You must register to use some of the features on our website.
Thank you for registering. Check your email and follow the directions
4 STATE MEAT PROCESSING
PORK CUTTING INSTRUCTIONS
PORK LOIN SECTION (This is where the pork chops come from and there is 2 per hog, please choose 2)
PORK SHOULDER BUTT SECTION
Shoulder Roast = 4 per hog
Sirloin Roast = 2 per hog
***Any cuts not selected will be added to sausage. Contact 4 State Meat Processing with any questions or concerns***
HAMS SECTION There are 2 per hog
Please select processing type of Cured or Fresh.
Please select from the following list how you would like your hams cut.
BACON SECTION (Sausage Links & Patties have Additional Charges)
SPARE RIBS SECTION
If you have any questions, concerns, or require special processing please contact us at 918-783-5556 or email us at firstname.lastname@example.org with your inqueries.