Processing

Edinburg Foltz Plant

I need to Make An appointment for my own livestock
(Not For-Sale)

I need to make an Appointment for RESALE Meats

I need to order Freezer Packs or meat in bulk

HOW MUCH MEAT WILL I GET?

Edinburg (Federally inspected, for re-sale)

You may drop off your livestock the evening before their appointment or at the very latest by 7:30am on the day of their appointment.
Please put your livestock in our holding pens. The holding pens are located in the back of the facility.
Please make sure all gates are LOCKED.
Make sure that your NAME and PHONE NUMBER are on the pen that your animals are in.
You will need to submit your cutting instruction sheet in a timely manner.

Covid-19 Update

*Due to Covid-19 and the large slaughter plants shutting down, we have been at max processing capacity. We have booked out pretty far, but calling is the best option to see where we are at this time in booking appointments.

As always, we are first-come, first-served. 540.984.8138

To make an appointment for your own livestock

(Not For-Sale)

Your beef, pigs, lambs, and goats are in good hands.
Our team is specially trained in humane handling, a key component of making the best tasting meat.

Cut Sheets are due at slaughter appointment for pork and lamb, within the week of beef appointment.

Not submitting your Cut Sheet will forfeit your custom cutting instructions and our standard custom Cut Sheet will be used to process your livestock. This rule also applies for folks selling their livestock to multiple customers.

We will hold meat in our freezer space with no charge for 1 month, but if you haven’t picked it up by then a $40 charge will be incurred per month.

BEEF

Appointment Deposit
$75.00

*appointment Deposit will be applied to Slaughter Fee

Slaughter Fee
$75.00
Vacuum Sealed
$0.75/lb

on the hanging weight to custom cut, vacuum seal, label, quick freeze.

Paper Wrap
$0.75/lb

on the hanging weight to custom cut, paper wrap, label, quick freeze.

Beef over 30 months old
$50.00

Beef over 30 months old will have the spinal column removed (no NY Strip and Porterhouse option) and charged an additional processing fee.

Dry-Age Beef over 21 days
discuss at booking

PORK

Appointment Deposit
$75.00

*appointment Deposit will be applied to Slaughter Fee

Slaughter Fee
$75.00
Vacuum Sealed
$0.75/lb

on the hanging weight to custom cut, vacuum seal, label, quick freeze.

Paper Wrap
$0.75/lb

on the hanging weight to custom cut, paper wrap, label, quick freeze.

LAMB/GOAT

Vacuum Sealed
$105.00/head

flat fee to slaughter, render, custom cut, vacuum seal, label, quick freeze.

Paper Wrap
$105.00/head

flat fee to slaughter, custom cut, paper wrap, label, quick freeze.

To make an appointment for Resale meats

Your beef, pigs, lambs, and goats are in good hands.
Our team is specially trained in humane handling, a key component of making the best tasting meat.

RESALE PRICING

Cut Sheets are due at slaughter appointment for pork and lamb, within the week of beef appointment.

Not submitting your Cut Sheet will forfeit your custom cutting instructions and our standard custom Cut Sheet will be used to process your livestock. This rule also applies for folks selling their livestock to multiple customers.

We will hold meat in our freezer space with no charge for 1 month, but if you haven’t picked it up by then a $40 charge will be incurred per month.

BEEF

Beef Slaughter Fee
$75.00
Beef Cuts Vac Seal, W&L
$0.95/lb

on the hanging weight to custom cut, vacuum seal, private label, quick freeze.

Ground Beef Vac Seal, W&L
$0.45/lb additional
Beef over 30 months old
$50.00

Beef over 30 months old will have the spinal column removed (no NY Strip and Porterhouse option) and charged an additional processing fee.

Dry-Age Beef over 21 days
discuss at booking

PORK

Pork Slaughter Fee
$75.00
Pork Vac Seal, W&L
$0.85/lb

on the hanging weight to custom cut, vacuum seal, private label, quick freeze.

LAMB/GOAT

Lamb/Goat Weigh&Label
$125.00/head

flat fee to slaughter, render, custom cut, vacuum seal, private label, weigh, quick freeze.

FREEZER PACKS
HOW TO ORDER MEAT IN BULK

We provide local livestock, custom cut to your specifications.
Get a 1/4, 1/2, whole beef, 1/2 or whole hog or whole lamb to fill your freezer.

*Due to Covid-19 and the large slaughter plants shutting down, we have been at max processing capacity.

We will take your order and deposit and call you when your meat is ready to be picked up. Once we have a confirmed date that we will have the livestock here, you may fill out your cutting instruction sheet.

HOW MUCH MEAT WILL I BE GETTING?

How much meat am I getting?

What to Expect from a 1/4 of Beef

We offer a front quarter and a hind quarter of beef.

They break down as follows:
Each is roughly going to cost you about $650.

Front: (Charged per pound on the hanging weight, the front weighs a little more than hind so it ends up costing about the same)

  • More ground beef
  • Chuck Roast, Arm Roast, Rib Roast
  • Brisket
  • Short Ribs
  • Stew Meat
  • Rib Steaks/Boneless Ribeye Steaks

Hind: (Charged per pound on hanging weight, weighs a little less than front so it ends up costing about the same)

  • Lots of ground beef, but not as much as the front quarter
  • Rump Roast, Sirloin Tip Roast
  • London Broil/Round Steaks/Cubed Steak
  • Eye Round Steak/Roast
  • Bottom Round Roast/Cubed Steak
  • Sirloin/Kabobs/Stir Fry
  • T-Bone & Porterhouse  OR  Filet & NY Strip Steaks
  • Stew Meat
  • Shanks
  • Flank Steak

** heart/tongue, soup bones, and liver available with either front or hind**

Any cuts not wanted we will grind into ground beef.

If you want a 1/2:
You will get cuts from the front and hind- so just double the cost– $1,300, a whole is roughly $2,600

Please note these prices are ROUGH ESTIMATES! The charge is per lb on the hanging weight and each animal is different and can have different yields.

** split quarters will be the same so whoever gets their cut sheet in first both 1/4s will be cut according to those instructions.

** cut sheets are required within 1 week of when BEEF slaughter appointment, Pork, and Lamb cut sheets are required the morning of slaughter appointment. Any cut sheets not submitted in that time period will be cut according to our standard cut sheet.

What to Expect from a Whole Hog

*(our Stephens City location does not offer ½ hogs)

  • Shoulder Roasts/Steaks/Whole for curing/Sausage
  • Side Meat Whole (for burnt ends or making bacon)/Slices (not cured)/Sausage
  • Ham Roasts/Slices (not cured)/Whole for curing/Sausage
  • Sausage in 1lb packs or in bulk bags with 3 seasoning options (mild, sage, breakfast hot)
  • Spare Ribs
  • Backbone
  • Liver