Black Sheep Meats

Pricing:

BEEF

Butcher Fee - $125.00 

Disposal Fee-$40

Split Fee-$20

Cut & Wrap- $1.30 per lb

Tenderize – $1.60 per lb

Patties-$1.60 per lb



Additional Services:

Priority Scheduling Fee (24 to 48 hr): $125

We hang our beef for 14 days.  We are happy to age your beef for up to 28 days. Desired aging past 14 days: $110 per week.

Mobile Butcher Fee-$250

*Large animal fees apply*

*Deposit required for more than 2 beef at drop off

Sausage & Jerky - We CAN make sausage and jerky from your beef! 

PIGS

Butcher Fee - $95.00

Disposal Fee-$20

Split Fee-$15

Cut & Wrap - $1.30 per lb

Additional fee for smoking, custom grinds & curing per cut sheet*

*Prices subject to change accordingly*

Contact us for current rates for wild game and exotic game.

HERE IS WHAT YOU WILL NEED WHEN YOU COME TO PICK-UP:

1. Payment for the butcher fees in the form of cash, or check made out to: Black Sheep Meats.

2. Enough coolers/boxes/crates to transport your frozen meat home.
Beef Cut Sheet PIG CUT SHEET 

The MOBILE Process

Step 1:

We offer full mobile farm slaughtering and custom processing for Beef, Pigs and Lambs. What to expect when we come out for a mobile slaughter:

  • We have a full-service mobile slaughter truck that will come out to your farm or location.

  • Once there, the crew will put your animal down using a humane method to make it quick and painless for your animal.

  • Once down the crew will go to work to make sure that we get the animal dressed and clean and into our truck in a timely fashion.

THINGS TO KNOW WHEN SCHEDULING:

  • Unfortunately, we are unable to slaughter your animal and take it to another processing facility. If we slaughter it, we will process it as well.

  • In the event you have an emergency cow slaughter, we will not kill "downer cows". Meaning that the animal must be standing on all fours.

HOW TO SCHEDULE AN APPOINTMENT:

  1. Please schedule slaughter appointments either by calling us at:  308-848-3280 

  2. Please be prepared to provide:

  • Your first and last name

  • A contact phone number

  • E-mail address

  • Your address

  • The address of the location for slaughter

  • An approximate time you would like to be scheduled for (ex. late July)

  • The amount and type of animal you need processed (ex. 3 steers)

Once we have your information, we will begin looking for a day that we will be in the area. You will receive a call or email in response letting you know what day we have available for you to confirm. You WILL NOT be scheduled until we have received confirmation. If you leave your confirmation as a text, voicemail, or email that has not been responded to, please follow up with us.

PLEASE NOTE:

  • If we are coming to your location: please do not call to inquire when the truck will arrive. You will not be given an estimated arrival time for the day of your appointment- plan to keep the whole day open. Anything can happen on the road that can affect when the truck makes it to your location. We schedule by day, not time of day.

  • If you cannot be present at the location of the slaughter on the day of your appointment: you must leave written permission for our team to harvest your animal, and the animal must be penned up somewhere our truck can easily access it. If you have multiple animals that are NOT being harvested, it must be clear which animal we are slaughtering.

Step Two: Processing

Once we have harvested your animal at your location, we will bring it back to our shop to hang in our cooler where we will age your animals for a set number of days. 

  • Pork and Lamb will hang for approximately 4 days before processing.

  • Beef will hang for approximately 14 days before processing.

CUTTING INSTRUCTIONS:

CUTTING INSTRUCTION FORMS ARE DUE BEFORE OR UPON DAY OF SLAUGHTER. IF CUT SHEETS ARE NOT SUBMITTED BEFORE THE MEAT IS DUE TO BE CUT, WE WILL USE A STANDARD CUTTING INSTRUCTION FORM.

We provide cut sheets for Beef, Pig, and Lamb for you to fill out to your own preferences. If there is something that you would like from your animal that you do not see on one of our cut sheets, don’t hesitate to give us a call and ask or leave it in the special instructions box!

PLEASE NOTE: If you are receiving a 1/4 of a beef, you cannot use a Custom Cut.
When splitting a 1/2 of a beef into 1/4’s, it is imperative that the beef is cut STANDARD. This is the only way that we can assure both parties are getting equal amounts/cuts of meat.

Step Three: Picking-Up

Now that your animal has been processed and thoroughly frozen for 1-2 days, it’s ready to come home! You will receive a phone call or text (whatever works best for you) from our office letting you know that your meat is ready and what the total is for the butcher fees.

Meat must be picked up within 2 days of being notified. Any meat left in the freezer after 2 days will begin to accrue a storage fee of $20 PER DAY PER CRATE*

*You will be told how many crates the meat has been packed in when you are notified for pick-up. PLEASE COME PREPARED WITH COOLERS/BOXES/CRATES TO TRANSPORT YOUR FROZEN MEAT.*

Some exceptional circumstances will nullify or reduce the storage fee, but it is your responsibility to monitor your text/voicemail/email messages or provide a secondary contact if you will be going out of town or service range while your meat is being processed.