We take cattle from Jack County for USDA-inspected harvest and fabrication. A whole on one cut sheet is $850. A half is $450. The price covers harvest, cutting, vacuum sealing, labeling, freezing, aging, and patties. There is no hanging-weight fee.
We do not do custom-exempt processing. You can sell beef processed here anywhere, including grocery stores and commercial distribution. If you’re building a brand in Jack County, that distinction matters.
Turnaround is 2–3 weeks from drop-off. The carcass chills 72 hours. Fresh cuts are packaged first. Brisket, ribeye, strip loin, tenderloin, sirloin, picanha, and tri-tip are wet aged 14 days. We text you when the order is ready.
Hwy 199 southeast out of Jacksboro runs directly into Springtown, and the plant is on 199 on the east side of town. About 45 minutes, no turns.
Jack County is open ranch country north and west of us with more cattle than people, and 199 makes it one of the easiest hauls we have. We regularly take cattle from Jacksboro and Perrin.
Show steers from Jack County
Jack County Junior Livestock Show, Jacksboro. Winter; confirm the year's dates with the show.
Show animals get extra USDA residue screening at harvest, and show week fills fast. Read what to do with your show steer after the show and call before the show to hold a date.
