Your Questions, Answered

We’ve both been farming our entire lives. Alan was raised working cattle and putting up hay while I grew up on a wheat and barley farm. Farming isn’t just what we do, it’s how we were raised. That lifetime of hands-on experience means we understand livestock from the ground up, which shows in how we handle every animal and every cut. When you trust us with your beef or pork, you’re working with people who know farming, respect the animal, and take butcher work personally because this is the same food we put on our own family’s table.

Booking with us is easy! You can schedule your appointment anytime right here on our website using the Book Now tab, or give us a call at 509-733-8327. We’re happy to help answer any questions and get you on the schedule.

We handle every order with care to make sure your meat is prepared exactly the way you want it. Beef is typically ready 15 days after processing. Pork is usually ready within 5 to 7 days, but the timeline can vary depending on how you want your cuts or custom preparations. Once your order is ready, we’ll let you know so you can pick it up at your convenience.

Once you have paid your kill fee and you are on the calendar for your animal you just need to make arrangements to have your animal to the slaughterhouse between the hours of 8am and 10am the day of your booked appointment. We do not offer pickup services and you will be responsible to ensure your animal arrives at the facility in a timely manner.

If you have pigs you have booked for processing, you will need to fast those animals prior to drop off for 48 hours. Fasting pigs before slaughter decreases the risk of mortality during transport to the slaughterhouse. Non- fasted pigs demonstrate a higher risk of transport sickness and vomiting during transport than fasted pigs. Fasting the pigs also reduces stress during the transport process as well and ensures that your animal is in its best condition possible for processing.

We receive animals into holding on Mondays and Fridays  8am to 10am unless other arrangements have been made. If you are traveling from a longer distance we will accommodate for those customers.

Cows will hang for 2 weeks in the cooler for a natural age beef. Once your beef is cut and wrapped you will be contacted to schedule your pickup. We cut, wrap and then freeze your beef for ease of moving and for ease of storing. You will need to be sure to have boxes with you for pick up.

Pigs will hang for 2 to 3 days. If you have smoking of hams or pork belly as part of your cut desires those typically won’t be ready for 2 weeks from drop off day to allow for curing. Other cuts will be ready for pickup within 5 days of drop off. If you would like to schedule to pick up all your desired cuts including smoked items at the same time we encourage you to call our office to set up those arrangements. We cut, wrap and freeze your pork for ease of moving and for ease of storing. You will need to be sure to have boxes with you for pickup.

Call our office for other animals such as sheep, lamb and goats.