How do you figure out a price per lb.?Expand
Price per pound is based off the USDA National Choice Grade Average. Whatever the price is the day we decide to come out to the farm and sign the contract, is the price per pound. One week in advance of coming out to the farm will be given.
How do the contracts work?Expand
Contracts are signed before the slaughtering begins and last for 30 days. A new contract is signed with a new price after 30 days. The contracts state the price, what we and the producer are responsible for, and the various liabilities.
Do we require vaccinations?Expand
No, we do not require vaccinations, however, if vaccinations are given, all residue must be out of the cattle’s system at time of slaughter.
What do you look for when you come out to visit the farm for the first time?Expand
We look to make sure you have a way to separate the animals for antemortem inspection, easy water access, humane practices, farm cleanliness, a runway to connect to our restrainer, and a hard surface to work on- crushed granite, rock, cement, (No dirt, as it gets too muddy).
What is an antemortem inspection?Expand
An antemortem inspection is an overall inspection of the animal making sure it is in good health, with no neurological signs of illness and that the cow can walk on its own. It is done by a USDA official before the cattle go in the chute.
Where does all the waste go?Expand
The offal (internal organs) goes to compost on the farm, the spinal column waste goes to the landfill, and the rest of the trim goes into our products.
Find a Slaughterhouse Near You
Finding a slaughterhouse near you can be difficult, even using the internet. That’s why we’ve compiled a directory with + slaughterhouses and meat processors across the United States.
Our list includes cow slaughterhouses, pig slaughterhouses, goat slaughterhouses, chicken slaughterhouses, mobile slaughterhouses, and more. so you can find exactly what you need.
Enter your location below and press search to find a slaughterhouse in your area!
Slaughterhouse search tool:
How to Choose the Best Slaughterhouse
Choosing the best slaughterhouse is no easy task. Since animal slaughter must be performed by a skilled and responsible individual, it is important to choose a slaughterhouse with high-quality service and expertise.
3 Qualities of an Excellent Slaughterhouse:
When choosing a slaughterhouse, there are 3 important qualities to look for:
- High-Quality Work
- Cleanliness
- Availability
These qualities are important for various reasons and should be considered before choosing to do business with a particular slaughterhouse.
Read below why these qualities make for an excellent slaughterhouse…
1. High-Quality Work
This is the most obvious quality to look for in a slaughterhouse. You’ll want the job to be done with precision and expertise so you can achieve the best finished product.
Read reviews of the slaughterhouse online or ask a friend to help you determine the quality of work. You can also ask the slaughterhouse manager about their procedures for slaughtering and handling the meat.
After working with a slaughterhouse, you should closely examine the quality of their work to determine if you want to do business with them again.
2. Cleanliness
Animal slaughter is a messy business. Not only is it very messy, but it must to be kept clean for health reasons. A clean facility is an indication of an well-managed slaughterhouse. Ask to be shown around the slaughterhouse before bringing in your animals.
3. Availability
Another important factor to consider when choosing a slaughterhouse is their availability. Some slaughterhouses are backed up with customers. For these slaughterhouses, you may need to get on a waiting list months before you plan to get your animal(s) processed. Be sure to ask about availability and plan ahead!
Questions to Ask a Slaughterhouse Before Doing Business
- Are you USDA or state inspected?
- How long are you booked into the future?
- How do you price your services?
- What are your cleaning procedures for the facility?
- How long have you been in business?
Popular States in Need of Slaughterhouses
There are a few states that have a lot of people searching for slaughterhouses.
Specifically, we’ve seen a lot people searching for slaughterhouses in; Texas, Georgia, California, Florida, North Carolina, and Ohio.
We place an emphasis on improving the results in these states, but regardless we work to improve our results all over the United States! If you know of a slaughterhouse that is not listed on our website, please let us know!
Things to Know Before Getting a Pig Slaughtered
Best Weight to Slaughter a Pig
Knowing the best weight to slaughter your pig is very important to achieve the most efficient use of your pig.
If a pig is slaughtered too early (below recommended weight), you may not get a high enough yield and will also get smaller cuts. On the other hand, pigs that gain too much weight do not convert feed to meat as efficiently. This means you’ll be getting less meat for the amount of feed you’re using.
That being said, we found the recommended slaughter weight of the pig to be anywhere between and pounds.
It’s also important to know that some slaughterhouses charge extra fees for hogs over a certain weight; these extra charges can be significant! For example, Northwest Meat Center charges an extra $35 for pigs over lbs. Prior to getting your hog slaughtered, ask your local slaughterhouse about their prices.
