Custom Processing
Now taking appointments for custom processing of cattle & hog from MARCH - JUNE 2024.
$1.25 per pound, hanging weight
Our slaughter facility is not yet completed, so cattle must be dispatched at the farm and then brought to our facility.
CONTACT US BELOW FOR MORE INFORMATION OR TO SCHEDULE A DATE. 336-427-7539
We DO NOT ACCEPT QUARTERED MEAT. We do accepted deboned meat but only from CWD counties in which the law required the meat to be deboned. Please see more information on pricing below.
Please see our FAQ and blog for updates and more information. We CANNOT accept deer from CWD counties, unless completely deboned. See pricing for deboned meat below. https://www.ncwildlife.org/Hunting/Chronic-Wasting-Disease/CWD-Surveillance-Areas-and-Special-Regulations
This includes backstraps sliced, tenderloins whole, and the rest ground into hamburger. (roasts upon request)
Flavors to choose from:
-Breakfast
-Sage
-Spicy
-Brown Maple Sugar
*Minimum of 10lbs per flavor.
Steak cuts run through a cubing machine. (This is not meat cut into cubes.)
*Minimum 5lbs.
Flavors: Original, Jalapeño Cheddar, and Honey BBQ
*Minimum 5lbs. All cooked products are batched.
Flavors: Original
*Minimum 5lbs. All cooked products are batched.
Due to quality control concerns and risk of bacteria, deboned meat can only be used to make burger. All deboned meat is processed at the end of the day, separately to reduce the risk of bacteria transfer. (20lb minimum)
Ground burger = $4 per pound
WE DO NOT ACCEPT QUARTERED MEAT. Only deboned meat that is required by the law for CWD counties.
Comes from the back of the cow and is one of the most popular steaks. Sirloins are quite tender and flavorful, and benefit from a short cooking time.
Steak from the front of the cow that has much marbling and can be cut either bone-in or boneless. Benefits from fast and high heat cooking.
Steak from the back of the cow with a well marbled center and a strip of fat down one side. Cut from the shorter side of the beef loin, the muscles in this area do little work which mean tender.
A steak from the back of the cow that is composed of a bone separating a New York Strip Steak on one side and a Filet Mignon Steak on the other.
Comes from the back of the cow and is the most versatile steak, it has many uses, from grilling as a whole to being cut for stir fry.
Comes from the back of the cow and is the smallest, yet most tender cut of meat from the entire cow. From the T-bone.
A lean steak cut from the top round that has been mechanically tenderized.
Comes from the front of the cow and has good fat content.
A lean roast that comes from the back of the cow.
Lean roast that comes from the back of the cow and is the most tender roast option.
Another fairly lean roast that comes from the back of the cow.
Comes from the round of the cow and has well fat marbling.
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336-427-7539
IN-STORE/PICKUPS aka LOBBY HOURS
Monday - Friday 12pm-6pm
via phone for office hours Mon-Friday 8am-6pm