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Butcher's Cuts

FAQ

WHAT ABOUT PRICING?

*Prices are Subject to Change

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  •  Custom Exempt Harvest & Waste Fee: $100​

  • USDA Inspected Harvest & Waste Fee: $125

  • USDA Inspected Bison/Buffalo Harvest & Waste Fee: $125

  • Emergency Fee (add'l): $100

  • Beef over 30 months $125

  • Keeping Hide Fee $100

  • Extra Hang Time: 15-21 days: $25/day

  • Custom - Exempt Processing (Vacuum Sealed): $0.95/lb x Hanging Weight

  • USDA/ State Inspected Processing (Vacuum Sealed): $1.10/lb x Hanging Weight

  • Custom Beef Minimum $700 charge

  • USDA Inspected Bovine Minimum $825 charge

  • Further Processing:

    • Hamburger patties: $1.00/lb, minimum 10 pounds per order

    • Tenderizing: $0.75/lb or .5 lb, minimum 10 pounds per order

    • Stew Meat: $1.00/lb over 10# per order

    • Square Vacuum packed Ground Beef : $1.00/pack, minimum 20#

    • Portioning: $0.50/package (any exact weights or exact packaging)

  • After 1 week of notification, processed meat will incur a $20/week late fee

  • After 3 weeks $100/week

  • PIGS : minimum $150 Custom $200 Inspected (all vacuum sealed, raw processing ONLY)

  • Lamb/Goat: $150 Total Processing 

  • USDA/State Inspected Label Design Fee $55, $55/hour 

  • Packed Boxes Fee (required on Inspected) 4/box

  • Packed Boxes Fee (optional for Custom-Exempt) $3/box

  • Returned Check Fee: $25 (first time) $100 (second time)

WHERE DOES YOUR BEEF COME FROM?

We all want to know where our food comes from! We are proud to partner with our family's ranch in Sayre, Hickey Farms, to get top quality beef on your table. All our beef is all-natural, humanely raised, and processed with care to bring you excellent quality & flavor in your beef. Call to Book NOW!

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Hickey farms is owned & operated by Doug & Brandon Hickey on their fifth generation farm & ranch in Sayre, OK. Contact Brandon for more information on their beef at (580) 729-2742. They are pasture raised and grain finished. You can't beat the flavor!

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The cost to purchase custom beef as of March 3, 2024 is $4.95/lb (hanging weight),price includes processing. Pricing is subject to change as the market fluctuates. Call with any questions.

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DO WE PROCESS OTHER LIVESTOCK OR WILD GAME?

We are now booking for bison, beef, sheep, goats & swine! For all other needs please let us know, we certainly hope to meet the needs of this community. 

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NO WILD GAME!! 

CUSTOMER GUIDELINES

  1. All custom meat processed and marked NOT FOR SALE is not to be sold.

  2. All animals processed in this facility must be paid for by the hanging weight, also known as hot carcass weight, or on the rails. 

  3. As required by the USDA, no customers may pay or pick up any meat that is not associated with their name or address.

  4. All meat must be paid for at or before pickup, no orders will leave without payment.

  5. All issues with order must be made before leaving.

  6. Route 66 Meat Processing is not responsible for taste or tenderness of your meat.

  7. We typically hang beef 14 days. If a beef is here that does not have the fat coverage to allow it to hang 14 days, it is our responsibility to cut it earlier so not to spoil or trim off any meat that would have otherwise been consumable. Your animal may be cut sooner or later than requested depending on the other animals that need to be processed. It is our goal to give each customer the best quality product.

  8. Cutting instructions must be submitted before slaughter. If we have not received cutting instructions at that time we will do standards cuts.

  9. All meat is kept in the same cooler and processed by the same equipment. 

  10. Animals brought in that are not on the schedule for slaughter and processing will be processed at a higher rate.

  11. All returned checks will have a returned check fee.

  12. We do box for additional cost, let us know with your cutting orders if you'd like your meal boxed. Please bring coolers or boxes to put your meat into when you pick up.

WHAT IS CUSTOM-EXEMPT PROCESSING?

Custom exempt meat processing does not require continuous state inspection because the meat is only processed for the owner of the animal and the meat must be labeled "NOT FOR SALE". Businesses that operate under this exemption are state inspected less frequently than operations under continuous inspection. 

WHAT IS USDA INSPECTION?

Meat that receives USDA Inspection will be ready to sell or distrubute anywhere in the United States in any quantity when it leaves our facility. As of May 23, 2022 our facility is operating as a federally inspected USDA plant under the Talmadge-Aiken Act. Inspection begins with the review of the plans for a slaughtering or processing plant. Plans for the facilities, equipment and procedures must be approved to insure that the plant will have a safe and sanitary operation. The floor plans, water supply, waste disposal system, lighting, and other parts of the plant must be approved by the state inspection technical services office. 

 

A pre-op inspection of the plant and equipment is conducted before operations begin each day and inspection procedures continue throughout the day to see that sanitary conditions are maintained. The inspector has the authority to stop the plant operation any time unsanitary conditions arise in a processing operation.

 

Inspection also checks the animals before slaughter to be sure they are not diseased. Any animal appearing sick undergoes a special examination. No dead or dying animal can be brought into a slaughtering plant. After slaughter, each carcass and the internal organs are examined for signs of disease or contamination that would make all or part of the carcass unfit as human food.

 

In addition, inspectors regularly send tissue samples to their laboratories to determine the presences of illegal drug and chemical residues. If illegal amounts of toxic residues are detected, the meat from that carcass is not permitted to enter the meat distribution system, but will go to inedible rendering.

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