USDA-Inspected · Springtown, TXCall to schedule: (817) 404-7405
Parker CountyBeef Processing

USDA-Inspected · Parker County, Texas

Custom beef processing,
done right and priced flat

One fee covers everything from harvest to boxed, labeled beef: $850 whole or $450 half. Full USDA inspection, proper aging, and a weight report that accounts for every package.

Call (817) 404-7405See what’s included

2127 E Hwy 199, Springtown, TX 76082 · Monday–Friday, 10am–6pm

USDA

Federally inspected

Not custom-exempt, so your beef is legal to sell by the cut, at market, or to restaurants.

2–3 weeks

From drop-off to pickup

Includes a real dry-aging period. We don't rush the step that makes beef tender.

$0

In surprise fees

Harvest, disposal, rail weight, and vacuum sealing are already in the flat price.

Pricing

One flat fee. Nothing added at pickup.

Most processors quote a kill fee, then bill by the pound on the back end, and you don't know the real number until your beef is already in the cooler. We don't do that.

Whole Animal

$850

One flat fee covers the entire animal from drop-off to boxed, labeled beef.

Half Animal

$450

Splitting a beef with family or a buyer? Each half is billed separately.

Included in every price

  • USDA inspection & certification
  • Harvest fee
  • Disposal fee
  • Rail weight fee
  • Vacuum seal packaging
  • Custom cut sheet
  • Carcass & box weight report

The Process

Six steps, start to finish

If you've never had an animal processed before, this is the whole thing. Call us and we'll walk you through your first one.

  1. 01

    Call to schedule

    Harvest slots fill up, especially in fall. One phone call gets you on the calendar and gives us a rough head count.

  2. 02

    Settle your cut sheet

    We go through steak thickness, roasts, grind, and specialty items so the cutters know exactly what you want.

  3. 03

    Drop off your animal

    Bring your beef on the scheduled date. We take it from there under full USDA inspection.

  4. 04

    Harvest & aging

    Your beef is harvested, inspected, and hung to age properly. That's the step most people skip and always regret.

  5. 05

    Cut, wrap & label

    Cut to your sheet, vacuum sealed, labeled, and boxed. Every package accounted for.

  6. 06

    Pick up with your report

    Two to three weeks after drop-off you take home your beef plus a carcass and box weight report.

More detail on the process

Capabilities

More than a kill floor

Whether you're filling your own freezer or putting your brand on a retail shelf, we can take it the whole way.

USDA Harvest & Fabrication

Full federal inspection start to finish, not custom-exempt. Your beef can be sold by the cut, at farmers markets, or to restaurants.

Custom Cut Sheets

You decide steak thickness, roast sizes, grind ratio, and what gets kept. We walk you through it before harvest day.

Private Label & Barcoding

Your brand on the package, with GS1 barcodes ready for retail shelves and wholesale accounts.

Foodservice Portioning

Consistent portion-cut steaks and case-ready boxes for restaurants and commercial buyers.

Retail Packaging & Labeling

Vacuum seal or rollstock packaging with compliant labels, weighed and priced for direct sale.

Weight & Yield Reporting

Carcass hanging weight, final box weight, and a complete itemized inventory of everything you take home.

Service Area

Serving North Texas ranchers

Based in Parker County and regularly taking cattle from across the DFW area and the counties west of it.

Ready to get on the calendar?

Scheduling starts with a phone call so we can talk through your animal, your timing, and how you want it cut.

Call (817) 404-7405Plan your cut sheet

Monday–Friday, 10am–6pm · Harvest slots book out, especially in fall