Custom Processing Fees
(effective 11/9/24.)

Farmers throughout the Delaware Valley trust Bringhurst to professionally process their animals. The prices below are include cutting to your specifications. You can save 20% off processing by opting out of wrapping. 
Be sure to review our guidelines at bottom of page.​

Be sure to review our guidelines at bottom of page.​

• Call (856) 767-0110 to schedule your appointment.
• Use our cut cards to place your order.
• Cut charts are available for your reference.  ​

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PRICES EFFECTIVE NOVEMBER 9, 2024​

PIGS	PRICE
HARVESTING & PROCESSING (add $10 for kill only)
- under 250 lbs.	$60 ea.
- 251 lbs. - 400 lbs.	$70 ea.
- 401 lbs. & up	$85 ea.
WORKUP & WRAPPING (loose sausage & scrapple included)	$ .89 lb.
CURING AND SMOKING, TRADITIONAL	$ .95 lb
CURING AND SMOKING, NITRATE-FREE	$1.45 lb
CASED SAUSAGE MADE (sweet, hot, or breakfast)	$ .85 lb
SMOKED KIELBASI OR SPECIALTY SAUSAGE* MADE. (25 lb. minimum of each type)	$1.35 lb.
VACUUM PACKING	$ .25 lb.
DIVIDING INTO 3 OR MORE SECTIONS (based on hanging weight)	$ .10 lb.
BUTTERFLYING OR QUARTERING	$5 ea.
BAG & FREEZE	$10 ea.
WASTE DISPOSAL	$10 ea
Pig cutting orders must be received by 5pm on the day of harvest. Otherwise, standard cutting will apply.
CALVES (250 lb. maximum)
HARVESTING (up to 250 lbs.)	$70 ea.
CUT, WRAP, & FREEZE	$ .89 lb.
VACUUM PACKING	$ .25 lb.
DIVIDING INTO 3 OR MORE SECTIONS (based on hanging weight)	$ .10 lb.
WASTE DISPOSAL	$5 ea

LAMBS & GOATS	PRICE
COMPLETE PROCESSING
- 100 lbs. & under	$100 ea.
- 101 lbs. and up.	$110 ea.
DIVIDING INTO 3 OR MORE SECTIONS (based on hanging weight)	$ .05 lb.
SAUSAGES* MADE	$ .80 lb.
VACUUM PACKING	$ .25 lb.
DRESS ONLY	$60 ea
WASTE DISPOSAL	$5 ea
BEEF
HARVESTING (WITH PROCESSING)	$85 ea.
HARVESTING (KILL ONLY)	$110 ea.
DIVIDING INTO 3 OR MORE SECTIONS (based on hanging weight)	$ .10 lb.
CUT, WRAP, & FREEZE	$ .89 lb.
PATTIES MADE	$ .85 lb.
VACUUM PACKING	$ .25 lb.
WASTE DISPOSAL	$10 ea.
Beef cutting orders must be received by 5pm on the Saturday after harvest. Otherwise, standard cutting will apply.
CUSTOM SMOKING
CURING & SMOKING	$1.75 lb.
NITRATE-FREE CURING AND SMOKING	$2.25 lb.
BACON SLICING	$5 slab
HAM CUTTING	$5 ea.
FREEZER WRAPPING	$ .85 lb.

* SPECIALTY SAUSAGES: ANDOUILLE, APPLE MAPLE, BANGORS, BROCCOLI RABE, BRATWURST,  CAJUN, CAJUN PINEAPPLE, CHIPOTLE LIME, CHORIZO, CHEESE BRATS, JALAPENO PEACH, KIELBASI (FRESH), KIELBASI (SMOKED),  ONION PEPPER, TOMATO BASIL.

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GUIDELINES

The Prices Above are for cutting to your specifications.  You'll save 20% off processing fees if you forgo wrapping.​

Appointments.  Processing is done by appointment only; no animal will be accepted for processing without a scheduled appointment. During our peak season of September to January, processing slots fill up 3 to 6 months in advance; other times of the year, 1 to 3 months is more typical. Call us at (856) 767-0110 to schedule your appointment.
 
Drop-off Times. Animals must be brought in the Saturday before your harvest date between 7:00 am and 4:00 pm, or on the harvest date between 7:00 am and 9:00 am. Otherwise, processing will need to be rescheduled for the next open date and your deposit will be forfeited.
 
Deposits. Due to the high rate of no-shows we’ve been experiencing, deposits are now required on all custom processing orders. The deposit for pig, lamb and beef is $50.  Deposits are 100% refundable 30 or more days before harvest, and non-refundable thereafter.
 
Cutting Orders must be submitted in advance,  or at the time of drop off.  Orders not in by that time will be cut standard and have a $10 extra service fee per animal. 
 
Backbone Removal. As per USDA guidelines, we are required to remove the backbone from any beef over 30 months old. This means that your chuck, rib and loin will have boneless steaks.
 
Storage & Disposal.  Processing orders should be picked up at your earliest convenience. We will store them for up to 30 days without charge; thereafter, a $1 per box per week storage fee applies. Orders not picked up within 90 days will be discarded