Our Process

Quality Meat Processing = Quality Meat

You spend so much time, energy, money and care raising your animals, but have you ever given much consideration to how your meat processing plant handles that same animal?  Animals become stressed — and occasionally even injured — when moved offsite, which affects the quality of the end product. Additionally, most processors hang meat with little thought or care to the flavor and tenderness of the end product.

For a far superior product, compassionate, skilled, onsite processing is necessary.  This is where we can help.  Backyard Butchery is the first to offer either wet-aged or dry-aged processing of your meat. Either option greatly enhances the flavor and quality of the final product. At Backyard Butchery, we ensure the highest quality product and 100% return of your animal and only your animal.

On-Site Meat Processing

We’ll come to you in our proprietary, state-of-the-art truck so you know you’re getting back 100% of the animal that you raised with care. Animals become stressed — and occasionally even injured — when moved offsite, which affects quality. For a far superior product, compassionate, skilled, onsite processing is necessary. We Come To You!

Wet Aged Meat Processing

After slaughter, we pack the beef into vacuum-sealed plastic bags. This prevents unwanted moisture loss and maintains freshness. The result is larger, heavier cuts of meat that are ready to cook within 4-10 days of slaughter.

Wet aging helps prevent evaporation and results in a fresher, more vibrant flavor. During the process of aging meat, the muscle fibers and connective tissues are broken down by enzymes in the meat, creating shorter fibers that are easier to chew. These enzymes tenderize the meat, and there’s no weight loss in the meat due to dehydration. Lean cuts like flat iron, chuck tenders and skirt have less bone and fat to protect the meat, so wet aging is a helpful technique to break down fibers and increase tenderness without drying out the meat.

This option is available for Beef, Pork, Lamb and Goat.

How much meat can I expect out of my animal?

The amount of packaged/processed meat you will get from your animal depends on the animal itself. This chart shows an estimated rate of return you might expect for any given animal. Both Slaughtered and Processed percentages are included in this chart.

The slaughtered weight (or hung weight) is calculated after removing the animal's blood, hide and inedible parts. The slaughtered percentages are used when calculating the pricing of the animal.

Processing is the cutting of the dressed meat into ready- to- cook portions. It accounts for another loss in weight as excess fat and bone are trimmed away. The processing percentages below are how much final meat you can expect in your freezer.

  • Slaughter Yields

  • per
  • Beef - 53% - 62% of Live Weight

  • Pork - 67% - 75% of Live Weight

  • Lamb/Goat - 48% - 52% of Live Weight

  • Processing Yield

  • per
  • Beef - 50% - 65% of Dressed Weight

  • Pork - 72% - 82% of Dressed Weight

  • Lamb/Goat - 70% - 90% of Dressed Weight