Double check to make sure you have a slaughter appointment. ( We are currently  booked Aug-Mid January, just so you are aware when calling ) These book out months in advance, so plan accordingly. We are also now making appointments for the 2023 year. Please make sure your customers know your name and/or farm name. Seems funny, but it happens that people bought animals and cant tell us who’s it is. It is very helpful. 🙂 We offer custom and Inspected processing. Custom is for yourself, friends/family etc, And Inspected appointments are required for any being sold to restaurants, farmers markets, stores, etc.  That being said, if you do not plan on using your appointment, a call is mandatory.  If you are scheduled for 4 animals and plan to use 2, we also need a phone call. The appointments are “valuable real estate” and others would love the time if you are not going to use it. Your appointment is the day the animals will be slaughtered, not the day they are supposed to be here for following days slaughter. Custom animals, please
Make sure you will be able to arrive here at or before 9am on your slaughter date day. Inspected animals will go first in the morning so they need to be here by 7:30-8, unless otherwise OK’ed by the office. We have policy we need to adhere to and try to accommodate, but we must do things the way it is regulated. 
lf you need transportation for your animal, make sure that is arranged, by us, or another private transporter. lf
you need transportation by us, we need at least a 10 day notice before the date. We can also give you a price for hauling at the time of phone call. 
THE PROCESSING: Get in contact with your customers, if you have them, to let them know when your animals will be here for processing. Assign as you wish, with prepared spec sheets, phone numbers, etc. They may call us 24 hrs after slaughter and do a cut sheet over the phone and we will walk them through it to ensure they get it processed how they want.
Collect and have us note any ear tag numbers, special markings, etc., that you might use or want, to identify/differentiate your animals PRIOR to the being put in the pen, while the girls are doing your paperwork when you are here to drop off. 
For custom animals ONLY, let us know if you would like the head, ears, or anything connected to the
skull PRIOR to or at unloading. It is too late once they have been dispatched.
lf necessary, for identification, give us ear tag numbers, markings, hide color, etc.
lf you are assigning your animals to customers, family, etc. we need to know if you will be separating
them by weight, color, ear tag, etc., also at unloading. It is your responsibility to assign your animals to your customers as you see fit. Remind them to call within 5 days to do a cut sheet. We can not hold up the line because someone hasnt gotten cut sheets to us, and the animal may be cut to our standard without instructions given. We dry age all animals at the discretion of the head meat cutter, and though our standard is 10-14 days, if your animal will not hold for that time due to lack of “cover”, it may be cut to save quality of  product. 
lf you would like to keep your organs, no matter if you want one item, or all, we must know at drop off.
lf you are selling to a customer base, we need to know if the customer will pay us for the butchering, or
if the owner is solely responsible for the animal and will be paying the entire bill. This saves a lot of issues if you let us know if you are the one paying or not. We arent assuming we know who is paying. 
lf you are splitting the animal, i.e. halving, quartering, etc. we need to know at the time of drop off, or it
will be packaged as a whole animal.
On all beef, if you plan on quartering, the specs must be the same. Keep this in mind if you are assigning beef to customers. We do not quarter pork or lamb.
We will not save hides or organs if not directed to do so AT the time of drop off. Time is of the essence. We cant do anything once its too late. All hides need to be picked up within 24 hours and we do not salt them nor store them in the cooler, its against regulations. They go as is. 
All specs must be received by the office within: -5 davs for beef and 
-48 hours for pork and lamb.
lf you have not given us the specs in the allotted time frame listed above, we will be doing a
“STANDARD CUT”. There are no exceptions.
lf your beef is over 30 months, and is inspected, all steaks that are attached to the spine, i.e. T-bone,
Porterhouse, will have to be boneless. There are no exceptions to this.
On inspected pork, the jowls will not be included as a cut option.

Hope you find this information helpful, any questions, do not hesitate to ask. 285-3591

This Post Has 7 Comments

  1. Mark Trynor

    Hi this is Mark Traynor

    We have a pig where looking to get butchered. We are wondering if we could get prices on the butchering and if we could have you pick up the pig or if we had to bring the pig to you. We leave in Edmands Maine

    1. c97266x1

      Hi Mark, Pork processing is .60lb hanging weight, smoking, slicing and sausage is extra. That is something you need to call the office for as far as pick up and date as Barry runs the appointment book. Right now we are booked until the end of January. If you are interested in that, 285-3591 is our number, Barry can set that up for you and give you a quote for picking them up. Thank you!

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