What we do...

 Our enclosed holding pens are located at the North end of the facility and help minimize stress for the animals. The holding area has (8) 8x8 steel pens. The concrete floors are sloped to allow for easy draining and cleanup. Every pen has water on hand.  Animals are walked quietly into the building by way of a alleyway directly into the knock box where they are humanely dispatched.  Our highly skilled staff skin the animal and remove heads, hooves, innards, etc.  The animal is then meticulously inspected by our staff and a USDA Inspector before being placed on the rail and pushed into the drip cooler where it will be rapidly cooled to 40 degrees or lower.  The carcass remains here until the following day when it is forwarded to the dry aging cooler.

All carcasses wear a label which details the owner's name, the date of slaughter, the sex and age of the animal, and the weight of the animal.  Stainless steel hooks with trolley wheels allow us to move your animal through the dry age cooler safely and efficiently.  During this 14 - 21 day process, all animals are checked daily to monitor the dry aging progress.  Once your animal has dry aged for the appropriate amount of time, it is taken to the front of the dry age cooler where it is prepared to be removed from the hanging rail and moved to the processing room.

Once in our refrigerated processing room, your order is processed on state-of-the-art equipment.  From the epoxy floors to the wash down walls and ceiling, everything has been designed to ensure the highest level of cleanliness.  All equipment is cleaned and sanitized after every use.  Our team members strive to learn new techniques to fabricate your order to your exact specifications.  All steaks, roasts, and other cuts are vacuum sealed to ensure the best results in your freezer.  Ground product is packaged into chubs or vacuum sealed bags.  Once packaged, labels are put on detailing what is in the package.  This includes the name of the customer, the name of the product, the date, weight, safe handling instructions, and our facility information.  Our USDA Inspector monitors this process and reviews all our records to ensure accuracy and food safely.  The order is then taken into our freezer where it is frozen solid within 12 hours in while it waits to be picked up.