Everything from rail to wrap.

On-rail slaughter and aging in our temperature-controlled cooler. 14–21 day dry age standard for beef.

Hand-cut to your specs. Vacuum-sealed and labeled with cut name, weight, and date.

Hams, bacon, jerky, snack sticks, and summer sausage cured and smoked over hardwood in-house.

Breakfast, Italian, bratwurst, hot, mild, and custom blends. Bulk or stuffed in natural casings.

Frenched racks, crown roasts, tomahawks, osso buco — if you can dream it, we can cut it.

Deer, elk, hog, and other game processed during season. Call ahead for scheduling.