Frequently Asked Questions
How long does BMP let animals hang before processing?
We let beef hang for 10-14 days; hogs 4-7 days; bison 7-10 days; goats & lamb 4-7 days.
How are the cuts of meat packaged?
We ONLY use vacuum seal packaging to package all our product. Except for hamburger, which is packaged in plastic burger chub packages.
Is there a timeframe for customers to pick up their processed cuts?
Once the animal is finished being process, we require that the processed cuts be picked up within 5 business days of your meat pick-up call. Meat not picked up within 5 business days is subject to a storage fee which is $2.00 a tray, per day.
What is the minimum order for pounds of hamburger patties?
There is a minimum of 50lbs. Patties can be cut into 1/4lb, 1/3lb, or 1/2lb patties. There is a fee of $2.00/lb to make patties.
Do I need to bring coolers when picking up my meat?
Yes! Please bring coolers, boxes, or totes to put meat in at pickup time.
When getting a quarter of beef, what kind of cuts will I get?
For a quarter of beef, meat is divided equally. You will get mixed cuts from BOTH the front and back of the animal.
What cuts can I NOT get when getting meat from a beef that is over 30 months of age?
By law, when a beef is 30 months of age or over, customers will not be able to get porterhouse or t-bone steaks since these are cuts that are located near the spinal column of the animal. However, we will cut strip and tenderloin steaks from these animals, which are essentially the same cuts without the bone!
Beef sticks or sausage, is there a batch minimum for ordering?
Yes! When ordering any flavor of snack sticks or sausage with your meat, we require a minimum of 25 lbs/batch.
Can meat be picked up after hours?
We understand you are busy and may not be able to pick up your meat during our business hours. Arrangements can be made for after hours or weekend pickup, just ask!