Quarters & Halves of Beef & Pork
What is included in a 1/2 or 1/4 of beef or pork?
The following information should help customers understand that "it's not all meat". This will help you understand the amount of meat to be processed, the weight that the customer can expect to receive, and the percentages lost through boning, fat removal and trimmings.
Of course, it must be realized by consumers that the size of the animal, the amount of fat, the grade of meat, and the amount of trimming and boning that is done by the meat processor all affect the percentage of meat that the consumer will receive. The information provided should be considered as a guide to the amount of meat to be received.
"Pork is not all ham and pork chops"
Pork Cut Sheets
When Purchasing a 1/2 or 1/4 of Beef or Hog
All cutting instructions must be given when placing the order. Beef is cut 10-14 days following the slaughter date. Pork is ready once hams and bacons are cured/smoked, this can take 2-3 weeks after slaughter, call to verify. The customer is called as soon as the order is ready for pick up.
Call ahead to place your order. Normal processing time is two-three weeks from date of order. To order your meat, please call us at 920-625-CUTS(2887) or via fax: 920-625-2112.
All prices are subject to change without notice. Pricing at the time your order is placed will apply.