Pork Processing

Custom Cutting Pricing

Pork

        Since our opening in 1950, we have offered specialized custom processing of our customers’ animals. It is our goal to cut and wrap your meat to “meet” your specifications, be it beef, pork, lamb, or wild game. We use state-of-the-art equipment and technology to carefully cut and package your meat. We are able to accommodate whatever your needs may be; be it a single animal for personal use or multiple animals intended for wholesale distribution. Our USDA inspection allows us to process your product, if you so desire, to be shipped interstate.

           We do not slaughter pork on site. All slaughter pricing is subject to the slaughter facility which your pork was slaughtered. We use Gary’s Meat in Payson for all customers needing USDA inspection. We also use Robert Walton Meat in Springville for state inspection, not for sale label.

USDA Inspected Slaughter
Subject to pricing at Gary's Meat
State Inspected Not for Sale
$52.00
Processing Paper Wrap
$0.72
Processing Vacuum Package
$0.86
Minimum Processing
$45.00

Other Charges

Curing
$0.72
Peppered Bacon
$2.00 Extra / Belly
Lard Rendering
$1.60 lb
Linking / Patting
$0.35

Pork Cutting Instructions

Loin

(Usually cut into chops. Can also make roasts or Canadian bacon in lieu of chops)

Shoulder

(Usually cut into roasts or make cottage bacon)

Leg

Select cured or fresh, then select cutting options below

*Curing costs an extra $0.55 / lb ** Links & Patties cost an extra $0.30 / lb