Custom Cut & Wrap Prices

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We wrap every cut in a base plastic wrap, then a premium double layer freezer paper. 

Our Ground meats are packed into "chubs" or plastic bags. 

No, we opened in a building on the corner of Yakima Valley Hwy and Maple Grove Rd in Sunnyside. If you take the Outlook Exit and come into Sunnyside it is the very first left turn you can make, we are the first building on the left. 

While both other shops in Sunnyside are still operating under new names, neither one is associated with our shop. 

No. While we would love to help more people that don't have the resources/ space for a freezer to store their own meat, we just do not have the freezer space to offer that. 

Technically NO, but YES. You can buy a portion of a living animal and pick it up in frozen meat form. Thank the government for the confusion, but we have to be careful how we do things because of the rules. Details can be found here https://sunnysidemeatpackers.com/shop/ols/products/beef-portion-deposit-for-local-grass-and-grain-fed-beef

That depends..... 7 to 21 days.... things to consider

1. How much fat cover does it have? A lean beef does not age well and will be cut sooner. 

2. The majority of changes in tenderization on an average size beef happen in the first 7 days. Past that there isn't much difference. 

3. Ground beef vs Cuts. If it's an older animal or an injured animal and we are just making ground beef out of it, then we cut it a lot sooner. 

So we typically cut at 7-14 days, unless a longer or shorter time is agreed on

Yes BUT........there are a couple things to remember

1. Our form is SUPER easy to use, just answer each question one at a time and by the end it will make sense. 

2. We can look up last years instructions if they are online, we aren't always able to dig out your paperwork. 

3. There are PICTURES and links.

4. I'm human, and there are a LOT of choices. NOT every single choice will be given when doing the cut instructions over the phone. So you get "bonus options" if you dot it online. 

Price per pound is based off of hanging weight on beef that weigh at least 400lbs hanging weight. Under 400 lbs per whole beef or under 100 lb quarters see Minimum price.

If a beef that weighs less than 400 lbs is processed, this is the whole carcass cost. 

You have 3 business days to pick up processed meat once notified. After 3 business days, a daily storage fee will apply at a rate of $5.00 per quarter ($20.00 for a whole beef) until picked up. 

Our service offers custom cut prices with a minimum order of 5 lbs. 

 Traditional curing done right. We dry-rub our bacon —no vacuum tumblers here. Everything is lightly smoked to seal in flavor and wrapped fresh, ready for you to cook at home. 

The price per pound based on hanging weight for full pigs weighing at least 150lbs hanging weight. Under 150 lbs see minimum price per carcass.

**This price does not apply to boars, see Boar Processing below**

If the carcass whole weighs less than 150 lbs, it falls under this flat fee.  **This fee does not apply to boars, see boar processing below**

No fee for Unseasoned or Mild Breakfast Sausage Seasoning. 

$5 for hot breakfast, Italian, or hot Italian. 

$10 for Maple or Chorizo. 

** Price is per order

You have 3 business days to pick up your processed meat once notified. After 3 business days, a daily storage fee will apply at a rate of $5.00 per half($10.00 for a whole pork) until picked up. 

 Traditional curing done right. We dry-rub our bacon and wet-brine our hams, Canadian bacon, and hocks—no vacuum tumblers here. Everything is lightly smoked to seal in flavor and wrapped fresh, ready for you to cook at home. 

Pepper or Apple Cinnamon Bacon and Ham Steaks  have a few extra steps or a few more ingredients so they cost a little extra to process. 

Patties are processed in 5lb increments only. 

We have a 5 lb minimum for links. 

 Why Boar Processing Costs Extra: Mature boars are significantly tougher, and require extra labor, specialized handling, and heavy-duty equipment maintenance. Additionally, boars carry a distinct risk of boar taint—a strong, unpleasant odor or flavor that can release when fat is heated during processing or cooking. Boar taint can contaminate facility equipment and ruin an entire batch of meat, boars require separate handling, extra sanitation, and careful processing. *Minimum $400 per carcass*

Per carcass processing regardless of weight. 

You have 3 business days to pick up your processed meat once notified. After 3 business days, a daily storage fee will apply at a rate of $5.00 per lamb or goat until picked up.