Frequently Asked Questions...

Q: Do you sell retail?

A: No. We are currently not licensed or inspected to sell meat retail, so we do not have an inventory at our store.

Q: Can I bring trim to have it processed into brats, sausage, etc.?

A: Yes. People can bring in their trim or whole muscles to be cured, smoked or turned into sausage.

Q: Do you do on-farm slaughter?

A: No. We only slaughter at our facility. We currently do not have equipment to do on-farm slaughter.

Q: Do you raise the livestock/provide the meat?

A: No. We currently do not raise livestock or provide the meat. But may know of farmers who are selling livestock and can get you in contact with them.

Q: How long do you hang beef?

A: We age beef for 14 days to improve tenderness and flavor.

Things to know before you schedule your appointment...

-All cancellations must be made 4 weeks in advance to avoid a cancellation fee. This allows us enough time to fill this spot. Any cancellation made prior to that time will be charged the slaughter fee for each animal ($50/pig, $65/beef)

-Some customers schedule up to a year in advance. If you know you will be scheduling again the following season, consider scheduling as early as possible to guarantee your spot. We have a very small facility and space fills quickly.