History

Since 1982 we have been providing custom slaughtering and processing of customers animals. We have a customers from as far as 100 miles away. We use the most humain practices of  Slaughtering. Your animal is tagged when you deliver it and is double tagged through the process to insure you get the animal you raised.  Meat curing is sent out to Ballard Meats in Manchester, they use a brown sugar cure and smoke with Hickory. This process takes 2 weeks.