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UPDATE:

Mobile Harvest Service for both Beef and Pork is now available by "MeatMaster Mobile Harvest LLC"

While we continue to accept Beef & Hogs delivered live to our shop, Samuel King & Amos Swarey of "MeatMaster" have taken over the mobile harvest service (of both Pork & Beef) as a separate company.

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Based in Myerstown PA, they purchased our mobile harvest truck in October of 2024, and will continue to drop off carcasses at our shop for aging, cut up, and packaging.

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They are only taking over the mobile kill portion of the process, everything else will be handled as normal at our shop.

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Amos has a background in mobile processing, and he continues to own/operate "Locust Ridge Poultry Processing"

(that info may be found by clicking the "Poultry" tab above)​

You may reach out to Samuel King directly for scheduling.​

Phone: 717-419-8654  

Email: samking3126@gmail.com

Mobile Kill Policy

Read first!!​

  • We do NOT process non-ambulatory livestock (injured or sick).

  • Beef Cut Sheets are due 7 days after slaughter, to avoid a $15 late fee.

  • The animal/s need to be in a pen maximum 40 feet from the nearest accessible driveway (the length of the winch rope). If the animal is not accessible, the farmer must provide a piece of equipment to carry or drag the dispatched carcass to the truck.

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How it works:

The animal is are rendered unconscious with a firearm and bled, after which they are brought to the truck to be skinned, dressed, and hung from the rail in the refrigerated truck, then transported back to our shop.

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Our standard carcass aging time is 11-12 days, with option for 25 days aging of Rib and Loin Primals (T-Bone and Ribeye steaks)

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Great care is taken to produce a clean carcass. This is done with help from a water supply on the truck. 

 

NOTE: NO CUTS ARE PREPARED ON SITE. SLAUGHTER IS THE ONLY ACTION THAT TAKES PLACE AT THE FARM.

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