First time having an animal processed? Nothing here is complicated, and you don't have to know the vocabulary before you call.
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.
02
Settle your cut sheet
We go through steak thickness, roasts, grind, and specialty items so the cutters know exactly what you want.
03
Drop off your animal
Bring your beef on the scheduled date. We take it from there under full USDA inspection.
04
Harvest & aging
Your beef is harvested, inspected, and hung to age properly. That's the step most people skip and always regret.
05
Cut, wrap & label
Cut to your sheet, vacuum sealed, labeled, and boxed. Every package accounted for.
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.
Timing
Why it takes 2–3 weeks
The wait is the aging, and the aging is the point.
After harvest and inspection, your carcass hangs in the cooler. During that time the muscle’s own enzymes break down connective tissue, which is what makes a steak tender and deepens the flavor.
A plant that turns beef around in four days is skipping this. You can taste the difference, and so can anyone you sell to.
What You Get Back
Every package accounted for
Carcass hanging weight
The rail weight your beef graded out at, recorded at harvest.
Final box weight
What you're actually carrying home after cutting and trimming.
Itemized inventory
A complete list of every cut and package, so nothing is unaccounted for.
Start with a phone call
Tell us roughly when your animal will be finished and we’ll find you a slot.