Custom Processing
Freezer Beef or Pork Pick-up Hours:

Monday, Wednesday - Friday 7:30 am - 5:00 pm
Tuesday & Saturday 7:30 am - Noon. EST

For the past 34 years, Ferdinand Processing has been providing top quality beef & pork processing for the surrounding area.

  • The typical hanging time for a beef is approximately 10-14 days and hogs 2-3 days.

  • We slaughter on Tuesdays only. Beef and Hogs must be brought in the Monday before your scheduled date.

  • Must have all cut orders the time of your slaughter date.

  • Price is based on hanging weight.

  • Meat is plastic wrapped, then wrapped in freezer paper. Ground beef and ground sausage are put in to plastic tube bags.

  • Please call to schedule an appointment, 812-367-2073. SLAUGHTER SCHEDULE IS FULL FOR 2022

Beef Processing Fees 2022

Beef Standard Processing Fees

-$100 per head

-Cut, Wrap & Freeze $0.70/lb (799 lbs or less)

  • Extra Fees for Processing

    • 800 - 899 lbs - $0.05/lb extra

    • 900 - 999 lbs - $0.15/lb extra

    • 1000 lbs or more - $0.30/lb extra

-Trimming $0.08/lb

Additional Charges for Special Requested Cuts

-Cubed Steak $1.00/lb

-Stew Meat $1.00/lb

-Seasoned Patties $1.25/lb

-Boneless Netted Rump Roast $2.00/roast

-Tri Tip Roast $15/each

-Brisket $15/each

-New York Strip & Beef Filets $25.00 per quarter of beef

-Whole Beef Tenderloin $15 per quarter of beef

-Split Fee $8.00

Pork Processing Fees 2022

Slaughter Fee

-$60 per head

-Cool only $80 per head

Processing Fee

-Cut, Wrap & Freeze $0.70/lb

-Cured & Smoked $1.00/lb

-Seasoned Bulk Sausage $0.50/lb

-Seasoned Link Sausage $1.25/lb

-Seasoned Piggy Links $1.50/lb

-Seasoned Patties $1.25/lb

-Tenderize $1.00/lb

Farm Dressed Pork - Bacons Only

-Cured & Smoked $1.00/lb

-Slice & Vac Pac $1.25/lb