Use the form below to send your question to the Clay County Meat Processing team and we will get back with you as quickly as we can.
How do I schedule an appointment?
We process beef, sheep and goats by appointment only. Please stop by the shop or call us at 940-538-9111 to schedule your appointment. You can also email us at amanda@claycountymeatprocessing.com. We are also on Facebook.
Where do I unload?
When you enter our facility you’ll keep right at the fork (yellow arrow sign) and follow the road to the back where you’ll drive through the gate at the back of the pens. There you’ll be met by an employee who will unload your animal, tag your animal and take their live weight. You will then make the loop back to the front of the facility and come inside where we’ll get your cut sheet exactly the way you want it.
How long will this take?
We will hang your animal between 10 and 14 days unless you specify otherwise. After 14 days there is a $10/day charge. As long as we are right on schedule here at the shop, then I would estimate around 16 or 17 days. We will contact you as soon as your meat is ready for pickup and give you the specifics on how many boxes of meat to expect.
What do you recommend I do with my older beef?
The older the animal is the tougher the meat will be. We recommend possibly keeping the tenderloin and sending the rest to grind. Once we get in, if some of your cuts look nice we will contact you to see if you’d like to keep them, otherwise it’s best to have ground meat then a steak you can’t chew.
What is Hanging Weight?
Your animal will be weighed right after the cleaning of the carcass process. This will be your hanging weight. It will be after the blood is drained, the head, hide, feet, entrails and organs are removed.
How much meat will I take home?
We take meat yield very seriously at CCMP and get you as much meat as possible while making each cut presentable and beautiful.
Meat yields usually average as follows:
Live Weight X 59% = Hanging Weight X 61% = Take home Weight
These weights may vary depending on the breed, if excessively fat or poorly muscled.
How much freezer space will I need?
The rule of thumb for meat volume is typically 30-35 lbs. of meat per cubic foot of freezer space.
Do I need to have my animal inspected?
We are a Texas State Inspected facility. This means that if you are wanting to sell your meat at farmers markets, then you’ll need to have your animal inspected. Because we are State Inspected, you would only be able to sell in the State of Texas. Just let us know when you call to schedule and we will talk about it and get all of your questions answered.