Alaska Grown Beef

Misty Mountain All-Natural Sides of Beef - $7.40/lb.
Includes cutting, grinding and packaging to your preference.

Average weight: 660 lb.

Estimated cost at average weight:

Half: $2442.00

Whole: $4884.00

Burris Ranch Grass-Fed Beef - $7.99/lb 
 Includes cutting, grinding, and packaging to your preference.

Average weight: 460 lb. 

Estimated cost at average weight:

Half: $1837.70

Whole: $3675.40

What you get:

Final weight: 60-65% of hanging weight (increases if bones, organs, and fat are kept) 

Steaks and Roasts: (approx. 2/3 of final weight)

Chuck: Steak, Roast, or Both

Brisket: Brisket, Stew, or Burger/Trim

Prime Rib: Steak, Roast, or Both

Short Ribs: Thin cut, Thick cut, or Burger/Trim

Short Loin: T-Bone Steak or New York Steak and Tenderloin 

Sirloin: Steak or Burger/Trim 

Tri-Tip: Steak, Roast, or Burger/Trim 

Flank/Flap/Skirt: Steak or Burger/Trim

Round: Steak, Roast, or Both

Sirloin Tip: Steak, Roast or Both 

Trim: (approx. 1/3 of final weight)

Stew meat (15 lb. max)

Hamburger

Custom grinds/sausages 

Organs/Bones/Fat: Save all, Save organs only, Save bones only, Save fat only

*Beef can be made into any sausage listed in the custom processing menu excluding bacon and liverwurst. 
*20 lb. minimum per custom grind/sausage excluding burger.

Alaska Grown Pork

Elsberry Farms All-Natural Hogs - $5.49/lb 
Includes cutting, grinding, smoking and packaging to your preference.

Average weight: 210 lb. 

Estimated cost at average weight: 

Half: $555.45

Whole: $1110.90

What you get:

Final weight: approximately 65-70% of hanging weight (increases if bones, organs, and fat are kept) 

Steaks/Roasts/Smoked Items: (approx. 2/3 of final weight)

Loin: Chops, Roast, or Both 

Spareribs: Keep or Trim

Shoulder: Steak, Roast, Country Style Ribs, or All

Ham: Whole, Half, or Steaks

Bacon: Medium, Thick, or Slab

Ham Hocks: Smoke or Trim

Trim: (approx. 1/3 of final weight)

Ground Pork 

Breakfast Sausage ($2.89/lb.) or Italian Sausage ($3.09/lb.) 

Bones/Organs/Fat: Keep all, Keep organs only, Keep bones only, Keep fat only

*If you would like baby back ribs, your loin roasts will have to be cut boneless.