All animals are harvested under USDA Inspection and utilizing the latest industry-recommended practices to ensure humane, ethical, and efficient production with an emphasis on product quality, and animal and employee safety. By harvesting all animals under inspection, we give producers more processing options whilst providing additional peace of mind to you and your end consumers. Even if animals are destined for personal use, we feel that it is important that you know you will receive the same premium standard of service as every other producer.
No "tubes" of ground beef, shrink-wrapped trays, or paper wrap here! All of our packaging is high-quality form-fill or vacuum bags. Clear on both sides so you can display your product without it being obscured by a label or opaque packaging. Your product is a reflection of your hard work, don't hide it away like a grocery store clearance section.
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Make your package pop and remind your customers who their meat came from! Private labeling is available for USDA products, including assistance with label/logo design and USDA claims submission and approval. Black and White labels are printed on the fly, ensuring you aren't held up by production delays or product changes. One-time set-up fees then no additional cost afterwards. Special claims shouldn't be exclusive to the big brands, nor should they cost an arm and a leg.
We specialize in helping small producers break into the direct sales market. As a company founded by producers, it's important to us that even the smallest account has access to all of our services. No minimums, and no discounts for larger volumes either. Our pricing is based on our production costs, so you pay the same if you bring 1 animal or 100. We maintain small margins and hope to grow alongside your business, rather than leave the little guy by the wayside because a few large accounts monopolize our time.
Founded by Bison producers hoping to keep a local option available, we have built our business to handle all types of animals. From A to Z, Bison to Yak, if it is a red meat and can be processed under inspection we are likely set up to handle it. Not only can we do it, but we know how to handle different species properly. Bison aren't beef, so why would you process them the same way?
The main portion of our building was built in the late 1940's to early 1950's as a custom processor. Over the years it built onto and expanded, with the last major addition taking place in the early 1980's. This final expansion included our Harvest Floor, holding coolers, and USDA office. While we don't have all the details, we are likely among the longest continually operated butchering facilities in the state.
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Our current owners, a small group of Bison producers, purchased the facility in 2001, when the then-leasees were about to close the facility. Little did they know they were in for a wild ride. Years of ups and downs, changes, equipment purchases, and challenges made the company what it is today.
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Staying true to the traditional ways of production, while improving safety and equipment at the facility has allowed the operation weather the storms.
We hold to the traditional meathods, while incorporating the latest research, equipment and advances in safety.
Dry Aging (Hanging): Carcasses are dry aged to improve flavor and tenderness and each cut of meat is processed and packaged by hand to ensure quality and presentation. The hang length varies based on producer preference, best practices, and other factors, but generally beef hang 10-14 days as scientific studies have demonstrated this to be the ideal length of hang.
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Hand-Cut: Recently, a lot of big-ag companies have started charging a premium for "Hand-Cut" steaks. Don't be fooled by the hype, all of our product is hand cut, just the way it was 50 years ago. Hand-cutting and packing your product means that the weights may not be consistent, but you will have less loss and best presentation of product. Plus, you can tack on that same premium the big-Four do....