What Would You Like to Know?

Curious about how we run our operations? Below you will find a list of common questions and answers that customers tend to frequently ask.  If you still can’t find what you’re looking for, please get in touch and we will be happy to assist you. Whether you are wondering what the best day to come is or what kinds of products we offer, we will be happy to provide you with all the information you need.

What is the approximate hang time for my animal?

We let beef hang 10 to 14 days.  If the beef carcass is considered too small or lean to hang or the whole beef is ground into burger, it is not uncommon for us to cut those beef within 7 days of slaughter.  
Exceptions to these hang times must be made at booking.

 

How do I know I'm really getting back the meat from my livestock?

 7 Mile Processing guarantees that the meat you receive is the meat you bring in for processing!   Our numbering system starts in our holding pens and follows your animal all the way to the freezer.  Our slaughter floor employees unload and personally tag all livestock.   When the cutting process begins, all carcasses are cut one side at a time, preventing any two different beef from being on the cutting table at the same time.  Each beef is processed individually, making certain that the meat you take home is from your animal.  We also utilize innovative software that has the capability of tracking your beef from slaughter to freezer, as well as upon request, can include the customer in the process by notifying them as the beef moves through the various stages of the processing process. 

How much meat do I take home?

The amount of meat you take home is typically 50% to 55% of the carcass weight of the animal you brought us.  The carcass weight is normally 55% to 62% of the live weight.  These percentages will vary depending on several factors including:  species, breed, size, length of time fed-out and your specific cutting instructions.