Effective June 1st, 2024
RENDERING CHARGES
Lind’s Custom Meats will begin charging a disposal fee for all rendering from the processing of all animals in the shop. Unfortunately due to the rising costs of having the service of removing all of the trim barrels and the barrels that come in from slaughtering in the field WE CAN NO LONGER absorb this cost. Once again we DO APOLOGIZE for this. See below for the additional charge BEEF: $30.00 Per beef
Field Barrel charge: $15.00 per barrel
Cut & Wrap Processing Charge: $15.00
PIGS: $15.00
Includes BOTH the field barrel charge AND Cut & Wrap Processing Charge.
ATTENTION:
PLEASE NOTE - DUE TO OUR HOLIDAY SERVICES, WE DO NOT FARM SLAUGHTER IN NOVEMBER AND DECEMBER. PLEASE SCHEDULE IN OCTOBER AND JANUARY FOR WINTER FARM SLAUGHTER.
We are NO LONGER ABLE to haul beef hides from your farm during slaughtering appointments. We apologize for this inconvenience!
Pricing:
BEEF
Kill Fee - $210.00 per head
Cut & Wrap - $0.95 per lb
Beef Over 1,000lbs - $1.10 per lb
All Ground Beef* – $1.10 per lb
*Beef that are ground in their ENTIRETY or the MAJORITY of cuts are ground will be subject to this pricing. Example: if only some steaks and/or a few roasts are saved and the rest is ground, you will be charged $1.10 per lb.
Sausage & Jerky - We CAN make sausage and jerky from your beef! Please reference the Wild Game Processing page for details.
BUTCHER PIGS
Kill Fee - $110.00
Cut & Wrap - $0.95 per lb
Smoking - $70.00 + 9.2% Tax (2 Hocks, 2 Hams, 2 Bacons)
All Sausage* - $1.00 per lb + $10.00 per Ham/Shoulder to bone out
*Pigs that are ground in their ENTIRETY or the MAJORITY of cuts are ground will be subject to this pricing. Example: if only chops/steaks and/or a few roasts are saved and the rest is ground, you will be charged $1.00 per lb.
Notice: We do not weigh lambs, goats, or the kinds of pigs listed below unless specifically requested at the time of slaughter*
*Pigs that are unusually and exceptionally large will be weighed and priced as listed below. If the pigs do not fit this criteria they will not be weighed and weights will not be provided to you without prior request.
KUNEKUNE, MANGALITZA, POTBELLY, AMERICAN GUINEA HOG, OR SIMILAR BREEDS
Kill Fee - $125.00
Cut & Wrap - $125.00 (if under 140 lbs)
Cut & Wrap - $0.95 per lb (if over 140 lbs)
Smoking - $70.00 + 9.2% (2 Hocks, 2 Hams, 2 Bacons)
LAMB/GOAT - Flat Rate of $200.00 For Kill, Cut & Wrap
Unfortunately we do not process poultry or rabbits! We recommend Feral Woman Farm or Feisty Fowl.
Step One: Mobile Farm Slaughter
We offer full mobile farm slaughtering and custom processing for Beef, Pigs and Lambs. What to expect when we come out for a mobile slaughter:
We have a full service mobile slaughter truck that will come out to your farm or location.
Once there the crew will put your animal down using a humane method to make it quick and painless for your animal.
Once down the crew will go to work to make sure that we get the animal dressed and clean and into our truck in a timely fashion.
Things to Know When Scheduling:
January-October we slaughter farm animals on Thursdays and Fridays.
Unfortunately, we are unable to slaughter your animal and take it to another processing facility. If we slaughter it, we will process it as well.
In the event you have an emergency cow slaughter, we will not kill "downer cows". Meaning that the animal must be standing on all fours.
We will transport all pig and beef guts back with us for disposal.
If we come to slaughter a lamb we are unable bring any of the guts or hide back with us for disposal.
How to schedule an appointment:
Please schedule slaughter appointments by calling (253) 631-3172 or emailing us at lindscustommeats@gmail.com
Please be prepared to provide:
Your first and last name
A contact phone number
The address of the location we will be slaughtering at
An approximate time you would like to be scheduled for (ex. late July)
The amount and type of animal you need processed (ex. 3 steers)
Once we have your information, we will begin looking for a day that we will be in the area. You will receive a call or email in response letting you know what day we have available for you to confirm. You WILL NOT be scheduled until we have received confirmation. If you leave your confirmation as a text, voicemail, or email that has not been responded to, please follow up with us.
PLEASE NOTE:
If we are coming to your location: please do not call to inquire when the truck will arrive! You will not be given an estimated arrival time for the day of your appointment- plan to keep the whole day open. Anything can happen on the road that can effect when the truck makes it to your location. We schedule by day, not time of day.
If you are bringing your animals to our location: you will be given a time to arrive with the animals the day prior.
If you cannot be present at the location of the slaughter on the day of your appointment: you must leave written permission for our team to harvest your animal, and the animal must be penned up somewhere our truck can easily access it. If you have multiple animals that are NOT being harvested, it must be clear which animal we are slaughtering.
Step Two: Processing
Once we have harvested your animal at your location, we will bring it back to the shop to hang in our cooler where we will age your animals for a set number of days. We do not custom age meat.
Pork and Lamb will hang for approximately 4-6 days before processing.
Beef will hang for approximately 10-14 days before processing.
Cutting Instructions:
CUTTING INSTRUCTION FORMS ARE DUE BEFORE OR UPON DAY OF SLAUGHTER. IF CUT SHEETS ARE NOT SUBMITTED BEFORE THE MEAT IS DUE TO BE CUT, WE WILL USE A STANDARD CUTTING INSTRUCTION FORM.
We provide cut sheets for Beef, Pig, and Lamb for you to fill out to your own preferences. If there is something that you would like from your animal that you do not see on one of our cut sheets, don’t hesitate to give us a call and ask or leave it in the special instructions box!
PLEASE NOTE: If you are receiving a 1/4 of a beef, you cannot use a Custom Cut.
When splitting a 1/2 of a beef into 1/4’s, it is imperative that the beef is cut STANDARD. This is the only way that we can assure both parties are getting equal amounts/cuts of meat.
Please DOWNLOAD the PDF and fill it out from your device. If you fill the PDF out in your browser, it will not save your edits when you send it to us and the form will appear blank!
Step Three: Picking-Up
Once fully processed, you will receive a phone call, or email (whatever works best for you!) from our office letting you know that your meat is ready to be picked up and brought home! You will need to bring boxes and/or coolers to transport your meat in. You MAY NOT take home the freezer crates.
Meat must be picked up within 5 days of being notified. Any meat left in the freezer after 5 days will begin to accrue a storage fee of $10 PER DAY PER CRATE*
Some exceptional circumstances will nullify or reduce the storage fee, but it is your responsibility to monitor your text/voicemail/email messages or provide a secondary contact if you will be going out of town or service range while your meat is being processed.
Here is what you will need when you come to pick-up:
Payment for the butcher fees in the form of cash or check
Enough boxes or coolers to transport your meat home in
We CAN accept debit/credit card, but you will be charged an additional fee of 3%
Step Four: Enjoy!
We know you can’t wait to get home and grill up a nice, juicy steak. So tell us about it! Let us know how we did with a phone call, email, or review. And if you run into any issues with the job we did, please let us know that as well so we can make things right.
Photos by Jennifer Pazaruski | sweetgrassessentials.com