Processing Prices
(Prices subject to change without notice)

We accept animals between 9am - 3pm daily.

A $100 deposit is required to reserve a spot for Farm Animals.

All animals must be skinned, gutted, head off, and hooves off.

Beef must be quartered; pigs must be at least halved.

Farm Animals

Beef: $1.39 / lb
Pork: $1.29 / lb

Multi-Person Split Fee: $0.10 / lb

(Additional fee for splitting one animal between multiple persons)

Game & Other

Lamb/Goat (Bone-In): $60.00 Each
Lamb/Goat (Boneless): $150.00 Each
Bear (Bone-In): $95.00 Each
Bear (Boneless): $150.00 Each
Deer: $160.00 Each
Elk: $1.55 / lb

Hunters: Please Read!

Call first! 360-489-0129. Processing is first-come, first-serve and spots fill fast!
Have your Tag and Game Management Unit number ready.
All game from out of WA state is required by law to be deboned.
You have a better opportunity if your meat is already boned out!

How Much Eating Meat Will I Get?*
Frankly, there's no exact answer to this question.  Here are some of the reasons:

Weight Loss during slaughter and processing of meat from live animals to table-ready cuts should be expected.

Slaughtering - Removes the head, blood, hide and inedible parts from the animal.  In beef, it will account for an average loss of slightly less than half the original live weight of the animal.  The slaughter of hogs averages about one-quarter of live weight.  
Example:  If your steer weighs 1100 lbs. live, it will most likely weigh 638-715 lbs. when slaughtered or "dressed."  This is 58%-65% of the live weight.     

Processing - is the cutting of the "dressed" or carcass meat into ready-to-cook portions.  Processing accounts for another loss in weight as excess fat and bones are trimmed away.  Not only does trimming make meat more appetizing, it also reduces required freezer space and often eliminates further preparation in the kitchen.  The more fat and bones removed for convenience, the greater the decrease in pounds.  The fatter the carcass, the lower the final weight of the table-ready cuts will be.
​       The percentages of closely trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
       Beef: 50% – 65%          Pork:  60% – 75%         Lamb: 45% – 60%
                              Example: If a pork carcass weights 170 lbs., after harvesting, it will result in approximately 102-128 lbs. of meat yielded after                                                                 processing, which is 60% – 75% of the dressed weight.
                                                                                                          *Based on information from the National Cattlemen's Beef Association.

We offer meat processing for your farm animals and wild game.