We slaughter every Thursday under USDA inspection. If brining in cattle for custom processing, the animal must arrive Wednesday between the hours of 8AM - 5PM or Thursday morning between 7AM-9AM. We do not offer any cattle drop-off outside of these hours.
We kindly ask that you provide instructions on how you would like your meat processed within 1 week of your slaughter date.
All cut, vacuum packed and frozen orders must be picked up within 30 days of the process date (the day the meat is cut and packaged, not the day it is slaughtered). Any order(s) not picked up within 30 days of the processing date will be subject to a storage charge of $5 per quarter per day. Any orders not picked up within 60 days of the processing date are considered abandoned.
We dry age all carcasses. Typical age time or “hang-time” is between 6-10 days. We offer a maximum hang time of 15 days. We will do our best to accommodate a specific hang time, however we may have to process it earlier or later than requested if needed to fit into our cutting schedule.
Please be aware that the spinal column will be removed from any cattle determined to be over 30 months of age by the USDA. (T-Bone and Porterhouse steaks are not possible to produce from any cattle that are over 30 months of age.)
We cannot slaughter any Longhorn Cattle or Cattle with horns larger than 6-inches on either side. (They will not fit through our holding pens.)
Below is a copy of our custom beef processing cut sheet. Please note, this document is only for reference, instructions still need to be given over the phone or in person. We do not currently offer a way to submit instructions through our website or email. Sorry for any inconvenience.
