MOST FREQUENTLY ASKED QUESTIONS
When will my meat be done?
Approximately as follows
- Beef between 2-4 weeks
- Hogs between 2-4 weeks
- Lambs between 1-3 weeks
- Wild Game between 1-2 weeks with NO extras 4-12 weeks with jerky or extras ordered
- Special 25# linked sausages added to orders, 6-12 weeks
Will I be called when order is done?
Yes, always unless we don’t have your correct Phone number, or your mailbox is full and we can’t leave a message.
Do you sell meat?
No, we are a non retail shop. Custom cutting only.
Do we need an ice chest?
No, meat is boxed and frozen and is good for a 3 hour drive home.
Are you open on weekends?
No, but sometimes we have circumstances that make us work weekends. We do have a weekend phone number for “hunting” season appointments, SEPT – NOV but we aren’t always available 916-529-7710.
Do I need to make an appointment to have an animal slaughtered?
No, but certain times of the year we have restrictions because we are busy. Fair season May 1st-July 30th & hunting season Sept 15th – Nov 20th. Kill butchers will know the schedule, make your appointment with them directly.
How much freezer space will I need?
- Whole beef 25cu ft
- 1/2 beef 12 cu ft
- Whole hog 12 cu ft
- 1/2 hog 7 cu ft
- Whole lamb. 5 cu ft
- Wild game 5-10 cu ft
How long will the meat last in the freezer?
3-4 years if the packages don’t “pop”. If you see one has popped and full of air eat it within a few weeks of discovery. We do use a very expensive and thick vacuum bag for all bone in meat. They are tough but packages are fragile, do not drop or throw them around.
Do you skin wild game?
No, completely gut and skin your animal within 1-2 hours after kill. Wrap it in a cloth game bag to keep it clean, then keep it DRY.
What forms of payment do you take?
Cash, MasterCard, Visa, Discover, American Express, Apple Pay, Square
NO checks
Do I need to make appointment or call for pickup?
No, just pick up during business hours. We close for lunch.
Can you divide my order?
No on Lambs & Goats
Yes on Hogs in 1/2s only
Yes on Beef in 1/2s or 1/4s
You must specify this during cutting instructions, we won’t do it after its in the freezer.
When is the best time to slaughter my animal?
January – April during our slow months