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Working With Us - Scheduling & Drop Off

If you are a beef producer, and would like to bring in a beef, either for yourself, or a customer, here is a breakdown of what you can expect with us.

In order to book your appointment, you either need to book online or give us a call. Spots are limited, and fill quickly, so do not wait to book. As of Oct. 2022, we are booked solid through mid February 2023.

Booking up to a year ahead is recomended. You can always cancel your appointment if you decide you don't need it. We have a list of people waiting for an open spot.


At this point, we do not charge a booking fee.

We do reserve the right to charge a cancellation fee if you simply do not show up and leave us with an empty spot we could have filled, or cancel less than 48 hours prior to your scheduled appointment.


When booking online, you may be asked for credit card information. Think of your appointment as a hotel reservation for the animal you are dropping off. All hotels require a credit card number when making a reservation in the event of a last minute cancellation or no-show.

Be assured, just like the Hilton, your credit card will never be charged unless you fail to comply with the cancellation terms.


If you are bringing in 3 beeves or less, we need 48 hours advance notice of cancellation. If bringing in over 3 beef, we need 72 hours notice.

This is to give us time to try to fill those empty spots. If you wait (excluding special circumstances ie. illness, a death in the family, a family emergency, etc...) to cancel less than the 48 or 72 hours prior to your appointment, we reserve the right to charge a $25 cancellation fee. If you fail to contact us at all and just don't show we will most assuredly charge a $25 no-show fee and your file will be noted as such.

We also reserve the right to cancel your appointment if we make multiple attempts to contact you and receive absolutley no response. Make certain you give us the email and phone numbers you prefer us to use. No response from you within the same 48-72 hours makes your appointment subject to cancellation.

We send out multiple reminders via text, email, and/or phone call, giving you plenty of opportunities to plug the appointment into your phone, write it on your calendar, tell Alexia or Siri to set a reminder or whatever you do to keep your life flowing smoothly.


We love working with our farmers and ranchers. We have several we schedule regular spots for. We would love to work with you to find a scheule that fits your program.

Booking in advance, with regular spots ensures that you, as the custom exempt sales person, have processing dates for your customers.

This provides value to your program, as it ensures your customers are able to get their product. If you do not have a place to take the beef shares to be processd, you can not sell them to the end customer.

The best practice we have seen is to schedule 2-3 at a time for up to a year in advance. You can choose if this is once a month, every other month, etc. We attemt to keep those dates around the same time month, so it is easy for you to remember and make a part of your schedule.

**If dates are already taken, we can not book beyond our capacity. Calling to set up your reoccuring dates does not mean we can get you in sooner. We will start those dates with our first availability. and move froward from there.**


If the appointment time you want is already booked, you can get on our waiting list. We occasionally have cancellations, and the customers on our waiting list have priority. The list works on a first-come-first-served basis so call us to get in the lineup.


The day of your appointment, you will bring your beef to the plant. There are pull through lots located at the back of the building.

Someone will be available to help you unload, and will collect information from you. We will need to know the following information:

  • Description of animal

  • Name of producer (your name)

  • Name and contact phone number of custom exempt customer(s) you are selling beef shares to and portion they are receiving. (Whole, half, etc.)

  • Does your customer want any of the edible organs? (Heart, tongue, liver or ox tail)

It is helpful if you have already sent a cutting order to your customer, but if you have not, we will contact them for that information.

You will receive a drop off receipt with your name, a physical description of your beef, and a tag number we assign to the beef.


The beef will hang and dry age for approximately 14 days. It will then be cut according to the cutting order your customer filled out.

The customer will be notified when their meat has been put into the freezer, and an invoice has been made.

We are a procesing facility, not a storage facility and have limited storage space. We give 72 hours after your beef is frozen to pick up your meat and then after that a $10/ day storage fee will be charged.

Office hours are M-Wed 9am to 7pm and 9am to 5pm on Thursdays. Call us ahead of time for a Friday pickup. We are usually around but we just might be floating on the pool with the grandkids.

We understand that it's diffuclt for some to get to us during these hours. If you need a later time, or a Saturday pickup, we are happy to arrange that if we can. We will not be opening for pick up on Sunday's.


We accept cash, check, and credit cards.

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