How the butchering and payments work:
When you place an order for custom 1/2 or whole animal processing you will be given a price for the cost per pound on the hanging weight (after the animal has had the head, hide and innards removed) of the animal (except for lamb which is based on a per animal rate). We will deliver the animal to the processor (Franks Butcher Shop in Hudson, WY) on the date we have previously arranged (this is done months in advance - it cannot be done on the spur of the moment).
We will give the butcher your phone number and they will call you to walk you through how you want it cut up. This call could be in the first week after delivery to them or it could be in a couple of weeks, but before they cut it up. They will hang beef for at least 12 days and then cut it up to your specifications and it will be another week or two before it is ready for picking up (while they cut and freeze it). Pork, will similarly, take several weeks if you have meat cured (bacon and ham). If you choose only fresh cuts, it will be done a week or so earlier. Lamb will take the least amount of time for processing, as they do not hang it and they do not cure it.
Once they have slaughtered the animal, we will call the butcher and get the hanging weights, we will then bill you for the cost of the animal and you will pay BFSF for that cost. The butcher will tell you the cost of the processing when they call you to let you know that your animal is finished and ready to pickup (it is your responsibility to pick up your meat from Frank's Butcher Shop (307-332-3655) in Hudson unless other arrangements have been made prior to slaughter). You will pay the butcher directly for the processing costs based on how you choose to have it cut up (unless we have specifically told you that the cost of the processing is included in your total). If you have any further questions please feel free to ask.
We will give the butcher your phone number and they will call you to walk you through how you want it cut up. This call could be in the first week after delivery to them or it could be in a couple of weeks, but before they cut it up. They will hang beef for at least 12 days and then cut it up to your specifications and it will be another week or two before it is ready for picking up (while they cut and freeze it). Pork, will similarly, take several weeks if you have meat cured (bacon and ham). If you choose only fresh cuts, it will be done a week or so earlier. Lamb will take the least amount of time for processing, as they do not hang it and they do not cure it.
Once they have slaughtered the animal, we will call the butcher and get the hanging weights, we will then bill you for the cost of the animal and you will pay BFSF for that cost. The butcher will tell you the cost of the processing when they call you to let you know that your animal is finished and ready to pickup (it is your responsibility to pick up your meat from Frank's Butcher Shop (307-332-3655) in Hudson unless other arrangements have been made prior to slaughter). You will pay the butcher directly for the processing costs based on how you choose to have it cut up (unless we have specifically told you that the cost of the processing is included in your total). If you have any further questions please feel free to ask.
Here is a really good site to explain the butchering basics and cuts.
Beef and Pork Whole Animal Buying Guide
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http://animalscience.psu.edu/extension/meat/pdf/The%20Butcher%20Stole%20My%20Meat.pdf