Custom Processing

Beef above 500#  --------------------- $ 1.00 lb 

Beef and Hogs below 500# --------- $ 1.10 lb 

Moose, Buffalo & Elks ---------------- $1.40 lb.
Caribou, Bear, Reindeer  ------------- $1.60 lb.
Deer, Goat, Sheep  -------------------- $1.85 lb.
Cleaning fee ---------------------------. $.10-1.00 lb.
Includes: boning, trimming, cutting, hamburger & freezing. Steaks/roasts vacuum packed (no bone-in product will be vacuum packed), hamburger poly bagged. 

Additional charge of $ .25 lb if stew meat is more than 20% of animal.  Meat coming in pre-packaged will be charged an additional $.50 lb for unwrapping.
Boning / Trimming for Sausage only --.85 lb.
*Price based on incoming weight-$40 min. per order 

 *20 lb. minimum per order
Grinding  --(No Packaging) (50 lb. min.)-$1.00 lb.
 Poly Bag ----1lb pack – $1.30 lb. ----2 lb - $1.10 lb.
 Beef Fat ------ $2.89lb. Pork 50/50 Trim $3.29 lb 

Ham, Bacon, Etc.
Smoking (incoming weight) ------------$2.29 lb
Slicing Bacon & Vacuum Seal -----$15 per slab 

Ham Steaks-----------------------------$1.00 lb
Hogs processed in house will be charged $1.60lb. Bone in products will be in film wrap; sliced bacon will be vacuum packaged. 

Vaccum Packaging -------------------------$1.10 lb.
Vacuum Packaging Raw Links -----------$1.35 lb.  

 *Prices are based on finished weight                   

  Gain/Loss % is approximate, 20lb minimum 

Breakfast Sausage (50% gain)  

             (poly bag)       1#- $2.89 lb       2#- $2.59 lb
Italian Sausage (50% gain)
             (poly Bag)     1#- $3.09 lb         2#- $2.79 lb  

- Links (bulk) -----$3.69 lb.   
Chorizo Sausage (50%  gain)
              (poly Bag)    1#- $3.29 lb         2#- $2.99 lb   

- Links (bulk)  --$3.99 lb
Bratwurst (50% gain) (Bulk)    --------------$3.99 lb 

*Breakfast and Italian sausage can be made hot for an additional .25 per pound 

*Jalapeno and/or cheese can be added to bratwurst for an additional .50 per pound 

*Italian links, Chorizo links, and Bratwurst can be vacuum packaged for 1.25 per pound. 

 *Prices are based on finished weight
Gain/Loss % is approximate, 20 lb minimum 

Hot Dogs (50% gain  )--- -----------------------$4.29 lb.  
Jalapeno/Cheese Hot Dogs (60% gain)    ---$4.79 lb.
Louisiana Hot Links(50% gain)  ---------------$4.39 lb.
Polish Sausage (30% gain)  --------------------$3.99 lb. 

                           Hot      ---------------------------$4.24 lb
Polish Cheezer (50% gain)       ------------------$4.79 lb 

Summer Sausage (40% gain)      --------------$3.49 lb. 

Jalapeno Summer Sausage (40% gain)   ----$3.99 lb
Pepper Stick (30% gain)        --------------------$5.99 lb.
Teriyaki Stick (30% gain)        -------------------$5.99 lb.
Fire Stick (30% gain)       -------------------------$6.25 lb 

Pepperoni Stick   (30% gain)--------------------$5.99 lb 

Game Bacon   (50% gain) -----------------------$5.49 lb 

Liverwurst (300% gain) -- No minimum      ---$4.49 lb.  

Turnaround time for bone-in game meat is approximately 1-3 weeks. 

Please give ALL instructions at the time meat is dropped off.  Meat without instructions will be given a standard cut and wrap.  We will not guarantee changes that are called in later. 

PLEASE DO NOT CALL TO CHECK ON YOUR MEAT.  We process hundreds of orders and will be faithful to call you when yours is ready.  Multiple phone calls delay our ability to finish your game in a timely manner. 

SHIPPING ORDERS:  Please advise when you leave your game meat if your order is to be shipped.  We use FedEx for shipments to the Lower 48. Shipping within Alaska can be done by Northern Air Cargo, Everts Air Cargo, or Alaska Airlines. Meat is boxed in Styrofoam insulated boxes. Cost for the boxes will be added to your processing fees.
Fed Ex charges on average: $2.50-4.50/lb. 

All sausage is processed in 150 lb batches.  We do NOT accept ANY boneless meat with dirt, hair, rutty smell, bloodshot, sinew, etc.  Mat Valley Meats guarantees only the best quality product to all our customers.  We think you will agree that your game sausage is the best there is.  

Tips to help… 

Keep your meat cool, dry, and clean in the field.  Good tasting meat requites diligence after the shots are fired.  Do not store meat in plastic bags.  Meat that has not been properly cared for will not be accepted. 

If your bone-in meat is dirty or hairy you will be asked to clean it before you leave it with us or take it to another shop for processing. 

If ribs are dried out, bloodshot, or dirty we will not cut short ribs. 

As a matter of routine, meat is returned to you boneless. All animals are different. Expect a minimum 40% loss of weight in processing if meat is clean and free of bloodshot.
 

Rush orders are discouraged; however, we will try to accommodate your deadline.  If rush processing is required there may be an extra charge. 

Orders are processed in the order that they come in. Do not age your meat and bring it in when it is ready to cut.