, we open March through August. If our first calendar booking day falls on a weekend, the booking calendar will open on the following Monday.

  • What do I need to do if I need to Adjust or Cancel my appointment?

Please call us as soon as possible if you need to change you booking with us and we will do our best to accommodate any changes.


Animal Drop-Off:

  • When can I drop off my animals?

Animals can be dropped off after 4:00 PM the day before slaughter up until 8:00 AM the day of slaughter.

  • How many animals am I allowed to bring in for my booking?

Farmers are only permitted to bring in the amount of animals indicated at the time of booking. Any animals brought in excess of the amount booked will not be processed and you will be contacted to pick up extra animals.

  • What are Drop-off procedures?

Our pens are located down the alleyway to left of our building. When you are dropping off your animals you can use one of our offloading ramps. We have a few different types that can accommodate most trailer styles. Load your animals into one of the available empty pens. Leave your contact information, including your name, phone number and an animal count on the clip on the pen.


Hit List:

  • What is the Hit List?

The “Hit List” is the form used to assign the hanging weights of your animals to your customers, as well as indicating if the owner of the animals or their customers will be paying for the Slaughter and or the Processing costs. Once the Hit List has been completed you can begin to complete Cutting Instructions and or have your customers submit their cutting instructions to us online.

  • When should I fill out my Hit List?

We request our clients complete their Hit List within 48 hours of receiving their hanging weights via email. We will include all the information required when we email you.


Cutting Instructions & Processing:

  • When can Cutting Instructions be completed?

We request cutting instructions are completed within 48 hours of receiving your hanging weight email. This allows us enough time to fully review your instructions and process your orders in a timely manner. If cutting instructions are not received in time for cutting, we will have to cut orders following the “Butcher’s Choice” specification which is standard processing created for each animal type.

  • Am I able to get a cut not listed on the cutting instruction form?

We make our best effort to accommodate client requests whenever possible. Any special requests can be detailed in the special instructions box at the bottom of the cutting form.

  • Are offals included with my cutting order?

All offals from beef and pork are returned directly to the farmer for distribution. Lamb offals will be packaged with orders as available.


Order Pickup:

  • How long will my order take to process?

Processing times vary depending on the volume animals we are cutting. On average, processing takes 1-2 weeks for lamb, 2-3 weeks for pork and 3-4 weeks for beef from the time of slaughter.

  •  When can my order be picked up?

We will contact the person paying for the processing of the animal upon order completion. Once the order is ready for pickup, we will email an invoice along with advanced payment options. We are available Monday – Friday, 8:00 AM to 4:00 PM for pickup.