Butchering

As an added service to my slaughtering customers, I offer custom butchering of pigs, sheep, and goats. I will also process deer, but only by appointment.

All meat is vacuum sealed and frozen to ensure that the quality of your hard earned food is preserved.

I work closely with Tessier Farm Butcher Shop to provide the smoking for your hams and bacon.

Choosing how you would like your animal butchered can be overwhelming. I have included a few resources below that I found helpful in explaining which cuts come from where.

Pork:

The National Pork Board provides a great resource for information and cooking ideas.

The Cook’s Illustrated Meat Book does a good job explaining each of the main pork cuts and offers (very honest) ratings on cost and flavor.

Lamb:

Bon Appetit offers many good videos for all animals and their lamb video is especially thorough.

I was fortunate enough to spend nearly a week at the University of Maine Meat Cutting School and Dr. Greg Rentfrow was the presenter. Here he explains the breakdown of a lamb.

American Lamb offers a great website resource for cuts of lamb and recipe suggestions.

 

Pork

Pricing:

$1.10 per pound hanging weight

(hogs greater than 400 pounds will be $1.25 per pound)

Sausage flavorings include breakfast, sweet italian, and hot italian at no additional charge.

Lamb and Goat

Pricing of slaughtering and butchering:

less than 90 pounds = $160

*Additional $1.00 per pound over 90 pounds

Sausage flavorings include breakfast, sweet italian, and hot italian at no additional charge.

This is a picture of my son Sully and the first deer he harvested.

Sully’s first deer.

Deer

(by appointment only)

I will do my best to salvage all meat from your successful hunt but some things are out of my control. Shot placement, cooling of the carcass prior to my receiving it, and field dressing mistakes can all affect the amount of edible meat from your deer.

Pricing:

less than 125 pounds = $125

125 pounds or more = $1.10 per pound

 

The images below can be dragged to your desktop and printed if you’d like to have a hard copy when we discuss how you would like your animal processed.