443 4TH ST., KERSEY, CO / 970-356-2333
LAMB/GOAT PROCESSING PRICING
Slaughter Fee with Processing / $120.00
Slaughter Fee only / $50.00
*Meat Tray Box / $1.50 ea *Medium Box / $2.50 ea *Big Box / $4.00 ea
*Customer will be required to confirm pick up.
*Products must be picked up on the pick-up date or will be subject to a $10 storage fee per day.
*Products not picked up after a month of notice will be eligible to be put on sale to pay your bill.
LAMB AND GOAT PROCESSING / CUT SHEET
USE THE LINK TO THE RIGHT
FOR A FILLABLE PDF
LAMB/GOAT PROCESSING / THE CUTS
-STEAKS|CHOPS-
STANDARD RECOMMENDED THICKNESS IS A 1 1/4" CUT ON STEAKS AND CHOPS.
-MINIMUM OF 2/PK ON STEAKS AND 4/PK ON CHOPS-
*THE BELOW RECOMMENDATIONS ARE BASED OFF OF A WHOLE LAMB|GOAT*
Shoulder Steaks- This cut is flavorful and rich in marbling, which keeps them tender during cooking. Shoulders can be made into all steaks, all Roasts or can be separated to 1/2 Steaks and 1/2 Roasts at 3 pounds each.
Approximately 8-10 steaks if roasts are made from the Shoulder of the whole lamb.
Approximately 16-18 steaks if NO roasts are made from the Shoulder.
Allow one steak per adult.
Lamb Chops- This steak is rich, tender and juicy throughout. This is the most classic of all lamb 'steak' cuts and is extremely flavorful.
Approximately 20-24 chops per whole lamb.
Allow one steak per adult.
-ROASTS-
STANDARD RECOMMENDED WEIGHT IS A 3# CUT ON ALL ROASTS
*THE BELOW RECOMMENDATIONS ARE BASED OFF OF A WHOLE LAMB|GOAT*
Shoulder- This roast is a flavorful and well-marbled cut. This versatile cut can be pot-roasted whole or cut up for rich, flavorful stews.
Approximately 4 roasts per Lamb if left all to roast cuts.
Approximately 2 roasts per Lamb if cutting 1/2 into roasts and 1/2 into steaks.
Allow one steak per adult.
Leg of Lamb- This well known cut is classically known for it's rich flavor, this is one of the larger cuts of the lamb and can be left whole or cut in half.
2 roasts per Hog which can be left whole or cut in half.
-OTHER ITEMS-
Ribs- This rich, flavorful cut is generally slow cooked to maximize tenderness.
2 packages of ribs per whole lamb.
Shanks- This cut is classically used in stews and braising for the richest flavor. Shanks can either be cut or ground.
-GROUND LAMB|STEW MEAT-
Ground Pork- Versatile, flavorful and economical cut. Choose to have either all stew, or ground lamb.
Approximately 4-6 packages of ground lamb.
Stew- Lean, savory cubes of meat packed in 1 pound packages. Choose to have either all stew, or ground lamb.
Approximately 6 packages of stew meat on a whole lamb.