Further Questions?


Meat Lab Manager
Betsy Jensen 


SUNY Cobleskill
Meat and Fisheries
   Processing Laboratory
Center for Agriculture &
   Natural Resources
114 Rockland Lane
Cobleskill, NY 12043 

Meat & Fisheries Processing Laboratory

USDA Est. #4266 

Pricing – Effective 8.1.16

Slaughter Rates



(Under 30 Months of Age)


(Over 30 Months of Age)










Packaging fees are now included in slaughter and processing fees.

Processing Rates

(per lb. hanging hot carcass weight)



Beef Processing


Veal Processing


Hog Processing


Lamb Processing


Goat Processing


Bulk Sausage

$0.50/lb of product

Link Sausage

$0.75/lb of product

Extra Processing Fee
• Cubed Steaks
• Patties
• Shaved Steak

$0.40/lb for each item

Other services to be available in the future:

• Poultry Processing
• Smoked Meats Processing


1) Serve as a hands-on teaching laboratory for students enrolled in courses focusing on slaughtering, cutting, processing, and wrapping a variety of products.

2) Provide students with a “real world” environment for processing meat under the supervision of laboratory staff with the intention of standardizing the finished product.

3) Establish an environment where students learn about safety, sanitation, regulations, and procedures in a meat processing environment as well as the economics of running a small business.

4) Serve regional producers and provide a model for the development of additional small processing facilities across the northeast. Revenues generated by the lab support the laboratory’s operations.

Frequently Asked Questions

How do I get my animal processed?

All animals MUST be scheduled in advance. The Meat Lab reserves the right to refuse animals that were not scheduled.


When do I drop off my animal?

Must be prior to 8 A.M. Monday morning (day of slaughter). Arrangement for drop off time (other than Monday morning) must be made at scheduling.


How will the carcass be processed?

According to the cutting instructions you provide at animal drop off. If there are no cutting instructions on file at the time of cutting, the carcass will be processed the standard way.


How long will it take to process?

Product should be available 7-10 days after scheduled date, except for beef. Beef carcasses will dry age for a minimum hang time of 10 days.


How will my meat be packaged?

The product will be packaged according to cutting instructions. Options include: freezer paper, double wrapped clear film in a tray, vacuum sealed.


How will I know my meat is ready?

The Meat Lab will call to notify you once all product is processed, packaged, and ready for pick up.


How much will processing my animal cost?

See above pricing list explaining slaughter, and processing fees. Packaging is now included.


Can I resell the processed meat?

Yes. Animals are slaughtered and processed under federal inspection. All labels will contain federal mark of inspection establishment #4266.