Country Village Meats proudly provides whole animal butchering for the local agricultural community at our Sublette location. You may schedule to bring your cattle, hogs, sheep and goats, or purchase animals from us, to be harvested under state inspection at our facility. We abide by humane handling guidelines, plus follow high quality sanitation procedures while adhering to our state approved HACCP plan.
Schedule your animals in advance for the weekly harvest day on Mondays. We offer a limited number of spaces each week. Please call well in advance to reserve your slot. Deliver animals between 7:30 – 9:30 am on your scheduled day.
Beef require a minimum of 3 to 4 weeks before picking up your purchase as we age it to perfection. It takes a minimum of 2 weeks for hogs. Custom orders are cut and packaged the way you want, then rapidly frozen to lock in all the flavor and juices. All cutting instructions for hogs must be received day of harvest; beef within a week of harvest.
Custom Process Beef and Hogs (examples and approximations)
Half a Hog
Average hanging weight 115 lbs.
- Chops - 3/4" thick - 24
- Ham Roast - 3 lb. average - 3
- Ham Steaks - 1/2" thick 4-6
- Shoulder Roast - 3 lb. average - 2
- Pork Steak - 3/4" thick - 9
- Bacon - 1 lb. packages 10-12
- Spare Ribs 2-3 lbs
- Hock - 1
- Sausage/Ground Pork 10-12 lbs.
Half Beef
Average hanging weight 460 lbs.
Steaks - cut 3/4" thick
- * T-Bone - 15
- * Ribeye - 15
- * Sirloin - 8-10
- * Round - 8-10
Roasts - 3 lb. average
- * Chuck - 6
- * Arm - 4
- * Rolled Rump - 2
- * Round Tip - 2
- * Rump - 2
Ground Beef
80 - 90 lb. Optional Cuts (will reduce the amount of ground beef)
- * Beef Shanks * Short Ribs * Stew Meat
Split Half Quarter Beef
(Half of a Half) Average hanging weight 230 lbs.
Steaks - cut 3/4" thick
- * T-Bone - 7-8
- * Ribeye - 7-8
- * Sirloin - 4-5
- * Round - 4-5
Roasts - 3 lb. average
- * Chuck - 3
- * Arm - 2
- * Rolled Rump - 1
- * Round Tip - 1
- * Rump - 1
Ground Beef
40 - 45 lb. Optional Cuts (will reduce the amount of ground beef)
- * Beef Shanks * Short Ribs * Stew Meat
Deer Processing
We accept boneless venison for processing. We normally add 1/3 pork to your venison before making your selections of fresh or smoked items. You can bring in venison during our retail shop hours.
Venison Smoked Products
- Regular Salami
- Jalapeno Cheese Salami
- Cheese Salami
- Summer Sausage
- Dale's Original Sticks
- Jalapeno & Cheese Sticks
- BBQ Sticks
Our Fresh Venison Products
- Ground Venison
- Italian Sausage
- Bratwurst
- Breakfast Sausage
Local Raised Beef and Pork for Your Custom Processing
Since our founding Country Village Meats supported the community by selling locally raised beef and pork. We source our animals from area farmers for our customers wanting to purchase whole or half hogs, roasting pigs, or those ordering whole, half, or split half quarter beef. Grass fed beef and pasture raised pork are available, too.
To order beef or pork, please call ahead to reserve your animal, plus provide cutting and wrapping instructions. We’re happy to answer your questions and make helpful suggestions if desired.
A minimum of 3 to 4 weeks required
for beef before picking up your purchase as we age it to perfection. With a beef order you might be placed on a waiting list while we find additional customers to commit to the balance of the beef before we purchase a beef from a local farmer.
Periodically we have Ready to Go Hogs or Beef which are cut into the most popular cuts and sausage flavor combinations. We will post those offerings at our retail store, in this website and on social media. You can call to ask if we have any available, too.
