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COUNTRY HOME MEATS

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COUNTRY HOME MEATS

Your local source for Retail, Custom Processed Meats,
and Inspected Slaughter in Central Oklahoma.

Retail Prices

Prices are subject to change. Please call for pricing due to impact of COVID-19 on the market. Thank you!

Beef Retail Prices

ItemPriceUnit
T-Bone$13.95Per Lb.
NY Strip$13.95Per Lb.
Tenderloin (Whole)$22.95Per Lb.
Tenderloin (Steaks)$29.95Per Lb.
Ribeye$14.95Per Lb.
Sirloin$9.95Per Lb.
Cubed Steak$6.09Per Lb.
Short Ribs$5.99Per Lb.
Stew Meat$6.99Per Lb.
Boneless Arm Roast$6.49Per Lb.
Flank Steak$11.99Per Lb.
Skirt Steak$8.99Per Lb.
Boneless Chuck Roast$6.49Per Lb.
Boneless Rump Roast$6.49Per Lb.
Tri-Tip Roast$6.49Per Lb.
Brisket$4.99Per Lb.
Beef Bacon$7.49Per Lb.
Oxtail$6.99Per Lb.
Lean Meat$3.99Per Lb.
Tongue$6.99Per Lb.
Ground Round$6.09Per Lb.
Ground Chuck$5.79Per Lb.
Ground Chuck Patties$5.99Per Lb.
Dog BonesCall for PricingPer Lb.

Beef Section Prices

ItemPriceUnit
Side / Quarter$4.69Per Pound Figured on a 300 Pound Dressed Weight
Fore Quarter$4.49Per Pound Figured on a 150 Pound Dressed Weight
Hind Quarter$4.99Per Pound Figured on a 150 Pound Dressed Weight

Pork Retail Prices

ItemPriceUnit
Pork Chops$3.79Per Lb.
Pork Steak$2.89Per Lb.
Tenderloin$4.99Per Lb.
Spare Ribs$2.99Per Lb.
Baby Backs$4.99Per Lb.
Hot Sausage$3.89Per Lb.
Regular Sausage$3.89Per Lb.
Ground Pork$3.49Per Lb.
Boneless Loin Roast$3.79Per Lb.
Boneless Chops$4.19Per Lb.
Boneless Country Ribs$2.89Per Lb.
Butt Roast$2.69Per Lb.
Bacon$7.49Per Lb.
Bacon Ends$0.99Per Lb.
Fresh Ham$2.69Per Lb.
Smoked Ham$3.29Per Lb.

Pork Section Prices

ItemPriceUnit
Half or Whole$3.49Per Pound Figured on a 75 Pound Take Home Weight
Curing$1.05Per Pound Extra for Curing and Smoking

Poultry Retail Prices

ItemPriceUnit
Boneless Chicken Breasts$3.79Per Lb.
Whole Chicken$1.89Per Lb.

Custom Slaughter

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.

Slaughter

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.


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

AnimalPercentage Yeild
Beef53%-62% of Live Weight
Veal53%-58% of Live Weight
Pork67%-75% of Live Weight
Lamb48%-52% of Live Weight

Processing

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.


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

AnimalPercentage Yeild
Beef50%-65% of Dressed Weight
Veal81%-85% of Dressed Weight
Pork72%-82% of Dressed Weight
Lamb70%-90% of Dressed Weight

Beef Processing

Minimum Processing Fee $400

  • Beef are slaughtered on Monday, Wednesday, and Thursday. Please have your animal at the plant by 8am the day of slaughter.
  • Generally, Beef are aged between 10 and 14 days. Age time depends on fat content and fat cover.

Beef Slaughter & Processing Pricing

ItemPriceUnit
Slaughter Fee$100Per Animal
Processing Fee$1.05Per Lb. of Dressed Weight
Make Patties$0.45Per Lb.
Split into Halfes$3Per Half
Divide Half in Half$5Per Quarter
Cut Stew Meat$0.5Per Lb.
Bone and Tenderize Round Steaks$3Per Half
Make Cubed Steaks$3Per Half
Bone out Prime Rib$5Per Half
Bone out Loin$10Per Half

Pork Processing

Minimum Processing Fee $400

  • Hogs are slaughtered on Tuesdays. Please be sure to have your animals here by 8am the day of slaughter.
  • Hogs are processed on Thursday of the same week and your fresh meat will be ready for pick-up on Friday.
  • Cured and Smoked meats are usually ready for pick-up 1 1/2 weeks after your fresh.

Pork Slaughter & Processing Pricing

ItemPriceUnit
Slaughter Fee$75350 Lbs. or less
Slaughter Fee$100351 Lbs. or more
Processing Fee$1.05Per Lb. of Dressed Weight
Cure$1.05Per Pound Cured
Sausage$0.25Per Pound Made

Inspection and Regulations

What is meat Inspection?

There are 2 types of meat inspection, state and federal. State inspection is regulated by the Oklahoma Department of Agriculture. Federal inspection is regulated by the United States Department of Agriculture.

Who Regulates You?

We are a state plant. We are regulated by the Oklahoma Department of Agriculture.

What does it mean to be inspected?

A plant can carry inspection on a number of things, such as slaughter, processing, and ready to eat. If a plant goes under inspection an inspector is assigned to that plant. Inspectors are there to monitor cleanliness, see that all regulatory requirements are being met at that facility, all the while maintaining good records to ensure public safety.


In the interest of public safety, inspection is required to sell a product wholesale. Example: If you owned a restaurant and you wanted to sell steaks that were processed locally, you would need to buy your product from a facility that was inspected for processing (purchased from a wholesaler). You could then cook your inspected product and sell it at the retail level. If you owned a meat shop and wanted to sell cattle raised on your ranch, you would need to slaughter them at an inspected slaughter operation. You could then take your inspected carcasses to your shop for further processing and retail sales.

Can anyone be state inspected?

Yes and No. In order to be inspected a facility must meet certain criteria set forth by the Department of Agriculture. First the facility will be visited by a regulatory official to assess the cleanliness of the facilities and address any issues there may be. Next, the facility must develop a HACCP system to keep everything in check.


In the interest of public safety, inspection is required to sell a product wholesale. Example: If you owned a restaurant and you wanted to sell steaks that were processed locally, you would need to buy your product from a facility that was inspected for processing (purchased from a wholesaler). You could then cook your inspected product and sell it at the retail level. If you owned a meat shop and wanted to sell cattle raised on your ranch, you would need to slaughter them at an inspected slaughter operation. You could then take your inspected carcasses to your shop for further processing and retail sales.

What is HACCP?

HACCP is an acronym for Hazard Analysis and Critical Control Points. HACCP is a plan develop by a facility to find any food safety hazards in their process and set up control measures to insure they do not occur.

Aren't all meat shops inspected?

Not necessarily. All food related facilities are reviewed by the health department for cleanliness, proper cooling temperatures, cooking temperatures, and etc. Some even receive periodical reviews from the Department of Agriculture. To meet the requirements for inspection you must have and maintain a HACCP program.

Our Hours

Monday - Friday 8am - 5pm
Closed for lunch 12pm - 1pm

Our Location

Country Home Meats is located at the NW Corner of Waterloo and Coltrane in Edmond Oklahoma.

2775 E. Waterloo Road Edmond, OK 73034

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