Frequently Asked Questions

In preparation for slaughter, discontinue feeding your animal 24 hours before slaughter, but allow them access to water.

Typically, if the animal is in a large pen or field, they will be dispatched with a .22LR. If the animal is in such a place that they are not able to move, a captive bolt may be used.

No. When dispatched, the .22LR or captive bolt will render the animal brain dead instantly.

Even though the animal is dead, the electrical activity in the brain continues to send signals for a short time, (usually less than 5 minutes), which will cause the carcass to move.

We will arrive with a truck and trailer. Once we ascertain where the animal is located and the easiest way to gain access to the pen or field, we set up the processing area. Once the animal is dispatched, it will be immediately hoisted and the blood will be removed from the carcass. The carcass is then placed on a skinning rack and the animal is skinned and eviscerated. The carcass is then quartered and placed in the trailer for transport to the processing facility.

Once you arrive with your animal, you will be directed to a pen or field where you can offload your animal. We always provide water and a safe environment for the animal where they can calm down prior to processing.

Absolutely! It is your animal and we will accommodate your requests, though there is generally a time limit to pick up extra items within 24 hours.

With sheep, goats, and pigs, the practice is to begin processing as soon as the carcass is completely cooled. Usually following about 48 hours. With cattle, we can age them 10, 14, or 21 days. Depending on the fat cap and marbling of your animal, we will offer recommendations. A lean animal or a grass-fed animal with little fat should be aged for less time as the meat will begin to dry out. The more fat the animal has, the longer it can age without drying out the meat.

This is the biggest customer concern and we take it very seriously. All animals are tagged with a state tag that identifies the animal as it comes from the field into the shop. We only process one animal at a time for both identification and contamination avoidance, and each box is labeled to ensure that there is no confusion.

Of course! We will walk you through the different options and cuts available as we fill out a cut sheet for your animal.

Cuts are wrapped in a cling film, and then vacuum sealed in a chamber vacuum sealer. Each cut is labeled, and then boxed in 12"x12"x8" boxes before being placed in a deep freeze. Unless otherwise requested, all meat will be frozen prior to pickup. No coolers are necessary for pickup.

We provide a "Processing Status" calendar on this website that is updated daily to show when we will begin processing, as well as where we are at during the process.

Absolutely! We will accommodate any options that you request, though additional charges may apply depending on time demands.