Meat Processing

Meat Processing Kirksville, MO

USDA & Custom Processing Options

Mast Meats LLC in Queen City, MO offers meat processing services for beef, pork, and venison.  We offer in-house slaughter and processing of custom beef, pork, and some other species. We source beef and pork from local farmers for USDA options as much as possible. We supplement where needed with outside-sourced material when necessary, and further process these meats to customer's specifications. All processed cuts of beef, pork, and venison are vacuum sealed for initial quality and extended shelf life. Ground beef, pork, or wild game is packaged in sealed poly tube bags in custom applications, unless otherwise requested.

All cuts of beef and pork, as well as ground product, when stamped with the USDA legend for resale in restaurants or Private Label/Farmer's Markets, are vacuum sealed to ensure superior quality and customer appeal for further retail.

Beef Processing      Deer Processing      Pork Processing

 

Beef Processing Fees

Beef Processing Northeast Missouri

$50.00 Slaughter and Aging Fee

$0.55 lb. Custom Processing, $0.65 lb. Inspected

Specialty Cuts:

Filet Mignon and Strip Steak – $25 per Beef
Cube Steak – $30.00
Stew Meat – $2.00 per lb.
Liver, Heart, Tongue – $12.00
Patties – $0.50 per lb.
30-Month and Older Beef (We Determine) – $50 SRM Removal and Disposal
Bologna and Sticks Available in Beef and Pork

Bologna Base Price – $2.00 per lb.

Stick Base Price – $3.00 per lb.

Cheese – Add $1.00 per lb.

Jalapeno – Add $0.50 per lb.

 

DEER PRICE LIST

Typical Rifle Season Hours--8am-8pm Monday-Saturday, Closed Sunday

$50.00 Deposit on All Deer, Gut Fees Due at Drop-Off

Deer Caping Service - $50, due at drop-off

$70.00 Base Price, Gutted Properly*/Hide On (Preferred)

Headless Deer--$20, Partially Skinned Deer--$20

Base Price Includes:

Burger and/or Breakfast Sausage (Poly Bags) up to 35 lbs. Ground Meat

Inner and Outer Loins Saved and Vacuum Packaged

36-50 lbs. Ground Meat – $10.00 Additional
51-70 lbs. Ground Meat – $20.00 Additional
71 lbs. and Above Ground Meat – $30.00 Additional
Sliced/Roasts – $5.00 per Hindquarter
Tenderized Hindquarters – $10.00 Each
Tenderized Loins – $10.00
Any Meat Other Than Full Carcass – $1.50 per lb. for Burger and Sausage

All Specialty Charges Additional

Bologna

Regular – $2.00 per lb.

Jalapeño Flakes – Add $0.50 per lb.

Cheese – Add $1.00 per lb.

Cheese and Jalapeño – Add $1.50 per lb.

For deer sticks, add $1.00 per lb. to these prices.

Cured/Smoked/Sliced Hindquarters – $20.00 Each

Cured/Smoked Loins – $20.00 Combined

Link Sausage – $2.00 per lb. (Raw)

Brats – $2.50 per lb. (Raw)

Cheese – Add $1.00 per lb.

Other Fees

*Proper Gutting Includes Removal of Heart, Lungs, Organs, Bladder, and Anus

*Gut Shot Deer Not Cleaned Properly Will Be Additional Charge

Pork Processing Fees

POrk Processing Northeast Missouri

$45.00 Slaughter Fee

$0.55 lb. Custom Processing, $0.65 lb. Inspected

Sausage (in Poly Bags) 1lb/2lb – Mild/Medium/Hot/Scream
Patties – $0.50 per lb.
Cured/Smoked Hams – $1.00 per lb.
Cured/Smoked/Sliced Bacon – $1.50 per lb.
Pork Roll – $2.00 lb.
Bratwurst – $2.50 per lb. (Raw)
Link Sausage – $2.00 per lb. (Raw)