Custom Harvesting
The Meat Market is available for custom harvesting and processing of beef, pork, lamb and goat. While we always try to honor customer requests, advance scheduling is necessary. To inquire about custom harvesting and processing please call us at 325-942-2515.
Custom harvesting generally includes harvesting, aging, processing and packaging. The Meat Market is a federally inspected facility and adheres to USDA-FSIS regulations and guidelines for food safety and security. Please see the custom harvest information below, and fill out the form to request any custom harvest you wish to order.
- Flat Slaughter Fee - $60.00
-
Processing Fee - $0.95/lb
- additional fees may apply depending on processing requests
Processing Options
Custom cuts and thicknesses available upon request.
Round
- Tenderized Round Steak
- Boneless Round Roasts
- Ground Beef
Loin
- Strip Loin Steaks
- Tenderloin Steaks
- T-Bone/Porterhouse Steaks
- Sirloin Steaks
- Bottom Sirloin Steaks
- Flank Steaks
- Ground Beef
Rib
- Boneless Ribeye Steaks
- Rib Roasts
- Ribs
- Skirt Steak
Chuck
- Bone-in Chuck Roasts
- Brisket (whole, Packer Trimmed)
- Ground Beef
Other Instructions
- Special requests will be considered and met if possible.
- If not specified, all other trim will be processed into ground beef.
- Flat Slaughter Fee - $40.00
-
Processing Fee - $0.95/lb
- additional fees may apply depending on processing requests)
Processing Options
Custom cuts and thicknesses available upon request.
Leg
- Leg Roasts
- Leg Roasts (halved)
Loin
- Loin Chops
- Double Loin Chops
- Goat
Rack
- Rib Chops
- Goat Rack
Shoulder
- Shoulder Roasts
- Arm and Blade Chops
Trim
- Goat Summer Sausage
- Ground Goat
Whole Goat
- Goat Carcass
- Goat Foresaddle and Hindsaddle
Other Instructions
- Special requests will be considered and met if possible.
- Flat Slaughter Fee - $40.00
-
Processing Fee - $0.95/lb
- additional fees may apply depending on processing requests
Processing Options
Custom cuts and thicknesses available upon request.
Leg
- Leg Roasts
- Leg Roasts (halved)
Loin
- Loin Chops
- Double Loin Chops
Rack
- Rib Chops
- Rack of Lamb
Shoulder
- Shoulder Roasts
- Arm and Blade Chops
Trim
- Lamb/Pork Summer Sausage
- Ground Lamb
Other Instructions
- Special requests will be considered and met if possible.
- Flat Slaughter Fee - $40.00
-
Processing Fee - $0.95/lb
- additional fees may apply depending on processing requests
Processing Options
Custom cuts and thicknesses available upon request.
Ham
- Smoked and Cured Whole Ham
- Smoked and Cured Whole Ham (Halved)
- Smoked and Cured Ham slices
- Use for Sausage
Belly
- Sliced Bacon
- Use for Sausage
Boston Butt
- Boston Butt Roast
- Use for Sausage
Loin
- Sirloin Chops
- Loin Chops
- Blade Chops
- Boneless Chops
- Pork Tenderloin
- Boneless Loin Roasts
Sausage
- Breakfast
- Smoked Jalapeño
- Smoked German
- Ground Pork
Picnic Shoulder
- Shoulder Roasts
- Use for Sausage
Other Instructions
- Special requests will be considered and met if possible.
- If not specified, all trim and other will be used for sausage.
Questions?
Call 325-942-2515 or email the Meat Market at meatlab@angelo.edu.