Frequently Asked Questions

We let beef hang for 10-14 days; hogs 4-7 days; bison 7-10 days; goats & lamb 4-7 days.

We ONLY use vacuum seal packaging to package all our product. Except for hamburger, which is packaged in plastic burger chub packages.

Once the animal is finished being process, we require that the processed cuts be picked up within 5 business days of your meat pick-up call. Meat not picked up within 5 business days is subject to a storage fee which is $2.00 a tray, per day.

There is a minimum of 50lbs. Patties can be cut into 1/4lb, 1/3lb, or 1/2lb patties. There is a fee of $2.00/lb to make patties.

Yes! Please bring coolers, boxes, or totes to put meat in at pickup time.

For a quarter of beef, meat is divided equally. You will get mixed cuts from BOTH the front and back of the animal.

By law, when a beef is 30 months of age or over, customers will not be able to get porterhouse or t-bone steaks since these are cuts that are located near the spinal column of the animal. However, we will cut strip and tenderloin steaks from these animals, which are essentially the same cuts without the bone!

Yes! When ordering any flavor of snack sticks or sausage with your meat, we require a minimum of 25 lbs/batch.

We understand you are busy and may not be able to pick up your meat during our business hours. Arrangements can be made for after hours or weekend pickup, just ask!