Menu
Menu
We hold ourselves to high standards. Every step in our processing leads to one thing: tender, high-quality meat for you. Our top priority is cleaning, cutting and processing livestock and game to the most exacting specifications. This attention to detail continues in tagging, labeling and taking inventory. And as always: safe, clean, and completely transparent processing.
Drop-off times for processing are either 2 – 4 p.m. the day before scheduled processing or 9 a.m. the day of scheduled processing.
During the dry aging process, we hang our beef for as long as possible before cutting. Smaller or leaner beef carcasses are cut within day five of slaughter. There are never two different beeves on our cutting tables at any time. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
Pricing
$100 Harvest Fee
Processing Fee – $0.80/lb on Hanging Weight
Inspected Processing Fee – $0.90/lb on Hanging Weight
$400 Minimum
Custom Only
During the dry aging process, we hang our pork for as long as possible before cutting. Smaller or leaner pork carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
Pricing
$40 Harvest Fee
Processing Fee – $0.75/lb on Hanging Weight
$0.90/lb Smoke/Cure Fee
$0.30/lb for Breakfast Sausage
$100 Minimum
During the dry aging process, we hang our sheep for as long as possible before cutting. Smaller or leaner sheep carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
Pricing
$40 Harvest Fee
Custom – $0.75/lb on Hanging Weight
Inspected – $0.85/lb on Hanging Weight
$100 Minimum
During the dry aging process, we hang our goat for as long as possible before cutting. Smaller or leaner goat carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
Pricing
$40 Harvest Fee
Custom – $0.75/lb on Hanging Weight
Inspected – $0.85/lb on Hanging Weight
$100 Minimum
Unavailable This Season
This past year has been incredibly successful for 1839 Cherokee Meat Co. in obtaining and performing on federal grants, which are vital in our mission of food sovereignty for Cherokee Nation. The progress we are making towards our mission and the execution of these grants has us currently operating at full compacity. As a result, we will not be offering deer processing for the 2024 hunting season. We appreciate your understanding and look forward to bringing the service back at a later date.
Beef
During the dry aging process, we hang our beef for as long as possible before cutting. Smaller or leaner beef carcasses are cut within day five of slaughter. There are never two different beeves on our cutting tables at any time. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
$100 Harvest Fee
Processing Fee – $0.80/lb on Hanging Weight
Inspected Processing Fee – $0.90/lb on Hanging Weight
$400 Minimum
Pork
During the dry aging process, we hang our pork for as long as possible before cutting. Smaller or leaner pork carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
$40 Harvest Fee
Processing Fee – $0.75/lb on Hanging Weight
$0.90/lb Smoke/Cure Fee
$0.30/lb for Breakfast Sausage
$100 Minimum
Sheep
During the dry aging process, we hang our sheep for as long as possible before cutting. Smaller or leaner sheep carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
$40 Harvest Fee
Custom – $0.75/lb on Hanging Weight
Inspected – $0.85/lb on Hanging Weight
$100 Minimum
Goat
During the dry aging process, we hang our goat for as long as possible before cutting. Smaller or leaner goat carcasses are cut within five days of slaughter. Organs are cut and packaged the day of slaughter. To ensure all organs we process continue to be safe food, only the healthiest are kept.
$40 Harvest Fee
Custom – $0.75/lb on Hanging Weight
Inspected – $0.85/lb on Hanging Weight
$100 Minimum
Deer
Due to high demand, deer processing is closed for the season. Please check back here for more updates.
©2024 1839 Cherokee Meat Co. All rights reserved.