Custom Processing Fees
(effective 2/1/23. Prior to that date, some fees may be lower)
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. Please use our cut cards to place your order. Cutting charts are available for your convenience.
PRICES EFFECTIVE FEBRUARY 1, 2023
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* 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.
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 determine the best drop off days and times.
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 or lamb is $25, and for beef it's $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
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 determine the best drop off days and times.
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 or lamb is $25, and for beef it's $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