Call to schedule: (817) 404-7405
Parker CountyBeef Processing

About the Plant

Rancher owned. Rancher operated.

We have been on both sides of the processing gate. This plant exists because we know what it feels like to drop off a good animal and wonder how it is being handled, or to pick it up and get a bill you did not see coming.

EST. 2918

USDA establishment

Federal grant of inspection. Look us up in the FSIS Meat, Poultry and Egg Product Inspection Directory.

Every harvest day

Inspection

A USDA Food Safety and Inspection Service inspector is on the floor for harvest. Nothing is processed here without one.

4 generations

Family

The Burtnett family has ranched Parker County for over a century. The company as you know it launched in 2023.

14 days

Aging

14-day wet age on subprimals, on every animal, which is most of the 2–3 weeks turnaround.

Who We Are

Four generations of Burtnett cattle

The Burtnett family has raised cattle in Parker County for over a century. For most of that time the beef went where everyone’s beef went: to the sale barn, into the commodity system, and out of sight. In 2023 the family decided to sell it themselves, under their own name, and Parker County Beef Company was born as a ranch-direct beef business with a USDA-inspected plant in Springtown behind it.

Running our own animals through our own plant taught us what every rancher who has ever used a processor already knows. The quote and the bill are different numbers. Nobody explains the cut sheet. The beef comes back and you are not sure it is yours. And if you ever want to sell a package, half the plants in the area cannot legally let you.

So we opened the processing floor to other producers on the terms we wished we had been offered: one flat fee that is the same at pickup as on the phone, full federal inspection so the beef can be sold, a proper 14-day age, and a weight report that accounts for every package. This site is that offer, written down.

Beef sides hanging on the rail in the aging cooler at Parker County Beef Company
Sides on the rail after harvest and inspection.

What We Stand Behind

Four things you can hold us to

One price, said out loud

$850 whole, $450 half. It is on every page of this site and it is the number on the bill. No per-pound back end, no line items at pickup.

Inspection you can verify

Our establishment number is public. Every package that leaves here carries the USDA mark with it, which is what lets you legally sell or share your beef.

A report, not a guess

Hanging weight recorded at harvest, boxed weight at pickup, and an itemized count of every package. If a number looks off, call and we will walk through it.

We eat what we cut

The same floor that processes your animal processes the beef the family sells under its own name in three North Texas stores. There is no second standard.

The Plant

What happens under federal inspection

Inspection is not a sticker. It is a person on the floor with authority to stop the line.

On harvest day a USDA inspector examines every animal before harvest and every carcass after. Animals are handled under the Humane Methods of Slaughter Act, and the inspector verifies that, along with sanitation and our written food-safety plan, every time we run. Show animals get additional residue screening, which we explain in the show steer guide.

After inspection the carcass chills on the rail, is broken into subprimals, and is vacuum-bagged for a 14-day wet age on subprimals. Then it is cut to your cut sheet, vacuum sealed or rollstock packaged, labeled, blast frozen, boxed, and weighed for your report.

Because the plant also produces the beef the company sells at retail and ships to 48 states, it runs to retail standards every day, not only when a custom animal is on the floor.

Services on this floor

  • 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.

A row of USDA-inspected beef carcasses chilling on the rail
Fresh-cut ribeye and strip steaks laid out on trays in the cutting room
Hundreds of ground beef patties pressed and stacked between paper sheets
Three marbled New York strip steaks on the cutting board next to a boning knife

Watch

See the plant

We film the parts of processing nobody shows you.

See all videos →

Find Us

Springtown, Texas

Drop-off and pickup
2127 E Hwy 199, Springtown, TX 76082
Hours
Monday–Friday, 10am–6pm
USDA
FSIS Establishment 2918, Parker County Beef Company Processing
Parent company
Parker County Beef Company, ranch-direct beef with stores in Springtown and Decatur

Come see it before you book

If you want to look at the cooler and the cutting room before you bring us an animal, call and we will set a time. We would rather you see it than wonder.

Call (817) 404-7405Download the cut sheet