Please contact us at least 2 weeks in advance of when you’d like your animal(s) butchered. During certain times of the year we may be booked out a month or more.
If you have any questions regarding preparations, please reach out.
Custom Slaughter Check List
Slaughter Preparation:
Please hold feed for 24hrs prior to slaughter.
The animal must be penned in an area that can be accessed by the back of the slaughter unit.
Not penned +$20
Ideally we need access to pressurized water and a good hose with a working hose bib attachment. If you don’t have water notify Cameron in advance
Average time is 1hr for a beef, 30min per hog, and 15min per lamb
If it takes longer due to your lack of preparation, $90/hr standby time
Depending on your location and the location of the butcher shop you would like the carcass taken to there may be additional mileage fees. (+$.67/mi outside of La Plata County)
All fees are due upon completion of the slaughter or when you pickup your meat. At this time we are not taking deposits but please give us at least 48 hours notice if you need to cancel.
Offal:
Let the butcher know if you or any of your customers would like the offal saved and processed. We can process the Liver, Heart, Kidneys, Sweetbreads, Tongue, and Tail. If you or your customers have any specific requests for how you want your offal processed, please tell the butcher beforehand.
Beef and pig heads can be skinned for an additional $20.
If you or any of your customers want other offal (Feet, Intestines, Lungs, etc) they need to be present at the slaughter and prepared to take and process it themselves.
Brand Inspection (cattle only):
If you are selling any part of a beef animal you will need a brand inspection prior to slaughter. Please provide brand inspection paperwork that can go with the carcass.
Brand Inspector: Chad Moore 970-442-1213