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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.
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.
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.
Due to high demand, deer processing is closed for the season. Please check back here for more updates.
For deer season, we are offering high-quality processing at a competitive price. We will continue our normal hours of operation in addition to offering specialty processing days. Due to limited processing capacity, please give us a call at 918.207.3688 before your arrival to secure your spot.
Specialty hours will be from 5:00 PM – 2 hours after last light. These dates and times depend on demand and are subject to change.
Saturday, November 4
Saturday, November 18
Friday, November 24
Saturday, November 25
Base fee: $85 before tax. This includes processing for steaks, roast and grind.
Additional Fat: $5
Jalapeño Summer Sausage: $7/lb (5 lb. minimum)
Regular Summer Sausage: $6/lb (5 lb. minimum)
Field Dressing: $25
No deposit needed.
Bring your deer with your confirmation/check-in tag or E-Check number.
It will be vacuum sealed.
We process deer as soon as possible. Processing can take anywhere from 3–10 days depending on the demand for the service.
Yes. Bring the quarters in an ice chest filled with ice. Do not put them in a trash bag. Please do not forget your check-in tag or E-Check number.
Up to 24 hours, weather permitting.
We strongly recommend gutting your deer before you arrive to allow the meat to cool. Doing this reduces the chance that your meat will spoil. However, if the animal is fresh enough, we can provide the service for an additional $25 gutting/field dressing fee.
NEVER DO THIS! Instead, bring the deer to us immediately or as soon as possible. At temperatures over 40°F, bacteria in the deer will double every four hours. For food safety reasons, any deer that shows signs of abusive handling will be rejected and will not be processed.
If you must hold the deer overnight, please put the animal on ice inside of an ice chest to keep the meat cool and reduce spoilage.
Our team will call you when it is ready.
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