Pork Processing and Packaging
20 Years' Experience | Custom Processing
Sausage Making | Retail Sales
We Are Not Accepting Whole Carcass Wild Game
20 Years' Experience
Custom Processing and Sausage Making
Retail Sales
Pork Processing in Clearwater, MN
Family and locally owned T & R Meat Processing is ready to process and ready your pork. We offer a selection of customizable options so you can have choice pork in whatever cut you like. We also package your cuts right in the shop, so it’s easy and convenient for you to carry them home.
Call us or come in today and speak with one of our knowledgeable meat processors.
Custom Hog Processing
- Butchering — $48.00
- Cutting and wrapping — $0.70 lb.
- Bone disposal — $10.00 each
- De-boning — Add $40.00
- Smoking ham/bacon — $1.50 lb.
- Rendering lard — $1.50 lb.
- Plain ground pork — No charge
- Ground and seasoned bulk — $1.79 lb.
- Ground and seasoned patties — $1.89 lb.
- Ground and seasoned links — $2.79 lb.
Prices subject to change, Call for current pricing.
Pork Processing
Pork Processing
Pork Custom Processing Cutting Order Instructions
Here are a few helpful tips to help you complete your cutting instructions.
Fill in the farmer’s first and last name
Provide your first and last name
Provide your phone number
Are you getting a half or whole?
How many pork chops to a package? This is typically how many you serve at a meal. How thick would you like them cut? 5/8” is the standard but we can cut them thicker.
Out of the shoulder, often called a Boston butt, do you want pork steak or roast or both? A pork steak is about the size of 2 pork chops. Average size roast is 3#. How many steaks do you want in a package and how thick would you like them cut? Typically, 5/8”.
Do you want the pork hocks? If not, they are boned out for sausage.
Do you want the lard? If so, do you want it ground, bagged or rendered. Extra charge for rendering.
Do you want the spare ribs? If not, they are boned out for sausage.
For your sausage you can have 1 choice for a ½ hog, 2 choices for a whole. You can choose from ground pork (no seasoning added), pork sausage (seasoned) bulk, links, or patties. Extra charge for pork sausage bulk, links, and patties.
Do you want your hams smoked (cured and brined) or left fresh? You can either choose from roasts or steak or both. An average ham weight about 20-22#. We can leave them whole, cut in half, thirds, or quarters or into specific pounds or steaks.
For the belly..do you want it left fresh as side pork or smoked (cured and brined) for bacon? What size packages do you want?
Do you want the heart or the liver?
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T & R Meat Processing
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