USDA-inspected plant · Hardin, Montana
Custom Beef Processing
Bring us your beef and we'll do the rest — slaughter, hang, cut, wrap and freeze, exactly to your cut sheet, at our own USDA-inspected plant in Hardin. For ranchers, 4-H families and anyone with an animal to put in the freezer.
- USDA-inspected
- Whole or half beef
- Cut to your sheet
- Vacuum-sealed & frozen
- Freezer storage available
How it works
- 1Book a dateCall (406) 679-5032. We'll put your animal on the kill calendar and tell you when to bring it in. Fall dates go fast.
- 2Drop off + cut sheetDeliver your beef to the plant in Hardin. Send your cut sheet within a week — email, text or hand it to us.
- 3We hang, cut & wrapYour beef hangs in our cooler, then our crew cuts it to your sheet, vacuum-seals it and freezes it.
- 4We call, you pick upPickup is at the plant in Hardin within a week of our call. We can't ship custom beef.
The cut sheet
Open / print the PDF · one page
- Top of the sheet: your name, phone, email, and the rancher or producer if someone else raised the animal. Circle Whole or Half and who pays the processing.
- Steak thickness and roast size: circle one of each — they apply to the whole sheet.
- Go section by section (chuck, brisket, arm, rib, loin, sirloin, round) and circle one choice per line: roasts or steaks or burger. Anything you don't want as a cut becomes ground beef.
- Y / N items: short ribs, flank, skirt, stew meat, soup bones, dog bones, offal — circle Y or N. Offal is taken at slaughter, so if you want it, say so when you drop the animal off.
- Ground beef: 1 lb or 2 lb packages. Patties, fajita meat, carne picada and other special cuts are extra (see pricing).
- Special requests go in the yellow box at the bottom. Not sure about something? Leave it blank and call us.
Send it back within a week of drop-off
- Email a scan or photo to sranchmeats@gmail.com
- Text a photo to 406-629-0025
- Drop it off at the warehouse in Hardin
No cut sheet by then? We'll call you and go through it over the phone before we cut.
Pricing & extras
Processing is billed on hanging weight. Call (406) 679-5032 for the current per-pound rate — it's the same for everyone.
- Bone-in steaks (T-bone, rib steak)+ $1.00 / lb
- Special cuts Korean short ribs, canoe bones, fajita meat, carne picada, patties, cube steak, flat irons, ground fat, portion cutting+ $1.50 / lb
- Offal (organs) Taken at slaughter — you must tell us when you drop off the beef, it can't be added later. USDA may condemn organs at inspection; one party per animal.$50
- Cold storage after the first week$40 / week
- Credit card payments+ 3.5%
Checks and cash are welcome. Beef not picked up or paid for within six months may be donated to the food bank.
Freezer storage
Short on freezer space? Get your beef processed and we'll keep whatever you can't store in our freezers at the Hardin plant for as long as you need. Monthly rental fee based on weight.
Not sure how to fill out the sheet?
Call (406) 679-5032 and we'll walk through it with you in a few minutes — which cuts you'll actually use, how thick, how many to a package.
Custom processing questions
How do I book a custom beef processing date?
Call us at (406) 679-5032. We'll put your animal on the kill calendar and tell you when to bring it to the plant in Hardin. Dates fill up fastest in the fall, so call early.
When do you need my cut sheet?
Within one week of dropping off your beef. Email it to sranchmeats@gmail.com, text a photo of it to 406-629-0025, or hand it to us at the warehouse. If we don't have a cut sheet by then, we'll call you and go through it over the phone before we cut.
Can I split a beef with someone?
Yes. Each half gets its own cut sheet, and you can choose who pays the processing. Offal (organs) is a $50 add-on, taken at slaughter — tell us at drop-off — and only one party per animal can receive it.
How much beef will I take home?
It depends on the animal and your cut choices — bone-in cuts bring home more weight, boneless and trimmed cuts less. We'll have the exact numbers for you at pickup.
Do you ship custom-cut beef?
No. Custom beef is picked up at our plant in Hardin, Montana. We'll call you when it's ready; please pick up within a week of that call — after that, cold storage is $40 per week.
What does it cost?
Processing is billed per pound of hanging weight. Bone-in steaks add $1.00/lb, special cuts (Korean short ribs, canoe bones, fajita meat, carne picada, patties, cube steak, flat irons, ground fat, portion cutting) add $1.50/lb, offal is $50. Cards carry a 3.5% processing fee — checks and cash are welcome.
Do you offer freezer storage?
Yes. If you're short on freezer space we'll hold whatever you can't take at our Hardin facility for a monthly rental fee based on weight.
Ready to book?
930 3rd Street West, Hardin, MT · Mon–Fri 8 AM – 5 PM