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Beef Processing |
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Beef Cuts |
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Chuck: Chuck
Roast, Chuck Steak, English Roast, Shoulder Roast, Beef Stew and/or
Hamburger
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Shank: Beef Hocks, or
Hamburger |
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The Process of butchering the beef |
| After the beef is slaughtered it is hung in the cooler to pull the heat and moisture out of the carcass. It is monitored until the beef is ready to butcher, usually beef hang from 7 to 14 days. The beef is then processed according to the customers specifications. All the cuts are then wrapped in freezer film. We do not vacuum pack. We have had beef to last up to 2 years in the freezer with the freezer film we use. The trimmings that remain will be deboned and double ground into hamburger. The hamburger is packaged into freezer bags and tape tied. The bags are completely microwave safe. The beef is then placed into the freezer. The beef will remain in the freezer until it is frozen hard and the customer comes for pickup. |
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To schedule an appointment call (931) 935-8180 If you are interested in butchering a beef but don't raise them yourself or know anyone who does, give us a call. We can put you in touch with several farmers who grain feed beef for slaughter. Most sale in halves and quarters as well as whole.
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