ABOUT US

FAMILY

Family and faith have guided us through this whole adventure of life and business. We are blessed to have a community to stand behind us to help encourage us to grow and become a better resource for our area.

Community

We want all of our customers to experience our level of care and diligence when working with us. We want to offer our community and those we serve to feel like they are a part of our family.. We are committed to supplying you with top choice cuts of meat and friendly customer service.

OUR STORY

In 2018 we were blessed with a growing business. Since then we have grown to heights that we thought were unimaginable. We have had the opportunity to build a new facility that has given us space to do a great job for our customers and a place for us to grow as a business. We are guided by God in all that we do and we pray that our spirit in Christ and our abilities shine through in the work we do.

PROCESSING FAQ’S

CUSTOM PROCESSING COST

*$0.95 A LB. HANGING WEIGHT

*$65.00 SLAUGHTER FEE

$*25.00 WASTE DISPOSAL

EXCESS CHARGES

CARCASS WEIGHT OVER 800 - $1.10 A LB

LIVE WEIGHT OVER 1500#’S - $120 SLAUGHTER FEE

QUARTERING W/MULTIPLE CUSTOMER LABELS

$25.00 A QUARTER

MINIMUM PROCESSING FEE - $365

STORAGE FEE AFTER SCHEDULED PICK-UP $10 A DAY

HAMBURGER PATTIES $1.10 A LB.

SPECIALITY CUTS $1.10

INSPECTED PROCESSING COST

*$1.45 A LB. HANGING WEIGHT

*$65.00 SLAUGHTER FEE

$*25.00 WASTE DISPOSAL

ADDITIONAL CHARGES

SINGLE STEAK PACKAGING $0.25 A LB.

VACUUM SEALED BURGER W/ LABEL $0.40 A LB.

CUSTOM LABELING OPTIONS

*OUR LABEL WITH FARM /RANCH NAME NO FEE

WITH NAME & WEIGHT $0.10 A LB. HANGING WEIGHT

*YOUR LABEL W/ LOGO -INITIAL SETUP $ 200

Please give us 3 weeks for setup and inspector approval

ALL PRICES ARE SUBJECT TO CHANGE

Inspected & Custom Beef Processing Only

By appointment only

Fresh beef

Possibilities

for a 1/2

Freezer space &

Storage

T-Bone Steak- 18.5 POUNDS

Ribeye Steak- 13 POUNDS

Sirloin Steak - 15.5 POUNDS

Chuck- Eye Steak -3.5-4.5 POUNDS

Tenderized Round Steak - 12.5-13 POUNDS

Tenderized Loin Tip Steak -5.3-6 POUNDS

Arm Roast- 14 POUNDS

Chuck Roast - 13-14 POUNDS

Rump Roast -9.5-10 POUNDS

Pikes Peak -9 POUNDS

Brisket -9.5-10 POUNDS

Ribs- 19-23 POUNDS

Stew Meat 4-5 POUNDS

Ground Beef 130-150 POUNDS

ALL WEIGHTS ARE APPROXIMATES AND MAY VARY BASED ON LIVE WEIGHT

Rule of thumb 20 pounds of meat per cubic foot of freezer

space.

• 7 cubic foot chest freezer will hold approximatly 140 lbs of meat
  

HOW WE PROCESS YOUR BEEF

1. Cattle are scheduled on a Monday; they may be requested to be brought in between Saturday-Monday.
2. Upon arrival, cattle are live weighed and tagged. The tag number will stay with the beef through the whole processing sequence.
3. A cut sheet will be filled out according to the customer's request, and the customer will be assigned another order number created by the computer.
4. After unloading, cattle are moved into holding pens, where they will calm down.
5. The calf is skinned and split. It will be weighed and then tagged with customer info, incoming tag number, and hanging weight.
6. Cattle will hang for 10-12 days.
7. All meat is processed ONE beef at a time. This prevents any confusion and ensures every customer gets ALL of their beef.
8. All meat is labeled with the customer's name and incoming tag number. All cuts are weighed, counted, and recorded.
9. After the meat is cut up, a text message will be sent to the customer stating the hanging weight, package weight, total cost, and when to pick it up.
10. On pick-up day, customers will be given a sheet with their original live weight tag # and cutting order, package count per item, overall package count, package weight, all charges, and percentages from live to rail and live to package weight.
    

ONLINE ORDERING

Come and check us out. We look forward to seeing you!!

business@rickmansbeef.com