Farm Animal Butchering

What to Expect from 1/2 of a Beef


Hind Quarter
  • 6-8 T-Bones
  • 6-8 Porterhouses
  • 8 Sirloins
  • 8 Sirloin Tip Steaks
  • 12 Round Steaks
  • 8# Rump Roast
  • 20# Ground Beef
  • 1 Flank Steak
  • Shank Meat and Soup Bones
Front Quarter
  • 4 - 1 1/2 inch Round Bone Pot Roast
  • 8 - 1 1/2 inch Chuck Roast (these can be cut smaller)
  • 14 Rib Steak or a Standing Rib Roast or combo of each
  • Short Ribs (or it can become ground beef)
  • Brisket (or it can become ground beef)
  • Shank Meat and Soup Bones
  • 40 # Ground Beef

What to Expect from 1/2 of a Pig










  • 1 Ham (whole or cut in half with the shank smoked)
  • Approximately 24 Pork Chops
  • 8 Country Style Spare Ribs
  • 1 Loin End Roast
  • 1 Rack of Regular Spare Ribs (these are not baby backs)
  • Approximately 10# of Bacon (if you don’t want bacon this can also be side pork)
  • 8 Pork Shoulder Steaks (this is also your pork butt roast)
  • Fresh Picnic Roast (the bottom part of the front shoulder) This can be a fresh roast or smoked as a picnic ham or de-boned for making pork or pork sausage.
  • 8-10# Trimmings used for ground pork or pork sausage
  • 10# Back Fat (this can be rendered down into lard)
  • 1 Loin End Roast

What to Expect from a Whole Lamb











  • 24 - 1 1/2 inch Lamb Chops
  • 2 Leg of Lamb
  • 4 Lamb Shanks
  • 4 - 2-3# Shoulder Roast
  • 2 Racks of Ribs
  • 6# of Trimming of Ground Lamb


VAC PAC YOUR PRODUCT :

HAVE YOUR CUTS VACUUM PACKED FOR EXTENDED SHELF LIFE IN YOUR FREEZER.40 CENTS PER BAG USED

FIELD DRESSING YOUR ANIMAL :

WE ARE ASKING FOR YOUR HELP. WHEN FIELD DRESSING YOUR ANIMAL PLEASE MAKE SURE ALL INNARDS ARE REMOVED FROM THEM. THIS INCLUDES INTESTINES, HEART, LUNG, AND LIVER. WHEN CLEANING THE PELVIS AREA PLEASE BE SURE TO REMOVE THE ANUS AND BLADDER.

Custom Cutting Cost

Lamb Cut Sheet

Beef Cut Sheet

Pork Cut Sheet

Packing house cut: This is a basic cut with minimal trimming and no wrap customer must pick up within 24 hours of cutting.Cost $0.75 per pound.

Basic Cut: Both sides or all quarters are cut the same, wrapped all the same, minimal trim Cost $0.90 per pound.

Mixed cut : Sides can be cut differently and packed differently, store trim Cost $1.20 per pound.

  • Skinning of Pigs $30.00 per animal
  • Lambs/Sheep $75.00 per animal, this includes skinning
  • Buffalo $50.00 per animal
  • Vaccum Packing $0.40 per bag
  • Smoking $1.25 per pound

At Sommers discretion any animal that arrives in an unsatifactory condition will not be taken in all animal need to be eviserated properly, meaning all entrail be removed including the butt and bladder

  • Sausage Bulk $1.25 per pound
  • Link Hog $2.25 per pound
  • Link Sheep $3.25 per pound
  • Aging Beef $0.20 per pound
  • Cooling $0.15 per pound;

    this is based on warm animals brought in for processing, other considerations are the weather.

Call for availability

Mobile Butchering

  • Beef $ 150.00
  • Hogs $ 75.00
  • Sow/Boar $ 100.00
  • sheep/Goats $ 50.00
  • Milage $ 3.50 per mile round trip

Dirty Carcass

If a carcass comes in full of dirt, hay, feces entrails or other, such as stuff flying around in the back of your pick up or road stuff there will be a $30.00 cleaning fee. You will loose part of your meat because of this, only because we will have to do excessive trimming.

Remember; you are the one eating this and I am not a miracle worker. I will do my best to take care of your meat. Please do your best to make sure my job is easy Clean, wash, trim before you bring it in.

Storage

You have 7 days to pick up your meat, after that $2.00 per day storage fee will be added to your bill.