About Our Process

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Please call our office to schedule the harvest of your animals at (580) 439-5670. We harvest animals on Monday and Tuesday typically, and reserve special days to harvest pigs, lambs, and goats. 

Animals need to be dropped off by 8:00 AM on the day of their scheduled harvest. Please follow signs and pull through the drop off area where our team will unload the animal. For your safety and ours, we ask no one get out of the vehicle to help unload the animals. Our team can safely and humanely unload your animal. After drop off, please proceed to the front office where you can fill out your cut sheet, we will be available to walk you through the process.

After harvest, carcasses move straight to the hot box for a 24-hour rapid chill at 30°F. From there they go to the aging cooler for up to three weeks, with temperature and humidity monitored continuously to build tenderness and flavor. Once fabrication is complete, finished product gets a 24-hour blast freeze at -20°F. 

Aging of the carcass will improve the overall flavor and tenderness, and our standard aging on beef is 14 days and pork seven days. After proper aging, our team will break down the animal to your specifications and blast freeze the individually packaged items. 

Once your meat is fully packaged and frozen, we will call you to pick up your meat. We will assist you in loading your vehicle. Due to limited freezer space, we ask all customers to pick up their meat within 10 days of being finished.