We take cattle from Jack County for full USDA-inspected harvest and fabrication, at one flat fee of $850 for a whole animal or $450 for a half, with cut and wrap, vacuum sealing, and your weight report already included.
Because we run under federal inspection rather than custom-exempt, beef processed here can be legally sold by the cut: at farmers markets, to restaurants, or direct to your customers. If you’re building a brand in Jack County, that distinction matters.
Turnaround is 2–3 weeks from drop-off, which includes a proper dry-aging period.