(765) 742-7285
Custom Beef Processing
We offer whole beef, 1/2 beef, and 1/4 beef custom processing. If you have questions or this is your first time ordering with us, don't worry! Our friendly and knowledgeable office staff with a combined 100+ years of meat processing experience is here to help.
All processed meat will be wrapped in butcher freezer paper and frozen after processing.
Give us a call at (765) 742-7285 or email your cutting instructions to beutlerinfo@yahoo.com.
Our Custom Processing Services Include:
Safe and clean processing protocols under Indiana state inspection.
Quality yield grading and detailed reports upon request.
A dry age process of 12-14 days for Beef processing.
All cuts are double wrapped with a poly wrap and butcher paper, then frozen.
What Our Customers Say:
Beef Cutting Instructions
After completing your cutting instructions, email them to beutlerinfo@yahoo.com or we can assist over the phone (765)-742-7285.
Processing Costs for Standard Cutting:
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Whole/Half Beef:
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Processing Base Price: $0.80 per pound (on hanging weight)
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Butchering: $0.40 per pound (on hanging weight)
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Quarter Beef:
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Processing Base Price: $0.85 per pound (on hanging weight)
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Butchering: $0.40 per pound (on hanging weight)
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Additional Costs:
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Boneless Cuts
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Additional Grinding
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Cubed Steaks $1.00 per lb.
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Stew Meat $1.00 per lb.
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Hamburger Patties $1.00 per lb.
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Boxes: $2.00 per box (plus tax)
Notes:
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The base prices for processing will increase based on any changes made to the standard cutting instructions.
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The processing cost is for all beef under the age of 30 months.
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There is a price increase for all animals over the age of 30 months.
Beef Retail Cut Chart
Quarter Beef Processing
Information to Know
When purchasing a quarter of beef there are a few pieces of information you need to know. The two parties purchasing a half of beef (2 quarters) must agree on how the two quarters will be processed. This means each individual cut must be the same for each quarter in order for us to equally divide the half of beef into two quarters. For Example: One quarter can't be made in to all ground beef if the other quarter wishes to save roast and steaks.