Custom Processed Pork

We are Custom Pork Processors… which means you get your meat Your Way.


When purchasing locally grown pork you experience better quality meat without worrying, “Where did this come from?”. By ordering meat from Ted Baker Meats, you are receiving it from a trusted source.

We are now scheduling slaughter dates for Beef, and Yak. Customers should call Ted @ 719-502-5086 and schedule a date.  Our slaughter dates fill up quickly, so give us a call and we will accommodate you. 

We occasionally have cancellations, as well and we may be able to accommodate your needs.  Slaughter itself is done by Steve Zettlemoyer, and we pick your beef up from his facility and then transport your animal back to our processing facility. 

If you have already scheduled an upcoming slaughter date, here are some things that you should know.

Our business, Steve Zettlemoyer’s appointment schedule, and our employee’s work hours are based on the amount of beef scheduled each week.  If you can not keep your appointment, please let us know.  We are a small business, and these appointments are important for us to stay in business. We are trying to accommodate many customers and growers that could have used an earlier appointment, had we known someone scheduled was going to cancel or no-show.  Please be aware that this affects many of us that are trying to provide business to our customers, as well as steady employment to our employees.  


Hog Processing:  Whole Hog:  $1.10 per pound with a $150.00 minimum,, based on hanging weight for a freezer-paper wrapped finished product. 

Our freezer paper lasts 18-24 months in the freezer.  Vacuum Pak is available for 40 cents extra per pound off the hanging weight

Half Hog:  $1.10 per pound with a $75.00 minimum, based on hanging weight for a freezer-paper wrapped finished product. 

Our freezer paper lasts 18-24 months in the freezer.  Vacuum Pak is available at 40 cents extra per pound off the hanging weight

$1.50 per pound for Bacon and Hams that are smoked and cured.  $1.50 per pound for fresh sausage. 

(This does not apply to any smoked and cured items for wild game processing or any specialty item on our Wild Game Menu)

1.  Please have your animal delivered to Steve Zettlemoyer the day of your slaughter date, before 9 a.m.  You will need to present a current brand inspection, dated within 10 days of your slaughter date for hog.

2.  If you no-show or cancel your slaughter date, you may have to wait before we are able to get you scheduled again.

3.  When you drop your animal off at Steve’s to be slaughtered, you will be asked to fill out an Age and Ambulatory Sheet. This sheet should be completed in full.  Please check the boxes if you or your customer wants Ofall at this time, otherwise it will not be saved at slaughter.

4.  If you are the grower, you will need to supply the name and phone number of the person or persons buying your hog and how it is split/divided.  We will need these phone numbers and names to be written legibly, so that we can contact your customer and get them to submit a cut-sheet on our website.  If you do not leave proper contact information (names and phone numbers), this will be your responsibility!!!!! 

Note:  We do not age Hogs.  Cut sheets for Pork should be submitted asap, as hogs don’t go through the age process well, and they lose hanging weight.

5.  After you drop your animal off at Steves, Please just give your customers this web address, and they can go online and submit a cut sheet.  It’s that simple!  Then we do the rest!  Note:  We do not offer an online cut sheet for goats and lambs.  You will need to call asap and fill out a cut sheet for your goats and lambs, as we do not age goats or lambs.  If we do not hear from you within 3 days of the slaughter, we will do a standard cut sheet on goats and lambs.

Pork Cut Sheet