INFORMATION:

Harlan County Meat Processors offers carcass processing for a wide variety of customers (Beef Producers and Pork Producers) who raise or feed beef/pork for families and friends. The information below should answer your questions about beef processing at Harlan County Meat Processors. If not, please call us at 308-473-3018. 

APPOINTMENTS:

Local producers can call HCMP to set up an appointment for the Harvest of their animal. The schedule is booked out to end of 2024 at this time. So please call as soon as possible to Book your Dates. 

PURCHASE:

Unfortunately, since we are a custom exempt meat processor and are not federally inspected, you cannot purchase hogs or beef from us. However, we can recommend many local producers that can fill your needs. The local producer can then call us and set an appointment for Harvest.

COST AND QUANTITY:

The amount of take-home beef and cost per pound of the beef in the freezer are two important considerations for potential beef buyers. Beef is often advertised and sold on a "hanging weight" basis. This term does not refer to take-home beef. In processing, there is a considerable amount of cutting loss. It is not unusual to have 30 to 45 percent of the hanging weight of a carcass or side as cutting loss. This means that if a side of beef weighs 300 pounds hanging weight, there would be only 165 to 210 pounds of beef in terms of trimmed retail cuts for the freezer. Assuming 35 percent cutting loss, 300 pounds x 35 percent = 105 pounds of fat, bone, shrink and other losses. And 300 pounds - 105 pounds = 195 pounds of take-home beef. These figures vary greatly depending on your cutting instructions. HCMP strives to give you the best finished product possible. (This is why we hang your Beef for a Minimum of 21 days). This means we cut away any excess bone and fat that is of no use to the consumer. This practice makes for a great end product. While it does reduce the actual weight of product that you take home, we do try to keep the cost low. In carcass processing, we feel that quality is most important. Buying beef as a carcass or half can result in significant cost savings. However, savings are not always realized, and the quality of the beef may vary. Careful consideration must be given to purchasing beef as a carcass and having it processed at HCMP. You must consider whether or not the cost, quantity, variety, family needs and preferences can be met by this method of purchasing.