Booking a Beef Processor

For many farm-direct beef businesses, processing capacity determines when beef can actually be sold. Building a good relationship with a licensed processor and planning slaughter dates well in advance can prevent problems for both the farm and the customer.

Book before promising delivery dates

Processor availability can vary considerably by location and season. Before telling customers that beef will be ready in a particular month, confirm your slaughter dates.

Ask the processor how far ahead they normally book and whether certain times of year are particularly busy.

Understand what the facility offers

Not every processor provides the same services. Ask about:

• Slaughter capacity and accepted livestock
• Cutting and wrapping
• Vacuum packaging or freezer paper
• Dry or wet aging options
• Ground beef
• Patties, sausage or specialty products
• Organ and bone retention
• Labelling
• Customer-specific cut sheets
• Pickup and freezer-storage policies

Confirm the inspection route

If meat will be sold or distributed in Alberta, confirm that the slaughter and processing arrangement meets the applicable inspection requirements. Alberta states that meat sold or distributed in the province must come from an inspected slaughter facility or processing facility.

Ask what the processor needs from you

Confirm livestock delivery times, identification requirements, cut-sheet deadlines, payment arrangements and who will communicate with each customer.

Have a backup plan

Equipment problems, staffing issues, weather, animal readiness and other events can affect schedules. Avoid making promises that leave no room for normal agricultural variability.