Custom
Beef Processing
Beef processing is one of our main specialties. We can process your beef regardless of its size and produce a variety of cuts, all tailored to your specific needs. All animals must be picked up within two weeks. We accept cash, check, and credit cards. A 4% service fee is added to all credit card payments. All animals are inspected by the Ohio Department of Agriculture. All meats are vacuum sealed and ready for the freezer. Livestock processing is by appointment only.
Pricing
Whole vs. Half Beef: Which Option Is Right for Your Household?
Choosing between a whole and half beef depends on more than how much meat you want to purchase. Household size, freezer space, how frequently you cook beef, and the types of cuts your family regularly uses should all be considered before deciding.
A larger order provides more opportunities to customize how the animal is processed, but it also means planning for a significant amount of packaged meat. Before placing an order, think about how frequently your household uses steaks, roasts, ground beef, stew meat, and other cuts. Customers should also make sure they have adequate freezer space available before pickup.
For first-time customers, understanding the amount of meat involved can make the decision easier. Turk Brothers can also help customers work through their processing choices so the finished order better reflects how their household actually cooks and eats.
Why Am I Getting Less Packaged Meat Than I Expected From My Cow?
You receive less packaged meat than the hanging weight of your beef because weight is lost during aging, trimming, deboning, and cutting. Hanging weight refers to the weight of the dressed carcass before it is processed into individual cuts. During processing, excess fat, bones, and other portions are removed based on your cutting instructions. The amount of meat you take home also depends on the animal’s size, fat content, and whether you request bone-in or boneless cuts. This difference is a normal part of beef processing and does not mean you’re missing meat from your order.
Understanding the difference between live weight, hanging weight, and packaged weight can help you set realistic expectations before placing an order. Choosing more boneless cuts or requesting additional trimming can reduce the final packaged weight, while certain bone-in selections may result in a higher take-home weight. We offer custom beef processing with cut sheets that allow customers to select their preferred steaks, roasts, ground beef, and other cuts. Reviewing these options before processing begins can help you better understand what to expect when picking up your finished order.
Custom
Hog Processing
Another specialty of ours is hog processing. We can handle any request and cater to your needs. Hogs are processed the day after harvesting. All animals must be picked up withing two weeks. We accept cash, check, and credit cards. A 4% service fee is added to all credit card payments. All animals are inspected by the Ohio Department of Agriculture. All meats are vacuum sealed and ready for the freezer. Livestock processing is done by appointment only.
Pricing
Hogs over 250lb will incur a 25 cents per pound extra charge
Specialty brats or sausages that include added cheese will incur an additional charge of $0.50 per pound.
Why Is Local Meat Processing Important for Farmers and Livestock Owners in Ashland County
Agriculture is an important part of life throughout Ashland County and surrounding North Central Ohio communities. For farmers, livestock owners, and families raising animals for personal consumption, having access to a local meat processor makes it easier to plan harvesting, select preferred cuts, and prepare meat for long-term storage.
Working with a processor close to home can simplify transportation arrangements and communication throughout the process. Livestock owners can discuss their cutting preferences, packaging needs, and processing schedules directly with the facility handling their animals. This is valuable for customers who want specific steak thicknesses, roast sizes, ground meat portions, or other custom options.
For livestock owners throughout Ashland County and neighboring Ohio communities, choosing an established local processor provides a convenient way to turn livestock into properly cut, packaged meat ready for the freezer.
How Can I Avoid Getting Cuts of Meat My Family Won't Use?
You can avoid receiving cuts your family won’t use by choosing your custom processing options based on your cooking habits, household size, and preferred meals. Before completing your cut sheet, consider how often you grill, prepare roasts, use ground meat, or cook larger cuts that require longer preparation times. If your family regularly prepares burgers, tacos, and casseroles, you may prefer more ground beef. If you enjoy grilling, steaks and chops may be a priority. Selecting cuts you know how to prepare helps reduce waste and makes your meat order more practical for everyday use.
Our custom beef and hog processing options allow you to choose from available cuts, portion sizes, and packaging preferences. For example, you can consider steak thickness, roast sizes, and the number of pieces packaged together to better match your household’s needs. Keep in mind that the amount of each cut is limited by the animal’s anatomy, so not every selection can be increased independently. Reviewing the cut sheet and asking questions before processing begins can help you make informed decisions and receive an assortment of meat that fits the way your family cooks.
Other
Processing Services
The first is “LIVE” weight. This is what the animal weighed on the hoof, or when it was alive.
The next weight is “HANGING” weight. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is usually about 62% of the live weight. So, a 1200 pound animal (live weight) would have a hanging weight of 744 pounds. This is the weight we base our per pound charges on. The butcher also charges cut/wrap fees based on this weight.
The “FINAL” or “TAKE HOME” weight is again different.
