The process starts by you paying a reservation fee for your animal. We will have meat available about once a month. Let us know if you want heart or liver ( or tongue of the beef).

We will take the animal to the butcher shop. They kill and remove hide, head, hooves and guts. Next they weigh the carcass (hanging weight) and hang it in a big cooler. Once we know the hanging weight, we will invoice you for the remaining amount of money. We will also send you a link to the appropriate cut sheet, so you can request your preferences.

For Beef, the butcher refrigerates the carcass for about 10-14 days. This helps to make the meat more tender. Then after it has hung the appropriate amount of time, they cut it into steaks, roasts, etc., wrap it and freeze it. Then they call you to come pick it up, preferably within one to two days. We request final payment before you claim your meat.

For pork, the butcher will refrigerate the carcass for 2-3 days, then cut it up. For curing the bacon and ham, they brine it for several days, then smoke it. For sausage, the butchers combine everyone’s meat together by weight and add seasoning according to the final weight, then they divide it out by weight. There is no way to guarantee that everyone’s meat in the sausage is GMO free, or raised with the same protocol as ours. All the butchers I know use nitrates in their curing processes for the sausage, bacon and ham. If you are specifically wanting non-GMO sausage, I recommend ordering ground pork and seasoning it according to your taste (Plain ground pork is not mixed with other pork). Pork is wrapped and frozen, and ready for pick up in about 10 days. The butcher will call you when the meat is ready, and they request that you pick it up within one to two days. We request final payment before you claim your meat.