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| THE MEAT MARKET Baraboo, WI |
The Meat Market offers custom
processing of Beef, Hogs, and Lamb.
We also smoke bacons, hams, fish,
chicken and turkey. Our plant is state
inspected and follows a strict HACCP
plan. Call for information on pricing.
608-356-5574
processing of Beef, Hogs, and Lamb.
We also smoke bacons, hams, fish,
chicken and turkey. Our plant is state
inspected and follows a strict HACCP
plan. Call for information on pricing.
608-356-5574
Boneless Venison
We offer boneless venison processing
year round. Bring in your venison to
have some award winning sausage
made. Bacon, Brats, Wieners, Smoked
Polish, Summer Sausage, Logs, and
Ring Bologna are a few of the items
you can have us make.
We offer boneless venison processing
year round. Bring in your venison to
have some award winning sausage
made. Bacon, Brats, Wieners, Smoked
Polish, Summer Sausage, Logs, and
Ring Bologna are a few of the items
you can have us make.
2012 Venison Processing Prices
Summer Sausage with Cheese - 2# Stick $3.39#
Sausage - 2# Stick $3.09#
Wieners - 2# Pkgs. $2.89#
Brats - 2# Pkgs. $2.49#
Polish - 2# Pkgs. $2.89#
Bologna - 1.6# Ring $2.89#
Jerky - Must have round to make $4.79#
Dried $3.99#
Logs - 2# Pkgs. $3.79#
Bacon - 1# Pkgs. $2.99#
Breakfast Sausage - 1# Pkgs. $1.89#
Summer Sausage with Cheese - 2# Stick $3.39#
Sausage - 2# Stick $3.09#
Wieners - 2# Pkgs. $2.89#
Brats - 2# Pkgs. $2.49#
Polish - 2# Pkgs. $2.89#
Bologna - 1.6# Ring $2.89#
Jerky - Must have round to make $4.79#
Dried $3.99#
Logs - 2# Pkgs. $3.79#
Bacon - 1# Pkgs. $2.99#
Breakfast Sausage - 1# Pkgs. $1.89#
1/2 of beef
Hanging weight- 400- 450#
Steaks
Rib Steaks at 1” thick- ……………15
Sirloin Steaks at 1” thick-……….6-7
T-Bone Steaks at 1” thick-……...8
Porterhouse at 1 “thick-…………4
Club Steak at 1” thick-……………2
Round Steak at ¾”-………………..8
Roasts
Rump Roast at 3# each-…………2-3
Sirloin Tip Roast at 3# each-…..3
Heal of Round Roast at 3# -…….1
Chuck Roast at 3# each-………….10-
12
Shoulder Roast at 3# each-……..3
Burger
100-125#
Short Ribs
6 Pieces
Soup Bones
8 pieces
Hanging weight- 400- 450#
Steaks
Rib Steaks at 1” thick- ……………15
Sirloin Steaks at 1” thick-……….6-7
T-Bone Steaks at 1” thick-……...8
Porterhouse at 1 “thick-…………4
Club Steak at 1” thick-……………2
Round Steak at ¾”-………………..8
Roasts
Rump Roast at 3# each-…………2-3
Sirloin Tip Roast at 3# each-…..3
Heal of Round Roast at 3# -…….1
Chuck Roast at 3# each-………….10-
12
Shoulder Roast at 3# each-……..3
Burger
100-125#
Short Ribs
6 Pieces
Soup Bones
8 pieces
1/4 Front of Beef
Hanging weight- 200- 250#
Steaks
Rib Steaks at 1” thick- ……………15
Roasts
Chuck Roast at 3# each-………….10-12
Shoulder Roast at 3# each-……..3
Burger
50#
Short Ribs
6 Pieces
Soup Bones
4 pieces
Hanging weight- 200- 250#
Steaks
Rib Steaks at 1” thick- ……………15
Roasts
Chuck Roast at 3# each-………….10-12
Shoulder Roast at 3# each-……..3
Burger
50#
Short Ribs
6 Pieces
Soup Bones
4 pieces
1/4 Hind of Beef
Hanging weight- 200-250#
Steaks
Sirloin Steaks at 1” thick-……….6-7
T-Bone Steaks at 1” thick-……...8
Porterhouse at 1 “thick-…………4
Club Steak at 1” thick-……………2
Round Steak at ¾”-………………..8
Roasts
Rump Roast at 3# each-…………2-3
Sirloin Tip Roast at 3# each-…..3
Heal of Round Roast at 3# -…….1
Burger
40-50#
Short Ribs
6 Pieces
Soup Bones
4 Pieces
Hanging weight- 200-250#
Steaks
Sirloin Steaks at 1” thick-……….6-7
T-Bone Steaks at 1” thick-……...8
Porterhouse at 1 “thick-…………4
Club Steak at 1” thick-……………2
Round Steak at ¾”-………………..8
Roasts
Rump Roast at 3# each-…………2-3
Sirloin Tip Roast at 3# each-…..3
Heal of Round Roast at 3# -…….1
Burger
40-50#
Short Ribs
6 Pieces
Soup Bones
4 Pieces