We have a modern USDA inspected slaughter & processing facility with a volume capacity of about 5000 head annually. All of our processing rooms are climate controlled and monitored 24/7. We've installed closed circuit video surveillance to further our commitment to food security and handling. Our building design is our real gem. Our process flow substantially advances food safety.

John has been cutting meat for more than 40 years. He began at the ripe old age of six, under his father. In addition to his years working with his dad at their full service meat business, John has worked in multiple facets of the meat industry. His experience includes boning lines at large commercial beef plants, slaughter and breaking in mid-size commercial hog plants. He's worked in large commercial pork further processing smoke/cure portion control plants and small beef & pork further processing portion control facilities. He's even worked behind the meat counter at grocery stores, which admittedly was his least favorite adventure. From slaughter and processing to sausage making and curing, there's nothing this man can't do. Put him to the test. I double-dog dare you! His skill is truely remarkable.

All livestock slaughter and processing is done by appointment only. We provide custom-exempt slaughter and processing services for beef, pork, bison, lamb and goat. This service is suitable for farmers selling livestock on the hoof and direct marketing freezer meat by the whole, side, or quarter. This is also the typical processing service for those raising their own livestock for their own use. These meats cannot be sold legally, only used for the owner's consumption. All meats are cut per your instructions, packaged in heavy grade (12month) freezer paper, marked "not for sale", frozen and boxed.. Fee structures differ between species. See our "Farmer FAQs" page for more detailed info. Call our shop to schedule your appointment or for futher information.

In addition to our custom-exempt services, we also provide slaughter and processing under USDA inspection for beef, pork, lamb and goat. This service allows the farmer to legally re-sale their meats. There may be other requirements and/or permits from local and/or state agencies with repsect to home/farm storage, transport, and sales of meat products. We can walk you through that jargon. Please let us know when scheduling your livestock that you wish to have USDA inspection services. Date of slaughter is too late. Our fee structure for USDA inspected slaughter and processing differs from our standard custom-exempt services. We cut the carcass per your instructions, vac pack, weigh & label the retail ready cuts, freeze and box. Custom farm labels are available. Beware of label claims which must be approved by USDA FSIS Label Division. We can help you sort all that out. Your livestock may be subject to residue testing and your meats will be subject to microbial sampling. We implement a "test and hold" policy. Occasionally, USDA randomly performs microbial sampling. Their process is much slower than our own procedures and can delay the availablity of you to pickup your meats. This is all a normal part of the process. There is no need for alarm. Call our shop to schedule your appointment. Visit our "Farmer FAQs" for additional info.

All beef carcasses are dry aged a minimum of 10 days as part of our food safety interventions. Our aging cooler was designed with optimum conditions for aging beef. Our humidity and temperature controls allow us to offer you the added service of extended dry aging. Please let us know when you schedule that you require longer aging times. For farmers, we only dry age on the carcass. We do not permit dry aging for primals only.

Dry aging fees are as follows:

• additional $20.00 up to 21 days
• additional $25.00 up to 28 days

If you use our USDA slaughter services, you can also have your beef officially quality graded by USDA. This is an additional service that is currently offered free of charge. This service may also delay the availability of final meat pickup. The final quality grade is confidential between you and us. If you would like to have the quality grade seal placed on your final packages, we offer that as a free service. You are free to decide whether or not you would like that grade included on your meat.

I encourage cattle farmers to take advantage of this service. This provides excellent learning tools and carcass feedback for the newbie at finishing beef.