Ozark's Finest Custom Meat Processing: Beef, Pork & Deer

From Premium Cuts to Price: Everything You Need to Know

Products

Beef

At J&J Processing, our beef cuts reflect the very best of Ozark traditions. Primarily boneless, we craft T-bone steaks, chuck roasts, ribs, and soup bones as some of our few bone-in offerings. Customize your cut with guidance from our seasoned team or opt for our ground beef, available in #1, 1 ½, and #2 pound plastic tubes. Seeking a tenderized round steak? We got you covered, with no added charge.

Remember: We’re by appointment only. For beef, you can bring it in a day prior from 8am-5pm or on the slaughter day between 6am-9am. Eleven (11)-day hang is standard. Always make sure to call with cutting instructions the Monday following drop-off.

Pork

We pride ourselves on delivering cuts the Missouri way. Most pork cuts are bone-in, with roasts and steaks coming from the front shoulder. For those who cherish a good rib, we offer spareribs, trimmed meticulously for the thickest bacon. All our smoking and curing are done in-house, using a savory brown sugar cure complemented by natural hickory smoke.

Pork slaughter days are Thursdays, and processing happens on Mondays. Bring in your pork from 8am-4pm on the day of slaughter. The smoke and cure process usually takes around a week.

Deer

We process approximately 700 deer each season. Deer acceptance begins during bow season in September and continues through the youth and rifle seasons in November. Do call ahead after the first day of opening weekend to ensure we have space. Note that we only accept clean, boneless deer from the current year with the confirmation tag number.

Price

Kill Fee (per head): Hogs, $50; Beef; $60

Disposal Fee: $15 per head

Processing: $0.80 per lb. (hanging weight)

Beef Prices

  • Beef Aging: If you'd like to age the loins only, there's a charge of $20 per loin per week.

  • Packaging:

    • One steak per package: $20 per customer

    • Bags: $0.60 per bag

Pork Prices

  • Sausage Seasoning: $0.45 per lb. (mild, med., hot — one type per 10 lb.)

  • Smoke/ Cure: $0.70 per lb. (hickory smoke; brown sugar cure [includes 1% sodium nitrate])

  • Brats: $2 per lb. (15 lb. minimum)

  • Kielbasa: $3 per lb. (15 lb. minimum)

  • Ham Lunch Meat: $10 per ham

Note: A 4% service fee is added to all card transactions. Meat processed is not inspected for resale. We don’t accept animals treated with antibiotics without proper withdrawal times. We are not responsible for any meat left after 10 days from pick-up call.