FAQ

6200 FM 39, Jewett Texas 75846

(903) 626-5358

You can expect to lose approximately 40% from the live weight to the hanging weight or hot carcass weight. From there, an additional 40-50% will be lost to the finished boxed product. The actual yield varies depending on how the animal is cut. More ground meat and boneless steaks result in greater losses. Factors such as the animal's breed, feeding method, and fat content (if excess fat is trimmed) also affect yield. As a rough estimate, expect to receive about 1/3 of the live weight in meat.

We use a tagging system to track animals from the moment they arrive at our facility until they leave with our customers. This system includes multiple redundancies to ensure accurate matching of each animal to its owner throughout the entire processing journey. Unlike batch grinding methods used elsewhere, we grind each animal individually to guarantee that customers receive their own meat every time.

All meat is vacuum-sealed or shrink-sealed in BPA-free bags. Ground meats are packed in plastic roll tubes (chub bags), and for an additional charge, we offer flat-packaged ground meats in vacuum-sealed bags. We do not use paper wrapping, ensuring the highest quality packaging. Our bags are all BPA-free. For state-inspected clients, we use blood soaking pads and foam trays to further ensure quality.

Yes! We process deer and other wild game to our customers' specifications.

If you're scheduling slaughter for one animal, we can typically accommodate you within 1-2 weeks. We reserve Fridays for last-minute bookings or for regular maintenance and upkeep of our facilities and equipment.

If your travel time is less than 1.5 hours to your final destination, coolers are generally not necessary. Your meat will be fully frozen and packed in thick cardboard boxes with lids when you pick it up.

Yes! We offer state-inspected beef processing for those wanting to sell their beef in the state of Texas and custom-exempt beef processing for personal consumption.

State regulations require us to remove spinal and rib bones from older animals due to their increased susceptibility to diseases in those areas. This measure ensures a safer product for consumers.

No, USDA grading evaluates the quality of the meat, while USDA inspection ensures compliance with federal regulations throughout the slaughter and processing of the animal.