Smokin’ Sausage Since ’73

Cattle Processing

Butcher’s Fee $40.00ea
Processing Fee
(Includes Double Wrapping)
$0.55/lb
Vacuum Packaging $ 0.65/lb
Beef Smoke Sausage $2.20/lb
Smoked Sausage (with pork) $3.40/lb
Boudin (includes pork) $3.25/lb
Dry Sausage $5.00/lb
Snack Stick $5.25/lb
Pan Sausage (includes pork) $3.05/lb
Fresh Link Sausage (with pork) $3.30/lb
Summer Sausage $3.75/lb
Jalapeño & Cheese Summer Sausage $4.75/lb
Jerky $6.75/lb
Hamburger & Chili Grind $0.50/lb
Stew Meat $1.00/lb
Jalapeño Added $0.50/lb
Cheese Added $0.50/lb
**above prices are pre smoke weight  
   
   

Theiss Sausage is a 3 generation business dating back to 1973. We pride ourselves on our old fashioned processing using no fillers or binders.  From our handmade jerky to our hard wood smoked sausage, it is all made with homemade tender loving care. We are proud to offer our clients custom processing with a large variety of processing options available. Anything we sell in our store can be made out of your animal, allowing you to to think outside the box of the usual steaks and hamburger. We are very particular about the handling of our clients orders. We do not mix orders. Our customers can rest assured that the animal they bring will be the animal they receive.

There will be a $10.00 charge for orders with 3 or more varieties of trimmings.  Effective November 1, 2007.

10lb. batch minimum on Dry Sausage, Snack Sticks & Summer Sausages.

15lb. batch minimum on all sausages.

All steaks are double wrapped for the freezer. All smoked meats are vacuum packed.

All prices subject to change.

Orders not picked up within 15 days will be subject to a $15.00/week holding fee. After 30 days it will be sold for charges.  Deposits are non refundable.

We do not mix orders.  Each animal is tagged carefully and all orders are processed individually, so the product you receive is always your meat.

Old Fashioned Hardwood Smoked Sausage made on the premises with USDA inspected pork and beef.