Parker County Beef Processing bull markParker CountyBeef Processing

Booking

How beef processing works here: booking, drop-off, and pickup

Here is how an animal goes from your trailer to your freezer. We process beef only. We take cattle from the public and from producers.

How soon can we get your animal in?

Our goal is to have an opening on the calendar within 3 weeks or less.

  • One animal, or an emergency: usually the same week.
  • 10 or more animals at a time, up to commercial pot loads of fat cattle: this can take longer. Call and we’ll work out dates.

You can schedule by phone or in person. The full walk-through is beef processing, step by step.

Clocks

Our hours

We keep four sets of hours. Each one covers something different.

Business hours (office and phone)
Monday through Friday, 10am to 6pm
USDA processing hours
7am to 3:30pm
Live cattle drop-off
Monday through Friday, starting at 6:30am. Please arrive before 8am.
Pickup
Monday through Saturday, 10am to 6pm, at the plant

If you need to drop off at a different time, call us and we’ll see what we can do.

What to bring at drop-off

  1. 01

    Payment for processing

    We take cash, check, or card. Payment is due at drop-off.

  2. 02

    Your cut sheet

    We need one for each half.

  3. 03

    Documents for any label claim

    Documents that back up any claim you want on your label. This is the only paperwork we need.

You don’t need brand papers or a health certificate. USDA does its own live-animal inspection (antemortem inspection) here at the plant.

Download the cut sheet (PDF)

A row of USDA-inspected beef carcasses chilling on the rail
Carcasses on the rail during the 72-hour chill.

How we chill and age your beef

  1. 01

    Chill

    The carcass hangs and chills for 72 hours. Then we start cutting.

  2. 02

    Fresh cuts first

    Cuts that don't need aging, like ground beef, roasts, ribs, and fajita meat, get cut, packaged, and labeled first.

  3. 03

    Wet aging

    These subprimals are vacuum sealed again and wet aged for 14 days.

  4. 04

    Finish

    After 14 days, the aged cuts are packaged, labeled, and added to the rest of your order.

Wet aged 14 days

  • Brisket
  • Ribeye
  • Strip loin
  • Tenderloin
  • Sirloin
  • Picanha
  • Tri-tip

Wet aging gives you higher yields without giving up tenderness or flavor. We age our own beef the same way. The plant processes several hundred of our own cattle every year.

Packaging details are in how your beef is packaged. Patties are included: 1/3 lb, three to a one-pound pack.

When your beef is ready

Plan on 2–3 weeks from drop-off to ready. That covers the 72-hour chill, the 14-day wet age, freezing, and weekends.

We’ll text you when your order is ready. Pick it up at the plant, Monday through Saturday, 10am to 6pm.

Two beef sides hanging in the cooler during the aging period

Watch

The process, on camera

Harvest, inspection, aging, and cutting: the steps most people never get to see.

See all videos →

Ready to book?

Call (817) 404-7405 or stop by to schedule. The office is open Monday through Friday, 10am to 6pm.

Parker County Beef Processing, 2127 E Hwy 199, Springtown, TX 76082. USDA Est. 2918.

Call (817) 404-7405See the flat price