State Inspected – Custom Butchering
Beef Harvesting $50
Hog Harvesting $40
Complete Processing $0.65/lb
Each animal must be brought in one day prior to or the morning of its scheduled butchering date. Any animal can be split between different parties. The parties can specify how they would like their portion of the animal processed. This includes thicknesses, weights, and number of steaks in a package.
Pinter’s Packing Plant is a state-inspected facility. This means that there is a state inspector on premises at all times during butchering. The inspector verifies each animal is standing and healthy before it is slaughtered. As the butchering process continues, to ensure the animal is safe to eat, the inspector looks for visual signs of disease.
An inspected animal can be resold individually or in bulk after it leaves our facility. It is important to note that if the meat is relabeled and/or repriced, the original plant information and legend must stay with the product.
To order a half or whole animal, schedule a butchering, or submit cutting instructions, please contact us at 715-654-5444.
How am I going to be billed?
Customers are billed by the hanging weight of the animal.
What is the cost for the animal to be processed explained?
The butchering fee is $50/cow and $40/hog. An additional charge (per pound) is added for cutting, vacuum packaging, and freezing. For example, if the hanging weight of half a cow is 350 pounds: (weight x price per lb) + butchering fee = total processing cost (350 x $0.65) + 25 = $252.50 total processing cost
Advantages of purchasing in bulk
- Uniformity of product —Commercial ground beef is often produced using meat from dozens of animals. When you buy a side, the ground beef is produced from a single animal, which minimizes the risk of contamination.
- Support of local business— — I like the fact that buying beef from a local rancher allows me to support him, and to support the meat packer that processes the animal.
- Constant costing —Because you’re buying your meat all at once, it’s easy to budget your costs for an extended period.
- Fewer trips to the grocery store — Plus you no longer have to plan your meals around what’s on sale.
- Meat is packed for freezing —If you buy large quantities at the grocery store, you need to repack the meat to freeze it. When purchase a side of beef, this is done for you.
- Excellent pricing — Buying a side of beef can save you money over regular grocery store prices. However, it is possible to save more at the grocery store by watching for sales.
- Superior quality meat —Grocery-store meat is aged 5-7 days. Meat purchased from a local source is generally aged 7-14 days.
Advantages of Vacuum Sealing
- Reduces Spoilage – Vacuum packing is the removal of air from a package. Oxygen produces certain reactions in food that result in the food spoiling and becoming inedible. This results in a much longer shelf life.
- Efficiency – Cooking a large meal for a number of people, like a big dinner, can be both challenging and stressful. Vacuum packing is a big advantage here since you can prepare a dish well in advance, seal it, and then when you need it, simply reheat and it will taste like you just made it.
- Freshness – Freezing food and then leaving it in the freezer for a long time can result in freezer burn, oxidation, and reduction in overall quality. By eliminating oxygen, you dramatically reduce the impact the freezer has on products and preserve the taste.
- Safety – Removing oxygen also dramatically reduces the growth of mold, bacteria, and yeast, all which need oxygen to grow and reproduce. By eliminating these elements you greatly reduce the chance of bacteria growing in the food and making you sick.
- Money Savings – Reducing the amount of food being thrown away can be a huge money saver. The average family of four throws away over $1,000 of food due to spoilage every year. By reducing the spoilage, you reduce the need to throw food away.