Straight answers to the things customers ask us most—ordering, pickup, storage, and more.
Use ORDER HERE to select locker packs or individual cuts. If you need help with portions, add a note at checkout or contact us.
Most retail orders are ready within 1–2 business days. Custom cut lists (quarter/half beef, whole hog) take longer—we’ll confirm timing when we review your selections.
Yes—tell us your preferred steak thickness, number-per-pack, or sausage spice level. We’ll confirm what’s possible before we start.
We’ll notify you when it’s ready. Bring a cooler for longer drives. Our counter team will review labels and quantities with you.
Small-batch blends of meat, salt, spices, and natural casings—no gimmicks. Seasonal batches vary; ask for today’s ingredient list.
Yes—house smokehouse, balanced seasoning, and time/temperature profiles we’ve refined over decades.
Refrigerator thaw is best. For a faster option, use sealed-bag cold water and change water every 30 minutes—cook immediately after.
Ground meats: 160°F. Whole cuts beef/pork: 145°F with 3-minute rest. Poultry: 165°F. Fish: 145°F (opaque and flakes easily).
Trimmed, labeled, and portioned for real-world freezers. We aim for clear labels (cut, weight, date) and right-sized packs.
Quality guidelines: ground 3–4 months; steaks/roasts 6–12 months; bacon/sausage 1–2 months. Foods kept at 0°F remain safe indefinitely.
Yes—common allergens (e.g., dairy, wheat, soy) appear on labels when present. Ask the counter for current sausage ingredients.
Choose simple, single-ingredient cuts most often. We’ll help you pick batches with lighter seasoning when available.
Absolutely. We’ll walk you through a cut list (steak thickness, roast vs. grind, sausage choices) and label everything for easy freezer rotation.
Ask the counter—we keep simple side ideas and rub suggestions handy, and we’re happy to talk through cooking methods.
Give us a call, send a message, or stop by—we’ll get you a straight answer and help you pick the right cuts.