Lamb Processing

 

Lamb Processing

You can schedule to bring your lamb in most any times. Simple contact us and we will let you know when you can bring your animal in for processing.

Frequently Asked Questions On Lamb Processing


Yes, as long as we can meet minimum requirements for a batch of sausage but we will offer standard breakfast sausage, mild Italian, or hot Italian flavors.

 

Pickrell Locker has partnered with producers in the area and can indeed help you secure the type of finish you want for your animal (grass or grain fed, hormone free, specialty breeds).  We offer farm pick-up and can process and/or deliver to you a Nebraska farm raised animal.

All packaged meats will be frozen solid and kept at temperatures around -10 degrees once frozen it is placed into heavy plastic bags. Bringing coolers or boxes can make handling easier so bring them if you would like. We also can arrange for home delivery if desired with fees based on distance from our facility.

As you can imagine it’s difficult to offer half an animal.  We would take orders for half a lamb and once we have a complete animal sold we can indeed process and divide the meat accordingly.  You might also ask your family members, neighbors, or friends if they would like to split an animal with you.  There is a small fee for this splitting benefit.

Yes, we will have fresh beef and pork for sale as well as a host of other items, including dried beef, beef jerky, summer sausage, ring bologna, house made hot dogs, smoked ham, cheeses, spices, sauces, rubs and marinades along with basic grocery items and a limited selection of off sale beer and wine selections.

A live male lamb can weigh anywhere from 100 – 350 lbs. and a female from 100 – 220 lbs.  Lambs generally yield about 50% of live weight to hot carcass weight and of that around 75% will be the actual packaged meat yield.  A 100-lb. live lamb would yield around 38 lbs. of meat.

Pickrell Locker offers two options for packaging.  We can vacuum seal your meats or use the older more traditional approach of wrapping the meat in plastic and then paper wrapped for things like your roasts, chops, ribs, etc.  Ground pork or sausage will be packaged in tubes of the weight you choose at no additional cost.  Your choice at no extra cost.

  • Shoulder Chops
    Lamb Chops
    Foreshanks
    Hindshanks
    Riblets (Good for Stew)
    Bone-In Leg Roast (Can be split to make leg steaks)
    Meaty Neck Slices for Stock or Stew
    Ground Lamb which can also be made into Sausage (Minimum Amounts Required)

Most likely we will be giving you reminders via text, e-mail and voice mail messages.  Customers not picking their meat up within 14 days of the initial notice may be charged an additional storage fee.  Meat left over 60 days will be disposed of or donated to a local charitable entity.

You will need to let us know what you want done with the liver and heart as these are technically edible items as well.

We require an animal information sheet for each animal brought to the locker.  It can be found in the “Cut Sheets” link on the Beef and Pork pages. Call us for other animals.

We also need a cut sheet for each animal processed.  Once we have your cut sheet we can use that (assuming you want everything the same) for future animals brought to the locker.

You can print these from our web site, and if necessary, we can assist you in filling out the required information when you deliver your animal to the locker.

Lambs only need to hang a day or two so the majority of your meat would be ready to pick-up the week following the week it is processed.  Call us to schedule lamb processing as we don’t have a day each week where we process them.

We prefer animals be delivered the morning they are being processed.  We ask that you withhold feed from the animal for the 24 hours prior to bringing it to us.  Providing the animal fresh drinking water only the final 24 hours before delivery makes the butchering process much easier.  Special delivery arrangements can be made by calling the locker and we also offer on farm pick-up for an additional fee

We have a drive through unloading area in the alley south of the locker.  Enter the alley from the East and drive up the hill to the unloading area. This prevents the need to back up to a gate or chute to unload making things much easier.  We have the ability to stage four beef cattle or 8 hogs in the alley leading to the building.  Animals held for more than two hours after delivery will be provided with fresh drinking water.

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Call us at 402-673-3480 if you have any questions or use the Contact Us Form by clicking the lInk below.

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