Marksbury Farm Processing Prices, 2013
All processing is USDA inspected
POULTRY
Chickens and turkeys should be removed from feed around 12 hours prior to processing. They should continue to have access to water until loading. Birds that have full crops at the time of processing will be subject to an additional charge.
Chickens
| Processing 50+ chickens | $3.25/bird |
| < 50 chickens | $3.25/bird plus $25 line fee |
| Organ Harvesting | $0.25/bird |
| Cut Up (8-piece) | $2.00/bird |
| (10-piece – Including Boneless, Skinless Breast) | $3.00/bird |
| Smoked chicken | $2.00/lb. |
Turkeys
| < 18-lbs. carcass weight | $7.00/bird |
| 18-25-lbs. carcass weight | $12.00/bird |
| 26-30 lbs. carcass weight | $15.00/bird |
| < 25 turkeys | Processing price plus $25 line fee |
| Organ Harvesting | Included in Processing Price |
| Cut Up (8 piece) | $2.50/bird |
| Grinding turkey meat | $1.75/lb. |
PORK
| Processing fee | $0.50/lb Live weight |
| Patties | Add $0.50/lb |
| Links | $0.75/lb for Large Links $1.50/lb for Small Links |
| Sausage | *A minimum batch of 25 lbs is required for any sausage. |
| Supplemental Marksbury meat for sausage | $3.00/lb |
| Split halves | $20 |
| Smoking (standard or all-natural cure) | $2.50/lb. |
| Additional fee for all-natural cure | $50 per 100 lb. |
BEEF
We are now offering a “standard cut” for $0.45/lb. hanging weight plus a $35 kill fee.
Standard cut is roughly one-third roasts, one-third steaks, and one-third hamburger.
-Chuck and Shoulder Roasts
-Whole Brisket
-Cross Cut Shanks
-Boneless Ribeye Steaks
-Standard Short Ribs
-Flank and Skirt Steak
-T-Bone and Porterhouse Steaks
-Bone-in Sirloin Steaks
-Rump and Sirloin Tip Roasts
-Boneless Round Steaks
Customers have the option of grinding the flank and skirt, cutting the brisket in half, and the can choose the width of their steaks and how they want their ground beef.
| Processing fee | $0.50/lb hanging weight plus $35 kill fee |
| Patties | Add $0.50/lb |
| Links | $0.75/lb for Large Links $1.50/lb for Small Links |
| Beef over 30 months old, as determined by the USDA | $25 surcharge |
| Sausage | *A minimum batch of 25 lbs is required for any sausage. |
| Supplemental Marksbury meat for sausage | $3.00/lb |
| Smoking | $2.00/lb |
| Tenderizing*, Marinating, or Curing | $1.00/lb |
| *Can only be done to pieces that are 1” thick or smaller, or we can cube and tenderize the meat. |
LAMB AND GOAT
| Lamb and goat processing (standard cut) | $75 per animal |
| Lamb and goat processing (custom cut) | $90 per animal |
| Organic processing fee | $25 per beef, pork, or batch of chickens/turkeys |
| Product Storage | $1.00/box per day after 5 business days |
| Boxes | $2.00-$2.50, depending on size of box |
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