BEEF PROCESSING
Processing
For local processing, we prefer to take our cattle to Garfield Meats, and whenever possible, have them perform an on-farm harvest. They are extremely knowledgeable butchers and offer excellent customer service. Additionally, they offer shrink wrap packaging as their standard wrap option, rather than paper wrap, which has been shown to greatly extend the life of frozen meat over paper wrap.
Due to an extremely limited number of USDA inspected processing facilities in the region, we take our cattle to either Vandal Meats in Moscow, ID, or LimitBid Packing in Odessa, WA when a USDA inspected harvest or butchery is required, as is the case for all of our retail cuts. Both are licensed, USDA inspected processing facilities but due to the challenge of scheduling and/or their distance from Deary, we must charge an additional $0.10/pound on your meat if you request to have your whole or half beef processed under USDA inspection.
If you'd like to use a different processor than our standard processors, please let us know. COVID-19 UPDATE: Since COVID-19 scheduling processing in our area has become even harder, with most processors booked up a year or more in advance. Unless you already have a confirmed harvest appointment with a local processor, we are not able to accommodate special processing requests.
Due to an extremely limited number of USDA inspected processing facilities in the region, we take our cattle to either Vandal Meats in Moscow, ID, or LimitBid Packing in Odessa, WA when a USDA inspected harvest or butchery is required, as is the case for all of our retail cuts. Both are licensed, USDA inspected processing facilities but due to the challenge of scheduling and/or their distance from Deary, we must charge an additional $0.10/pound on your meat if you request to have your whole or half beef processed under USDA inspection.
If you'd like to use a different processor than our standard processors, please let us know. COVID-19 UPDATE: Since COVID-19 scheduling processing in our area has become even harder, with most processors booked up a year or more in advance. Unless you already have a confirmed harvest appointment with a local processor, we are not able to accommodate special processing requests.
Harvest
Cattle are extremely sensitive to stress, which can impact their harvest weights and affect the flavor of the meat. On our farm, our cattle lead a totally stress free life, but loading them in a trailer to head to the processor immediately creates stress. That's why, whenever possible, we prefer on-farm harvest. In that case, the butcher comes out to our farm and harvests the animal while it's happily grazing with its pasture mates. From there, the butcher transports the animal back to the plant to hang and complete the processing.
At this time, there are NO local USDA processors who perform on-farm harvests. To mitigate stress in live animals we transport to a processing facility, we deliver them a day or more before harvest is scheduled to allow them to eat, drink and recover from travel before they are harvested.
At this time, there are NO local USDA processors who perform on-farm harvests. To mitigate stress in live animals we transport to a processing facility, we deliver them a day or more before harvest is scheduled to allow them to eat, drink and recover from travel before they are harvested.
Meat packaging options
There are three standard wrapping options in the meat industry. They are paper wrap, shrink wrap and vacuum seal, (aka cryovac). An overview of each is provided below:
Paper wrap
This is traditional butcher paper wrapping. Often, butcher paper is lined with plastic to prevent meat juices from saturating the paper. This wrapping option protects your meat for up to one year in the freezer.
Shrink wrap
This is a clear plastic film that is flash heated to shrink around the meat prior to freezing. Usually a double layer of shrink wrapping is applied for maximum protection of the meat. Shrink wrap is designed to prevent airflow to frozen meat which could cause freezer burn. Once meat is thawed, the wrap is no longer impermeable, and it is normal to see juices leaking out. Shrink wrap is extremely durable and resists tears and spoilage. Shrink wrap protects the meat for up to two years in the freezer, which is double the lifespan of paper wrap. It is our preferred wrapping option.
Vacuum seal
This is a clear plastic bag which is sealed after extracting all air from around the meat. Vacuum seal is very costly and is not available locally. It is delicate, punctures easily, and leaks in the seal will cause freezer burn almost immediately. If the seal is intact, vacuum seal protects meat for up to 2 years in the freezer.
Paper wrap
This is traditional butcher paper wrapping. Often, butcher paper is lined with plastic to prevent meat juices from saturating the paper. This wrapping option protects your meat for up to one year in the freezer.
Shrink wrap
This is a clear plastic film that is flash heated to shrink around the meat prior to freezing. Usually a double layer of shrink wrapping is applied for maximum protection of the meat. Shrink wrap is designed to prevent airflow to frozen meat which could cause freezer burn. Once meat is thawed, the wrap is no longer impermeable, and it is normal to see juices leaking out. Shrink wrap is extremely durable and resists tears and spoilage. Shrink wrap protects the meat for up to two years in the freezer, which is double the lifespan of paper wrap. It is our preferred wrapping option.
Vacuum seal
This is a clear plastic bag which is sealed after extracting all air from around the meat. Vacuum seal is very costly and is not available locally. It is delicate, punctures easily, and leaks in the seal will cause freezer burn almost immediately. If the seal is intact, vacuum seal protects meat for up to 2 years in the freezer.
