Beef 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. 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.
Processing Drop-Off:
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.
Pricing
Harvest Fee:
$100
Processing Fee:
$0.80 / lb. on hanging weight
Inspected Processing Fee:
$0.90 / lb. on hanging weight
Minimum:
$400
Pork Processing
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.
Processing Drop-Off:
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.
Pricing | Custom Only
Harvest Fee:
$40
Processing Fee:
$0.75 / lb. on hanging weight
Smoke & Cure Fee Fee:
$0.90 / lb.
Breakfast Sausage
$0.30 / lb.
Minimum:
$100
Lamb Processing
During the dry aging process, we hang our lamb for as long as possible before cutting. Smaller or leaner lamb 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.
Processing Drop-Off:
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.
Pricing
Harvest Fee:
$40
Processing Fee:
$0.75 / lb. on hanging weight
Inspected Processing Fee:
$0.85 / lb. on hanging weight
Minimum:
$100
Goat Processing
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.
Processing Drop-Off:
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.
Pricing
Harvest Fee:
$40
Processing Fee:
$0.75 / lb. on hanging weight
Inspected Processing Fee:
$0.85 / lb. on hanging weight
Minimum:
$100
Deer Processing
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.
Get high-quality processing at a competitive price. Drop-off is located at 18919 N 466 Road, Tahlequah, OK 74464, Monday through Friday from 9:30 a.m. to 5 p.m. Dates and times are subject to change depending on demand.
No online scheduling or appointments are available.
Processing Drop-Off:
October 1, 2025 – January 15, 2026
Monday – Friday: 8:00 a.m. to 5 p.m.
Select Saturdays from 12 to 2 p.m.:
••• October 25
••• November 1, 8, 15 & 22
••• December 6
Closed Sundays
October 1, 2025 – January 15, 2026
Monday – Friday: 8:00 a.m. to 5 p.m.
Select Saturdays from 12 to 2 p.m.:
- October 25
- November 1, 8, 15 & 22
- December 6
Closed Sundays
Pricing
Base Price:
$125
Cape Fee:
$50
Skinning Fee:
$25
Field Dress Fee:
$50
Additional Beef Fat
$3 / lb.
Additional Pork Fat
$2 / lb.
Summer Sausage
$6 / lb.
Jalapeno Summer Sausage:
$7 / lb.
Breakfast Sausage:
$4 / lb.
Sliced Jerky & Fajita Meat:
$5 flat fee
Minimum for Sausage
10 lbs.