(405) 341-0267 EDMOND, OKLA.


Slaughter & processing


    We encourage our customers to tour our plant when thinking about having an animal processed with us.  Our plant always welcomes visitors.  If you would like to schedule an animal for processing please think ahead.  The winter and spring seasons are our busy times of the year.  Slaughter dates fill up quickly and you need to make an appointment.  

    Call us Monday through Friday from 8am to 5pm to make an appointment.  Our helpful staff will be glad to answer any questions you may have.

    When bringing in an animal for slaughter, be sure to have it here by 8am the morning of slaughter.  It's always helpful if you have a list of eaters and phone numbers ready to go.

Q. How much meat will I actually take home?

A. Frankly there is no exact answer to this question.  Why? Because...

    Weight loss during slaughter and processing of meat from live animals to table-ready cuts is normal.  

    Slaughtering removes blood, hide, and inedible parts form the animal.  In beef, veal, and lamb it will account for an average loss of slightly less than half the original live weight of the animal.  The slaughter weight loss in hogs averages about one-quarter of the live weight.

Yield Percentages form Live to Dressed Weight

Beef 53% - 62% of live weight Pork 67% - 75% of live weight
Veal 53% - 58% of live weight Lamb 48% - 52% of live weight

EXAMPLE: If your steer weighs 750 lbs. live, it will weigh 397 - 465 lbs. dressed.  (53%-62% of live weight)

    Processing is the cutting of the dressed meat into ready- to- cook portions.  It accounts for another loss in weight as excess fat and bone are trimmed away.  Not only does trimming make meat more appetizing, but it also eliminates extra storage space and further kitchen preparation.

Yield Percentage form Dressed to Table-Ready

Beef 50% -65% of dressed weight Pork 72% - 82% of dressed weight
Veal 81% - 85% of dressed weight Lamb 70% - 90% of dressed weight

EXAMPLE: If your hog weighs 145lbs. dressed, expect approximately 104lbs. - 118lbs. of eating meat after processing.  (72% - 82% of dressed weight)

A carcass isn't all eating can expect weight loss

Information from National Live Stock & Meat Board and Virginia Cooperative Extension Service



Minimum Processing fee $400

slaughter fees

under 1300lb. $55
1300 - 1500 lb. $60
1500 - 1700 lb. $75
1700 - 1900 lb. $85
over 1900 lb. $95
longhorns $100


processing fees

$.80 per pound times the dressed weight 



Make patties $0.45 per pound
Split into halves $3.00 per half
Divide a half in half $5.00 per quarter
Extra boning $0.20 per pound
Cut stew meat $0.50 per pound
Bone and tenderize round steaks $3.00 per half
Make cubed steaks $3.00 per half
Bone out prime rib $5.00 per half
Bone out loin $10.00 per half



minimum processing fee $200

slaughter fees

350 lbs or less  $40.00 
351 lbs or over   $55.00


processing $.80 per pound times the dressed weight
Cure $.80 per pound on what we do
Sausage $.25 per pound on what we do