We pre-fill every field with the 2026 industry average for Northland processors. Click any number to type your own. Your live cut sheets pull from this config — buyers see one total at checkout.
Industry suggestions are just placeholdersSourced from MAMP / AAMP 2026 surveys + 14 Northland plants. Edit anything — your config saves automatically.
Slaughter
One-time per head, regardless of weight.
Kill fee · USDA inspected
Includes inspection, hanging, hot-water rinse, and the carcass entering the cooler for aging.
$/ head
Aging · dry-hung in cooler
14-day default. Premium plants charge per extra week.
$/ week extra
Cut + Wrap
Charged per lb of hanging weight.
Standard cut + wrap
Industry standard cuts in butcher paper. Per-pound on hanging weight.
$/ lb HW
Vacuum seal upcharge
Doubles freezer life. Most premium operators.
$/ lb HW
Boneless surcharge
Removing bones from chuck, round, etc.
$/ lb HW
Specialty work
Per-pound on the cuts that go through these processes.
Grind (ground beef, sausage base)
Standard 80/20 grind unless customer specifies.
$/ lb
Smoke + cure (bacon, hams, pastrami)
Includes brine, smoke time, and re-wrapping.
$/ lb
Sausage making (links, bratwursts)
Per pound. Includes seasoning + casing.
$/ lb
Patty press
Pre-pressed burger patties. Saves the customer freezer paper.
$/ lb
Jerky strips
Pre-sliced from eye-of-round.
$/ lb
Cuts you offer
Tap to enable. Disabled cuts won't show up on customer cut sheets.
Booking + Capacity
Drives your /processor calendar.
Animals per day · max
We won't book past this for any one date.
animals / day
Lead time · minimum
Days notice required from drop-off booking.
days
Drop-off deposit (no-show forfeit)
Refunded on QR check-in. Forfeited if farmer no-shows.