Drop Off Procedures
We are glad you have chosen us for your processing needs!
Upon Arrival:
Please wait for an employee to assist you in unloading. If they are not out, knock on the Harvest Room door for assistance!
Upon Drop-Off Please Have Ready:
We understand this is not always possible, but it keeps us organized and ready for processing when they arrive with the animals.
Please note: Our employees are trained in unloading animals, but it is not a foolproof system nor is working with livestock predictable in any situation - especially at a slaughterhouse. Please allow our staff to lead the unloading process. However, you, the owner, assume all risk of your animal falling or getting out, so your guidance on usual temperament and behavior of your animals is encouraged. Should an animal get wild, our employees are trained to get themselves out of harm’s way rather than attempt to control an animal in a dangerous situation.
We are glad you have chosen us for your processing needs!
Upon Arrival:
- Drive to the back of the plant'
- Back up between the green gate at the unloading shoot attached to the holding pens
- Make sure that it is a tight fit so that animals cannot get out during the unloading process!
Please wait for an employee to assist you in unloading. If they are not out, knock on the Harvest Room door for assistance!
Upon Drop-Off Please Have Ready:
- Your name (or Farmer's Name you are dropping off for)
- Number and species of animal(s)
- Any organs you want to keep from your animal that are passed by the inspector. These may include:
- Cows - liver, heart, tongue, tail, kidneys, cheek meat, hanger steak
- Hogs - liver, heart, tongue, kidneys, jowls
- Lambs - liver, heart, tongue, kidneys
- Goats - liver, heart, tongue, kidneys
We understand this is not always possible, but it keeps us organized and ready for processing when they arrive with the animals.
Please note: Our employees are trained in unloading animals, but it is not a foolproof system nor is working with livestock predictable in any situation - especially at a slaughterhouse. Please allow our staff to lead the unloading process. However, you, the owner, assume all risk of your animal falling or getting out, so your guidance on usual temperament and behavior of your animals is encouraged. Should an animal get wild, our employees are trained to get themselves out of harm’s way rather than attempt to control an animal in a dangerous situation.
Dry-Aging Policy
Due to limited carcass cooler space, NO REQUESTS for hang times/processing dates will be accepted at this time.
Due to limited carcass cooler space, NO REQUESTS for hang times/processing dates will be accepted at this time.
- Cows will hang between 10-14 days depending on our processing schedule. Should we get behind, they will get extended hang time. There will be no charge for this.
- Hogs, lambs, and goats, will be processed within one week of harvesting.
Pick-up Policy
All processing orders completed Monday-Thursday must be picked up by 12pm on the Saturday immediately following the processing date.
All processing orders completed Friday need to be picked up by 4pm the following Tuesday.
Failure to do so will result in a $20/day charge.
**This applies to all meat - beef, pork, lamb, goat, AND deer!**
All processing orders completed Monday-Thursday must be picked up by 12pm on the Saturday immediately following the processing date.
All processing orders completed Friday need to be picked up by 4pm the following Tuesday.
Failure to do so will result in a $20/day charge.
**This applies to all meat - beef, pork, lamb, goat, AND deer!**