What is the butchering procedure, and how is the meat packaged?
Our butcher is Key Packing in Robbins, North Carolina a smaller family run business. Animals are typically slaughtered on a Tuesday, and later in the week the customer will receive from us the hanging weight and the balance owed on the animal, deducting the deposit. The customer then calls Mrs. Key at Key Packing and gives their custom butchering instructions. We typically email a beef specification sheet to help the customer with this process, and Mrs. Key, being the expert, is always helpful in giving butchering advice. You can make decisions such as how thick you want your steaks, how much hamburger, roasts, stew beef, whether you want beef ribs, etc… The hamburger is divided one pound per package, and all the meat is vacuum sealed in heavy plastic (much much heavier than you see in grocery stores). This packaging in our experience protects the meat at least a year without freezer burn. The meat is hung for 12 to 14 days, and is then available for pick up.
