A list of slaughter establishments in Virginia

[genebo]

List of Slaughter Establishments



T/A or Federal Establishments


Crabill’s Retail & Wholesale - Toms Brook, Va. 540-436-3248

Ecofriendly Foods - Moneta, Va. 540-297-9582

Gore’s Processing - Edinburg, Va. 540-984-8138

Smith Valley Meats - Rich Creek, Va. 540-726-3992

Washington County Meat Packing Co. - Bristol, Va. 276-466-3000

Blue Ridge Meats of Front Royal - Middletown, Va. 540-636-6050

Central Meat Packing – Chesapeake, Va. 757-547-2161

Country Road Meats – Amelia, Va. 804-561-5235

Donald’s Meat Processing – Lexington, Va. 540-464-1846

True and Essential Meats – Harrisonburg, Va. 540-434-4415

DeHaven’s Butcher & Country Market – Winchester, Va. 540-662-4004

Russell Meat Packing – Castlewood, Va. 276-794-7600

Fauquier's Finest – Bealton, Va. 540-439-7227

Schrock’s Slaughter House – Gladys, Va. 434-283-5400



Virginia State Inspected Establishments


Adam’s Custom Slaughter & Processing – Amissville, Va. 540-937-7497

Ande’s Meat Processing & Slaughter – Timberville, Va. 540-896-7798

Griffith’s Slaughter House – Luray, Va. 540-743-7892

Virginia Tech – Blacksburg, Va. 540-231-9663

Green Valley Meat Processors – Monroe, Va. 434-299-5529

[otf]

That's quite a list, genebo! Ready or not, here's some feedback:

I believe T and E in Harrisonburg is owned by Joel Salatin? Haven't taken any animals there in quite a while, but they were good when we did. Getting trailers backed up to their pens is not for the timid.

Fauquier's Finest does a good job, but the last animal we took there was traumatized because hogs had been unloaded moments before and the steer was freaked out at the scent -- that, as well as the very slick ramp that he could not negotiate due to pig poop all over it. The attendant got out his hot shot (!!!!!!) and I said, NO, you put something on that ramp into the barn so this animal doesn't slip and slide. That steer wanted to get back INTO the trailer and I can't say I blame him. It traumatized me too?

I cannot recommend Adam's Custom Slaughter & Processing at all. How do you explain just ONE rump roast and no stew meat? Sorry, but I call it how I see it.

[wvdexters]

One rump roast?? I'd say someone there had a very fine Sunday dinner!!

That is quite a list to choose from in VA. We are very lucky here to have a small family run operation just a short ride away. Romney Meats. They did a fine job and we were able to hang for 3 wks with no extra charge.

[genebo]

The list was prepared by Gary Milton, a meat inspector for the State of Virginia. He was very helpful in helping me find a good establishment to use. I still haven't found the perfect establishment, but Mr. Milton's help and advice has been useful.

I have had bad results from two of the establishments on the list. Both shortchanged me on the beef. Mr. Milton is the second VA meat inspector to advise me not to use an establishment that sells beef at retail. Both of the ones that disappointed me did.

For a long time, I went to Matkins Meats, in North Carolina. It was a 3 hour drive, but seemed well worth it. I didn't need an appointment. They were big enough to fit in another steer or two at any time. I would deliver the steer, it would be permanently marked for identification and ushered into a private stall with fresh water. He would then be slaughtered early the next morning, while he was quiet and peaceful. They used a bolt gun, that used air pressure to shoot out a long rod that killed immediately. They told me it was nearly silent, so it didn't excite the waiting steers. They seemed to be very compassionate and professional.

The cutting, wrapping and labeling were top notch and I never had a question of being shorted. I got almost exactly what I predicted and I never had a doubt that it was my beef. The labels had a picture of the ADCA logo bull head and a complete address for Paradise Farm. Each cut was marked for weight and sale price. They were ready to take directly to the farmer's market.

Last summer I got a notice from them that the owner had retired and turned the operation over to some former employees. Among the changes made were that I needed to have an appointment. That bothered me because when I drive 3 hours to get there, I want to choose the day I go at the last minute. If it's bad weather, I stay home.

I'll try a few more on this list before I go back to the new Matkins. One that got a recommendation was Green Valley Meats, north of Lynchburg.

[lonecowhand]

Genebo, do you have an expected percent of live weight on wrapped meat,that you estimate, like 60% or so?

[genebo]

I use the figure of 62% twice. I expect the hanging weight of the carcass to be 62% of the live weight. Then, using my cut list, I expect the wrapped weight of the beef to be 62% of the hanging weight. This is about 38% of the live weight.

The wrapped weight is what is so variable. If you ask for all boneless cuts, the yield will go way down, since the bones will be discarded. If you ask for lean trims you will lose some wrapped weight. Some people ask for neckbones and oxtails and dogbones and all the organs. Their yield will be higher.

The ratio of hanging weight to live weight varies a lot among breeds. Beef breeds have been bred to have less bone and more muscle, whereas dairy breeds have not been bred for that. Their bone to muscle ratio (yield) is low. Dexters give a higher yield than a Jersey or Holstein, but less than one of the modern beef breeds.

The only steer I ever had weighed for live weight before slaughter was 509#. He was a fat little short legged steer, a real butterball. His hanging weight was 340# or 66.7% of his live weight. His cut and wrapped weight was 202# or 59% of his hanging weight, 39.7% of his live weight. I took as many well-trimmed steaks as I could get, all bone-in, and took no soup bones, suet or organs.