How much does it cost to slaughter a pig?
If you’re taking a pig in for slaughter, especially for the first time, you may be wondering how much it will cost to get it slaughtered and processed.
Although pig processing rates vary depending on your location, the cuts you order, the weight of the pig and other factors, you can generally expect the cost of pig processing to be $ for slaughter and $ per pound (based on hanging weight) for the base processing fee.
This is a general guideline for pig slaughter and processing prices. Actual costs may be higher or lower than the prices listed above, depending on the factors listed previously, but prices will typically fall into this range.
Also keep in mind, your “per pound” processing fee will increase depending on the cuts you order.
Check with a local meat processor to see how they price their pig processing or use these price lists as examples:
How much meat do you get from a lb. pig?
Although you may have a lb. pig, this doesn’t mean that you’ll end up with lbs. of meat.
Many parts of the pig are discarded during the slaughter and butchering process. This may include the blood, organs, head, etc. The pig carcass will also lose weight due to other factors, such as moisture loss. When taking your pig to a slaughterhouse, it’s important to get an idea of how much of the pig will make it into finished product.
A pig will yield, on average, roughly 57% of its original weight in processed meat. This means that a lb. pig will yield lbs. of meat. (Source)
This yield percentage represents an average according to Oklahoma Department of Agriculture, Food, & Forestry. The actual yield will vary depending on multiple factors, such as the breed, fat to muscle ratio, and age of the pig.
Things to Know Before Getting a Cow Slaughtered
How much does it cost to slaughter a cow?
You’ll want to have an idea of how much it costs to get your cow slaughtered and processed.
Slaughter and processing prices change depending on certain factors, such as animal weight and the cuts you order. Not all meat processors charge the same rates, either. Therefore, you’ll should contact one directly for an accurate quote.
Regardless, you can roughly expect the cost of processing a cow to be $ for slaughter and $ per pound (hanging weight) for the base processing fee.
Additional “per pound” processing fees will be added for the cuts you order and other services, such as curing and smoking.
Check out these price lists from various meat processors to get a better idea of beef processing prices:
Contact a cow slaughterhouse near you to see prices in your area.
General Questions About Slaughterhouses
Many people have questions related to slaughterhouses, especially if they’re new to animal slaughter. This section will answer common questions that people ask about slaughterhouses. If you have a question, please submit it at the bottom of this page!
What is Custom-Exempt Slaughter?
Custom-exempt slaughter, commonly referred to as “custom processing,” is a practice used by many to process their meat.
A custom-exempt operation is not subject to continuous federal or state inspection. As a result, the processed meat is for personal use of the owner. It will be labled “Not for sale” and cannot be sold to the public.
Custom processing is most often used for processing wild game, but may also be used for livestock, such as cattle and pigs. The biggest downside for custom processing livestock is the inability to sell the meat afterwards, although there is a loophole.
Since custom processed meat is for personal use of the owner, you can sell the animal, in part or in whole, to new owners prior to processing. Once the animal is processed, the resulting meat will be split among the new owners.
Have a question related to this topic? Submit it below!
We may add your question to this page!
Cutrer's
Meat Market & Slaughterhouse
Freshest Meat • Superior Flavor
Flavor and Freshness Locked InFresh Beef and Pork of the Highest Quality - cut or ground
Specially Double Wrapped and Flash Frozen
A unique, time tested process that locks in the most flavor and keeps the meat in its freshest state.
NO Chemicals, NO Preservatives - Nothing to compromise the taste or quality of the meat. Take it out of your freezer a year later, it will be as fresh as the day it was packed. NO Freezer Burn either!
Price List - See What's Available · On-line Order Form
Baton Rouge Market Schedule
Every Saturday at Main Street Market, inside the Galvez Parking Garage;
Every Thursday at Perkins Rd Red Stick Market
Cutrer's Now Has Grass Fed Beef- get details here -
"I've tried most of what they have, one of "The BEST" sources for prime cut meat anywhere- great people to do business with- this is one of those rare cases where you get MORE THAN YOU PAY FOR. THANKS - hope to see you Sat.
Thomas K., Baton Rouge
Cutrer's, Doing What's Right Since
We strive to always provide our customers with the freshest and best tasting meat, the tenderest meat with the best texture
For more than 50 years we've been perfecting our butchering and preparation so the meat you get from Cutrer's is second to none.
