Please understand that this regulation is not just our facility.  This regulation not only includes Federally Inspected Establishments, but also expands to ALL CUSTOM EXEMPT facilities.

If your livestock cannot walk in, the livestock cannot be legally slaughtered and processed for food consumption in the United States.  This law is simple. No downers can enter the human food chain.

As livestock producers' ourselves, we understand how frustrating this can be on producers. 
Unfortunately, this cannot be avoided.

The University of Tennessee Extension Service has a very informative publication that may be helpful to you, as a livestock producer.  I encourage all to download this publication.

You will be asked to complete two forms upon delivery of your livestock.  You may download these forms and bring them with you.  The forms will also be available at our facility.

If someone else is delivering your livestock for you, please download the following two forms to send with your livestock at delivery, in your absence.  Thank you for your cooperation in making our process run smoothly.

You may find the following "Sample"  Beef Cut Order helpful.  Feel free to download and review.  Your customers may also find the sample helpful when trying to decide how to have their beef processed.

SPLIT QUARTERS
EXTENDED AGING
OVERNIGHT LIVESTOCK
DOWNED LIVESTOCK
STANDARD PROCESSING
What is NOT considered "common" processing?
APPROX AGE OF LIVESTOCK REQUIRED

SPLIT QUARTERS COST EXTRA                                                        Add 5 cents per LB
If you have sold your beef to 3 or more people, you have split quarters.

EXTENDED AGING IS EXTRA
If you want your beef hung 21-28 days, there is an aging charge.
Add $20 per beef for 21 day hang
Add $25 per beef for 28 day hang

OVERNIGHT LIVESTOCK                                                                Add $10.00 per animal
We do NOT like to hold livestock overnight.  If we must, there is an extra charge.  We will NOT hold livestock for 24 hours or more!  Don't ask.

DOWNED LIVESTOCK
Under federal regulations, we CANNOT slaughter downed livestock.  If your beef cannot walk in, it cannot be slaughtered.  If you raise your own livestock and your livestock would be for your own family's use and you disagree with this regulation (as we do, in some situations) CONTACT YOUR STATE REPRESENTATIVE to change the regulations.  We did not create the regulation.  But, we are REQUIRED to follow it.

STANDARD PROCESSING
Standard Processing charges apply to all "common" processing.  We will cut your beef to your custom order specifications.  Your cuts are freezer wrapped using the highest quality freezer paper available.  Your ground burger is stuffed into your choice of package size.  Your meats are then frozen.  We box all orders.  No need to bring in tubs or boxes.  It will be boxed and ready for your freezer.  We will help you load your boxes in your vehicle. 

What is "common" processing?        Standard cuts include, but not limited to, Ribeye or Rib Steak (or Rib Roasts), T-Bone/Porterhouse, Sirloin, Round Steak (tenderized) or Minute Steak (also tenderized) or Round Roasts, Rump and Heel Roasts, Tip Roast or Steaks, Chuck and Shoulder Roasts, Flank, Short Ribs, Soup Bones, Shank Meat, and Ground Beef stuffed into freezer safe poly bags in your choice of 1, 1 ½ , or 2 lbs.   These are all examples of "common" processing. 

What is NOT considered "common" processing?
Excessive Boning.  For example, you have a beef and want the whole beef in burger.  This is excessive boning.  There will be an additional $0.10 / lb added to the processing charge.

Beef Patties.  There is a minimum requirement on patties.  You must request 20lbs or more patties.  These patties will be packaged in a freezer safe bag in your choice of 6, 8, or 10 patties. There will be an additional $0.50 / lb added for patty poundage ONLY.  This does not apply to the whole beef, just the patties.

Excessive "De-Fatting".  What does this mean?  If you have a fat beef and want lean burger, there will be an extra charge.  Add an additional $0.05 per lb to the processing charge.

Other charges may apply as applicable to certain requests.  Please inquire BEFORE your beef is processed if you require additional services in processing not discussed here.  There may or may not be additional charges attached to these requested "extra ordinary" services.

APROXIMATE AGE OF LIVESTOCK REQUIRED
1)        Under our new regulation, ALL beef must have proper age estimation.  If your beef is over 30 Months of age and you KNOW your beef is over 30 months of age, specify this on delivery of your livestock.  Our regulations REQUIRE these beef to be slaughtered LAST.  Your beef will be aged by dentition and carcass wear by plant personnel, after slaughter.  You are required to sign a contract regarding age estimation.  Age information on contract will be verified by plant personnel post mortem by dentition (teeth) and carcass wear.
2)        What does this mean?  We know the age of your beef once the beef has been slaughtered.  The carcass tells us the age.  If you have misled our kill floor regarding age, you will be subject to a $30.00 additional charge per beef. 
3)        Why?        If we slaughter a beef and find that it is over 30 months of age,  and still have other beef in line to be slaughtered, Our kill floor is REQUIRED TO HAVE COMPLETE BREAK DOWN AND WASH DOWN BEFORE slaughter can continue on  the other animals in line.  My kill floor has now lost up to 3 hrs production time or more, depending on the number of producers who has falsely listed age estimation.  This could have been avoided up front, with proper identification.  ALL ANIMALS AGED 30 MONTHS AND OLDER SHOULD BE SLAUGHTERED LAST!
4)        What will happen during processing to beef over 30 months of age?  Due to the federal regulations intended to prevent the BSE or "Mad Cow" from entering the food chain in the US, certain items MUST be removed from your beef during processing. 
        Head Meat is Condemned as non edible
        Back Bone is  removed and condemned as non edible
        T-Bones/Porterhouse Steaks cannot be cut.  You have the option of receiving the Boneless cuts of "Strip Steak" and "Tenderloin Steaks or Roasts".
        You will also see that your chuck roasts are semi boneless. 
THESE ARE THE ONLY COMMON CUTS THAT WILL BE AFFECTED.
Your scrap rate will be approx 10-15% higher due to the large bone loss.

If you have ANY questions regarding this federal regulation, please don't hesitate to ask.  We did NOT choose these regulations.  They are mandated by federal law.  If you disagree (as we do in custom processing situations) regarding these regulations for beef that have been raised on your farm for your own family's use, PLEASE CONTACT YOUR STATE REPRESENTATIVE, to make changes to these federally mandated regulations.  Again, we did not make the regulation, but we are REQUIRED to follow it. 
If you have any questions regarding our services for slaughter & processing, please feel free to ask.  We prefer questions over unhappy customers.