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Beef     |     Wild Game     |     Lamb     |      Pork

DOMESTIC MEAT AND WILD GAME PROCESSING
(All Double Wrapped)

Cut & Wrap All Kinds of Wild Game
All Boneless..................................$ 0.69 per lb.
Wild Game (Minimum)....................$ 50.00
Cut & Wrap Beef, Pork...................$ 0.49 per lb.
Any Animal over 900 lb...................$ 0.54 per lb.
Home Kill (Cut and Wrapped)………$ 0.54 per lb.
Cut and Wrap Lamb (minimum).......$ 45.00
Patties (4 oz. each)………………….$ 0.75 per lb.
Curing & Smoking Pork & Beef…….$ 0.75 per lb.
Vacuum Packing Included
Corned Beef (Oven Ready)………….$ 5.00 each
Flavor Cured Bacon……………….…$ 5.00 per slab
Black Pepper, Honey-Maple, Cajun, Garlic
Honey Glaze………………………....$ 7.50 each
Deli Sliced Ham………………….…..$ 5.00 each
Spiral Slicing……………………..…..$ 5.00 each

NOW AVAILABLE

Special Curing
No Nitrate No Nitrite
Sugar Free MSG Free
Bacon, Ham & Sausage

Please call ahead for After hours information.

The end quality of your order depends on the Freshness of the game meat brought to us.
We are not responsible for any meat preserved Incorrectly before or after we process.

KEEP ALL MEAT FROZEN UNTIL USED
Not responsible for any meat after 14 days.

$1.00 per day storage will be charged after the $2.00 14 days.
After 30 days, if no prior arrangements $3.00 have been made, the meat will be disposed of.

COMPARE OUR PRICES
BEEF, PORK and GAME SAUSAGES
(Your Meat)

BEEF or GAME
Bologna .....................................$ 1.49 per lb.
Salami........................................$ 1.19 per lb.
Summer Sausage........................$ 1.29 per lb.
Thuringer.....................................$ 1.29 per lb.
Polish Links…………………....…..$ 1.99 per lb.
Italian Game Sausage……..…......$ 0.99 per lb.
Italian Game Sausage Links…......$ 1.99 per lb.
Game Breakfast Sausage……...…$ 0.99 per lb.
Game Breakfast Sausage Links….$ 2.19 per lb.
Andouille………………………........$ 2.19 per lb

PORK or GAME
Bratwurst…………………….......….$ 1.99 per lb.
Fresh Pork Link Sausage……...….$ 2.19 per lb.
Smoked Pork Link……………........$ 1.99 per lb.
Pork Italian Link Sausage…....……$ 1.99 per lb.
Regular Sausage……………...…....$ .99 per lb.
Italian Sausage…………….....…….$ .99 per lb.
Special Pork Sausages……...…….$ 1.39 per lb.

SPECIAL SAUSAGES
Habanero Chili &Garlic Links…...…$ 2.99 per lb.
Cajun Sausage Links………….…...$ 2.59 per lb.
Garlic Sausage Links………….…...$ 2.59 per lb.
Cheese Sausage Links..................$ 2.99 per lb.
                                                   + cheese

PEPPERONI
In the following flavors:
Cajun, Teriyaki, Regular………...….$ 2.99 per lb.
Black Pepper, Jalapeño, Garlic…...$ 3.29 per lb.
Habanero, Honey Garlic………...….$ 3.49 per lb.

JERKY - $ 3.99 per lb.
In the following flavors:
Regular, Teriyaki
Shy Ann Blend, Cajun

JERKY - $ 4.49 per lb.
In the following flavors:
Black Pepper, Garlic,
Jalapeno, Hickory,
BBQ, Sweeter than Sweet

JERKY - $ 4.99 per lb.
In the following flavors:
Honey Garlic, Habanero

SPECIALTIES
Smoked Turkey (Melts In Your Mouth)
Bone In……………………….….$ .99 per lb.
Fish……………………………...$ 1.99 per lb.

