Custom Processing
Beef & Buffalo Processing Fees
- Custom or USDA Inspected Beef Slaughter Fee - $100.00
- Custom or State Inspected Buffalo Slaughter Fee - $100.00
- Disposal Fee - $15.00
- $0.99/Lb on Carcass Weight For Custom Beef or Buffalo Processing
- $1.09/Lb on Carcass Weight For USDA Inspected Beef Processing
- $1.09/Lb on Carcass Weight For State Inspected Buffalo Processing
- $1.29/Lb for Hamburger Patties
- $1.00/Lb for Cutting Stew Meat
- $1.00/Lb for Kidney Suet
- $1.00/Lb for Dog Bones
- $10.00/Side for Tenderizing of Steaks
Prices effective Aug. 17, 2024. Prices subject to change. Fees are secured at time of drop-off.
Beef Processing FAQ
How much meat will I take home?
The amount of meat you take home is normally 50% to 65% of the carcass weight of the animal you brought us. The carcass weight is normally 55% to 62% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions.
How long will my beef or buffalo hang before you cut & package it?
We let beef hang 10 to 14 days or as long as possible, upon request & certain criteria. If the beef carcass is considered too small or lean to hang or the whole beef is being ground into burger, it is not uncommon for us to cut those beef within 5 days of slaughter.
What are my packaging options?
All beef and bison are vacuum packed. With vacuum-packaging, we guarantee that 80% of the packages will be tightly sealed. It’s not uncommon for up to 20% of the packages to lose their vacuum. Even though ice crystals may form inside those packages that meat will still last as long as a paper-wrapped package. We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge.
How do I know I'm getting back the meat from my livestock?
Wild Country guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing in Oklahoma. We have a tag numbering system that starts in the holding pens, follows your animal to the kill shoot, the holding cooler, the cutting table and all the way to the freezer. Our slaughter floor employees unload & personally tag all livestock in the pens at drop off. The carcasses are then tagged immediately after slaughter for dry aging. After the hanging period, all carcasses are cut one side at a time, unless you’re getting both sides. There are never two different beef, pigs, etc. on the cutting table at any time. Each is ground individually as well, making certain that the ground meat you take home is from your animal.
What is the procedure with organs?
Livers, hearts, tongues, etc. are not necessarily from your animal. Organs are cut & packaged on the day of slaughter. Not all organs pass quality-control inspection. Only the healthiest organs are kept and the others are condemned. We believe that this practice is the safest way to ensure all organs are healthy and edible.
Hog, Lamb, Goat Processing Fees
- Slaughter Fee - $100.00
- Disposal Fee - $15.00
- $0.99/Lb on Carcass Weight For Processing
- $1.29/Lb for Smoke & Curing
- $0.69/Lb for Breakfast Sausage
- $1.29/Lb for Tenderizing Pork Cutlets
Prices effective Aug. 17, 2024. Prices subject to change. Fees are secured at time of drop-off.
Hog Processing FAQ
How much meat will I take home?
The amount of meat you take home is normally 72% of the carcass weight of the animal you brought us. The carcass weight is normally 72% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions.
How long will my hog hang before you cut & package it?
Pigs are cut as quickly as 2 days after slaughter but the curing process takes some time. The fresh pork is cut, packaged and frozen. We inject the pieces to be cured, allow time for curing, smoke those pieces then cut and package those products. It takes 7-10 days to process a hog.
What are my packaging options?
All pigs, lambs and goats are vacuum packaged. With vacuum-packaging, we guarantee that 80% of the packages will be tightly sealed. It’s not uncommon for up to 20% of the packages to lose their vacuum. Even though ice crystals may form inside those packages that meat will still last as long as a paper-wrapped package. We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge.
How do I know I'm getting back the meat from my livestock?
Wild Country guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing in Oklahoma. We have a tag numbering system that starts in the holding pens, follows your animal to the kill shoot, the holding cooler, the cutting table and all the way to the freezer. Our slaughter floor employees unload & personally tag all livestock in the pens at drop off. The carcasses are then tagged immediately after slaughter for dry aging. After the hanging period, all carcasses are cut one side at a time, unless you’re getting both sides. There are never two different beef, pigs, etc. on the cutting table at any time. Each is ground individually as well, making certain that the ground meat you take home is from your animal.
What is the procedure with organs?
Livers, hearts, tongues, etc. are not necessarily from your animal. Organs are cut & packaged on the day of slaughter. Not all organs pass quality-control inspection. Only the healthiest organs are kept and the others are condemned. We believe that this practice is the safest way to ensure all organs are healthy and edible.
Custom Processing Gallery