Full Retail Meat Market & SlaughterhouseBeef, Hogs, Lamb - get more infoDeer / Wild Game Processing - get more info
Exceptional Venison Sausage - learn more about sausage
Here at Cutrer's, we make sure you get the best yield and quality out of your animal, and it's specially packed to last in your freezer and maintain the taste and texture of fresh meat.
Where to Buy:
Kentwood Full Retail Meat Market & Slaughterhouse: Monday - Friday 8 to 5, Saturday 8 to noon
Baton Rouge Markets: Thursday & Saturday mornings - 8am to noon - for location & schedule
To place Your Order: Call Ahead or use our On-Line Order Form
Please let us know how you like our products and/or services - Comment
For the Sausage Connoisseur
Paw Gaylon's Real Hickory Smoked SausageA secret family recipe, more than years old. Handed down from generation to generation, perfected.
Fresh, lean top quality pork - No filler meat - No Preservatives. Smoked with real hickory - no liquid smoke.
If sausage is your thing, you've got to try this. Find Out More
P.O. Box 82
P.O. Box 27
a.k.a. Carthage Quality Meats, LLC
Me near slaughter butcher
Full Service Slaughter and Butcher
Wild Game & Farm Animals
Juicy Flavours
Beef, Hog, & Lamb
Farm Animal Processing
Respectful Process by Trained Professionals
Mobile Farm Slaughter: Scott will come to you. Call now to make an appointment. Beef, Pork, and Lamb, Special cuts, Call to ask. Please contact Scott closer to butchering time.
Custom Cut and Wrap: All products cut to your specifications, double wrapped and flash frozen
Curing and Smoking: Hams – Bacon – Whole BBQ Pigs
Sausage Making: Using your product and our award winning recipes many flavors to choose from.
Mobile Butcher Scott Willis
*Kill Fee to be paid directly to Slaughter Crew*
$/Beef
$90/Hog
$90/Lamb
Cash or Check Only made out to Scott Willis
Make sure to keep USDA beef tags as the last 3 numbers will be needed to call in your cutting instructions, along with farmer's name and weight of animals. It is the farmers responsibility to have the customers cutting cards to us with in 10 days of kill, If we do not have cut card in timely manner it will be cut standard.
Custom Cut and Wrap: All products cut to your specifications, double wrapped and sharp frozen
Curing and Smoking: Hams – Bacon – Whole BBQ Pigs
Sausage Making: Using your product and our award winning recipes many flavors to choose from.
Cut and wrap Beef and Pork lb
Single wrap charge an additonal lb or animals that over a side and burger anmials and bone and grind lb
additional curing and smoking lb
Bulk, Italian and spicy sausage lb Link sausage lb
*$ disposal fee applies per whole animal, if over pound $ disposal fee
BEEF CUT CARD
PORK CUT CARD
SHEEP CUT CARD
Big Game, Bird, & Salmon
Wild Game Processing
Over lbs or Boneless meat - $ lb
Whole Animal $ minimum
lbs or under for minimum charge
*cut and wrap applies to all game, whole or trimDuck and Goose Processing
*We add 30% pork to all duck and goose products, at a $lb charge
Pepperoni $ lb
Summer Sausage $ lb
Salami $ lb
Breakfast Sausage $ lb
Cut and Wrap $ lb
Minimum 20lb per item
Fillet Only $lb
Smoke Fish $lb
*if already fillet
Fillet and Smoke $lb
Vacuum Pack Bags $ eachAdditional Cost apply to following:
*minimum of 20lbs per item, 25lbs for German
Pepperoni $ lb
Jerky $ lb
Summer Sausage $ lb
Salami $ lb
Hunter Sausage $ lb
German $ lb
Breakfast Sausage $ lb
Custom Butchering / Processing
Hoffman's Quality Meats has been serving the custom processing needs of Maryland, Pennsylvania, Virginia, and West Virginia since . We take pride in meeting the needs of our customers and creating the best products available. We accept a variety of livestock including Beef, Pork, Goats, and Lambs and can often times make arrangements for other varieties. Please be advised that we only accept livestock that is in sound condition, without any known diseases, and that are able to walk in on their own. We do not accept downers or dead livestock. All animals are dressed, chilled, custom cut to our customers specifications or retained for sausage, snack sticks, jerkey, and hotdogs etc. The meat retained can be vacuum packed, labelled, or cut into subprimals. All animals are processed seperately and are tracked throughout the process to ensure that the meat recieved is that of the animal you dropped off. mals
Please do not hesitate to contact us with any questions. You will be glad that you chose Hoffman's for your custom processing.
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