02/14/2023
Hi everyone, as some of you know I have added on to the butcher shop. This project was a bigger task then I had originally anticipated which backfired this fall on many people I had lined up to process animals. My intentions were to be done and to be on time. I have caught up on most of the pigs and want to thank everyone who worked with me by keeping their animals way longer then they wanted, found another avenue, and those processors who found time to fit some of the animals into their already busy schedule. The new cooler will be running shortly so those with beef waiting on me, I will be calling. If you don’t hear from me right away or want to check in call me or txt me at 603-400-3294 or email [email protected] and I will get back to you.
Come spring I will be adding animals pens to the back of the building which will allow the chute to come inside the building. I am still custom only and for the foreseeable future I will stay that way.
Over the next couple months I will be looking to train someone or multiple people to package and clean with me which will help the process going forward.
I have added on a kill room that allows the process to happen indoors and out of the elements. A new meat cooler that will hold half beef, it has 100% redundant refrigeration to prevent spoilage in the case of mechanical failure. I have added on a new cut room that gives space to move and clean in a practical matter. It also holds a new smoker that will allow me to do more going forward and in quicker time with a tumbler. I doubled the size of the freezer which also has 100% redundant refrigeration to prevent spoilage in the case of mechanical failure. New vacuum sealers and labeling system will help keep meat longer, and help track each animals packages. The building is backed up by a diesel generator to make sure your meat and investment stays in safe conditions 24/7 and will also allow me to work at full capacity when the power is out.
I am excited and optimistic going forward. I really want to thank everyone who has helped, I want to thank those who believed in me, and I want thank you guys for choosing me to be a part of your farm/buisness.
Please, if you need me don’t hesitate to call with questions. For those who want to book appointments, you can call or email me with species, number, and time frame. If you can add “PROCESS 2023” into the subject line that will help me sort it out. For those who have already booked you should have received a confirmation email, if not reach back out.
I will add more photos going forward. My prices are currently the same as last year.
-Cam
