Nutrition: Meat Resources

For a current list of producers with meat or meat animals available in Wyoming please call (307-347-3431) or email (WashakieCounty@uwyo.edu).

If you use Facebook, you can try the Wyoming Meat and Produce Market. Many local butchers also have a retail store front and sell various cuts of meat or can help you find local producers.

If you have animals or meat to sell fill out this form or call the Washakie County Extension Office and we will add your to the list.

If you are buying “locker meat” directly from a farmer or rancher, here is how it generally works:

1. Find a producer who has the type of animal you want.
2. Arrange with them to purchase the whole animal or a portion of the animal.
3. The producer will usually transport the animal to the butcher for you.
4. You then arrange with the butcher for the cuts you want and any extras like sausage or hams, and pay them directly for their services.

It is common for producers to charge per pound of “hanging weight”. This is how much the carcass weighs after slaughter and before processing. See the charts below. For example, on a pig you will get around 70% of the carcass (by weight) back as meat after processing (depending on the animal and the cuts you choose).