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 ear tags
  • Pricing based per animal

Beef

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

  • Regular Slaughter – $145
  • Slaughter Only – $175 (Cut into quarters to be picked up)
  • Emergency Slaughter – $200
  • Slaughter Over 30 Months – $175 (SRM Removal and Disposal)
  • Slaughter Only Over 30 Months – $190 (Cut into sides to be picked up within 4 days after slaughter)
  • Cut, Wrap & Freeze – $1/lb (Standard Packaging, No Special Packaging Requests)
  • Cut, Customized Packaging & Freeze – $1.25/lb (Includes Vacuum Packing All OR Brown Wrapping All)
  • Split Side – Add $0.10/lb (Hanging Weight must be at least 400 lb to choose split sides)
  • Patties – $1.50/lb
  • Tenderizing $1.25/lb
  • Pickling $1.75/lb
  • Cure & Smoke (Beef Bacon) $1.75/lb

Pork

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 – $60
  • Slaughter Only – $70 (Animals will be cut into sides. Must be picked up within 5 days of slaughter)
  • Additional Charge for Coloured Pigs – $10
  • Regular Slaughter, Large Pigs Over 250 lb – $70
  • Slaughter Only, Large Pigs Over 250 lb – $85
  • Slaughter Skinned Out – $115
  • BBQ Pigs – $65
  • Condemned Animals – $35
  • Primal Cuts – $15/Side (Cut side into pieces for slaughter only animals)
  • Cut, Wrap, & Freeze – $1/lb (Standard Packaging, No Special Packaging Requests)
  • Cut, Customized Packaging, & Freeze – $1.25/lb (Includes Vacuum Pack All OR Brown Wrap All)
  • Tenderizing Cutlets – $1.25/lb
  • Cure & Smoke $1.75/lb
  • Nitrite Free Cure & Smoke $2.00/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 – $55 (Regular and Slaughter Only)
  • Condemned Animals $25.00 each
  • Cut, Wrap, & Freeze – $1/lb (Standard Packaging, No Special Packaging Requests)

 

 

  • Minimum Charge for Whole Lamb Cut, Wrap, & Freeze $45
  • Minimum Charge for Half Lamb Cut, Wrap, & Freeze $32.50
  • Vacuum Pack Lamb – up to 50lb $25
  • Vacuum Pack Lamb – 51lb and over $30
    Additional charges for Vacuum Packing

Sausage

  • Dinner Sausage (Large Casings) – $2/lb
  • Breakfast Sausage (Small Casings) – $2.20/lb
  • Sausage Patties – $2.25/lb
  • Sausage Meat (No Casings) – $1.60/lb
    Flavours: Dinner, Bratwurst, Honey Garlic, Mennonite, Chorizo,
    Mild Italian, Hot Italian, Breakfast, Maple Breakfast
  • Pepperoni Bulk – $4.10/lb
  • Pepperoni Vac Packed – $4.60/lb
    Flavours: Original, Honey Garlic, Hot, XXX Hot
  • Smokies Vac Packed – $4.10/lb
  • Cheddar Smokies Vac Packed – $4.25/lb
    Flavours: Bavarian, Bratwurst, Mennonite, Italian, Honey Garlic,
    Chorizo
  • Garlic Coil Vac Packed – $3.55/lb
  • Kolbassa Vac Packed – $3.55/lb
  • Salami Vac Packed – $3.55/lb
  • Beer Sausage Vac Packed – $3.55/lb
  • Deli Slicing – $1.00/lb