Field Dressed Weight Processing Fee        (includes skinning) Fat added chg. Share the Harvest
 Caped only  $50
120 & over $0.90 @ lb.      $0.09 on weight of carcass
100-119  $            100.00                 7.50
80-99  $            95.00                 7.00
60-79  $            90.00                 6.50
59-under  $            85.00                 6.00
Cape for mount  $            30.00
Field Dressing  $            30.00
Hide buy back  $            10.00
Breakfast Saus.  $1.75 @ lb.
Summer Summer Sausage  $2.75 @ lb.
Cheese & Jal. Summer  $3.00 @ lb.
Jerky  $4.00 @ lb.
Snack Stix  $3.75 @ lb.
Pepper Jack Snack Stix  $4.00 @ lb.
Cheese & Jal. Brat  $3.00 @ lb.
Extra’s Under 110# Over 110#
All Burger  $5.00 $7.50
Boneless Stks  $9.00  $12.00
Tenderize (includes deboning)  $12.00  $15.00
Beef added  $3.00 @ lb.  10# min
Pork added  $3.00 @ lb.  10# min
Jerky Slicing  $10.00
Bacon ends(when available)  $3.50
Walk In Prices Damage Remarks
Grinding Only $.80 @ lb. 0 Head Shot
Grind & Wrap $1.00 @ lb. 1 One Shoulder
Deboning $1.20 @ lb. 2 Two Shoulder
Beef fat added  $2.00 @ lb. 3 Loin
Beef added  $3.00 @ lb. 4 One Round
Pork added  $3.00 @ lb. 5 Two Round
Jerky Slicing $10.00 6 Gut Shot
7 Old Deer
8 Injured Deer
More information on deer processing can be found here

2013 American Association of Meat Processors

Smoked and Cured Meats Championship

*Champion Bacon

*Reserve Champion Frankfurters

*Grand Champion Flavored Bacon

*Grand Champion Small Diameter Sausage

The American Cured Meats Championships

In 1949, small business meat processors gathered in Chicago to enter their hams in the First Annual National Ham Show. Sixty-five hams were judged in four classes. This competition started a tradition that is known today as the American Cured Meat Championships (ACMC) – the only national event of its kind in North America.

This event has expanded over the years to cover a wide variety of products including hams, bacon, jerky, and sausages. Now hundreds of products are entered in 25 – 30 classes each year. Meat processors enter their products for evaluation by judges who are meat scientists and specialists in the meat industry. This evaluation provides information for product enhancement that could result in greater sales and business opportunities.


2013 Missouri Association of Meat Processors

Smoked and Cured Meats Championship

Cloud’s Meats recently participated in the 2013 Missouri Cured Meats Championships held March 1st through 3rd in Columbia, Missouri.  This contest is unique and the only type of it’s kind in the state.  The competition, which has been in existence for 74 years, is made up of participant processing plants in Missouri.  The contest boasts 17 classes of sausages and smoked meats ranging from hams, bacon, bratwurst, summer sausage and much more.  Beef, pork, chicken, turkey, and wild game are the species represented in the contest.  The competition represents the best meats Missouri has to offer from all across the state.  Cloud’s Meats participated in ten classes receiving honors in eight.  Judging was comprised of evaluations of external workmanship, internal appearance, aroma, and overall flavor of the product.  The judging was performed by University of Missouri Professors in Meat Science as well as selected graduate students.  Other judges were guests who are Industry experts in the field of processing and production.





GRAND CHAMPION Pumped/Tumbled Bacon with “Hickory Smoked Bacon”

GRAND CHAMPION Bratwurst and Smoked Sausage with “Cloud’s Original Bratwurst”

RESERVE GRAND CHAMPION Franks/Wieners with “Old Fashioned Franks”

RESERVE GRAND CHAMPION Summer Sausage with “Beef Summer Sausage”

RESERVE GRAND CHAMPION Sausage Specialty with “Cheese & Jalapeno Bratwurst”

RESERVE GRAND CHAMPION Meat Snack Stick with “Original Beef Snack Stick”

RESERVE GRAND CHAMPION Game Meat with “Elk Summer Sausage”

RESERVE CHAMPION Bone-in Ham with “Hickory Smoked and Cured Ham”





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