You can't beat our meat!

 

Check our seasonal bundles and specials.  Order online now!! We ship on Monday and Tuesdays so you have your order for the weekend.

Come on in for our hand cut steaks, seasonings, deer processing, meat bundles and more.
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Wenneman Meat Market
POB 341
7415 State Rt 15
St. Libory, IL 62282


618-768-4328 Phone
618-768-4225 Fax


For Wholesale Sales Info contact Karen Al-Bori or Joel Sommer
618-768-4328


E-mail Us

Map To Us

Hours: Mon-Fri
8:00AM to 5:30 PM

Saturday 8:00 AM to 4:00 PM

Sunday 9:00 AM to 2:00 PM

 


HOG BUTCHERING ……… $ .13 lb  (30.00 MINIMUM)                EFFECTIVE 1/1/18
CUTTING ….15 lb live weight
WRAPPING …… 55 lb actual amount cryvaced
CURING …….  50 lb (extra for boneless ham …..$3.50 each)
BONELESS HAM SLICING …..$ .50 lb
CUTTING BONE-IN HAMS …….$ .20 lb
BACON/JOWL SLICING ………$ .50 lb
STUFFING PORK SAUSAGE  ……$ .95 lb
MAKING BULK PORK SAUSAGE … $.79 lb
MAKING BREAKFAST LINKS …..$1.45 lb
GROUND PORK ………………….. $ .69 lb
MAKING BRATWURST ………………. $ .95 lb
MAKING APPLEWURST ……………… $ 1.15 lb
MAKING JALAPENO & CHEESE BRATWURST….. $ 1.25 lb
MAKING PORK BURGERS ………………….. $ .65 lb
WRAPPING BACON …………………………. $ .55 lb
MAKING PORK CUTLETS ………………….. $ .65 lb
MAKING STUFFED PORK CHOPS ………… $ .75 lb
MAKING PULLED PORK…………………….. $ 2.00 lb
MAKING SEASONED PORK STEAKS …….. $ .50 lb
MAKING PORK KABOBS……………………. $ 1.00 lb
HOG DIVIDING CHARGE…………………… $  2.50 EACH HALF
MAKING SUMMER SAUSAGE….$ .90 lb (plus beef cost if added)
MAKING HEAD CHEESE, LIVER & BLOOD SAUSAGE…….   $.85 lb


BEEF BUTCHERING
………………………… $70.00       EFFECTIVE 12/1/18
COOLER CHARGE (FOR Ό ‘s NOT PROCESSED HERE) ………… $5.00 each   
PROCESSING FOR CUSTOM BEEF……………. $.70 lb
CUTTING BEEF ……………………. $.40 lb
CRYVACING AND FREEZING ….  $.30 lb 
GRINDING HAMBURGER…………… INCLUDED
CUBING……………………………… INCLUDED
PATTY HAMBURGER……………… $ .60 lb
CUTTING STEW MEAT………………. INCLUDED
PROCESSING LIVER, HEART, TONGUE…….INCLUDED
DIVIDING CHARGE……………………………  $10.00 EACH SIDE
PRIVATE LABEL BEEF PROCESSING………………  $.80 lb
HOME KILL BEEF……………………… $.85 lb

MAKING ITALIAN BEEF (cooking, slicing & shredding) ….$ 1.20 lb
ROASTING & SLICING BEEF……………………………… $.90 lb
BEEF BACON CURED & SLICED………………………… $ .75 lb
MAKING SUMMER SAUSAGE…………………………….  $ 1.05 lb (plus pork cost if added)
MAKING SMOKIES ………………………………………… $ 1.45 lb (plus pork cost if added)
MAKING JALAPENO & CHEESE SMOKIES …………… $ 1.65 lb (plus pork cost if added)
MAKING BEEF FRANKS/BOLOGNA ……………………………………. $ 1.25 lb skin on $1.99 (plus pork cost if added) 
MAKING BEEF JERKY ……………………………………… $ 5.00 lb (50% yield)


WENNEMAN PLANT No. 2 PRICES              EFFECTIVE 11/11/17
CURING HAMS…………………………. $ .60 lb                                                           
CURING BACONS …………………….. $ .60 lb
CURING TURKEYS/DUCKS………….. $ 1.10 lb
CURING LOINS, SHOULDERS, HOCKS … $ 1.10 lb
BONING HAMS  …………………….. $ 3.50
SMOKING SUMMER SAUSAGE
(OVER 100 lb) ………………………...   $. 30 lb
(UNDER 100 lb) ……………………….  $ .35 lb
SMOKING SMOKIES
(OVER 25 lbs) …………………………  $ .50 lb
(UNDER 25 lbs) ……………. ………… $ .60 lb
SMOKE PORK SAUSAGE…………..  $ .50 lb
MAKING SAUSAGE  (50# minimum)
STUFFING PORK SAUSAGE……………….….$ .95 lb         
MAKING BULK PORK SAUSAGE…………..… $ .79 lb
MAKING BREAKFAST LINKS……………...…$ 1.45 lb
GROUND PORK…………………………….…... $.69 lb
MAKING GARLIC PORK SAUSAGE……….….$ .95 lb                                             
MAKING BRATWURST………………………... $ .95 lb
MAKING APPLEWURST………………………. $ 1.15 lb
MAKING ITALIAN SAUSAGE LINKS…….$1.10 lb
MAKING ITALIAN SAUSAGE, BULK………….. $ .95 lb
MAKING JALAPENO & CHEESE BRATS…… $1.25 lb
MAKING PORK BURGERS………………..….… $ .65 lb
MAKING PORK CUTLETS…………………..….. $ .65 lb
MAKING SUMMER SAUSAGE………………….$ .90 lb (plus beef cost if added)
                                                                                                
           
SLICING BONELESS HAMS…… $ .50 lb
SLICING BONEIN HAMS ………. $ .20 lb
SLICING BACONS/JOWLS……….$ .50 lb
CUTTING FRESH PORK ………. $ .35 lb
CUTTING CURED MEAT ………. $ .30 lb
(HAMS, LOINS, etc.)
WRAPPING HAMS & BACONS ….. $ .55 lb
  


  For those of you who prefer to process your own meat, we can cure your meat for you, as well as sell you the seasons you'll need to process your meat.  Order for your own recipe, or try our premixed seasonings.  


Hand cut meats

This is what just one of our many happy customers has to say:

My father, 2 uncles, and 3 cousins have all utilitzed Wennemans.  We process our own deer, but leave a significant amount of meat for Wennemans to make some of their fantastic summer sausage, and their jalapeno cheese sausage is awesome!  I decided to compare Wennemans deer jerky to mine, and theirs is pretty darn good, and definitely worth a try!  Their products are so good that I drive an hour one way just to get their market. 

I would recommend anyone to try them out.  You will NOT be disappointed.  BigBuckHuntin



Our check-in hours will be:
  Fri. & Sat. November 22 and 23 ( 6:00 A.M.-8:00 P.M.), Sun. November 124 (6:00 A.M.-7:00 P.M.).  Second season ,Thurs. December 5 thru Sun. December 8, (6:00 A.M.-5:30 P.M.)