YOU GROW THEM WITH LOVE, WE PROCESS WITH CARE, FOR A SUPERIOR EATING EXPERIENCE!
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Policies and Procedures

We are glad you have chosen us for your processing needs! Please read our procedures below to help us help you with a smooth drop off and pick-up experience!
Billing:
Although we will halve/quarter carcasses, billing is done by the appointment and will be billed to the farmer.
For example:
If you drop off one animal, you will be billed for that entire animal regardless of how it is divided. 
If you drop of multiple animals, all of those animals will be billed to you regardless of who gets what portion of those animals. 

Drop Offs:
"Morning-Of" - 
please arrive between 5:30am - 8:30am
"Afternoon Prior" - please arrive between 2:00 - 6:00pm
Upon Arrival:
  • Drive to the back of the plant
  • Back up between the green gates 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!
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.

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


Cut sheets should be filled out prior to drop-off or can be filled out with our data manager before you leave.

Dry-Aging Policy
Due to limited carcass cooler space, NO REQUESTS for hang times/processing dates will be accepted at this time.
  • Cows will hang between 10-16 days depending on our processing schedule. Should we get behind, they will get extended hang time. There will be no charge for this.
          Please Note: Due to the loss of our main carcass cooler on April 13th, 2022, beef are currently hanging only
           at most one week.
​​
  • Hogs, lambs, and goats, will be processed within one week of harvesting.

Pick-up Policy
You will receive a text, email, and/or phone call when your order has been processed and your invoice is completed.
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 6pm 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!**
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M. L. Mitchell and Son Meat Processing
401 Mitchell Street Walnut Cove, NC 27052
Phone: 336-591-7420
Text: 336-310-9538

Hours of Operation:
Live Animal Drop Offs Monday - Thursday:  5:30am-7:30am
Processed Meat Pickups/Game Drop-offs:  Monday - Thursday: 6:30am - 6:00pm
​Friday 8:00am - 4:00pm
Saturday 8:00am - 12:00pm
Office Hours Monday - Thursday  8:00am - 2:00pm
**Please note: Phones/texts are only monitored during office hours**
​Sunday: CLOSED


Copyright © 2021
  • Home
  • Policies and Procedures
  • Cut Sheets
  • Ingredients
  • "By the Animal" Purchases
  • Meat Handlers
  • Deer/Game Processing
  • Mitchell's Butchery
  • About Us