The weight is lost in 2 ways - from hanging to take home weight. About 4% is water weight lost during the 10-21 day period that the carcass is hung (or “cured”). Then about another 35% is lost during the cutting process. This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. Higher fat means more loss. Also, the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).
So why the hang time? Hanging beef in a cooler for 7 - 14 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process also allows the development of flavors associated with the aging process.
Never hesitate to ask questions. We are glad to answer any questions you may have.
Lamb / Goat Processing
Buffalo Processing
Coming Soon!
This page is currently under construction. Check back later for more information, or contact us today to learn more. We appreciate your interest in our company!
Our specials
Updated regularly
- 1 Whole Fryer
- 2 Pkg wings (10) each
- 2 Pkg thighs (4) each
- 2 Pkg drumsticks (5) each
- 2 Pkg breasts (1 whole breast) each
- 3 PKG 10 oz Ribeye Steaks (2) each
- 5 LB Ground Beef Patties
- 2 Pkg Bratwurst (6) Pcs. each
- 1 Pkg. Combo Pack Chicken
- 2 Pkg Ribeye Steaks (2) each
- 5 Lb Ground Beef Patties
- 4 Pkg Bratwurst Patties (3) each
- 2 Boneless Skinless Chicken Breasts
- 2 Pkg Beef Franks (9) each
- 3 PKG 10 oz Ribeye Steaks (2) each
- 6 T-bone Steaks
- 3 PKG 10 oz Strip Steaks (2) each
- 2 Pkg Ground Sirloin Patties
- 3 Pkg. Boneless Chicken Breasts
- 5 Pkg Pork chops (4) each
- 2 Pork Loin Roasts
- 2 Pork Shoulder Roasts
- 3 Pkg Shoulder Steaks
- 12 Lb. Bulk Sausage
- 1 Boneless Ham
- 1 Pkg Neck Bones
- 8 Lb Bacon (2) Lb Pkgs
- 1 Slab Spare Ribs
- 1 Chuck Roast
- 1 Pork Roast
- 1 Pkg Pork Chops (4) each
- 2 Pkg Cube Steak (4) each
- 2 Pkg Swiss Steak (4) each
- 5 Pkg Ground Beef (1) Lb each
- 1 Round Steak
All items above, plus:
- 5 Lbs Ground Beef Patties
- 1 Pkg Combo Pack Chicken (6) pieces
- 2 Lb Bulk Sausage
- 2 Lb Hot Dogs
All items above, plus:
- 2 Pkg Ribeye Steaks (2) each
- 2 Pkg Ground Sirloin Patties (4) each
- 1 Pkg Casing Sausage
- 1 Lb Beef Stew
How Can I Keep Bulk Meat Fresh and Prevent Freezer Burn?
You can help prevent freezer burn by storing meat in airtight packaging, maintaining a consistent freezer temperature of 0°F or below, and minimizing exposure to air. Freezer burn develops when moisture escapes from frozen meat, leaving dry, discolored areas that can affect flavor and texture. It is more likely to occur when packaging becomes damaged, meat is stored loosely, or freezer temperatures fluctuate. Although freezer burn does not automatically make properly handled frozen meat unsafe, it can reduce the quality of steaks, roasts, ground beef, and other cuts.
Vacuum-sealed packaging helps limit air exposure and protect meat during frozen storage. Our custom-processed meats are vacuum sealed to make freezer storage more convenient and help maintain product quality. For the best results, organize your freezer so older packages are used first, label items with their packaging dates, and avoid leaving the freezer door open longer than necessary. When you’re ready to prepare a meal, thaw meat in the refrigerator, cold water, or microwave using safe food-handling practices rather than leaving it on the countertop. Proper storage and thawing can help you make better use of your bulk meat purchase while reducing unnecessary waste.
What Should I Do If I Don't Have Enough Freezer Space for My Meat Order?
If you don’t have enough freezer space for your meat order, the best solution is to estimate your storage needs before purchasing and consider ordering a smaller quantity. Whole and half beef orders can require substantial freezer capacity, depending on the animal’s size and the amount of packaged meat produced. Packaging dimensions, the types of cuts selected, and the space already occupied by other frozen foods can also affect how much meat your freezer can hold. Trying to fit too much into a freezer can restrict airflow and make it difficult to maintain consistent temperatures.
Before placing an order, measure your available freezer space and discuss the approximate amount of packaged meat you expect to receive. If a whole or half animal is more than your household can comfortably store, purchasing a smaller share or selecting a freezer bundle may be a better option. You can also consider dividing a larger order with family members or friends, provided the processing arrangements are established in advance. We offer freezer bundles and custom processing options that allow customers to plan their purchases around their household size, storage capacity, and preferred cuts. Taking these steps before ordering can help you avoid storage problems when your meat is ready for pickup.
