State Inspected & Custom Processing - Bluebonnet Meat Company

State Inspected and Custom Processing

Our facility is Texas State Inspected which allows us to process your livestock for resale. This process assures the health and welfare of the animal, as well as ensuring we follow stringent food safety standards. In addition, we offer custom processing. This procedure follows the same standards, however, each package is marked “Not For Sale” and cannot be resold. Please select which kind of processing appointment you would like at the time of your booking. You can book your appointment here.

A deposit is required at the time of booking your processing appointment. This fee is the same as your harvest and disposal fee for your species of livestock. Click here to view our Deposit Policy. Processing prices are as follows. This is a general list and does not include every fee that you could possibly be charged.

Beef Processing

We do not process Texas Longhorn cattle with horns outside of their body width (roughly 24″) or any cattle under 600 pounds live weight. Our reason is based on the welfare of your cattle and the safety of our staff that handle the cattle.

$85 Harvest and Disposal Fee (effective April 15th)
$1.10/lb Processing on the Hanging Weight (Vacuum-Package) (effective April 15th)
$0.50/lb. for Vacuum-Packaging Ground Meat (Otherwise Ground Meat Will be Bagged/Chubs) (effective April 15th)
$6 per Round for Tenderizing (Tenderized Round Steaks or Cubed Steaks)
$3 Per Side for De-Boning (i.e., Boneless Ribeyes, Sirloins, or NY Strip Steaks)
$1.00/lb. Hamburger Patties (20 lb minimum) (effective April 15th)
A 7-day dry age hang time is included with your beef processing.
$20 per Quarter to Divide Beef Into Quarters (effective April 15th)
$70 for order split in 1/2 (effective April 15th)
$25 Hide Return Fee
$25 Change Order Fee (effective April 15th)
Default Cut list applied if order not received by 5th day of drop off

Pork Processing

$70 Harvest and Disposal Fee (Effective April 15th)
$1.10/lb Processing on the Hanging Weight (vacuum-package) (Effective April 15th)
$0.50/lb for Curing
$0.25/lb for Smoking
$70 for order split in 1/2 (Effective April 15th)
$25 Change order fee (Effective April 15th)
Default Cut list applied if order not received by 2nd day of drop off (Effective April 15th)

Lamb and Goat

$130 Flat Fee (vacuum-package) (Effective April 15th)
$20 extra for Frenching Bones (Effective April 15th)
$10 Hide Return Fee
$70 for order split in 1/2 (Effective April 15th)
$25 Change order fee (Effective April 15th)
Default Cut list applied if order not received by 2nd day of drop off (Effective April 15th)

Sausage Making

(20 lb minimum order per variety). All sausages billed on starting weight of meat.

$2.00/lb Mild, Medium, or Hot Breakfast Sausage; Breakfast Links $2.50/lb (Effective April 15th)
$2.00/lb Bratwursts (Effective April 15th)
$2.00/lb Italian Bulk $2.50/lb Italian Links (Effective April 15th)
$2.00/lb Mexican Style Chorizo (Effective April 15th)
$3.00/lb Smoked Sausage (Effective April 15th)
$4.15/lb Jalapeno-Cheddar Smoked Sausage (Effective April 15th)
$3.00/lb Summer Sausage (Effective April 15th)
$4.15/lb Jalapeno-Cheddar Summer Sausage (Effective April 15th)
$3.00/lb Hot Links (Effective April 15th)
$5.00/lb Snack Sticks (Effective April 15th)
$6.15/lb Jalapeno Cheddar Snack Sticks (Effective April 15th)
Beef or Pork Fat may be added at $4.00/lb (Effective April 15th)

Sausage or Ground Meat Ad-Ins:

We are happy to fill out your order form with you, however, if you would like to look at an order form in advance of your visit, they are available below:

State Inspected and Custom Processing

Beef Processing

Pork Processing

Lamb and Goat

Sausage Making

Sausage or Ground Meat Ad-Ins:

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