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Custom Butchering

Beef poundage is found with hanging weight, pork is found using live weight!

Beef Processing
Pork Processing

Skin, Split, Cool ....................

Cut Up Only .........................

Cut, Vac Pac and Freeze .....

Vac Pac, Part Beef

  Actual Wt ............................

Patties ..................................

Lunch Bologna ...................

Chip Steak / Stew Meat /

  Cube Steak ........................

Dried Beef ..........................

Slicing ..................................

Split Quarter Fee .................

75.00

.50/lb

.75/lb

​

.50/lb

.50/lb

1.40/lb

​

.50/lb

1.25/lb

.50/lb

.05/lb

If interested in buying beef:

Whole ..............................

Half .................................

Quarter ...........................

*Cut, Vac Pac and Freeze = .45/lb and is included in prices above*

Grassfed â€‹.................................  .10/lb

4.00/lb

4.05/lb

4.10/lb

Poultry Processing

Meat Birds ......................

    Large ..........................

Layers .............................

Roosters .........................

Ducks ..............................

Turkeys .................

Giblets ..............................

Heart AND Liver ...............

Heart ................................

Halved ..............................

Quartered .........................

Cut in 7 or 9 Pieces ..........

Vac Pac

    Whole Bird .................

    Half Bird .....................

    Cut up .............................

    Bag Only ......................

Debone Turkey ..............

Debone Chicken ...........

2.25/bird

2.50/bird

2.75/bird

2.50/bird

5.00/bird

6.00-10.00/bird

.30/bird

.20/bird

.10/bird

.30/bird

.55/bird

.80/bird

​

1.25 each

1.75 each​​

.50/lb

.50/bird

6.00 each

3.00 each

We process our poultry every Thursday during the 1st week of June until the 2nd week of October! The last day to get your chickens processed this year is October 10th!

Deer Processing

Process ...............................

Add Beef ...........................

Add Pork ...........................

Cape, Hide, Horns, Legs ....

Ring Bologna ....................

Bacon Burger ....................

Stripped Jerky (wet) ..........

Dried Venison ....................

    Sliced ..............................

Hot Dogs w/ Pork ..............

Jalapeno Hot Dogs ...........

Venison Patties ...................

Venison Sausage

    Loose .............................

    Link ................................

    Grillers ...........................

    Smoked .........................

Summer Sausage .............

    Jalapeno Cheese ...........

Vac Pac ...............................

80.00

4.00/lb

3.00/lb

20.00

2.10/lb

1.40/lb

4.00/lb

1.35/lb

.50/lb

2.75/lb

2.85/lb​

.70/lb​​

 

1.05/lb​

1.20/lb​

1.40/lb​

2.50/lb​

2.80/lb​

.50/lb

.50/lb

Skin, Split, Cool

         Under 300lb ................

         Over 300lb ..................

Cut Up Only .........................

Cut, Vac Pac and Freeze .....

Sausage Stuffed ..................

Sausage Smoked ................

Ham or Bacon Cure &

  Smoke ...............................

Ham slicing ...................

Bacon Slicing ......................

Vac Pac, Part Pig

  Actual Wt ...........................

Scrapple .............................

Lard ....................................

​

40.00

45.00

.55/lb

.85/lb

.35/lb

.70/lb

​

.75/lb

2.00 each

.50/lb

​

.50/lb

1.25/lb

1.25/lb

Beef Cuts Diagram.jpg

If you are interested in a form to order cuts for beef or pork, please email your request to: stoltzfusbutchershop@gmail.com

Approximate Yield from 95 lb. Deer
(Field Dressed)

1. 12lb Trimmings​

2. Round (choose 1 option)

     -4 Steaks

     -2 Roasts

     -1 pc Dry Venison

     -1 pc Jerky

     -1 pc Chip Steak

     -6lb Trimmings

3. Rump (choose 1 option)

     -1 Roast

     -2lb Trimmings

4. Loin (choose 1 option)

     -18 Chops

     -8 Butterfly Loins

     -2 Roasts

     -4lb Trimmings

5. Shoulder (choose 1 option)

     -1 Roast

     -3lb Trimmings

round rump_edited.jpg
loin_edited.jpg
shoulder_edited.jpg
Venison Stix
Venison Bologna

Regular ..............................

Cheese ..............................

Sweet ................................

Hot Cheese .......................

Jalapeno Cheese ..............

Ring

    Mild ...............................

    Hot ................................

    Cheese .........................

    Garlic ............................

2.55/lb

3.05/lb

3.00/lb

3.05/lb

3.15/lb

Pepper .............................

Pepper w/ Cheese ............

Honey BBQ .......................

Hot ....................................

Bacon ...............................

2.75/lb

3.25/lb

3.00/lb

2.70/lb

3.05/lb

2.00/lb

2.00/lb

2.50/lb

2.10/lb

Sweet (all venison) ............

    Add Beef .......................

Regular .............................

    Add Beef ......................

    Add Cheese .................

1.50/lb

2.30/lb

1.40/lb

2.20/lb

1.90/lb

Deer Processing
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