All Prices Based On Wet Weight
Jerky orders…………..…Minimum 5 lbs
Sausage orders…………Minimum 10 lbs

ALL SMOKED SAUSAGES IS LINKED

SPECIAL RECIPES EXTRA

We Vacuum pack All Your Smoked Meats And Sausages at No Extra Charge

SMOKED HAMS OR BACONS
That will melt in your mouth.

 

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Beef Quote
*Required.
1.	Name *
2.	Email *
3.	Steak - How Thick * -Most common is ¾7/81
4.	Steak - How many servings to a package? * -2345
5.	Steak - Both come from the short loin, so you typically can not have both. Choose Cut * T Bone New York
6.	Steak - Can have one or the other on quarters or beef that is wrapped for 4/5 servings. Choose Cut * Sirloin Tip steaks roasts both
7.	Steak - Round Steaks * Whole, cut in ½ Tenderized
8.	Roast - How big do you want them? Most common in 3-4 lbs each. *
9.	Roast - Brisket: * -YesNoCorned Beef (extra cost for corned beef)
10.	Short Ribs: * Yes No
11.	Soup Bones: * Yes No
12.	Stew Meat: * Yes No
13.	Ground Meat - What size packages: * -1 lb. Most common1 ½ lb.2 lb. packages
14.	Ground Meat - Patties * Yes (Additional Cost) No
15.	Specialties: * -SausageJerkyPepperoniPastramiThere is an additional charge for all specialties.

 

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Wild Game Quote
*Required.
1.	Name *
2.	Email: *
3.	Steaks? * Yes No
4.	Steaks - If Yes: Best steaks, all possible, backstrap and tenderloin only backstrap, tenderloin and sirloin only?
5.	Roasts: * Yes No
6.	Roasts - If Yes: A specific number, specific roast just the best?
7.	Trim: Hamburger * Yes No
8.	Hamberger Trim - If Yes: 1 lb, 1 & ½ lb 2 lb packages.
9.	Hamberger - Fat added Yes No
10.	If Yes: What Percentage?
11.	Trim: Sausage * Yes No
12.	If yes: How much of what kind(s)? There is an additional charge for sausage.
13.	Trim: Pepperoni * Yes No
14.	If yes: How much of what kind(s)? There is an additional charge for Pepperoni.
15.	Jerky * Yes No
16.	If yes: How much of what kind(s)? There is an additional charge for jerky.
17.	Specialties: *There is an additional charge for all specialties.* -PastramiCorned RoastsDried and Sliced MeatHamburger Patties

 

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Lamb Quote
*Required.
1.	Name: *
2.	Email: *
3.	Legs: * Whole Half
4.	Do you want any steaks? * Yes No
5.	How many to a package (servings). *
6.	Do you want a crown roast? * Yes No
7.	Shoulder * -SteaksRoastsSome of each?
8.	Trim: * -Stew meatGround
9.	Shanks * Yes No
10.	STEAKS: How thick would you like your chops/steaks? *

 

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Pork Quote
*Required.
1.	Name: *
2.	Email: *
3.	Curing: Do you want us to Cure and Smoke your hams, bacon and hocks? This is the most common way these are done. * Yes No
4.	Chops: How many servings would you like in a package? Remember, 2 chops equals 1 serving. *
5.	How thick would you like your chops? Most common is ¾ “ to 1” * -3/47/81
6.	Shoulder - Steaks: * Yes No
7.	Shoulder - Roasts: * Yes No
8.	Cottage bacon (some places call it English bacon): * Yes No
9.	Spare Ribs: * Yes No
10.	Country Style Ribs: * Yes No
11.	Ground Pork (unseasoned): * Yes No
12.	What kind of sausage would you like? * -Regular Breakfast bulk or linkItalian bulk or linkBratwurstSmoked link
13.	How would you like your ham cut? * -WholeCut in ½Cut in 1/3End roasts with center slicesSpiral sliced - GlazeSpiral sliced - Left whole or cut in ½Spiral slicing and glazing have an additional cost each.
14.	What type of cure would you like on your bacon? -RegularPepperHoney MapleGarlicPepper, Honey Maple and Garlic cures have an additional cost each.

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Frank and Teresa Luessen
Owners