Helpful Info

Drop off for animals will be the day before slaughter day unless otherwise specified.
Please use East entrance off of Quast Lane, check-in up front, then proceed around the West side of the building to the pull through drop off behind the butcher shop.

Standard hang time for beef is 10-14 days. Schedule depending, beef may be hung for longer
up to 21 days for an extra fee per the fee sheet. Extended hang times will need to be coordinated during the scheduling process.

Notice to save any offals (heart, liver, tongue, oxtail, etc.) will need to be made prior to slaughter day. These items are subject to inspection on slaughter day. If requested these will be processed with the animal and returned with the processed meat unless otherwise specified.

Please schedule with as much advance as possible. We will do our best to accommodate emergencies, but may be limited by capacity. We are more than happy to schedule “standing dates” year to year, and will do our best to communicate our schedule updates as changes occur to best serve producers.

While traditional 1/4’s of beef are front 1/4’s or hind 1/4’s, this limits the types of cuts you can get from each respective 1/4. A “1/2 of a 1/2 Beef” is simply the entire 1/2 of beef divided into two equal parts, allowing for a full variety of cuts. One cut sheet per 1/2 beef is agreed upon by two parties, and we split it up accordingly at no extra charge.