Processing
Edinburg Foltz Plant
I need to Make An appointment for my own livestock
(Not For-Sale)
I need to make an Appointment for RESALE Meats
I need to order Freezer Packs or meat in bulk
HOW MUCH MEAT WILL I GET?
Edinburg (Federally inspected, for re-sale)
To make an appointment for your own livestock
(Not For-Sale)
Your beef, pigs, lambs, and goats are in good hands.
Our team is specially trained in humane handling, a key component of making the best tasting meat.
Cut Sheets are due at slaughter appointment for beef, pork & lamb.
Not submitting your Cut Sheet will forfeit your custom cutting instructions and our standard custom Cut Sheet will be used to process your livestock. This rule also applies for folks selling their livestock to multiple customers.
You can fill your cut sheet out here on our website. Just click the link below.
We will hold meat in our freezer space with no charge for 1 week, but if you haven’t picked it up by then a $50 charge will be incurred per month.
BEEF
*appointment Deposit will be applied to Slaughter Fee
on the hanging weight to custom cut, vacuum seal, label, quick freeze.
on the hanging weight to custom cut, paper wrap, label, quick freeze.
Beef over 30 months old will have the spinal column removed (no NY Strip and Porterhouse option) and charged an additional processing fee.
PORK
*appointment Deposit will be applied to Slaughter Fee
on the hanging weight to custom cut, vacuum seal, label, quick freeze.
on the hanging weight to custom cut, paper wrap, label, quick freeze.
LAMB/GOAT
flat fee to slaughter, render, custom cut, vacuum seal, label, quick freeze.
To make an appointment for Resale meats
Your beef, pigs, lambs, and goats are in good hands.
Our team is specially trained in humane handling, a key component of making the best tasting meat.
RESALE PRICING
Cut Sheets are due at slaughter appointment for pork and lamb, within the week of beef appointment.
Not submitting your Cut Sheet will forfeit your custom cutting instructions and our standard custom Cut Sheet will be used to process your livestock. This rule also applies for folks selling their livestock to multiple customers.
We will hold meat in our freezer space with no charge for 1 month, but if you haven’t picked it up by then a $40 charge will be incurred per month.
BEEF
on the hanging weight to custom cut, vacuum seal, private label, quick freeze.
Beef over 30 months old will have the spinal column removed (no NY Strip and Porterhouse option) and charged an additional processing fee.
PORK
on the hanging weight to custom cut, vacuum seal, private label, quick freeze.
LAMB/GOAT
flat fee to slaughter, render, custom cut, vacuum seal, private label, weigh, quick freeze.
HOW MUCH MEAT WILL I BE GETTING?
How much meat am I getting?
What to Expect from a 1/4 of Beef
We offer a front quarter and a hind quarter of beef.
They break down as follows:
Each is roughly going to cost you about $650.
Front: (Charged per pound on the hanging weight, the front weighs a little more than hind so it ends up costing about the same)
- More ground beef
- Chuck Roast, Arm Roast, Rib Roast
- Brisket
- Short Ribs
- Stew Meat
- Rib Steaks/Boneless Ribeye Steaks
Hind: (Charged per pound on hanging weight, weighs a little less than front so it ends up costing about the same)
- Lots of ground beef, but not as much as the front quarter
- Rump Roast, Sirloin Tip Roast
- London Broil/Round Steaks/Cubed Steak
- Eye Round Steak/Roast
- Bottom Round Roast/Cubed Steak
- Sirloin/Kabobs/Stir Fry
- T-Bone & Porterhouse OR Filet & NY Strip Steaks
- Stew Meat
- Shanks
- Flank Steak
** heart/tongue, soup bones, and liver available with either front or hind**
Any cuts not wanted we will grind into ground beef.
If you want a 1/2:
You will get cuts from the front and hind- so just double the cost– $1,300, a whole is roughly $2,600
Please note these prices are ROUGH ESTIMATES! The charge is per lb on the hanging weight and each animal is different and can have different yields.
** split quarters will be the same so whoever gets their cut sheet in first both 1/4s will be cut according to those instructions.
** cut sheets are required at the slaughter appointment date or when you place your deposit for buying beef directly from us. Any cut sheets not submitted in that time period will be cut according to our standard cut sheet.
What to Expect from a Whole Hog
*(our Stephens City location does not offer ½ hogs)
- Shoulder Roasts/Steaks/Whole for curing/Sausage
- Side Meat Whole (for burnt ends or making bacon)/Slices (not cured)/Sausage
- Ham Roasts/Slices (not cured)/Whole for curing/Sausage
- Sausage in 1lb packs or in bulk bags with 3 seasoning options (mild, sage, breakfast hot)
- Spare Ribs
- Backbone
- Liver
