Custom Processing

On-Line Cutting Orders
Click on the icon below to submit a cutting order.

Cow
BEEF
Pig
HOG
Lamb
LAMB/GOAT

New State of the Art system meeting today's quality standards.

How Much Meat Will I Get From My Animal?
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HOLDING AREA BUTCHERING AREA COOLER AREA
  • Enclosed holding area
  • 6 - 13x10 steel pens
  • Sloped concrete floors & drain for easy cleanup
  • Easy in & out for less stress on animals
  • The animals are monitored by video camera 100% of the time for traceability and security
  • Animals are individually processed on a stainless steel rail system
  • Certified stainless steel rail scale & trolley hooks
  • Structure is galvanized steel and workstations are all stainless steel for superior cleanliness
  • 4 independent coolers
  • Drip cooler for cooling hot carcasses quickly
  • Refrigerated coolers to hold meat for aging
 
PROCESSING AREA SAUSAGE ROOM SMOKING AREA
  • Our meat cutters have over 145 years of combined experience
  • Our experience helps provide you with a great finished product which is packaged in our state of the art vacuum packaging machines
  • Each package is identified by customer name and the type of cut
  • Meat is then quickly frozen and stored in our freezer
  • Stainless steel equipment for mixing and grinding sausage
  • Mixers have bone separators to pull out any bone chips, gristle and unwanted fat
  • State of the art briners & tumblers for supreme quality and flavor
  • 4 Alkar automated microprocessor stainless steel smokers
  • Smoked meat goes into a separate cooler and packages
  • Smoked products never cross contaminates with raw products
 
  MEAT PICK-UP  
 
  • Shelf system provides quick indentification of each customer's order
  • Meat is already bagged for easy pick up and loading
 
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