Who Can Butcher My Beef Near Me

ATTENTION:

PLEASE NOTE - DUE TO OUR HOLIDAY SERVICES, WE DO NOT FARM SLAUGHTER IN NOVEMBER AND DECEMBER. PLEASE SCHEDULE IN OCTOBER AND JANUARY FOR WINTER FARM SLAUGHTER.

We are NO LONGER ABLE to haul beef hides from your farm during slaughtering appointments. We apologize for this inconvenience!

Effective September 1st, 2021 our prices HAVE increased to accommodate the raising cost of FUEL, paper and plastic products.

Pricing:

BEEF - $175.00 Kill Fee

Cut & Wrap - $0.80 per lb

Hamburger Beef – $0.90 per lb

BUTCHER PIGS - $90.00 Kill Fee

Cut & Wrap - $0.80 per lb

Smoking - $68.00 (2 Hocks, 2 Hams, 2 Bacons)

If you are scheduling 3 or more pigs to be butchered, the kill fee will lower to $85.00 per animal.

Notice: We do not weigh lambs, goats, or the kinds of pigs listed below unless specifically requested at the time of slaughter.

KUNEKUNE, MANGALITZA, POTBELLY, & AMERICAN GUINEA HOG - $100.00 Kill Fee

Cut & Wrap - $125.00

Smoking - $68.00 (2 Hocks, 2 Hams, 2 Bacons)

LAMB/GOAT - $175.00 Kill, Cut & Wrap

Step One: Mobile Farm Slaughter

We offer full mobile farm slaughtering and custom processing for Beef, Pigs and Lambs. What to expect when we come out for a mobile slaughter:

• We have a full service mobile slaughter truck that will come out to your farm or location.

• Once there the crew will put your animal down using a humane method to make it quick and painless for your animal.

• Once down the crew will go to work to make sure that we get the animal dressed and clean and into our truck in a timely fashion.

Things to Know When Scheduling:

• January-August we slaughter Beef and Pigs on Tuesdays. Sheep will be scheduled primarily on Saturdays.

• Unfortunately, we are unable to slaughter your animal and take it to another processing facility. If we slaughter it, we will process it as well.

• In the event you have an emergency cow slaughter, we will not kill "downer cows". Meaning that the animal must be standing on all fours.

• We will transport all pig and beef guts back with us for disposal.

• If we come to slaughter a lamb we are unable bring any of the guts or hide back with us for disposal.

How to schedule an appointment:

1. Please schedule slaughter appointments either by calling us a (253) 631-3172 or emailing us at lindscustommeats@gmail.com

2. Please be prepared to provide:

   • Your first and last name

   • A contact phone number

   • The address of the location we will be slaughtering at

   • An approximate time you would like to be scheduled for (ex. late July)

   • The amount and type of animal you need processed (ex. 3 steers)

Once we have your information, we will begin looking for a day that we will be in the area. You will receive a call or email in response letting you know what day we have available for you to confirm.

You will not be given an estimated arrival time for the day of your appointment- plan to keep the day open.

PLEASE NOTE: If you cannot be present at the location of the slaughter on the day of your appointment, you must leave written permission for our team to harvest your animal, and the animal must be penned up somewhere our truck can easily access it. If you have multiple animals that are NOT being harvested, it must be clear which animal we are slaughtering.

Step Two: Processing

Once we have harvested your animal at your location, we will bring it back to the shop to hang in our cooler where we will age your animals for a set number of days. We do not custom age meat.

• Pork and Lamb will hang for approximately 6-8 days before processing.

• Beef will hang for approximately 13-15 days before processing.

Once your animal has aged for the appropriate amount of time, we will need cutting instructions from you. It is important that we get these by the Friday before your meat is due to cut so that we do not have to halt our operations at the shop.

Cutting Instructions:

We provide cut sheets for Beef, Pigs, and Lamb for you to fill out to your own preferences. If there is something that you would like from your animal that you do not see on one of our cut sheets, don't hesitate to give us a call and ask or leave it in the special instructions box!

PLEASE NOTE: If you are receiving a 1/4 of a beef, you cannot use a Custom Cut.
When splitting a 1/2 of a beef into 1/4's, it is imperative that the beef is cut STANDARD. This is the only way that we can assure both parties are getting equal amounts/cuts of meat.

Please DOWNLOAD the PDF and fill it out from your device. If you fill the PDF out in your browser, it will not save your edits when you send it to us!

Step Three: Picking-Up

Now that your animal has been processed and thoroughly frozen for 1-2 days, it's ready to come home! You will receive a phone call from our office letting you know that your meat is ready and what the total is for the butcher fees. We ask that you please pick-up your meat within 5 business days of being notified- our freezer space is very limited.

Here is what you will need when you come to pick-up:

1. Payment for the butcher fees in the form of cash or check

2. Enough boxes or coolers to transport your meat home in

We CAN accept debit/credit card, but you will be charged an additional fee of 3.25%

Step Four: Enjoy!

We know you can't wait to get home and grill up a nice, juicy steak. So tell us about it! Let us know how we did with a phone call, email, or review. And if you run into any issues with the job we did, please let us know that as well so we can make things right.

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Source: http://www.lindsmeats.com/farm-butchering

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