601 - 798 - 2156  Hours of Operation:  6:30 a.m. - 6:00 p.m. Mon - Sat
NO MEAT LOADED OUT OR RECEIVED AFTER 4:00 WEEKDAYS/NO MEAT RECEIVED ON SAT.





INSTRUCTIONS FOR CATTLE BUTCHERING

Cows must be less than 30 Months of age.   There is a form that must be completed to verify
with the owner the age of the cow.  The form is available under the forms tab above or 
simply click Age Verification Form For Cattle Customers   There is a "Print This Page" button in the 
upper right corner.

STEPS:

Call and Make Appointment during Normal Business Hours
We butcher Monday and Tuesday - March thru September.

Deliver Cow and fill out Age Verification Form and Beef Processing Information
Both Forms available under "Forms" tab at top of page or click HERE.

Cows usually hang 10 to 14 days depending on fat coverage on carcass.

The beef will then be processed, wrapped in freezer paper, and put into freezer for your pick up.
Order must be picked up within 1-2 days of notification.

Custom Process Prices:

Butchering Fee .................................$30.00/Animal
Cut, Wrap, & Freeze...........................$.60/lb from hanging weight
Smoke sausage(mild, medium, hot).....$.69/lb
All other flavors..................................$1.19/lb








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