Commonly Asked Questions

The amount of meat you take home is normally 50% to 60% of the carcass weight of the animal you brought us. The carcass weight is normally 55% to 62% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions

All meat vacuum packaged. . Paper wrapped packaging is availabloe at request.

We let beef hang 10 to 14 days or as long as possible, upon request & certain criteria. If the beef carcass is considered too small or lean to hang or the whole beef is being ground into burger, it is not uncommon for us to cut those beef within 5 days of slaughter.

The Butcher Block guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing. We have a tagging system that identifies your animal from start to finish. The carcasses are then tagged immediately after slaughter for dry aging. After the hanging period, all carcasses are cut one side at a time, unless you’re getting both sides. There are never two different beef, pigs, etc. on the cutting table at any time. Each is ground individually as well, making certain that the ground meat you take home is from your animal. 

• slaughter $80
• waste $25
• packing $25
• processing is $0.83 cents a LB hanging weight
• smoked /cured jerky $4.00LB (green weight)
• patties $.95 LB.
• cube steak $0.75 LB.
• fajita and stew meat $0.60 Lb
• Snack sticks $5.50 LB.
• Pepper Jack ,jalepeno or cheddar added $0.65 Lb

The amount of meat you take home is normally 50% to 60% of the carcass weight of the animal you brought us. The carcass weight is normally 75% to 80% of the field dressed weight. These percentages will vary depending on several factors including: species, size and where & how the animal was shot.

All meat is vacuum packaged.We guarantee that 80% of the packages will be tightly sealed. It’s not uncommon for up to 20% of the packages to lose their vacuum.  We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge. Paper wrapped packaging is availabloe at request.

Yes. You do  need to call ahead. to insure that we are open and if bringing in after hours ,we need to make sure someone is here to help unload  and bring inside.

The Butcher Block guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing. We have a tagging system that identifies your animal from start to finish. The carcasses are then tagged immediately after slaughter for dry aging. After the hanging period, all carcasses are cut one side at a time, unless you’re getting both sides. There are never two different beef, pigs, etc. on the cutting table at any time. Each is ground individually as well, making certain that the ground meat you take home is from your animal. 

• Processing $125 ( includes skinning, Boned, processeced primal cuts) Half due at drop off 
• Cape fee $55    Half due at drop off
• Gut Fee $40    Half due at drop off
• Packing $10
• Quartered or pieced $1.00 LB
• Summer Sausage $4.50 LB
• Snack Sticks $5.50 LLB
• sliced jerky  0.60LB
• Deer Bacon $5.00LB
• smoked and marinated jerky $4.00LB (green weight)
• cheese or jalapeno added 0.65Lb

The amount of meat you take home is normally 72% of the carcass weight of the animal you brought us. The carcass weight is normally 60%-65% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions.

Pigs are cut as quickly as 2 days after slaughter but the curing process takes some time. The fresh pork is cut, packaged and frozen. We inject the pieces to be cured, allow time for curing, smoke those pieces then cut and package those products. It takes 7-10 days to process a hog.

All pigs are vacuum packaged. With vacuum-packaging, we guarantee that 80% of the packages will be tightly sealed. It’s not uncommon for up to 20% of the packages to lose their vacuum.  We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge. Paper wrapped packaging is availabloe at request.

The Butcher Block guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing. We have a tagging system that identifies your animal from start to finish. The carcasses are then tagged immediately after slaughter for dry aging. After the hanging period, all carcasses are cut one side at a time, unless you’re getting both sides. There are never two different beef, pigs, etc. on the cutting table at any time. Each is ground individually as well, making certain that the ground meat you take home is from your animal. 

• slaughter $55
• waste $20
• Packing $$20
• processing 0.83Lb hanging weight 
• cure and smoke 0.98 LB.
• cutlets 0.75 LB.
• Brats $3.99 lB
• Summer Sausage $4.00LB
• Snack Sticks $5.50 LB.
• German Sausage $4.00 LB.
• cheese and Jalepeno added 0.65LB.