• Retail Meat Market
  • Call To Book A Processing Appointment
  • Retail Meat Market
  • Call To Book A Processing Appointment
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  • Retail Meat Market
  • Call To Book A Processing Appointment
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  • Call To Book A Processing Appointment
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  • State Inspected & Custom Processing
  • Wholesale Sausage Manufacturing
  • Shop Our Online Store
  • FAQ

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. Please call  to book your processing appointment.

A deposit is required at the time of booking your processing appointment. Deposits paid for appointments are non-refundable, however, if you cancel your appointment at least 2 weeks ahead of your appointment date, the Deposit will be refunded. 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

– Effective December 1, 2022, there is a minimum basic processing fee of $500 not including upgrades.

 

– Cattle must be 600 pounds minimum live weight to be processed.

 

– We do not process Texas Longhorn cattle with horns outside of their body width (roughly 24″). If you have any questions, please call us @ 903-989-2293.

  • $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)
  • $25 Hide Return Fee
  • $25 Change Order Fee (effective April 15th)
  • Please come prepared with Cut Sheet on the day of drop off, otherwise the default Cut List will be applied if order is not received by 5th day of drop off
Please Call To Book an Appointment
Beef Processing

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)
  • Please come prepared with a Cut Sheet on the day of drop off, otherwise the default Cut List will be applied if order is not received by 2nd day of drop off
Please Call To Book an Appointment
Blue-Bonnet-pork-Processing

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)
  • Please come prepared with a Cut Sheet on the day of drop off, otherwise the default Cut List will be applied if order is not received by 2nd day of drop off
Please Call To Book an Appointment
Blue-Bonnet-goat-lamb-Processing

Sausage Making

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

  • $2.00/lb - Bulk Mild, Medium, or Hot Breakfast Sausage is only available in chubs; Breakfast Links $2.50/lb
  • $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)​
Please Call To Book an Appointment
Sausage-Making
Sausage or Ground Meat Ad-Ins:
  • Add Cheese – $0.75/lb (Effective April 15th)
  • Add Jalapenos – $0.40/lb (Effective April 15th)
  • Add Cracked Black Pepper – $0.50/lb
  • Add Red Pepper Flakes - $0.50/lb

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:

  • Beef Order Form
  • Pork Order Form
  • Lamb & Goat Order Form

“Completed cut sheets may be emailed to us at the following address: order@bluebonnetmeat.com. Please be sure to fill out all personal information accurately so we can be sure your account has current information.”

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Quick Links
  • State Inspected and Custom Processing
  • Retail Meat Market
  • Please Call To Book A Processing Appointment
  • FAQ
Contact Us
  • 719 S. Pearl Street
    Trenton, TX 75490
  • info@bluebonnetmeat.com
  • 903.989.2293
Market Hours
  • Monday - Friday 8 am - 6 pm
  • Saturday 9 am - 2 pm
  • Sunday Closed
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