- Beef Processing is done based on the individuals’ request and should not be looked at “how fast can I get my meat”. To achieve a maximum flavor experience and tenderness age at least one week.
- Pork Processing is normally done inside of a week. It is a more involved process which includes: cutting on Monday, curing on Wednesday, smoking on Thursday and cutting & wrapping hams and bacon on Friday. *Pork should never be aged.*
- Lamb/Goat Processing is done as soon as we get the cutting instructions. Some choose to age their animals but in the end we end up trimming excess waste.
- All Game Processing is done as soon as we can get to it. Turn around time can be as quick as the next day unless we have to work on special products.