Raw beef steak platter with herbs and peppercorns, dark gray stone background.

You Raised Them Right—We’ll Handle the Rest.

Custom Processing

Homestead Meats is a USDA-inspected, Certified Humane facility with full-time oversight to ensure animals are treated with care from corral to cut. With over 20 years of experience, we offer expert staff, strict food safety protocols, and a reliable system that guarantees you get your own meat—aged to perfection for maximum quality.

4-Step Custom Processing Process

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Step 1: Schedule Your Processing Date

Everything starts here. To ensure we can process your animals when it works best for you, call us as early as possible at (970) 874-1145. The earlier you schedule, the better we can accommodate your preferred dates.

Tip: Don’t forget to contact your brand inspector to schedule an inspection for your animals prior to delivery.

Raw beef carcass hanging in a processing facility.

Step 2: Submit Your Cutting Instructions

Our team will guide you through your cutting options to make sure you get your meat exactly how you want it.

Download – printable version cut sheet

For more info on typical yields, click here.

3-ply butcher paper roll with red and white marbled meat texture.

Step 3: Processing & Aging

Beef will hang for 11–14 days before going into production. After cutting, it remains in the freezer for 2–3 days.

Pork and lamb will hang for 4 days before going into production, then remain in the freezer for 2–3 days.

Please note: Pork orders with cured products (such as hams and bacon) require an additional 3–4 days minimum for curing.

4-pack premium beef steaks, marbled red and white meat.

Step 4: Pick Up Your Order

Once your order is fully processed and frozen for optimal freshness, we’ll give you a call to arrange pick-up.

You’ll have 14 days from the time of notification to retrieve your product.

Pick-up Location & Directions

Dropping off an animal?

All drop offs need to be scheduled. Scheduling can be done by calling (970) 874-1145.

Estimations of Yields

Animal	Hanging Weight	May Vary
Beef Carcass Yield	60% of Hanging Weight	This will also vary depending on if you ask for Bone In Cuts or Boneless Cuts
Pork Carcass Yield	70% of Hanging Weight	This will also vary depending on if you ask for Bone In Cuts or Boneless Cuts
Lamb Carcass Yield	50% of Hanging Weight	This will also vary depending on if you ask for Bone In Cuts or Boneless Cuts
Goat Carcass Yield	50% of Hanging Weight	This will also vary depending on if you ask for Bone In Cuts or Boneless Cuts

Note: As the title states, this is just an estimate. Just like everything, each animal is an individual in makeup and genetics, making all yields vary, but this mainly depends on their frame size and their overall finish at time of processing. These are only estimations.

Still Have Questions?

Any questions on rations, feeding, or the care of your meat animal, contact the Colorado State University’s Cooperative Extension Office at (970) 874-2195.

PRINTABLE PROCESSING FORMS

Please fill out the form and email:
Beef forms to nikki@homesteadmeats.com
Pork, Lamb & Goat forms to karmen@homesteadmeats.com

BEEF PROCESSING

Beef Harvest Fee: $125
Processing Fee: $1.40/lb
(based on hang weight)

Custom Beef

Custom Quarter Beef

Homestead Beef

Homestead Quarter Beef

PORK PROCESSING

Harvest Fee: $85
Processing Fee: $1.50/lb
(based on hang weight)

Custom Pork

Homestead Pork

LAMB & GOAT PROCESSING

Harvest & Processing:
$200 (per Head)

Custom Lamb & Goat

Homestead Lamb & Goat

Pick-Up Location & Directions

We will contact you with which specific processing plant we will have you pick up from. This may vary from order to order.

Delta Processing

📍 741 W 5th St
Delta, CO 81416

📞 (970) 874-1145

Wild Game Processing

📍 1032 6450 Rd.
Montrose, CO 81401

📞 (970) 240-4329

Frequently Asked Questions About Custom Meat Processing at Homestead

How far in advance should I schedule my custom processing date?

We recommend scheduling as early as possible because processing dates fill quickly, especially during peak seasons. Calling ahead ensures we can accommodate your preferred timeline. You will also need to contact your brand inspector before drop off, so planning in advance helps the entire process run smoothly.

What information do I need to submit for cutting instructions?

After scheduling your processing date, you will fill out a cut sheet that tells our butchers exactly how you want your meat prepared. This includes steak thickness, roast size, bone in or boneless preferences, sausage or curing requests, and packaging details. Our staff is available to walk you through your options so you get your meat exactly the way you want it.

How long do you age beef, pork, and lamb during processing?

Beef hangs for 11 to 14 days before cutting. Pork and lamb hang for about 4 days. After cutting, all products remain in the freezer for 2 to 3 days to ensure they are fully frozen before pickup. Pork orders that require curing, such as hams or bacon, need an additional 3 to 4 days for proper curing.

How much meat should I expect to take home from my animal?

Yields vary based on species, frame size, finish, and whether you choose bone in or boneless cuts. As general estimates: beef yields about 60 percent of hanging weight, pork yields about 70 percent, and lamb or goat yields about 50 percent. These percentages are approximations, as each animal is unique and final take home amounts can differ.

What happens when my order is ready and how long do I have to pick it up?

Once your order has been fully processed, packaged, and frozen for optimal freshness, you will receive a call from our team. You have 14 days from the time of notification to pick up your meat. Pickup locations may vary, so we will tell you exactly which facility to visit. All drop offs and pickups must be scheduled to ensure smooth service.