Custom Beef & Hog Processing

Many farmers in the area rely on our decades of expertise to butcher their beef and hogs, which can be cut and processed to your specifications or divided into sides and quarters. And we offer monthly locker rentals so you don't have to worry about freezer space at home.

Call 320-839-2653 to book a date for your beef or hog processing. We’ll schedule a date for you to drop off and provide a timeline for when your order will be ready.

Wild Game Processing

The thrill of the hunt can be yours—without having to worry about what to do when you bag that six-point buck! We process deer, elk and buffalo into a variety of products such as steaks, chops, burgers, summer sausages and smoked sticks, and each order is made to your specifications.

We keep each person’s order separate. Upon arrival, each person’s wild game is numbered with a tag in the order it is received. The tag remains with the meat through the entire process, and we guarantee each person will get their own wild game back, as all our orders are processed separately.

Please call ahead before you drop off wild game: 320-839-2653. We’ll confirm that we have enough time to complete your order and ensure local regulations are met.

Options for processing

In addition to steaks, chops, roasts and ground meat, we recommend selecting sausages for some of your wild game order. Our award-winning sausages make a delicious addition to your delivery and are priced by the pound:

  • German Sticks
  • Breakfast Links
  • Formed Jerky
  • Dried Venison (whole hind quarter)
  • Venison Jerky (whole hind quarter)
  • Seasoned Deer Roast (sliced)
  • Summer Sausage
  • Country Ring Sausage
  • Bratwurst - Fresh or Smoked
  • Polish Sausage
  • Wieners
  • Beef Sticks

The processing price includes skinning and boning; cutting into steaks, chops and roasts; grinding into hamburger; wrapping and freezing. Beef may be added to wild game hamburger for an extra charge, upon request.

For wild game, all sausage items except dried and jerky require the addition of 1/4 to 1/3 pork or beef trim to your meat. For example, to 30 pounds of venison we’ll add 8-10 pounds of pork or beef (your choice), making the total end amount 38-40 pounds, which will be charged per pound for sausage seasoning, stuffing and smoking.