We provide custom-exempt slaughter for cattle, hogs, sheep, and goats, and we will have pricing and cut sheets built for them shortly.

Yes. We've reserved dedicated space for wild game during hunting season.

Note: All game must be field-dressed before being brought to our facility; we do not offer remote field services for wild game.

Our current standard includes professional vacuum sealing and custom labeling.

Coming Soon:

• Smokehouse: Bacon, ham, and jerky.
• Sausages: Brats, hot dogs, and linked sausages.
• Charcuterie: Cured salami and Pepperoni.

Technically, no. Under federal and state "Custom Exempt" regulations, meat harvested and processed this way is strictly for the personal use of the owner. This includes the owner's immediate household, non-paying guests, and employees.

How We Keep It Legal:

• The "Not For Sale" Stamp: Every package of Custom Exempt meat we process will be stamped "NOT FOR SALE." It is illegal to sell individual cuts from a custom-exempt harvest. If the PRIME Act is ever passed, that may change things significantly. We're crossing our fingers that it is.

• Selling "Shares": If you want to provide meat to others, you must sell them a share of the live animal (a half, a quarter, or an eighth) before the harvest occurs. At the moment of harvest, they are the "owner" of that portion.

• The Service Contract: Because you are paying us for the service of slaughter and butchery, and not for the meat itself, the meat is never "sold" after it becomes food. So it does not require a USDA inspector to be present during the harvest.

• If you intend to sell meat by the pound at a market, you must use a USDA-inspected facility. We are in the process of obtaining USDA Inspection approval as our trailer was designed to process animals at that level of specification.

• The moment we receive that EST number, we will let the whole world know. Trust us, we can't wait for the day!

• After we obtain USDA approval, our services will always have a place for the self-sufficient homesteader and the "ranch-to-table" customer.

This is the "Great Shrink," and it’s perfectly normal. When we move from a living animal to a boxed steak, weight is lost in two distinct stages. We use a transparent tracking system so you know exactly where those pounds went.

Stage 1: The "Dress" (Live Weight to Hanging Weight)

When we harvest, we remove the "drop" (hide, head, feet, and internal organs).

• The Math: You typically lose about 38% to 42% of the live weight here.
• Result: Your 1,200 lb steer now has a Hanging Weight of approximately 720 lbs.

Stage 2: The "Trim" (Hanging Weight to Take-Home Weight)

During the butchery process, we remove the bones, unless you want bone-in cuts, excess fat, and the moisture lost during the 14-21 day aging process (shrinkage).

• The Math: You lose another 30% to 35% of the hanging weight to the scrap bin.
• Result: Your Take-Home Weight is approximately 470 to 500 lbs.

Factors that change your yield:

1. Bone-In vs. Boneless: Choosing boneless roasts and steaks significantly lowers your take-home weight but saves freezer space.
2. The "Fat Cover": An under-finished animal has more bone-to-meat ratio; an over-finished animal has more fat trim.

The "Fifth Quarter": If you choose to keep the "odd bits" (tongue, heart, liver, oxtail, and marrow bones), your yield percentage will be higher.

We run a single-animal workflow. Your animal is tagged and stays isolated through the entire aging and breakdown process at our facility.

We don't batch grind with other farms. Every steak, burger, and roast you get will come from the animal you raised.

We primarily use a high-velocity firearm for a 'field harvest.' It allows us to keep a distance so the animal doesn't get spooked by a stranger approaching with a tool.

It's instantaneous and ensures the animal never feels a thing

We always have a secondary backup weapon on our person. We don't take the shot unless the angle is 100% perfect, but we are prepared for the 1% chance that it isn't.

We do. Our Emergency Harvest calls will take priority over others.

Keep in mind that there is a $100 service charge for these appointments.

We can walk you through a custom cut sheet. Whether you want 2-inch thick ribeyes, specific roast sizes for your crockpot, or everything turned into ground and stew meat, we tailor the butchery to your lifestyle.

We charge a base flat kill fee for the visit and the dispatch, plus an hourly travel fee. If you have more than one beef or pig, the fee per animal is discounted.

We also then charge for processing based on the hanging weight of the carcass and upgrades like patties and cryovac.

If we are hauling your animal to a different butcher, that time spent will be added to your travel fee.

We typically use the standard butcher paper and cellophane method, but we also offer an upgrade to cryovac sealing.

It allows you to see the meat, prevents freezer burn for up to two years, and makes defrosting in water much faster and safer than paper.

We follow strict biosecurity protocols. All boots, knives, and truck tires are bleached/sanitized between every single farm visit.

We treat your land like a clean room.