Beef and hogs, cut to order.

Custom meat processing in Norwood, Missouri. Bring in your steer or hog, tell us how your family cooks, and take it home wrapped for the freezer.

Call to schedule Plan your cut sheet

A trimmed beef chuck roll and thin slices resting on white butcher paper — Chuck roll on butcher paper. Stock photograph, as are all photos on this page.

Your own steer, or half a beef

Mixed-breed beef cows grazing in a green pasture with oak trees behind

Raised it yourself

You fed it, you know it, and you want it cut your way. Call to book a processing date, haul it in on the day, and fill out your cut sheet.

Three thick-cut beef filets sitting on crumpled brown paper with salt and peppercorns

Splitting one with family

Buying a half or a quarter from a local farmer? Ask the farmer to book the date with us, then ask whether each buyer can turn in a separate cut sheet.

From your trailer to your freezer

Here is how it usually goes. Dates, hang times and pickup windows are set on the phone, so call first.

A red cow with two calves standing in tall summer grass near a tree line — Call to book a date
Call (417) 746-4111 as soon as you know when your animal will be ready. Ask how far out the schedule runs.

A red gooseneck livestock trailer parked on grass at a Missouri farm under a bare oak — Haul in on your day
Bring the animal at the drop-off time you were given. [Drop-off hours to confirm with owner]

Two bone-in tomahawk ribeyes laid out on brown paper — Turn in your cut sheet
Steak thickness, roast size, how much goes to ground. Not sure? Ask on the phone.

Beef rib sections hanging from hooks inside a walk-in cooler — It hangs, then it is cut
The carcass chills in the cooler before cutting. Ask how long yours will hang.

A beef roast tied with string resting on brown wrapping paper with rosemary — Wrapped and labeled
Ask how packages are wrapped and labeled, so you can find a roast in a full freezer.

A marbled raw steak sealed in clear plastic in bright window light — Pick up with room to spare
Expect a call when it is ready. Clear freezer space and bring coolers. [Pickup window to confirm with owner]

A two-lane road curving through thick green Ozark forest under low cloud — Norwood sits in Wright County, in the Ozark hills east of Springfield. Photo: an Ozark road, by Spencer Imbrock.

Bringing in a hog

A hog comes back as chops, roasts, ground pork and sausage. Bellies can come back fresh. Ask on the phone about bacon, cures, smoking and seasoned sausage before your date.

Two pink hogs standing in the alley of a wooden hog barn — Hogs in a barn alley.

Raw pork shoulder steaks laid on a pale tray — Shoulder steaks.

Browned pork sausages on a steel sheet pan — Sausage links.

Smoke rolling out from under the lid of a backyard smoker — Planning to smoke a ham or a shoulder at home? Say so on your cut sheet.

Before you haul in

Booking: Call (417) 746-4111. [How far ahead to book: confirm with owner]
Drop-off: [Drop-off days and times: confirm with owner]
Freezer space: A common rule of thumb is one cubic foot of freezer for every 35 to 40 pounds of wrapped meat. Measure before pickup day.
Pickup: Bring coolers and a clear back seat. [How long meat can stay after the ready call: confirm with owner]
Payment: [Payment methods: confirm with owner]
Deer season: Call and ask before you bring a deer in.