Davis Meat Processing LLC

Beef

Pork

 Processing
Text Box: Whole or Half Fresh cuts ( steaks, chops, roast, ground pork) need to be used within 9 months form freezer. Seasoned or Cured & Smoked Products (ham, bacon, sausage, bratwurst) need to be used within 3 months from freezer. Bacon freezer life may be less dependent upon freezer temperature. Products begin to lose their flavor or freezer burn past this time. Typical cuts—Fresh Ham—whole, hams steaks, ham roast, cutlets Pork Shoulder—picnic roast or steaks, butt roast or steaks Pork Loin— pork chops, country ribs, loin roast, loin slices Typical Cuts—Cured & Smoked Ham—Whole, cut in half, ham steaks Smoked Pork Chops (uses one whole loin) Bacon Jowl Pork Hocks Text Box: Sample Cutting Sheet Text Box: We need the names and phone numbers of the individuals receiving your livestock at the time you drop off your livestock. This is for inspection purposes and to insure your customer is receiving the correct animal. YOU are responsible for have your customers call with Cutting Instructions. Beef instructions need to be called in within 4 days of slaughter Pork instructions need to be called in on or before the day of slaughter. IF we need to locate a cutting order there will be a clerical charge. If we have a previous cutting order it will be used. Text Box: We have the resources to provide our customers with locally raised quality pork. We know farmers who raise pork with no hormones and no antibiotics. This allows you to know where your pork has come from. Text Box: Farmers, Ranchers & Livestock Owners Text Box: How Do I decided How Much Meat? Text Box: Feeding Your Family Locally Raised Pork

Pork

Lamb

Pork Cutout Information

 

How Much Eating Meat

 

 

New

All Bacon and Jowl will be vacuum packed to help with shelf life in the freezer.