According to the FDA, cuts can last anywhere between 4-12 months in the freezer. Our freezer wrap or vacuum sealed wrapping helps with freezer burn.

YOUR deer. YOUR meat. We have used this motto for 60+ years when we process wild game. We operate in small batches to allow customers unique customization with their order as well as guarantee that they are receiving their meat back.

Yes. We are a state inspected facility that processes cattle, hogs, lambs, and goats with an inspector on site. We private label various products for resale to farmers markets, boutique meat operations and ranchers.

For the most part, our products overlap from location to location. Our sausages, dried products and fresh beef cuts are the same and made with the same recipe. Options and variety may vary by location as our clientele may be different.

There are three grading tiers based on marbling and tenderness. Select is the lowest grade and is the leanest and cheapest option. Choice is high quality and better marbling with 4-10% fat content. Prime beef is considered the highest quality meat that comes from well fed cattle with rich marbling and taste.

We make all of our products using our 60 year old Polish recipes and seasonings. We are famous for our fresh Polish sausage and mesquite smoked jerky.

Our beef is sourced in Wilson, Karnes and surrounding counties. We do not use steroid injections or hormones in our beef. Our ranchers provide top quality, sustainable cattle for our needs.

We our proud of our rich history and recipes. We are known for our sausages and dried meats but our most popular steak option is our “Heavy Beef” Aged Ribeye. This is a cost conscious ribeye that is aged roughly 20-30 days for tenderness.

Yes. We have an inspected department that cuts, prepares and packages proteins to be sent to restaurants. We service local and regional wholesale accounts for resale and deliver products via our truck. Call today for more information about servicing your restaurant or catering event!