WHOLESALE MEAT
Choice Angus Beef and Local Hogs
We’ve got the connections to get you set right up. Fill your freezer or supply a big family feast!
AVAILABLE JAN - AUG
$100 TO SECURE YOUR ORDER
01
Choice
Angus Beef
WHOLE · HALVES · QUARTERS AVAILABLE
Dry-Aged Two Weeks, Minimum
Pure Country, Moses Lake, WA. Grass-fed, grain-finished.
Orders accepted January through August. Call for current market pricing. Everything’s included: cutting, wrapping, everything.
WEIGHT & YIELD
440-480
LBS. TAKE-HOME FROM A WHOLE BEEF
Whole animal hangs at 800+ lbs. You'll lose 40–45% to trim,
bone and moisture.
FREEZER SPACE
WHOLE BEEF
~18 cu ft
Based on a 24 cu ft freezer
HALF BEEF
~11 cu ft
Based on a 24 cu ft freezer
QUARTER BEEF
~5 cu ft
Based on a 24 cu ft freezer
AGING
We dry-age every beef a minimum of two weeks in our on-site meat lockers.
CUTTING
Our cutting instructions request forms are below, making the process easy and informative! Most customers enjoy premium steaks (rib eyes, tenderloins, etc.), some roasts and stew meat and ground hamburger.
PACKAGING
Roasts and steaks are wrapped in hot-sealed plastic (think industrial Saran Wrap) and wrapped a second time in white freezer paper before freezing. Ground meat is wrapped in plastic chubs (think Jimmy Dean sausage
tubes) and frozen. These types of packaging gives your meat a freezer shelf life of up to two years.
PREMIUM STEAKS
Rib eyes, tenderloins, strips — the cuts people remember. The most popular request we get.
ROASTS AND STEW MEAT
Slow cooker ready. Great for Sunday dinners, big family meals, and winter braises.
GROUND HAMBURGER
The everyday hero. Packed in convenient chubs for easy freezer stacking and zero mess.
DEPOSIT
$100 to hold your beef. Accepted by phone during business hours.
TURNAROUND
4–6 weeks from order placement, depending on the time of year.
PRICING
Market-based. All-in: animal, cutting & wrapping.
Call Us
02
Heritage
Pork
WHOLE AND HALVES AVAILABLE
All-Natural, Local Hogs
Raised without antibiotics or growth hormones on Carlton Farms. Processed right here.
Orders accepted January through August. Call for current market pricing. Everything’s included: cutting, wrapping, smoked ham and bacon production.
WEIGHT & YIELD
114–123
LBS. TAKE-HOME FROM A WHOLE HOG
Whole animal hangs at ~190 lbs. You'll lose 35–40% during processing.
FREEZER SPACE
WHOLE HOG
~10 cu ft
of freezer space needed
Based on a 24 cu ft freezer
HALF HOG
~5 cu ft
of freezer space needed
Based on a 24 cu ft freezer
CUTTING
Our cutting instructions request forms are below, making the process easy and informative! Most customers enjoy chops, roasts and ribs; most customers also have ground pork, breakfast sausage and Italian sausage plus smoked ham and smoked bacon made from their hog.
PROCESSING
Chops, roasts and ribs are wrapped in hot-sealed plastic (think industrial Saran Wrap) and wrapped a second time in white freezer paper before freezing. Ground pork is wrapped in plastic chubs (think Jimmy Dean sausage tubes) and frozen. These types of packaging gives your meat a freezer shelf life of up to two years.
Chops, Roasts & Ribs
The classics, done right. Go-to cuts for most hog customers and crowd-pleasing at any table.
Ground & Sausage
Ground pork, breakfast sausage, Italian sausage — all made in-house from your animal.
Smoked Ham & Bacon
House-smoked, included in your pricing. This is where the Meating Place really earns its keep.
DEPOSIT
$100 to hold your beef. Accepted by phone during business hours.
TURNAROUND
3-4 weeks from order placement, depending on the time of year.
PRICING
Market-based. All-in: animal, cutting, wrapping, smoked ham & bacon
Call Us
wholesale meat cutting insturctions
Tell Us Exactly How You Want It Cut
Answer a few quick questions at a time. We'll only show what's relevant to your order and every choice comes with a quick explainer if you need it.