USDA Inspected Retail Meat Processing
USDA Beef Grading
You can have your beef graded by the USDA at Blue Ribbon Processing for a fee of $25.00/head. If you would like more details about our grading process or have questions, please contact us.
Beef
Slaughter (hanging wt.<1000#) — $120.00
Slaughter (hanging wt.>1000#) — $190.00
Processing — $1.15 per lb. hanging weight
Split Half —- $0.20 per lb. hanging weight
Single Wrap — $0.15 per lb. hanging weight
Patties ——————– $0.75 per lb.
Boneless —– $0.10 per lb. hanging weight
Extra Fat Added ————- $2.25 per lb.
Jerky Slices —————- $0.75 per lb.
Pork
Slaughter ———————- $120.00
Processing —- $1.15 per lb. hanging weight
Cure ———- $1.10 per lb. hanging weight
Sausage —– $0.75 per lb. (25 lb minimum)
Patties ——————— $1.40 per lb.
Links ——- $2.50 per lb. (25 lb. minimum)
Kill & Chill ————— $150 per animal
Smoked Sausages
Smoked Kolbassi — $4.00 per lb. (50lb min.)
Summer Sausage — $4.00 per lb. (50lb min.)
Beef Sticks ——– $5.00 per lb. (50lb min.)
Retail Sides
Beef Whole or Half —- $5.00 per lb. hanging weight
Pork Whole or Half —- $4.50 per lb. hanging weight
Misc. Charges
Boxes w/ Lids (speciality boxes)-$0.15 per lb.
Wild Game Processing
(Elk, Deer & Antelope(Pronghorn))
Gut and Skin — $200
Just Skin — $100.00
Just Carcass Chill — $10/day
After hours fee —- $100
$100 Rush Fee
$1.65 per lb. hanging weight processing
Additional Services
$1.50/lb. added Fat (pork or beef)
$4.50/lb. added Ground Beef
$1.40/lb. Sausage Patties
$2.50/lb. Sausage Links (25 lb. min.)
$2.25/lb. Ground Sausage (10 lb. min.)
$4.00/lb. Summer Sausage (25 lb.min.)
$5.00/lb. Jerky
$5.00/lb. Snack Sticks
Beef Cuts
Steaks – Standard cut 3/4″ thick
- Rib-eye: Boneless Steak trimmed, tender with marbling
- T-Bone: Tender marbled steak with the “T” bone intact
- New York Strip: Tender and richly marbled steak that is removed from the “T” bone.
- Tenderloin: Lean and tender with adbundant flavor
- Sirloin: Large sized lean steak
- Round: Moderately tender and flavorful, can be plain or tenderized (will only be 1/2 thick when tenderized) great for chicken fried steaks
- Flank: Lean and flavorful, great for fajita meat
- Skirt: Rich flavor and marbling, tender and great for fajita meat
- Hanging Tender: Higher fat content, flavorful and tender
Roasts – Standard crock pot size 3-4 lbs.
- Chuck Roast: Classic crock pot roast
- Brisket: Tender when cooked low and slow
- Arm: Great crock pot roast
- Rib Roast: Also known as Prime Rib, will eliminate Rib-Eye Steaks
- Rump: Lean Roast for braising
- Sirloin Tip: Lean, tender, and smaller than other roasts
- Tri-Tip: Tender and flavorful, great for grilling
Stew Meat – Cubed meat, butcher uses best trim, round, skirt and flank
Short Ribs – Rack of Ribs cut in half
Soup Bones – cut of Shank Bone
Ground Beef – Available in 1 or 2 pound packages
Ground Beef Patties – Available in 1 pound packages, 1/4 pounder or 1/3 pounders
Offal – Heart, liver, oxtail, tongue
Beef Sticks – Choice of seasoning, please see below for available seasoning. Cheese is available upon request.
Pork Cuts
Steaks – Standard cut 5/8″ thick
- Shoulder steaks: Rich and tender
- Pork Chops: Bone-in or Boneless tender steak
Roasts – Standard – Standard crock pot size 3-4 lbs
- Shoulder: Crock pot whole or cut up for stew
- Loin: Tender, lean and flavorful
- Ham: Smoked, cured, or uncured
- Bacon: Smoked, cured, or uncured (Fresh Side)
Spare Ribes – Great for grilling
- Baby Back: in place of pork chops
- Country Style Ribs: in place of roasts
Ham Hocks – End portion of Ham
Summer Sausage – 1 or 2 pound packages
Ground Pork – Bulk available in 1 or 2 pound packages
Sausage Bulk – Seasoned with our many seasoning options in 1 or 2 pound packages
Sausage Links – 1 oz. links or 5 links per 1 lb packages
Sausage Patties – 6 patties per 1 lb package
Grinders – 3 patties per 1 lb package
***Current Seasoning Options: Regular, Hot, Italian, Green Chile, Jalapeno, Maple Bourbon
Do you have an emergency? We can help with the immediate processing of lame and injured livestock. Contact Jeremiah directly at: 719-890-0107.