USDA Beef Butchering
When it comes to your beef, we don’t cut corners on safety or quality. Our facility is USDA-inspected, ensuring that every step of the butchering process—from the moment your animal arrives to the final vacuum-sealed package—meets the highest federal standards for cleanliness, handling, and food safety.
Whether you are a producer looking to sell individual cuts at retail or just wanting your logo on your shares of beef, our USDA certification is your guarantee of a professional, regulated, and top-tier product.
Bring us your beef live, and we’ll handle the rest with the precision and care your hard work deserves.
Bring your beef to us live, and we’ll handle the rest!
We’ll provide you with the hanging weight so you know exactly what you’re working with. From there, you give us cut instructions or the contact info of your customers and we can handle it from there!
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$100 per head kill fee
$1.20 per pound BONELESS cut & wrap (based on hang weight)
$1.45 per pound BONE-IN cut & wrap (meaning Ribsteaks & T-Bones)
650 minimum hang weight charge
Quarters incur a $25 Split Fee
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Your beef will be cut the way you specify on the cutsheet you submit all with the USDA stamp.
-Cuts and roasts will be vacuum sealed and have either your custom logo, or our USDA Greenfield logo
-Ground beef will be packaged in chubs (1#, 1.5#, or 2#). You can order casings with your logo on them, otherwise packaged in Greenfield USDA chubs.
-If dividing into quarters; each side of beef must have identical cutsheets.
Beef will be frozen immediately following completion.
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We hang your beef for an average of 10-14+ days before it is cut and packaged.
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There are a few more options you would get as a USDA customer. We have a document we can send over that goes into detail about what beyond the regular processing we can do. ( custom casings/logo, cooked product, color of backing etc.)
Schedule with us!
Bringing your beef to us live is the first step toward a full freezer! Use this link to let us know when you’d like to drop off your animal. We just need a little info to get started. After you submit, we’ll reach out to finalize your slaughter date take your deposit, and walk you through the next steps for your custom cuts
We have launched a new system for how we manage scheduling and it allows you to see your appointment history, beef weights and more.
Please click the scheduling link below and sign in, if you have questions just call!