top of page

Frequently Asked Questions

  • What should I do to prepare for the slaughter of my animal?
    In preparation for slaughter, discontinue feeding your animal 24 hours before slaughter, but allow them access to water.
  • How will you dispatch my livestock?
    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.
  • Does my livestock suffer when dispatched?
    No. When dispatched, the .22LR or captive bolt will render the animal brain dead instantly.
  • Why does my animal continue to move after being dispatched?
    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.
  • What is the mobile slaughter process?
    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.
  • What is the delivery slaughter process?
    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.
  • Can I have the hide, head, or internal organs from my animal?
    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.
  • How long do you age the carcass?
    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.
  • How do I know I am getting my own 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.
  • Can you help me with deciding on cuts?
    Of course! We will walk you through the different options and cuts available as we fill out a cut sheet for your animal.
  • How will my meat be packaged?
    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.
  • How can I know the status of processing?
    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.
  • Can I have cuts that are not on the Basic or Standard cut options
    Absolutely! We will accommodate any options that you request, though additional charges may apply depending on time demands.
bottom of page