NEED TO KNOW INFO.
At Pickrell Locker & Smokehouse we strive to provide each and every customer with the best possible experience when processing beef.
If you are a Producer that is bringing in livestock please note that bringing your customers information (name, phone number, & what that customer has purchased) at the time of drop-off is required.
EFFECTIVE IMMEDIATELY (09/19/2022) Saving of all offal's (heart, tongue, liver, oxtail, etc.) must be noted at the time of drop-off to slaughter! No offal's will be saved unless notified PRIOR to slaughter!
Please click the link below for more information and to print a sheet to fill out with your customers information.
Cut instructions are required within the first 7 days of the slaughter date. If we are not able to get in contact with customers within this time frame orders may be processed as a standard cut.
Beef typically hang to age 10-21 days. Requests for a shortened or extended hang time are not guaranteed due to processing schedules.
We process beef as a Whole - 1/2 - Split side 1/4.
We do not process breakdowns any less than a 1/4.
Pick-up is required within 7 days of receiving notification with your invoice.
A storage fee of $20.00 per week will be added to all orders after the 7th day regardless if the invoice has been paid!
Orders that are not picked up within 30 days become property of Pickrell Locker & Smokehouse and will be donated to a local pantry or family in need.
You will need to bring coolers, boxes, or something to take your order home in.
Pick-up times are Monday - Friday 8:00am to 5:30pm & Saturday 9:00am - Noon
No appointment is necessary for pick-up.
If for any reason you are not satisfied with your order you must notify us within 30 days of the invoice date.
Looking to Sell?
Producers, if you are looking to sell a whole, 1/2, or split side 1/4 of beef & don't have a buyer to sell to let us know! We may be able to find a customer for you! Click the link below to send us a message with the details. If you do not already have an appointment timing will depend on scheduling availability.