Our Process
What to expect at
Ten Mile Meats
- All livestock is hauled to our farm for WSDA custom slaughter and processing. If you cannot haul your livestock, please contact Ernie for 3rd party hauling company. We offer holding pens if you would like to bring your animals 24 hours before.
- Upon slaughter, each animal is tagged with customer name and WSDA number.
- We call each customer to get their custom cut order and will go over each question you may have. You may also submit your cut order online, and we will call if clarification is needed.
Pork and Hamburger Cows
- Hung for 3-7 days
- Weighed before cutting
Cured Pork
- An additional 7 days for brine, smoking and cutting
Beef
- Hung for 14-21 days
- Evaluated each morning to assure the best aging time is achieved, beef is weighed before cutting
- Once its time to cut we take great care to process 1 animal at a time. From the saw to the freezer, each piece is labeled with customer name.
- We guarantee that the animal you bring in is the meat you take home.
- We will call you when your meat has been packaged and frozen for pick-up instructions.
If you have any questions or requests, please contact us to discuss.
