Beef
$95 kill · $1.05/lbCustom slaughter and cut and wrap. Sides dry-age 10–14 days in our cooler before cutting. Whole, half and quarter orders welcome; we split halves between two families on request.
Beef · Hogs · Lamb · Deer
Your cuts.
Freezer ready.
Custom processing, cut and wrap, and deer-season drop-off. A familiar local locker, with the details you need before you book.
Services
What we process
Prices are per pound of hanging weight unless noted. Every order is cut to your cut sheet, vacuum-sealed or paper-wrapped, labeled and frozen.
Hogs
$70 kill · $0.95/lbChops, roasts, ribs and sausage your way. Ask about cure and smoke for hams and bacon, and fresh or smoked links in breakfast, Italian or brat style.
Lamb & goat
$60 per head + $0.95/lbRacks, chops, legs and ground. Small-animal days are scheduled monthly, so call ahead.
Deer
$110 standard processingSkinned, boned and cut to your order. Snack sticks, summer sausage and jerky are extra. Field-dressed deer only, with your tag attached.
Retail counter
Bundles from $89Freezer bundles, ground beef by the 10-pound box, and smoked meats from our own smokehouse. Walk in during counter hours.
Sample prices for layout only. A real site would show the locker's current rates.
How it works
From pasture to freezer
- Book a date
Call to reserve a slaughter date. Beef books furthest out.
- Drop off
Bring the animal the morning of your date, by 9:00 am.
- Cut sheet
Tell us steak thickness, roast size and grind. We'll walk you through it.
- Hang & cut
Beef ages 10–14 days; hogs are cut within a week.
- Pick up
We call when it's frozen. Bring coolers or boxes.
Freezer planner
How much will I take home?
Enter a hanging weight to estimate packaged meat, the processing bill and the freezer space you'll need.
Example: a half of beef often hangs 300–400 lb.
Packaged meat228–266 lb
Processing$494
Freezer space7.6 cu ft
Rough estimate using this sample's prices. Packaged meat is usually 60–70% of hanging weight for beef and 65–75% for hogs, depending on bone-in cuts and trim. Plan about 1 cubic foot of freezer per 35 lb of meat.
Deer season
Extended drop-off during firearm season
- Drop-off daily 6:00 am–8:00 pm through the season
- Tag must be attached; field-dressed only
- Most orders ready in 2–3 weeks; specialty items take longer
Hours
When we're open
| Monday | 7:00 am – 4:30 pm |
|---|---|
| Tuesday | 7:00 am – 4:30 pm |
| Wednesday | 7:00 am – 4:30 pm |
| Thursday | 7:00 am – 4:30 pm |
| Friday | 7:00 am – 4:30 pm |
| Saturday | 8:00 am – noon (counter) |
| Sunday | Closed |
Slaughter days are Monday and Tuesday. Holiday hours posted here.
Location
Find us
1200 Locker Road
Cedar Bend, USA 00000
Two miles east of town on the county blacktop. Trailer parking and unloading on the south side.
Your locker, on the map.
The real address, directions and map will go here when this concept is adapted for a business.
Questions
Good to know
What is hanging weight?
The weight of the carcass after slaughter, before it's aged and cut. Processing is priced on hanging weight. What you take home is less, because of trim, bone and moisture lost during aging.
Can I sell meat processed here?
Ask the real locker about its processing services and inspection arrangements before planning retail sales. This fictional prototype does not describe a licensed facility.
Do I need to fill out a cut sheet in advance?
It helps, but it isn't required. We can go through it with you by phone after drop-off. Popular choices: steaks 1" thick, 3–4 lb roasts, 1 lb ground packs.
How long until my order is ready?
Beef usually takes 2–3 weeks after slaughter because of aging. Hogs and lambs about 1–2 weeks. We'll call when it's frozen and ready.
Can I split a beef with another family?
Yes. Each half can have its own cut sheet, and we'll bill each party separately for their share.
Contact
Call to book
(555) 555-0142Scheduling is by phone so we can check the cooler calendar while we talk. Messages left after hours are returned the next business morning.