Your animal is scheduled for slaughter the first business day after you place your order. This way you are assured that your product you ordered is as fresh as possible. We age our beef 2 weeks after slaughter, before your custom cutting/wrapping takes place. Our hogs are butchered every Monday, beef is butchered every Wednesday, and buffalo and lamb are butchered as soon as our slaughter facility can get them in.

We use the state of the art CryoVak sealing on all beef cuts except for hamburger. . Regular vacuum pack bags have a tendency to lose their seals, but CyroVak sealing is hands down the best packaging on the market, and even extends freezer life of your meat. Hamburger is pressured packed into hamburger freezer bags and sealed.

Thaw your frozen meat slowly in the refrigerator in its original vacuum-sealed package. For a quicker thaw, submerge the wrapped and sealed packages in COLD water for about half an hour to an hour. Never use the microwave to thaw the meat—you risk cooking it.

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