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STORE HOURS

Thursdays and Fridays, 11 a.m. - 5 p.m. CT

PAYMENT METHODS ACCEPTED

Cash, Check, Discover, MasterCard, Visa and American Express.

KNOW YOUR PRODUCER BEEF SALES EVENT

Several beef producers from McLeod to Stanley, from Amidon to Adams, have each donated calves to raise funds for the NDSU Judging Teams. Quarter, half, and whole carcasses, processed to your specifications, will be available in early September. Quantity is limited! Reserve yours today by calling 701-231-8107 or submitting the "Beef Processing Form" under "Wholesale Orders".

RETAIL PRICE LIST

Updated Oct. 17, 2021

WHOLESALE ORDERS

Looking to fill your freezer? Now selling Whole, Half and Quarter orders! Pricing is all based on carcass weight. Meaning: you pay for the whole, half, quarter carcass based on market value plus a processing fee for cutting, packaging, grinding, etc. Check out the links below for our processing pricing and the order forms! View pricing information here: 

RECIPES

Use these websites for some great new ways to cook your NDSU Meat!

Beef Recipes: ndbeef.org

Pork Recipes: ndpork.org

Lamb Recipes: americanlamb.com

CONTACT

Interim Meat Lab Manager: Evan Bailey
(701) 231-8107