FAQ


Frequently Asked Questions
	Can I buy a 1/4 or 1/2 of a beef from Smucker's?
	Do you make Hotdogs?
	Do you have evening or weekend hours?
	How far in advance should I schedule an animal for slaughter?
	When should I call with my cutting instructions?

Can I buy a 1/4 or 1/2 of a beef from Smucker's?
	We currently do not process any beef to sell retail or by the 1/4 or 1/2. We do however have a number of customers that have varying feeding programs that we can connect you with to source the best meat to suit your needs. Call or email us to find out more details. If you live in or nearby Lancaster County and would like to purchase 1/4's or 1/2's, Please visit our customer links page for a list of local producers that offer freezer beef for sale.
Do you make Hotdogs?
	Yes! We make hotdogs! A few of the varieties are still in development but we currently offer a regular hotdog as well as Cheese dogs and Jalapeno and Cheddar dogs. All three varieties can be made with Beef, Bison, Pork, Beef/Pork. Contact us for minimum orders, pricing.
Do you have evening or weekend hours?
	We are not open evenings but we do offer Saturday hours by appointment only. Please call the office during our working hours to schedule an appointment if you need to visit us outside of our normal working hours.
How far in advance should I schedule an animal for slaughter?
	Our schedule is normally booked about 1-2 months out. We have tried our best to remain flexible within our scheduling and can accommodate customers on a shorter lead time when absolutely necessary. It is important to call us as soon as you think you might need a slaughter date. The plant secretary will contact you the week that you are scheduled with us, to confirm your appointment and to schedule the time that you need to have your animal(s) at our facility. (Due to the number of livestock that we slaughter we need to schedule drop off times to prevent overcrowding.)
When should I call with my cutting instructions?
	It is imperative that you call us with your cutting instructions, the week that your animal is slaughtered or the week immediately following. While most of our customers let the carcasses age for 2-3 weeks, having the instructions at or immediately following slaughter helps us to plan our weeks better and complete orders in a timely manner with fewer mistakes. You can fax or email your cutting instructions to us but it is very important that you call our office and speak with someone regarding your order to verify that we received it and to make sure that we understand your order.