Unbeatable Meat Processing Services On-Farm
Do you need your livestock butchered on your farm? Count on
the custom butchering services of Riverside Meats and Processing in Swanville, Minnesota. Contact us today for more information
about our services. Our butchering truck will come out to your farm to perform butchering on-site. We butcher the animals
on your farm, then take them back to our facility for further meat processing to your specifications. Our truck normally visits
farms within a 60-mile radius, but feel free to contact us if you live further away.
Meat Processing On-Site
You can also
bring your live animal to our location and we will butcher here for you including cattle, hogs, goats, and sheep.
We also make all different varieties of sausage and smoked
Wild Game Processing & Sausage Page
Butchering one beef- $45.00 (PRICE
CHANGE EFFECTIVE 9/1/2021)
Butchering one pig- $18.00
pork or beef- $.61lb on hanging weight of animal (PRICE CHANGE EFFECTIVE 9/1/2021)
cutting, paper wrapping, grinding, stuffing ground meat in plastic & freezing)
Trip charge- $.65 per mile to pick up animals on the farm (IF OVER 45 MILES ONE WAY THE CHARGE IS
.85 PER MILE)
*Fuel surcharge- if gas prices raise above $3.00 per gallon trip charge will raise to $.85 per mile
or $1.05 per mile oifver 45 miles one way, subjet to change based on gas prices
Wrap individual steaks- $.05 lb. on hanging weight
Vacuum sealing- $.35 per package
Patties- $.50 lb.
Smoking meat- $1.00
We also offer-
Beef & Pork- Market price on hanging
WE OFFER WHOLE, HALVES & QUARTERS
*hanging weight is the weight of
the animal on the rail after being butchered.
50% DOWN PAYMENT REQUIRED AT TIME OF ORDER.
Normal beef processing includes;
Steaks 1" thick (Ribeye, Sirloin, Sirloin
Tip, Tenderloin, T-bone, Porterhouse, Round )
Roasts (Chuck, Prime Rib, Arm, Rump)
Liver, Heart, Tongue, Ox-Tail
& Ground Beef
Normal pork processing includes;
Cuts (Chops, Shoulder Steaks)
Roasts (Pork Shoulder, Fresh Ham)
Bellies (Bacon or Fresh
Hams (Fresh or Smoked)
Spare Ribs, Country Style Ribs, Hocks, Liver, Heart
& Ground Pork
Our beef are dry-aged for 10 to 14 days unless the customer
There are many other options for your processing; your special requests for other items may be made
when cutting orders are taken.