We age beef from 10-14 days based on the size and condition. In the off season it may be possible to extend the hanging time based on the availability of cooler space.
Pork is generally cut within 3-7 days from the time they arrive and we smoke the hams, bacons, etc. in house usually the same day they are cut.
We currently are unable to accept wild game in while still in carcass form but will gladly make smoked products from your boned out meat.
We process beef, pigs, lambs, sheep & goats in our establishment. Booking must be done through our shop and we suggest booking 6 months (off season) to a year or more in advance (busy season) to guarantee we can get you the date you need. We encourage anyone to call and get on our waitlist if you cannot get your desired date and we will do everything in our power to get you in as soon as we can. We do not operate a mobile farm slaughter truck out of our business and recommend A&L Slaughtering out of Mossyrock. Once we receive your animal(s) they are weighed in and go directly in our coolers. From there, one of our staff members will contact you with the carcass weights and request your customers' names and phone numbers. We will call each of your customers individually and work with them to ensure they receive the best possible cuts of choice for their household. Our Master Butcher is Adan Rosales Ortiz. Adan has over 30 years of experience in the industry including work in both USDA and Custom Shops. Adan is in charge and manages all aspects of our custom cutting operation. Once your meat is processed our team of professional wrappers will wrap your meat in the industry standard, freezer film and butcher paper. From there, it is frozen to -5 degrees Fahrenheit and will be ready to pick up within two days. Orders may be picked up anytime during normal business hours. We encourage customers to bring boxes or coolers because we store your meat in reusable containers to cut down on cost.