Frequently Asked Questions

Give us a call at (509) 900-7145. We'll discuss your needs, schedule a time, and walk you through the entire process.

We recommend calling as early as possible, especially during hunting season (fall) when demand is high. For beef and pork processing, a few weeks' notice is ideal.

Yes! We come to your farm. Howard travels to your location, slaughters and skins the animal on-site, and transports the carcass back to our facility for hanging, aging, and custom processing. It's a stress-free process for your animal in familiar surroundings.

Yes — that's the whole point of custom processing. You tell us exactly what cuts you want, how thick, and how many per package. We'll cut and wrap it to your specifications. Important: if we don't hear back from you with cut instructions, we'll process it as a standard cut. Quarter (1/4) beef orders are standard cut only.

Yes! We offer jerky, meat sticks, smoked hams, bacon, and custom sausage. Sausage flavors include Breakfast, Mild Italian, Country, and Brats Style.

All cuts are wrapped in stretch film freezer wrap, carefully labeled, and ready for your freezer. Jerky and snack sticks are available in bulk or vacuum sealed for an additional fee — see our pricing page for details.

Turnaround time depends on the animal, the services requested, and how busy we are. Beef is hung for 14–21 days before cutting. We'll give you an estimated timeline when you schedule and call you when your meat is ready for pickup.

It's simple: call us to schedule, and we'll come to your farm to handle the slaughter on-site. Tell us how you want it cut and we take it from there. We'll walk you through a cut sheet so you can choose your steaks, roasts, ground meat, and any extras like jerky or sausage. When it's done, you pick it up — labeled, wrapped, and ready for your freezer.

Yes. Buying a whole or half beef or hog is one of the most cost-effective ways to stock your freezer. You get to choose all the cuts, and we process it to your exact specifications. Call for current availability and pricing.

As a general rule, plan for about 1 cubic foot of freezer space per 30–35 pounds of meat. A half beef can yield roughly 150–250 pounds of packaged meat depending on the animal, so a standard chest freezer (15–20 cubic feet) is usually enough for a half. A whole beef may require two freezers.

Howard travels to your farm with his mobile rig. He slaughters and skins the animal on-site, keeping it calm and stress-free in familiar surroundings. The carcass is then transported back to our facility in refrigerated conditions for hanging, aging, and custom processing.

We serve farms and ranches across Eastern Washington. Give us a call to discuss your location and we'll work something out.

We'll walk you through everything when you schedule. Generally, the animal should be accessible and there should be a clear area for Howard to work. We bring all the equipment.