R & C Packing is a complete butchering facility from on foot to in the freezer. Below are diagrams showing our whole butchering process.
Step 1 - The producer brings their animal(s) in and loads them into an unoccupied portion of our pins.
Step 2 - The animal is slaughtered, eviscerated, and the hide is skinned. It is then hung on our rails where it is thoroughly washed.
Step 3 - Your animal is then moved to our cooler area. Beef will hang up to 12 days depending on carcass condition and size, and hogs are normally processed the next day.
Step 4 - The carcass then makes its way to our processing room where our butchers will cut and package your animal according to your specifications.
Step 5 - We will give you a call the evening your animal is processed. It will be ready for pickup the next day, and will freeze overnight. Just visit the office to pick up your animal. It will then be loaded for you. Boxes or bags are encouraged to be able to load your animal into your vehicle.
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