Schedule your animal for processing today!
All animals must be scheduled ahead for slaughter. Be sure to call 2-3 months in advance for fall and winter butchering as we book up fast.
It is the responsibility of the customer dropping off the animal to provide the names and phone numbers of the individuals receiving your animals at the time of drop off. You are responsible for having your customers call us with cutting instructions.
As freezer space is limited, it is also the responsibility of the customer to pick up the finished product as soon as possible after receiving a call for pickup. Any processed meat left more than 30 days is subject to extra charges. We are not responsible for any products left over 30 days. This applies to all types of processing.
Pork
In-House
Hogs are slaughtered throughout the year on Tuesdays. Please deliver your animal on the Monday of your scheduled date. Please leave your name and phone number on the card that is attached to the swinging gate if no one is around to help you unload.
Farm Killed (brought in cleaned and slaughtered)
If you decide to slaughter the animal yourself please take the below actions:
- Animal must arrive on a CLEAN pickup or trailer ( we prefer the animal to be wrapped in a blanket or CLEAN tarp)
Failure to comply with the above will result in denial of animal or additional charges.
Pork Cutting Instruction Form
Pork cutting instructions need to be submitted or called in on the day of slaughter or before.
Beef
In-House
Beef are slaughtered throughout the year on Wednesdays. Please deliver your animal on the Tuesday of your scheduled date. Please leave your name and phone number on the card that is attached to the swinging gate if no one is around to help you unload.
Farm Killed (brought in cleaned and slaughtered)
If you decide to slaughter the animal yourself please take the below actions:
- Animal must arrive on a CLEAN pickup or trailer ( we prefer the animal to be wrapped in a blanket or CLEAN tarp)
Failure to comply with the above will result in denial of animal or additional charges.
Beef Cutting Instruction Form
Beef cutting instructions need to be submitted or called in within 4 days from the slaughter date.
Goat/Lamb
In-House
Goats & Lambs are slaughtered throughout the year on Tuesdays. Please call to schedule an appointment. The week of your appointment, deliver your animal on Monday evening or early Tuesday morning. Please leave your name and phone number on the card that is attached to the swinging gate if no one is around to help you unload.
Call to submit cutting instructions
Venison
We no longer process whole deer. Boneless venison/elk is processed into sausage/snack sticks & burger throughout the year.
If you choose to have us process your boneless venison/elk there are certain steps you must take, they include:
- Confirmation Number must be available.
- All meat must be deboned prior to delivery.
- All meat must be CLEAN. (No dirt, grass, intestines, bowels or hair should be in meat.)
- Use food grade storage bags only, DO NOT PUT IN TRASH BAGS OR RETAIL SHOPPING BAGS.
Failure to comply to any of the above steps will result in denial of order or additional charges.
