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FAQ

Listed below are answers to the questions we are asked most often. If you have additional questions please don't hesitate to contact us at (205) 294-5998. We want you to be fully satisfied and confident with your purchase. 

Beef Q&A

How much freezer space do I need?

  • We suggest 3-5 cu ft for a quarter beef, 7-9 cu ft for a half beef and 15-18 cu ft for a whole beef.

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How is my beef packaged and how long will it stay fresh in the freezer?

  • All cuts except the ground beef will be vacuum sealed (ground beef is packaged in a plastic wrap and sealed with a metal clip).

  • According to the U.S. Department of Agriculture, any food stored at exactly 0 degrees F is safe to eat indefinitely. WE recommend consuming all fresh beef within 1 year to preserve the quality of freshness.

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When will my meat be ready to pick up?

  • Beef hangs from 10-14 days before it is cut. The processing facility will contact you to schedule a pickup date and time when ready.

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What do I need to pick up my beef?

  • The beef will be given to you in heavy duty cardboard boxes. We suggest bringing 120-quart cooler(s) per quarter beef for transport.

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Pork Q&A

How much freezer space do I need?

  • We suggest 2-3 cu ft for a half pork and 5-7 for a whole pork.

​Is any of the meat cured?

  • You have a choice of cured OR fresh bacon and/or ham(s). Cured pork is the taste that most people are accustomed to. A blend of salt, sugar and hickory smoke is used for the curing process.

Do I get to choose my own cuts?​

  • We use a basic cut sheet, but you do have a choice. Substitutions are available but limited. 

When will my pork be ready to pick up and how do I get it?​

  • It takes 1 week for all fresh processing and 2 weeks for cured processing.

  • All meat is picked up at the local processing facility. All pork is vacuumed sealed and frozen upon arrival. 

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