Meat processing at Pease Packing is our bread and butter. As a slaughterhouse that’s been around for over 100 years, we believe there’s an art to high-quality meat harvesting. For that reason, we make every effort to process our cuts to maximize the quantity and quality of your returns.
Our process is as follows:
Animal Receiving and Tagging. If you’re bringing your own animal to Pease, then the first step of our process is to identify it and tag it. That way, when the meat is stripped and sent down the line for processing, we always know exactly which cuts are yours.
Custom Cuts, Consistent Quality. Next, your tagged meats are always cut exactly to your specifications. Whether you’ve asked for a half, quarter, or whole animal, we make sure that every part of the animal is treated with the utmost respect and care.
Packing and Chilling. Once the cuts are made, we vacuum-seal and flash-freeze each piece of meat. We flash-freeze ASAP after sealing the cuts, so we lock in that fresh, tender flavor for year-round consumption. At this point, we store your cuts in our freezer, where they await your pickup.